El proceso socio-técnico de producción de Queso Añejo de Zacazonapan, Estado de México Socio-Technical production process of Zacazonapan Añejo cheese, a traditional cheese from the State of Mexico

The physicochemical characteristics of milk used for the elaboration of Anejo cheese, a semi-hard and hard cheese typical of Zacazonapan, State of Mexico, Mexico, as well as its production parameters and its agro industrial system (AIS), were studied. The physicochemical study was performed during spring-summer of 2006 in six cheese manufacturing facilities. Spring milk was different (P<0.05) from summer milk in fat, solids non-fat, density, protein content, pH and titratable acidity. Production parameters also showed variability. The AIS shows collective structures only in the primary production phase, as producer organizations, while cheese manufacturers show a strong individualistic trend and mutual mistrust. The agro industrial chain was found to be coordinated vertically, and vertically integrated during the rainy season.