Datos Quesos

  • May 2020
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Peso inicial Peso con el (Po) líquido(Pl) D(Po-PL)

DONCA NATAPLUS (1:3) Ntp+est 0,5%+lect Ntp+est 1%+lect Ntp+est 2%+lect Ntp+est 0,5%+lect + suero 40% Ntp+est 1%+lect + suero 40% Ntp+est 2%+lect + suero 40% Ntp+est 0,5%+lect + APV 10% Ntp+est 1%+lect + APV 10% Ntp+est 2%+lect + APV 10% Ntp+est 0,5%+lect + APV 10%+suero Ntp+est 1%+lect + APV 10%+suero Ntp+est 2%+lect + APV 10%+suero Ntp+est 0,5%+lect+ gelatina Ntp+est 1%+lect+gelatina Ntp+est 2%+lect+gelatina Ntp+est 0,5%+lect+ gel+suero Ntp+est 1%+lect+gel+suero Ntp+est 2%+lect+gel+suero Ntp+est 0,5%+lect + APV 10%+gel Ntp+est 1%+lect + APV 10%+gel Ntp+est 2%+lect + APV 10%+gel Ntp+est 0,5%+lect + APV 10%+suero+gel Ntp+est 1%+lect + APV 10%+suero+gel Ntp+est 2%+lect + APV 10%+suero+gel

114.62 115.62 92.99 99.12 123.61 110.88 124.25 114.42 120.98 94.9 116.03 104.46 115.92 119.3 101.26 116.5 128.8 116.09 117.15 126.31 102.53 121.82 105.57 122.08 122.09 115.38

116.19 116.09 94.74 100.88 124.9 113.9 128.21 119.65 122.5 96.3 117.83 105.9 118.35 122.27 102.32 118.44 130.03 117.71 119.02 128.79 103.19 123.02 106.71 124.19 124.96 117.97

Peso a las 12h(P12) D(Po-P12)

1% 0% 2% 2% 1% 3% 3% 5% 1% 1% 2% 1% 2% 2% 1% 2% 1% 1% 2% 2% 1% 1% 1% 2% 2% 2%

111.02 109.52 89.1 88.23 117.68 106.08 118.27 110.65 116.61 91.32 111.34 99.4 110.84 115.31 96.29 110.49 124.26 110.84 112.77 122.42 99.11 117.64 102.62 116.86 118.67 112.94

3% 5% 4% 11% 5% 4% 5% 3% 4% 4% 4% 5% 4% 3% 5% 5% 4% 5% 4% 3% 3% 3% 3% 4% 3% 2%

Peso a los Peso a la ....días(Pf) D(Po-Pf) semana Ps

97.13 94.33 78.2 84.13 102.49 91.89 101.84 93.29 100.97 78.88 95.59 85.28 95.33 99.03 81.56 94.4 107.93 95.55 97.1 104.76 85.11 102.25 87.88 97.88 101.23 102.43

15% 18% 16% 15% 17% 17% 18% 18% 17% 17% 18% 18% 18% 17% 19% 19% 16% 18% 17% 17% 17% 16% 17% 20% 17% 11%

91.62 89.03 73.68 79.3 96.11 85.56 94.93 86.92 95.07 72.57 89.67 79.84 89.62 92.45 75.9 88.51 101.84 89.34 91.19 98.11 79.49 95.74 82.05 91.77 94.31 95.84

D(Po-Ps)

20% 23% 21% 20% 22% 23% 24% 24% 21% 24% 23% 24% 23% 23% 25% 24% 21% 23% 22% 22% 22% 21% 22% 25% 23% 17%

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