02080nam a2200241Ia 4500001126700000002005001267008003701317010001101354530002201365583002601387650004401413650002201457650002901479650005201508650003401560650001301594700004601607700005501653700004301708700004801751942002001799999001901819IA_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 QUESOS220117s    xx            000 0 und d  a184499  aDisponible en PDF  a1 ej. imp. ; 2 ej. CD 0aCheese industryzMexicozPuebla9157166  aCheeses  9148387  aDairy products  9147027 0aIndustria queserazMéxicozPuebla    9157167  aProductos lácteos   992124  aQuesos    aCervantes Escoto, Fernando, dir. 9157168  aHernández Flores, Alina Tihuí, coaut. 9157169  aSantos Moreno, Armando, asesor9163714  aVillegas de Gante, Abraham, asesor 9163715  cTESIS C376 2012  c184499d184499