01873nam a2200277Ia 4500 IA_The experiment consisted on the comparison of the gravimetric method and the microwave oven method to determine the total solid content of the four samples (Panela cheese, Chapingo Manchego cheese, "LALA" commercial sour cream, and Chapingo sour cream.) The experimental design applied to the 7 samples of each of the products was repeated three times, analyzing the statistical variance and t-Student, using Statistical Package for the Social Science (SPSS) and Excel; which determined that a significant difference between the total solid content in the gravimetric method and the one in the microwave method does not exist. This work also demonstrated that the microwave oven method is much more practical and efficient than the gravimetric method (electric stove drying), as the total time required to determine the total solid content in cheese and cream was 90%less. DETERMINACION DE SOLIDOS TOTALES EN QUESO Y CREMA 220117s xx 000 0 und d 186384 Disponible en PDF 1 ej. imp. ; 1 ej. en CD Cheeses Total solids 162050 Cream Total solids 162051 Crema Sólidos totales 162052 Dairy products México Chapingo 162053 Microwave treatment 159933 Productos lácteos México Chapingo 162054 Quesos Sólidos totales 162055 Tratamiento por microondas 159934 Esparza Torres, Félix, asesor 163757 Ramírez, Marco Favio, asesor 163780 Rodríguez Dávila, Guadalupe, coaut. 162057 Santos Moreno, Armando 147701 TESIS D45 2016 186384 186384