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|a Elaboración de productos lácteos /
|c basado en el trabajo de Marco R. Meyer con la colaboración de F. R. Kirchner Salinas [y otros].
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|a Cuarta edición
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| 260 |
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|a México :
|b Editorial Trillas,
|c 2014.
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|a 151 páginas :
|b ilustraciones ;
|c 23 cm.
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|a Leche -- Métodos de conservación -- Recepción e higienización -- Leche de consumo -- Leche concentrada -- Leche en polvo -- Cultivos lácticos -- Mantequilla y crema -- Leche fermentada -- Quesos --Quesos frescos -- Quesos de pasta blanda -- Quesos de pasta firme -- Quesos de pasta dura -- Quesos procesados -- Aprovechamiento del suero quesero
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