000			01873nam a2200277Ia 4500
001			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.
002			DETERMINACION DE SOLIDOS TOTALES EN QUESO Y CREMA
008			220117s xx 000 0 und d
010			_a186384
530			_aDisponible en PDF
583			_a1 ej. imp. ; 1 ej. en CD
650			_aCheeses _xTotal solids _9162050
650			_aCream _xTotal solids _9162051
650			_aCrema _xSólidos totales _9162052
650		0	_aDairy products _zMéxico _zChapingo _9162053
650			_aMicrowave treatment _9159933
650		0	_aProductos lácteos _zMéxico _zChapingo _9162054
650			_aQuesos _xSólidos totales _9162055
650			_aTratamiento por microondas _9159934
700			_aEsparza Torres, Félix, asesor _9163757
700			_aRamírez, Marco Favio, asesor _9163780
700			_aRodríguez Dávila, Guadalupe, coaut. _9162057
700	1		_aSantos Moreno, Armando _9147701
942			_cTESIS D45 2016
999			_c186384 _d186384