<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242019000200367</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v10i2.4291</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Propiedades tecnológicas y fisicoquímicas de la leche y características fisicoquímicas del queso Oaxaca tradicional]]></article-title>
<article-title xml:lang="en"><![CDATA[Technological and physicochemical properties of milk and physicochemical aspects of traditional Oaxaca cheese]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montes de Oca-Flores]]></surname>
<given-names><![CDATA[Eric]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinoza-Ortega]]></surname>
<given-names><![CDATA[Angélica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arriaga-Jordán]]></surname>
<given-names><![CDATA[Carlos Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México Instituto de Ciencias Agropecuarias y Rurales ]]></institution>
<addr-line><![CDATA[Toluca de Lerdo ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>10</volume>
<numero>2</numero>
<fpage>367</fpage>
<lpage>378</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242019000200367&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242019000200367&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242019000200367&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Los parámetros tecnológicos de la leche (características tecnológicas y fisicoquímicas) son de gran importancia porque influyen en el rendimiento y calidad del queso. Se sabe que los parámetros en leche varían dependiendo de la época del año, pero no se ha estudiado su efecto en queso en sistemas tradicionales. El objetivo del trabajo fue evaluar las características tecnológicas y fisicoquímicas de la leche, así como las fisicoquímicas del queso Oaxaca tradicional en época de secas y lluvias. Muestras de leche y queso se tomaron de 21 diferentes queserías a pequeña escala. En leche se analizó porcentaje de grasa (G), proteína (P) y acidez, tiempo de coagulación (TC), firmeza de la cuajada (FC) y rendimiento (RTO). En queso se analizó G, P, acidez, humedad y cloruros. Se utilizó un ANOVA de un factor (P&lt;0.05), para evaluar las variaciones por estación. Se observaron diferencias significativas por época en G, P y acidez, además del TC, FC y RTO en leche; y G, acidez y humedad en queso. Los resultados del estudio muestran que las diferencias en las características fisicoquímicas y tecnológicas de la leche por época del año, se ven reflejadas en la composición del queso.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Milk technological and physicochemical characteristics are vital to cheese yield and quality, but can vary in response to factors such as season. An evaluation was done of milk technological and physicochemical characteristics in the dry and rainy seasons, and their effects on the physicochemical characteristics of traditional Oaxaca cheese. Milk and cheese samples were collected from 21 different small-scale processing plants. Milk samples were analyzed for fat and protein content, acidity level, coagulation time, curd firmness and yield. Cheese samples were analyzed for fat and protein content, acidity level, moisture content and chlorides level. A one-way ANOVA was used to evaluate inter-seasonal changes. Differences by season were observed in milk fat and protein contents, acidity level, coagulation time, curd firmness and yield. In the cheese inter-seasonal differences were present in fat content, acidity level and moisture content. Season clearly affected milk physicochemical and technological characteristics, and consequently cheese composition.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Queso Oaxaca]]></kwd>
<kwd lng="es"><![CDATA[Leche]]></kwd>
<kwd lng="es"><![CDATA[Tradicional]]></kwd>
<kwd lng="es"><![CDATA[Propiedades tecnológicas]]></kwd>
<kwd lng="es"><![CDATA[Propiedades fisicoquímicas]]></kwd>
<kwd lng="en"><![CDATA[Cheese]]></kwd>
<kwd lng="en"><![CDATA[Milk]]></kwd>
<kwd lng="en"><![CDATA[Traditional]]></kwd>
<kwd lng="en"><![CDATA[Technological properties]]></kwd>
<kwd lng="en"><![CDATA[Physicochemical properties]]></kwd>
</kwd-group>
</article-meta>
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