Relationship between milk quality parameters and milk/cheese yield in the north of Gran Canaria

Abstract

Acknowledge to my academic tutor Anastasio Argüello Henríquez for offering me the opportunity to carry out the final degree project under his tutelage, for his dedication, effort and support given throughout the course. Secondly, to Noemi Castro Navarro for acting as a collaborating tutor. To my family, for being my pillar, those who encourage me to improve every day on a personal and academic level. Finally, to the Cortijo de Pavón cheese factory, to Mari and her daughters, who have welcomed me as one more. For teaching me the elaboration and the different cheese making processes, and for teaching me the elaboration and processes of cheese, and for allowing me to do my final degree project from your samples.