Elaboración Y Mercadeo De Queso Pasteurizado Con Leche De Cabra En Una Región De Puebla

The present study was carried out in the industrializing “Miravalles” belonging to the community of the same name, belonging to the state of Puebla. Goat farming in that region of Puebla is a very important economic activity; since the product generated by goats for dairy purposes acquires a fundamental industrialization of goat's milk in the artisanal production of fresh and pasteurized cheese. 110 liters of milk from 80 goats were considered to produce pasteurized cheese in the shape of a ring weighing 200 grams. The cheese making process were the following stages: 1) Reception of milk free of impurities and foreign particles, 2) pasteurization of the milk at 65 ° C / 30 minutes, 3) Addition of 2% ferments, 4) Rennet consolidation commercial 30° C / 2 hour, 5) Heating curd to 37ºC, 6) Cutting solids or curd, 7) Molding, 8) Pressing for 3 hours, 9) Salting in brine and 10) Maturation in chambers 10-12ºC, 85- 87% RH. Regarding marketing and commercialization, a survey was applied in the form of an interview (questionnaire type), to the sellers and consumers of goat cheese; where the questionnaire outlines its questions according to the taste of the cheese, price, safety of this and the size and shape of the cheese. The statistical package was SPSS Windows 2014, to apply descriptive statistics to the information obtained. The results were: statistical mean regarding the safety of the goat cheese elaborated in Miravalles, Puebla, it was 9.2 acceptances on a scale of 10; Important and reliable result, for being free of zoonotic diseases (Brucellosis and Tuberculosis), of pasteurized goat's milk in its industrialization. In addition, to have a price accessible to the public of the cheese in the form of a ring, with an average of 200 grams without intermediaries, compared directly in the industrializer of Miravalles, Puebla.