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a Naturalist and an Environmentalist, I will share my experiences working towards a sustainable milk production in the La Paz area, Bolivia","Since I finished University in 2003, I had a dream to work in International Cooperation, and finally, so many years later, here I am in La Paz, Bolivia after a year in Thies, Senegal, and another one in beautiful Lake Atitlan, in Guatemala.\nMost of my adult life, I lived and worked in Montreal, Canada and before that I was in Cordoba, Argentina.\nPassionate about protecting and studying nature, I worked in Environmental Education for  10 years in Quebec before starting as a volunteer for CECI.\nMy objectives here in 2018 are to help develop more eco friendly techniques and to integrate women and youth in the milk production of the La Paz area in Bolivia.\nI will like to share this great opportunity, the animals, the people and the places that I will discover in this charming place.\nYou can also follow me in my Facebook Page in Spanish: Las 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version follows)\n\n\u003Cem>\u003Cstrong>Mi capacitación en una fábrica de queso en Bolivia\u003C\u002Fstrong>\u003C\u002Fem>\n\nAquí me encuentro en mi tercer mandato con el programa Uniterra, en La Paz Bolivia\nEste año seré consultora ambiental para la compañía eco social de quesos Flor de Leche, en Achocalla, una localidad a 40 minutos de La Paz y en Pro Rural, una organización financiada por la Fundación Léger de Canadá que se dedica a hacer proyectos de agroecología en el Altiplano cercano a La Paz.\n\nFlor de Leche produce 42 diferentes productos incluyendo quesos frescos, madurados y viejos de estilo europeo, además de yogurt. También tienen un restaurant los fines de semana. Es una empresa con objetivos de mejorar la calidad de vida de los productores y empleados. Estos últimos tienen varias ventajas como capacitaciones, servicio de guardería para los hijos, atención médica, desayunos y almuerzos, actividades sociales, etc.\nLa compañía recibe unos 3000 litros de leche por día, de productores de la zona y del altiplano boliviano, de allí su denominación de quesos de altura.\n\nLa gestión ambiental es prioritaria para sus dirigentes. La mayoría de los desechos líquidos pasan un sistema de tratamiento que incluye lagunas de estabilización, biodigestores, lombrifiltros y humedales. También se cuenta con baños secos, recuperación del suero por los productores (como bebida en la crianza de cerdos por ejemplo) y visitas guiadas que incluyen temas ambientales.\n\nEn este blog, mi primero del año, quiero contar sobre mi periodo de capacitación en Flor de Leche, que ha sido muy interesante. La compañía fue fundada hace 20 años por un señor Belga, Stanislas Gilles y su esposa boliviana Valentina. En este momento cuentan con 35 empleados (un 70% de mujeres) y se preparan para festejar el veinteavo aniversario. Ellos tienen una política de integración de los nuevos voluntarios que consiste en que tenemos que pasar por todas las etapas de la fabricación de quesos antes de comenzar nuestro trabajo, lo que me parece excelente para integrar el equipo y para bien comprender como funciona la fábrica.\n\nLuego de dos veces de ir para participar en reuniones y una visita guiada de las instalaciones y de sus sistema de tratamiento de efluentes, más una visita al restaurante con mis compañeros de CECI empecé mi formación como productora de quesos, bueno, en realidad para comprender como funciona la compañía más que nada!! Debo hacer un paréntesis para contar que la comida allí fue deliciosa! Al menú… fondue de quesos, raclette y postres deliciosos!\n\nAquí comparto mi experiencia de cinco días de capacitación…día por día…\nNo he hecho mi capacitación en el orden de fabricación del queso, porque había un curso, entonces algunas salas ya estaban ocupadas con los estudiantes. El orden de fabricación hubiera debido ser: servicio de aprovisionamiento, frescos, producción, afinamiento y embalaje.\n\n\u003Cstrong>Día 1\u003C\u002Fstrong>\nCuarta visita a Flor de Leche, pero la primera vez trabajando directamente!\nLuego de ponerme el uniforme (guardapolvo, delantal, gorro, barbijo y botas) me dirigieron a la sección afinado de quesos. Según la variedad, algunos quesos deben estar un tiempo sumergidos en salmuera, en reposo de varios días, recubiertos con cera o con bolsas de plástico o descubiertos. Algunos se mantienen por diferentes periodos de tiempo que pueden llegar hasta trece meses en una sala con condiciones controladas. Hay quesos que deben ser lavados y rotados todos los días como la Roca del Illimani, otros deben ser recubiertos con cera para su maduración como el Edam. Al principio, pinté fechas de elaboración con tinta comestible, luego pasé a una sala para lavar los quesos con suero de leche con la ayuda de un cepillo.\nA la tarde participe en tareas varias en el departamento de ambiente colaborando con Frank Ivan, el responsable del área. Visitamos el área de gestión de desechos líquidos, Traté de entender las válvulas y tuberías para controlar los sistemas. Luego preparamos maderas de eucalipto para construir un invernadero. Finalmente, en la granja de Valentina cosechamos maíz, y me mostró un poco el cuidado de sus animales: cuises, cerdos y ovejas.\n\n\u003Cstrong>Día 2:\u003C\u002Fstrong>\nA la mañana trabajé en la sección de frescos, en la preparación de quesos frescos y yogurt, incluyendo mucho lavado de ollas, frascos y demás! Aquí se moldean los quesos en contenedores con rejillas que dejan pasar el suero. El yogurt ya estaba hecho, así que nos dedicamos a saborisarlo (con jarabes de moka, maracuyá, y sábila) y envasarlo.\n\nA la tarde trabajé en el departamento ambiental nuevamente, plantamos dos arbolitos, una acacia y un queñawara, nos pusimos el traje de apicultor e hicimos control y limpieza de las tres colmenas que estaban invadida por hormigas!\n\n\u003Cstrong>Día 3:\u003C\u002Fstrong>\nEmpecé en la sección de servicio de aprovisionamiento. Aquí llega de leche de vacas del altiplano, se hace la pasteurización y el control de calidad. Me mostraron los controles que hacen de acidez, densidad, cantidad de materias grasas y no grasas, etc. Ayudé a pasar la leche de los camiones a la máquina de pasteurización por medio de mangueras y una bomba, luego verificamos el funcionamiento de la pasteurizadora, cada gota de leche pasa unos 15 segundos por las maquinas a unos 73 grados centígrados para estar libres de bacterias. Esta leche será usada en la fabricación de los productos.\n\nA la tarde y bajo la lluvia. Leí documentos sobre las pasadas capacitaciones que se han hecho a los empleados y empezé a pensar mi rol en las formaciones sobre temas ambientales!\n\n\u003Cstrong>Día 4:\u003C\u002Fstrong>\nEste día fue el turno de la sección embalaje... incluyendo cortes de los quesos Andinos en pedazos de 500 gramos, embolsado, envasado al vacío en máquinas, y finalmente el etiquetado...\nLuego participe en la reunión de mejoramiento de los equipos que es semanal...Y para terminar el día. Volví a la sección afinado y ayude en el recubrimiento de quesos Edam con cera roja para su maduración...\n\n\u003Cstrong>Día 5:\u003C\u002Fstrong>\nLa sección más esperada, aquí es donde la magia ocurre! La sección de producción de quesos para concluir mi formación! Aquí llega la leche pasteurizada a dos grandes tinas, se le agrega fermento láctico, cloruro de calcio y cuajo animal, se la remueve con paletas mecánicas y luego de unos cuarenta minutos el suero se ha separado de las sustancias sólidas. En este momento se saca el suero con jarras, y lo solido se pone en moldes grandes de 11 kilos y redondos para los quesos Roca del Illimani y más pequeños de 7 kilos y cuadrados para los quesos Andinos. De aquí van a una prensa para retirarles el resto del líquido, se voltean una vez antes de volver a la prensa y a la sala de afinamiento para sumergirlos en salmuera.\nEsta sala requiero una cuidadosa limpieza, solo nuestras manos son sujetas a muchos lavados, hay que lavarse antes de entrar y ya adentro, de nuevo un lavado con jabón yodado y luego cinco enjuagues en distintos piletones con desinfectantes… y esto cada vez que se toca algo diferente! También hay que lavar todos los moldes metálicos, jarras y las grandes tinas.\nLuego tuvimos un almuerzo todos juntos ya que era el final de un curso de maestro quesero y la despedida de los maestros suizos que la impartieron. Y terminé el día entregando quesos en la Embajada de Francia ya que yo vivo cerca oficié de cartero!\n\nEn conclusión, he aprendido a conocer un equipo dedicado, muy amable y paciente. He comprendido el proceso de fabricación de quesos y entendí que gran parte del trabajo es lavar los materiales y las salas y asegurarse que no haya contaminación bacteriana.\n\nEntendí que el arte de fabricar quesos es un conocimiento milenario, variado y muy interesante. Mi rol aquí será trabajar en el área ambiental, ver cómo mejorar los procedimientos de gestión de desechos tanto solidos como líquidos y colaborar en el proceso educativo de los empleados y de la comunidad de Achocalla…y tal vez también, aprender a seguir degustando quesos!\n\n\u003Cstrong>Para más información sobre Flor de Queso\u003C\u002Fstrong>\nhttp:\u002F\u002Fwww.flordeleche.com\u002Fnosotros.php\nhttps:\u002F\u002Fwww.facebook.com\u002Fflordelechebolivia\u002F\n\n\u003Cem>\u003Cstrong>Training in a Bolivian Cheese Factory\u003C\u002Fstrong>\u003C\u002Fem>\n\nHere I am in my third term with the Uniterra program, in La Paz Bolivia\nThis year I will be an environmental consultant for the eco-cheese company Flor de Leche (Milk Flower), in Achocalla, a town 40 minutes from La Paz and in Pro Rural, an organization funded by the Léger Foundation of Canada that is dedicated to making agroecology projects in the Highlands near La Paz.\nFlor de Leche produces 42 different products including fresh, matured and old European-style cheeses, as well as yogurt. They also have a restaurant on weekends. It is a company with objectives to improve the quality of life of producers and employees. The latter have several advantages such as training, childcare services, medical attention, breakfast and lunch, social activities, etc.\n\nThe company receives about 3000 liters of milk per day, from producers in the area and the Bolivian highlands, hence its denomination of high-altitude cheeses.\nEnvironmental management is a priority for its leaders. Most liquid waste passes a treatment system that includes stabilization ponds, biodigestors, vermicomposts and wetlands. There are also dry baths, recovery of the serum by the producers (as a drink in raising pigs for example) and guided visits that include environmental issues.\n\nIn this blog, my first of the year, I want to tell about my training period in Flor de Leche, which has been very interesting. The company was founded 20 years ago by a Belgian gentleman, Stanislas Gilles and his Bolivian wife Valentina. At this moment they have 35 employees (70% of women) and are preparing to celebrate the twentieth anniversary. They have a policy of integrating new volunteers, which consists of having to go through all the stages of cheese making before starting our work, which I think is excellent to integrate the team and to understand how the factory works.\n\nAfter two times of going to participate in meetings and a guided tour of the facilities and their effluent treatment system, plus a visit to the restaurant with my CECI colleagues I started my training as a cheese producer, well, really to understand how the company works more than anything! I must make a parenthesis to tell you that the food there was delicious! To the menu ... fondue of cheeses, raclette and delicious desserts!\nHere I share my experience of five days of training ... day by day ...\nI have not done my training in the order of making the cheese, because there was a course, and some rooms were already occupied with the students. The production order should have been: procurement service, fresh, production, refining and packaging.\n\n\u003Cstrong>Day 1\u003C\u002Fstrong>\nFourth visit to Flor de Leche, but the first time working directly!\nAfter putting on my uniform (smock, apron, hat, chinstrap and boots), they directed me to the refined section of cheeses. Depending on the variety, some cheeses must be submerged in brine for a while, at rest for several days, covered with wax or plastic bags or uncovered. Some are maintained for different periods of time that can go up to thirteen months in a room with controlled conditions. There are cheeses that must be washed and rotated every day like Roca del Illimani, others must be coated with wax for maturation like Edam. At the beginning, I painted elaboration dates with edible ink, then I went to a room to wash the cheeses with lacto serum with the help of a brush.\nIn the afternoon I participated in several tasks in the environment department, collaborating with Frank Ivan, the person in charge of the area. We visited the liquid waste management area, I tried to understand the valves and pipes to control the systems. Then we prepare eucalyptus woods to build a greenhouse. Finally, in Valentina's farm we harvested corn, and she showed me a little care for her animals: guinea pigs, pigs and sheep.\n\n\u003Cstrong>Day 2:\u003C\u002Fstrong>\nIn the morning I worked in the fresh section, in the preparation of fresh cheeses and yogurt, including a lot of washing pots, jars and so on! Here the cheeses are molded in containers with grids that let the serum pass. The yogurt was already made, so we devoted ourselves to flavoring it (with mocha syrups, passion fruit, and aloe) and packaging it.\nIn the afternoon I worked in the environmental department again, we planted two small trees, an acacia and a queñawara, we put on the beekeeper's suit and we made control and cleaning of the three hives that were invaded by ants!\n\n\u003Cstrong>Day 3:\u003C\u002Fstrong>\nI started in the provisioning service section. Here comes milk from highland cows, pasteurization and quality control. They showed me the controls they made: acidity, density, amount of fats and non-fats, etc. I helped to pass the milk from the trucks to the pasteurization machine by means of hoses and a pump, then we verified the operation of the pasteurizer, each drop of milk spent about 15 seconds by the machines at about 73 degrees Celsius to be free of bacteria. This milk will be used in the manufacture of the products.\nIn the afternoon and in the rain. I read documents about the past trainings that have been made to the employees and I began to think about my role in the training on environmental issues!\n\n\u003Cstrong>Day 4:\u003C\u002Fstrong>\nThis day was the turn of the packaging section ... including cutting the Andean cheeses in pieces of 500 grams, bagging, vacuum packaging in machines, and finally labeling ...\nThen I participate in the weekly improvement meeting of the team... And to end the day, I went back to the refined section and helped in the coating of Edam cheeses with red wax for ripening ...\n\n\u003Cstrong>Day 5:\u003C\u002Fstrong>\nThe most anticipated section, this is where the magic happens! The cheese production section to conclude my training! Here comes the pasteurized milk to two large pools, add lactic ferment, calcium chloride and animal rennet, mix it with mechanical paddles and after about forty minutes the serum has separated from the solid substances. At this time the serum is removed with jars, and the solid is placed in large round molds of 11 kilos for the Roca del Illimani cheeses and smaller square ones of 7 kilos for the Andean cheeses. From here, they go to a press to remove the rest of the liquid, they are turned once before returning to the press and to the refining room to submerge them in brine.\nThis room requires a careful cleaning, only our hands are subject to many washes, you have to wash before entering and once inside, again a wash with iodized soap and then five rinses in different pools with disinfectants ... and this every time you touch something different! You also have to wash all the metal molds, jars and large tubs.\nThen we had lunch all together since it was the end of a course of master cheesemaker and the farewell of the Swiss masters who taught it. And I ended the day delivering cheeses at the Embassy of France since I live nearby, I officiated as a postman!\n\nIn conclusion, I have learned to know a dedicated team, very kind and patient. I understood the cheese making process and understood that a lot of the work is to wash the materials and the rooms and make sure there is no bacterial contamination.\n\nI understood that the art of making cheeses is a thousand-year-old knowledge, varied and very interesting. My role here will be to work in the environmental area, see how to improve solid and liquid waste management procedures and collaborate in the educational process of employees and the community of Achocalla ... and maybe also learn to continue tasting cheeses!\n\n\u003Cstrong>For more information about Flor de Leche:\u003C\u002Fstrong>\nhttp:\u002F\u002Fwww.flordeleche.com\u002Fnosotros.php\nhttps:\u002F\u002Fwww.facebook.com\u002Fflordelechebolivia\u002F\n\n\u003Cstrong>Fotos\u002FPictures\u003C\u002Fstrong>\n\nLas comidas en el Restaurante y en el comedor, fondue, raclette, postres, queso humacha\u002F\nThe food of the restaurant, fondue, raclette, desserts, and a typical dish, the queso humancha\n\n\u003Cimg class=\"alignnone size-full wp-image-8993\" src=\"\u002Fuploads\u002FImport\u002FIMG_6565_2024-04-18-193515_gjks.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-8991\" src=\"\u002Fuploads\u002FImport\u002FIMG_6563-e1519948219620_2024-04-18-193515_tyna.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-8995\" src=\"\u002Fuploads\u002FImport\u002FIMG_6571-e1519948191517_2024-04-18-193515_hmqf.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-8997\" src=\"\u002Fuploads\u002FImport\u002FIMG_6574-e1519948160678_2024-04-18-193515_ibsr.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9011\" src=\"\u002Fuploads\u002FImport\u002FIMG_6657-e1519947862648_2024-04-18-193515_endj.jpg\" alt=\"\" \u002F>\n\nLos cultivos, sistema de tratamiento de residuos y criadero de cobayos\u002F\nThe cultures, the waste treatment system and the guinea pigs\n\n\u003Cimg class=\"alignnone size-full wp-image-9023\" src=\"\u002Fuploads\u002FImport\u002FIMG_6499-e1519947438753_2024-04-18-193515_apyi.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9027\" src=\"\u002Fuploads\u002FImport\u002FIMG_6532-e1519947370676_2024-04-18-193516_emhz.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9025\" src=\"\u002Fuploads\u002FImport\u002FIMG_6531-e1519947409696_2024-04-18-193516_loso.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9021\" src=\"\u002Fuploads\u002FImport\u002FIMG_6492-e1519947760312_2024-04-18-193516_heah.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9003\" src=\"\u002Fuploads\u002FImport\u002FIMG_6623-5-e1519948025896_2024-04-18-193516_lfqo.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-8989\" src=\"\u002Fuploads\u002FImport\u002FIMG_6542-Copy-e1519948250469_2024-04-18-193516_htei.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9001\" src=\"\u002Fuploads\u002FImport\u002FIMG_6621-1-e1519948059398_2024-04-18-193517_qeja.jpg\" alt=\"\" \u002F>\n\nApicultura\u002FApiculture\n\n\u003Cimg class=\"alignnone size-full wp-image-9009\" src=\"\u002Fuploads\u002FImport\u002FIMG_6637-e1519947889863_2024-04-18-193517_zuxa.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9007\" src=\"\u002Fuploads\u002FImport\u002FIMG_6628-1-e1519947922909_2024-04-18-193517_bfvk.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9005\" src=\"\u002Fuploads\u002FImport\u002FIMG_6627-2-e1519947996402_2024-04-18-193517_qddf.jpg\" alt=\"\" \u002F>\n\nLa fabricación de quesos\u002FThe Cheese factory\n\n\u003Cimg class=\"alignnone size-full wp-image-8999\" src=\"\u002Fuploads\u002FImport\u002FIMG_6619-3-e1519948119894_2024-04-18-193517_daaw.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9017\" src=\"\u002Fuploads\u002FImport\u002FIMG_6678-e1519947786298_2024-04-18-193517_clam.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9015\" src=\"\u002Fuploads\u002FImport\u002FIMG_6677-e1519947811591_2024-04-18-193518_aqwi.jpg\" alt=\"\" \u002F>\n\n\u003Cimg class=\"alignnone size-full wp-image-9013\" src=\"\u002Fuploads\u002FImport\u002FIMG_6675-1-e1519947836493_2024-04-18-193518_ngae.jpg\" alt=\"\" \u002F>\n\nEl equipo\u002FThe Team\n\n\u003Cimg class=\"alignnone size-full wp-image-9019\" src=\"\u002Fuploads\u002FImport\u002F28510991_10155821575430412_1269730360_n_2024-04-18-193518_gsng.jpg\" alt=\"\" \u002F>\n\n\u003Cstrong>Más información en el Blog de Voluntarios sobre el sistema de gestión de desechos líquidos\u002F\nMore information in the Volunteer Blog about the liquid waste management system:\u003C\u002Fstrong>\n\nhttp:\u002F\u002Fblogue-volontaires.ca\u002Frien-ne-se-perd-rien-ne-se-cree-tout-se-transforme",{"metaTitleContainer":1394,"metaTagContainer":1395,"metaLinkContainer":1396,"metaJsonLdContainer":1397},"{\"title\":{\"title\":\"Mi capacitación en una fábrica de queso en Bolivia\\\u002FTraining in… | 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version follows) Mi capacitación en una fábrica de queso en Bolivia Aquí me encuentro en mi tercer mandato con el programa Uniterra, en La Paz BoliviaEste año seré consultora ambiental para la compañía eco social de quesos Flor de Leche, en Achocalla, una localidad a 40 minutos de La Paz y en Pro Rural, una organización financiada por la Fundación Léger de Canadá que se dedica a hacer proyectos de agroecología en el Altiplano cercano a La Paz.Flor de Leche produce 42 diferentes productos incluyendo quesos frescos, madurados y viejos de estilo europeo, además de yogurt. También tienen un restaurant los fines de semana. Es una empresa con objetivos de mejorar la calidad de vida de los productores y empleados. Estos últimos tienen varias ventajas como capacitaciones, servicio de guardería para los hijos, atención médica, desayunos y almuerzos, actividades sociales, etc.La compañía recibe unos 3000 litros de leche por día, de productores de la zona y del altiplano boliviano, de allí su denominación de quesos de altura.La gestión ambiental es prioritaria para sus dirigentes. La mayoría de los desechos líquidos pasan un sistema de tratamiento que incluye lagunas de estabilización, biodigestores, lombrifiltros y humedales. También se cuenta con baños secos, recuperación del suero por los productores (como bebida en la crianza de cerdos por ejemplo) y visitas guiadas que incluyen temas ambientales.En este blog, mi primero del año, quiero contar sobre mi periodo de capacitación en Flor de Leche, que ha sido muy interesante. La compañía fue fundada hace 20 años por un señor Belga, Stanislas Gilles y su esposa boliviana Valentina. En este momento cuentan con 35 empleados (un 70% de mujeres) y se preparan para festejar el veinteavo aniversario. Ellos tienen una política de integración de los nuevos voluntarios que consiste en que tenemos que pasar por todas las etapas de la fabricación de quesos antes de comenzar nuestro trabajo, lo que me parece excelente para integrar el equipo y para bien comprender como funciona la fábrica.Luego de dos veces de ir para participar en reuniones y una visita guiada de las instalaciones y de sus sistema de tratamiento de efluentes, más una visita al restaurante con mis compañeros de CECI empecé mi formación como productora de quesos, bueno, en realidad para comprender como funciona la compañía más que nada!! Debo hacer un paréntesis para contar que la comida allí fue deliciosa! Al menú… fondue de quesos, raclette y postres deliciosos!Aquí comparto mi experiencia de cinco días de capacitación…día por día…No he hecho mi capacitación en el orden de fabricación del queso, porque había un curso, entonces algunas salas ya estaban ocupadas con los estudiantes. El orden de fabricación hubiera debido ser: servicio de aprovisionamiento, frescos, producción, afinamiento y embalaje. Día 1 Cuarta visita a Flor de Leche, pero la primera vez trabajando directamente!Luego de ponerme el uniforme (guardapolvo, delantal, gorro, barbijo y botas) me dirigieron a la sección afinado de quesos. Según la variedad, algunos quesos deben estar un tiempo sumergidos en salmuera, en reposo de varios días, recubiertos con cera o con bolsas de plástico o descubiertos. Algunos se mantienen por diferentes periodos de tiempo que pueden llegar hasta trece meses en una sala con condiciones controladas. Hay quesos que deben ser lavados y rotados todos los días como la Roca del Illimani, otros deben ser recubiertos con cera para su maduración como el Edam. Al principio, pinté fechas de elaboración con tinta comestible, luego pasé a una sala para lavar los quesos con suero de leche con la ayuda de un cepillo.A la tarde participe en tareas varias en el departamento de ambiente colaborando con Frank Ivan, el responsable del área. Visitamos el área de gestión de desechos líquidos, Traté de entender las válvulas y tuberías para controlar los sistemas. Luego preparamos maderas de eucalipto para construir un invernadero. Finalmente, en la granja de Valentina cosechamos maíz, y me mostró un poco el cuidado de sus animales: cuises, cerdos\",\"headline\":\"Mi capacitación en una fábrica de queso en Bolivia\\\u002FTraining in a Bolivian Cheese Factory\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\u002F\\\u002Fceci-ressources.nyc3.cdn.digitaloceanspaces.com\\\u002Fuploads\\\u002FImport\\\u002F_1200x630_crop_center-center_82_none\\\u002FIMG_6623-5-e1519948025896_2024-03-25-164225_plxg.jpg?mtime=1711384945\"},\"inLanguage\":\"en\",\"mainEntityOfPage\":\"https:\\\u002F\\\u002Fceci.org\\\u002Fen\\\u002Fvolunteer-blog\\\u002Fmi-capacitacion-en-una-fabrica-de-queso-en-bolivia-training-in-a-bolivian-cheese-factory\",\"name\":\"Mi capacitación en una fábrica de queso en Bolivia\\\u002FTraining in a Bolivian Cheese 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