This study aims to analyze the determinants of cheese production, focusing on Huaytará, Huancavelica. The research, carried out with 31 milk producers during rainy and dry seasons, revealed that 80.6% of the producers are married, suggesting the influence of family stability. In addition, 67.7% are women, indicating their significant participation in the cheese activity. With 41.9% having secondary education, the need to improve technical capacity is highlighted. Although the majority own their own home (96.8%), the low minimum income (S/. 950) raises economic concerns. The average age of 46.42 years indicates considerable experience in the industry. Milk production focuses on cows and goats (45.2%), but only 12.9% are engaged in cheese production. Pasture-based feeding affects milk composition, and 61.3% of producers milk fewer than 10 cows, reflecting low productivity. Cheese producti...

The test was carried out on the grounds of the National University of Huancavelica, between the months of January and February 2019, with the objective of evaluating the substrates and harvest times in the performance of the FVH of barley. For this, 54 trays (25.5x35.5cm) were used, distributed in three treatments; T0 (Control treatment or without substrate), T1 (sawdust), T2 (Stipa ichu ground), 100ml of 0.5% urea was added to the trays with substrate (55g of 2 to 3mm of particle) and allowed to soak for 24 hours. The sowing density was 2.5kg / m2. Irrigation was done twice a day. It was harvested in three times (15, 19, 23 days), thus cutting a quadrant of 10x10cm / tray.The different harvest times did not show significantly (P> 0.05) changes in the biomass production (3.54, 3.51 and 3.69kg / m2 for 15, 19 and 23 days respectively), increasing significantly (P <0.05) the height o...

The aim of this study was to evaluate the effects of the yeast Saccharomyces cerevisiae as an additive for the preparation of oat and barley silage in two fermentation times (21 and 42 days). Oat and barley minisilos were prepared using four levels of yeast (0, 15, 30 and 45 g/kg FV). The minisilos were opened at 21 and 42 days. Three silage replicates were prepared for each combination of silage x yeast level x silage time. The bromatological composition values of the oat silage in terms of crude protein (CP), mineral matter (MM), neutral detergent fibre (NDF), acid detergent fibre (FDA), ethereal extract (EE) and pH increased when the yeast was added in relation to the control, but the dry matter (DM) decreased. The quality of the barley silage in terms of DM, CP, NDF, FDA and EE improved when adding 30 and 45 g/kg of yeast, compared to the control; however, it decreased for EE and pH....