ASyD

ISSN: 1870-5472

Números publicados:

Volumen 11, Número 2. Abr-Jun 2014

Fernando Cervantes Escoto, y Abraham Villegas de Gante (coord). 2012. La leche y los quesos artesanales en México. Universidad Autónoma Chapingo. CIESTAAM IESTAAM . CONACYTYT. Miguel Ángel Porrúa. México

Abstrac


For an integral analysis of dairy livestock production and cheese production, phenomena related to ecological, social, economic, technical, and public policy aspects should be considered. The first of these is not a study object and, therefore, only appears as implicit; the other four, at least as an example in the case of some cheeses, are addressed solidly and contribute enough elements for the reader to place them in the relevant issues that pertain to dairy production, primarily family-based, and Mexican artisanal cheese production, emphasizing the production of genuine Mexican cheeses. It is important to point out that not all artisanal cheeses belong to this category. For Villegas, those that are famous internationally are not genuine Mexican cheeses, even when made in México; neither are those from imitation (or cheese imitation), although they are substitutes similar to the genuine. Obviously, this also includes the analogous.

Palabras clave:

Volumen 11, Número 2

Volumen 11, Número 2
Abr-Jun 2014


Director

Said Infante Gil


Director de ASyD

Benito Ramírez Valverde


Comité Asesor Editorial Interno

Ma. Eugenia Chávez Arellano
Juan Antonio Leos Rodríguez
Jaime Matus Gardea
Jacinta Palerm Viqueira
Verónica Vázquez García
Emma Zapata Martelo
Pilar Alberti Manzanares
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