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A study by a professor at the University of Murcia Cayetano Mirror advises consumers "greater commitment" by the goat cheese from Murcia, which has a designation of origin and that emphasizes that their quality has allowed this product to be present "in national and international markets."
The study, which is reflected in the book "Dynamics of territorial Murcia Region," published by the University, states that "the presence of Murciano-Grenadine goat breed, the best fitness dairy on the planet and the development of new handling techniques have yielded an exceptional quality milk for cheese making. "
This scientific work also indicates that the development of Murcia and Queso de Murcia al Vino cheese works a dozen dairies, with an annual production of 325,000 kilos, while the Majorero cheese, prepared in Fuerteventura and is second productive place, remains at 230,000 kilos.
On the other hand, the University of Murcia has also published works, "The degradation by water erosion" of several authors' philosophical Thresholds ", written by various specialists in honor of the late Professor Edward Bello last October, and" Life and Work, "by Jose Maria Castillo.
It has finally released "Drugs, society and education", Alfonso Garcia and Maria Antonia Sanchez, "Antiquity and Christianity," coordinated by Ignacio Alonso, "The culture of water in the Murcia Medieval" by Maria Martinez.
Source: Universidad de Murcia
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