National Autonomous University of Mexico

The National Autonomous University of Mexico (UNAM), an esteemed academic institution located in Mexico, is renowned for its impactful research in various fields, including agricultural and food sciences. UNAM's contributions are critical in understanding the dynamics of the dairy industry amid current challenges.

Important Events

Recent research conducted by UNAM has highlighted significant shifts in the dairy industry due to milk shortages. One of the key findings is the adaptation of cheese producers who are now exploring alternative inputs to produce analog cheese products. This change in production methods is a response to the scarcity of milk and reflects a broader trend within the industry.

Maricarmen Quirasco Baruch, a researcher at UNAM, has detailed the role of chemistry and microbiology in the maturation of cheese, a process that spans at least three months. This research is crucial in understanding the intrinsic factors that shape cheese production.

The Faculty of Chemistry at UNAM has specifically focused on the chemical, biochemical, and microbiological processes involved in the production and maturation of artisanal Cotija cheese. This research underscores the complexity and scientific intricacies involved in traditional cheese-making practices.