Evaluación de parámetros físicos, químicos y microbiológicos del queso fresco prensado producido ...

The overall objective of the study was to evaluate the physical, chemical and microbiological characteristics of pressed fresh cheese produced by Agribusiness Victoria of Huayao - Junín Region, Peru, for which were taken random samples of the final product, milk, and water used for cleaning, as well as utensils and equipment. Determined pH (electrometrico method), the acidity (by volumetric titration), fat (Gerber-Van Gulik method), humidity (by gravimetry), the number of total coliforms (by ...