01237nam a2200217Ia 4500 IA_This paper aims to analyze the calcium content in different types of cheese, using two different techniques: gravimetry by calcination and volumes by titling, the latter is a proposed method performs faster, hoping to get similar results by official method, and this method can replace the proposed officer. In addition to developing a manual for calcium determination in different types of cheeses using the above methods. Finally, the results were analyzed statistically by the Tukey test to verify that both methods gave similar results. COMPARACION EN LA DETERMINACION DE CALCIO EN DIFER 220117s xx 000 0 und d 186068 Disponible en PDF Calcio 17330 Calcium 161090 Cheeses Analysis 148627 Quesos Análisis 148629 Esparza Torres, Félix, asesor 163757 López Arellano, Irais Berenice, coaut. 161091 Ramírez Santiago, César, asesor 163775 Santos Moreno, Armando 147701 TESIS C36 2015 186068 186068