- Additional Authors
- Cervantes Escoto, Fernando,
- Description
- 271 pages : color illustrations; 25 cm.
- Series Statement
- BBA, Biblioteca básica de agricultura ; 84
- Uniform Title
- Biblioteca básica de agricultura ; 84.
- Subjects
- Bibliography (note)
- Includes bibliographical references (pages 263-265).
- Call Number
- JX 22-7291
- ISBN
- OCLC
- 1144934393
- Author
Villegas de Gante, Abraham, author.
- Title
Fundamentos de tecnología de productos lácteos fermentados / Abraham Villegas de Gante, Fernando Cervantes Escoto.
- Publisher
Montecillo, Texcoco, Edo. de México : Editorial del Colegio de Postgraduados : Colegio de Postgraduados : Fundación Colegio de Postgraduados en Ciencia Agrícoles A.C. ; [Chapingo, Mexico, Mexico] : Universidad Autónoma Chapingo, [2018]
- Copyright Date
©2018
- Edition
Primera edición.
- Type of Content
text
- Type of Medium
unmediated
- Type of Carrier
volume
- Series
BBA, Biblioteca básica de agricultura ; 84
Biblioteca básica de agricultura ; 84.
- Bibliography
Includes bibliographical references (pages 263-265).
- Summary
Technological considerations on preparation in Mexico of various fermented dairy products-- yogurts, kefir, traditional cheeses. Provides overview of Mexican dairy industry and varieties of dairy fermentation. Devotes chapters to techniques, management, and regulation of specific types of fermented products-- yogurts, kefir, jocoque, acidophilus milk, buttermilk, cheeses, sour cream and butter.
- Added Author
Cervantes Escoto, Fernando, author.
- Research Call Number
JX 22-7291