Esparza Torres, Félix, asesor Ramírez, Marco Favio, asesor Rodríguez Dávila, Guadalupe, coaut. Santos Moreno, Armando text drama monographic d

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Disponible en PDF 1 ej. imp. ; 1 ej. en CD Cheeses Total solids Cream Total solids Crema Sólidos totales Dairy products México Chapingo Microwave treatment Productos lácteos México Chapingo Quesos Sólidos totales Tratamiento por microondas 186384 220117 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.