Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed

The objective of this work was to determine the properties of artisan cheese, which was made from dairy cows fed with tropical grasses Brachiaria decumbens; Panicum maximum as the sole source of isocaloric food based on a commercial concentrate. It was possible to determine that the milk yield by th...

• Autor principal: Mecias Moreira, Luis Fernando (author)
• Outros Autores: Cuenca Nevárez, Gerardo José (author), Intriago Flor, Frank Guillermo (author), Talledo Solórzano, Maritza Viviana (author)
• Formato: article
• Idioma: spa
• Publicado em: 2022
• Assuntos: lecherías; energía metabolizable; producción de leche; queso artesanal; caseína; dairy; metabolizable energy; milk production; artisan cheese; casein
• Acesso em linha: https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675