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  <leader>02473nam a2200205Ia 4500</leader>
  <controlfield tag="001">IA_Se encontr&#xF3; que los an&#xE1;lisis que se llevan a cabo en el laboratorio certificado est&#xE1;n estrictamente apegados a las normas vigentes relacionadas al control de calidad e inocuidad de la leche. El organismo acreditador, en este caso la Entidad Mexicana de Acreditaci&#xF3;n (EMA) es la encargada validar todos los m&#xE9;todos usados para los diferentes an&#xE1;lisis, es por eso que se aplican procedimientos de control en todas las t&#xE9;cnicas. Los servicios de ensayo que presta el laboratorio certificado son espec&#xED;ficamente aquellos que son solicitados por la industria.   This research is focused on the study of the analyses that are carried out for the quality and safety control of fluid milk as finished product and how are performed by a certified laboratory. For that purpose, it was achieved a literature review of the existing rules that make reference to the necessary analysis to ensure the quality and safety of milk in Mexico. It was subsequently conducted a visiting observation to the laboratory certified, CENCON (Control Center), where it was monitored the analysis of four different commercial brand, assessing net content, pH, total solids, total protein, casein, reducing sugars (lactose) and total fat content. The procedure was examined in each case and was compared with that is presented in the norm. It was found that analyses carried out in certified laboratory are strictly attached to existing rules related to quality and safety control of milk. The accrediting agency in this case the Mexican Accreditation Entity (EMA) is responsible for validating all the different methods used for analysis, this is why control procedures are applied in all techniques. The test services provided by the certified laboratory are specifically those that industry requires.</controlfield>
  <controlfield tag="002">ANALISIS PARA EL CONTROL DE CALIDAD E INOCUIDAD DE</controlfield>
  <controlfield tag="008">220117s    xx            000 0 und d</controlfield>
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    <subfield code="a">184515</subfield>
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  <datafield tag="530" ind1=" " ind2=" ">
    <subfield code="a">Disponible en PDF</subfield>
  </datafield>
  <datafield tag="650" ind1=" " ind2=" ">
    <subfield code="a">Leche</subfield>
    <subfield code="x">Calidad del producto  </subfield>
    <subfield code="9">156301</subfield>
  </datafield>
  <datafield tag="650" ind1=" " ind2=" ">
    <subfield code="a">Leche</subfield>
    <subfield code="x">Inocuidad alimentaria  </subfield>
    <subfield code="9">157195</subfield>
  </datafield>
  <datafield tag="650" ind1=" " ind2=" ">
    <subfield code="a">Milk</subfield>
    <subfield code="x">Food safety  </subfield>
    <subfield code="9">157196</subfield>
  </datafield>
  <datafield tag="650" ind1=" " ind2=" ">
    <subfield code="a">Milk</subfield>
    <subfield code="x">Product quality</subfield>
    <subfield code="9">156306</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="a">Leyva Ruelas, Gabriel, asesor </subfield>
    <subfield code="9">163711</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="a">Maldonado Sim&#xE1;n, Ema de Jes&#xFA;s, dir. </subfield>
    <subfield code="9">155445</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="a">Ponce Hern&#xE1;ndez, Pedro, asesor</subfield>
    <subfield code="9">163704</subfield>
  </datafield>
  <datafield tag="942" ind1=" " ind2=" ">
    <subfield code="c">TESIS P47 2012</subfield>
  </datafield>
  <datafield tag="999" ind1=" " ind2=" ">
    <subfield code="c">184515</subfield>
    <subfield code="d">184515</subfield>
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