02124nam a2200253Ia 4500 IA_The Mexican cheeses possess: the genuineness and typicality that gives them their traditional production, this activity is an alternative to using the surplus milk, using unpasteurized milk, which gives them their typical organoleptic characteristics. For this activity, there are few studies that describe, limiting information to suggest improvements. The following work is a focus of local agrifood systems (LMIS), which describes the chain links and the factors that influence them. He described the process of cheese production Chipilo, located in the community of Chipilo (Francisco Javier Mina), in the state of Puebla, using interviews and plant tours and field, with the probabilistic method for volunteers and documentary research, which allowed for a complete analysis. We found eight dairies, of which seven were interviewed by the same method, outlets were surveyed and their stables, and other outside dairies. Problems encountered resistance organization and teamwork, their modernization was good. The threat facing this system is the poor knowledge of typical cheeses like envinado and draining which decreases its production volume. Being the primary strategy, the organization, as a means to publicize their products and lower production costs. CARACTERIZACION DE LA CADENA PRODUCTIVA DE QUESOS 220117s xx 000 0 und d 184499 Disponible en PDF 1 ej. imp. ; 2 ej. CD Cheese industry Mexico Puebla 157166 Cheeses 148387 Dairy products 147027 Industria quesera México Puebla 157167 Productos lácteos 92124 Quesos Cervantes Escoto, Fernando, dir. 157168 Hernández Flores, Alina Tihuí, coaut. 157169 Santos Moreno, Armando, asesor 163714 Villegas de Gante, Abraham, asesor 163715 TESIS C376 2012 184499 184499