Elaboración de queso campesino

Abstract

Unidad 5 del bloque modular “ Procesamiento de quesos blancos” de la serie “Derivados lácteos” en la que se describen métodos y procesos para elaborar queso campesino así como prácticas de empacado, como conservarlo,controlar su calidad, cuidados durante su elaboración y consumo y defectos.

Unit 5 of the “White cheese processing” modular block of the “Dairy derivatives” series, which describes methods and processes for making peasant cheese as well as packaging practices, such as preserving it, controlling its quality, care during its production and consumption, and defects.

na