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CALIDAD MICROBIOLÓGICA DE QUESOS

CALIDAD MICROBIOLÓGICA DE QUESOS

Brenda Berenice Covarrubias Ávila

72,27 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Química
ISBN:
9786630277494
72,27 €
IVA incluido
Disponible

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Sobre IBD

En la ciudad de Tepic Nayarit y en todo México se consume a gran escala el queso en todas sus presentaciones, es un alimento rico en proteínas, que se utiliza desde nuestros antepasados para saciar las necesidades alimenticias y que hoy en día se sigue consumiendo. Existen muchas variedades de quesos que presentan colores, sabores y textura diversa.Hay quesos que durante su elaboración se utilizan técnicas de esterilización y seguimiento de normas, pero muchos de ellos son hechos artesanalmente sin pasteurización de la leche en los propios establecimientos donde se cría al ganado y normalmente situados en ranchos aledaños a la ciudad de Tepic.Debido a las malas prácticas de fabricación y deficiencia de higiene al momento de la elaboración de quesos es donde se puede dar inicio a una contaminación y posteriormente probable infección gastrointestinal para el consumidor.

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