Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico
The physicochemical characteristics of milk used for the elaboration of Añejo cheese, a semi-hard and hard cheese typical of Zacazonapan, State of Mexico, Mexico, as well as its production parameters and its agro industrial system (AIS), were studied.
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Main Authors: | , , , |
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Format: | Digital revista |
Language: | spa |
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Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
2012
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Online Access: | https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/1446 |
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Summary: | The physicochemical characteristics of milk used for the elaboration of Añejo cheese, a semi-hard and hard cheese typical of Zacazonapan, State of Mexico, Mexico, as well as its production parameters and its agro industrial system (AIS), were studied. |
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