CHARACTERISTICS OF THE TEPEQUE CHEESE FROM “LA TIERRA CALIENTE†OF THE STATE OF MICHOACÃN: A CHEESE PRODUCED IN AN INTENSIVE SILVOPASTORAL SYSTEM
The objective of the present work is to describe the characteristics of the Tepeque cheese from “La Tierra Caliente†of the State of Michoacán, Mexico. Its region of origin, manufacturing process, physico-chemical and microbiological characteristics, were investigated. In addition the changes th...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad Autónoma de Yucatán
2013-08-01
|
| Series: | Tropical and Subtropical Agroecosystems |
| Subjects: | |
| Online Access: | http://www.revista.ccba.uady.mx/ojs/index.php/TSA/article/view/1597 |