Resumen

VILLEGAS DE GANTE, Abraham  y  DE LA HUERTA BENITEZ, Rafael. Nature, evolution, contrasts, and implications of imitations of genuine Mexican cheeses. Estud. soc [online]. 2015, vol.23, n.45, pp.213-236. ISSN 0188-4557.

The history of genuine Mexican cheeses, the contribution of the Spaniards during the Conquest and the evolution of Mexican cheeses during the Colony are reviewed; the different categories of Mexican cheeses are studied as well. The modernization of the cheese industry in the 20th century is assesed, particularly the 70s decade, when imitation cheese, based in milk powder, vegetable fat and modern technology boomed into their manufacture. Genuine cheese and imitation cheese nature is also reviewed based on the classical authors and normative international bodies. A classification and explanation of the following categories is proposed: filled, extended, recombined and analogue, and its potential impact on the market and artisanal cheese industry is mentioned.

Palabras llave : cheese; genuine; imitation; categories; artisanal.

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