00913nam a2200205Ia 4500001027400000002004500274008003700319010001100356530002200367583002600389650002700415650002600442650002700468650003700495700004400532700004400576700004900620942001900669999001900688IA_In yield it was found that cheese made with lactic acid had a greater yield, which was (9.5%) which is superior to the other two treatments. Sensory found that the cheese asadero made with lactic acid is different from the other two cheeses, and was the most preference.ELABORACION DE QUESO ASADERO POR ACIDULACION220117s    xx            000 0 und d  a179681  aDisponible en PDF  a1 ej. imp. ; 2 ej. CD  aAcidificación  9566  aAcidification9147935  aCheesemaking  9147936  aFabricación de queso  9142991  aEsparza Torres, Félix, asesor9163648  aSantos Moreno, Armando, asesor 9163651  aVillegas de Gante, Abraham Z., dir. 9147894  cTESIS C54 2012  c179681d179681