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...

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書誌詳細
第一著者: Mecias Moreira, Luis Fernando (author)
その他の著者: Cuenca Nevárez, Gerardo José (author), Intriago Flor, Frank Guillermo (author), Talledo Solórzano, Maritza Viviana (author)
フォーマット: article
言語:spa
出版事項: 2022
主題:
オンライン・アクセス:https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675
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