México, D.F. Universidad Autónoma Chapingo-Departamento de Ingeniería Agroindustrial : Instituto de Alimentos: Centro de Investigaciones Económicas Sociales y Tecnológicas de Agroindustria ya la Agricultrua Mundial : Juan Pablos Editor, 2018. Second edition. Paperback. 329p., photos, illus., tables, graphics, bibl., wrps. New. Item #192708
A study on the rich history, culture, and production of traditional Mexican cheeses. The work addressses various cheeses characteristics and their diversity; the phenomena of cheese fermentation and maturation; the safety of the product; the sequence to produce a sample of 12 traditional Mexican cheeses, as well as the purchase, conservation and the cut of the cheese.