01830nam a2200265Ia 4500001087600000002005000876008003700926010001100963530002200974583002900996650003601025650003401061650003901095650004701134650003401181650005401215650004001269650004101309700004501350700004301395700005301438700003501491942001901526999001901545IA_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 CREMA220117s    xx            000 0 und d  a186384  aDisponible en PDF  a1 ej. imp. ; 1 ej. en CD  aCheesesxTotal solids  9162050  aCreamxTotal solids  9162051  aCremaxSólidos totales  9162052 0aDairy productszMéxicozChapingo9162053  aMicrowave treatment  9159933 0aProductos lácteoszMéxicozChapingo  9162054  aQuesosxSólidos totales  9162055  aTratamiento por microondas  9159934  aEsparza Torres, Félix, asesor 9163757  aRamírez, Marco Favio, asesor9163780  aRodríguez Dávila, Guadalupe, coaut. 91620571 aSantos Moreno, Armando9147701  cTESIS D45 2016  c186384d186384