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...

El objetivo del estudio fue evaluar los efectos de la levadura Saccharomyces cerevisiae como aditivo para la preparación de ensilado de avena y cebada en dos tiempos de fermentación (21 y 42 días). Se prepararon minisilos de avena y cebada y se evaluaron cuatro niveles de levadura (0, 15, 30 y 45 g/kg FV). Los minisilos fueron abiertos a los 21 y 42 días. Se prepararon tres repeticiones de ensilado para cada combinación de ensilado x nivel de levadura x tiempo de ensilado. Los valores de composición bromatológica del ensilado de avena en términos de proteína cruda (PC), materia mineral (MM), fibra detergente neutra (FDN), fibra detergente ácida (FDA), extracto etéreo (EE) y pH aumentaron cuando se agregó la levadura con relación al control, pero disminuyó la materia seca (MS). La calidad del ensilado de cebada en términos de MS, PC, FDN, FDA y EE mejoró al agregar 30 y 45...