000			02124nam a2200253Ia 4500
001			IA_The Mexican cheeses possess: the genuineness and typicality that gives them their traditional production, this activity is an alternative to using the surplus milk, using unpasteurized milk, which gives them their typical organoleptic characteristics. For this activity, there are few studies that describe, limiting information to suggest improvements. The following work is a focus of local agrifood systems (LMIS), which describes the chain links and the factors that influence them. He described the process of cheese production Chipilo, located in the community of Chipilo (Francisco Javier Mina), in the state of Puebla, using interviews and plant tours and field, with the probabilistic method for volunteers and documentary research, which allowed for a complete analysis. We found eight dairies, of which seven were interviewed by the same method, outlets were surveyed and their stables, and other outside dairies. Problems encountered resistance organization and teamwork, their modernization was good. The threat facing this system is the poor knowledge of typical cheeses like envinado and draining which decreases its production volume. Being the primary strategy, the organization, as a means to publicize their products and lower production costs.
002			CARACTERIZACION DE LA CADENA PRODUCTIVA DE QUESOS
008			220117s xx 000 0 und d
010			_a184499
530			_aDisponible en PDF
583			_a1 ej. imp. ; 2 ej. CD
650		0	_aCheese industry _zMexico _zPuebla _9157166
650			_aCheeses _9148387
650			_aDairy products _9147027
650		0	_aIndustria quesera _zMéxico _zPuebla _9157167
650			_aProductos lácteos _992124
650			_aQuesos
700			_aCervantes Escoto, Fernando, dir. _9157168
700			_aHernández Flores, Alina Tihuí, coaut. _9157169
700			_aSantos Moreno, Armando, asesor _9163714
700			_aVillegas de Gante, Abraham, asesor _9163715
942			_cTESIS C376 2012
999			_c184499 _d184499