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This research was carried out in the ESPOCH, of an observational and experimental type in the elaboration of fresh cheese, partially replacing the cow's milk with the milk of Lupinus mutabilis to balance the lactose content, obtaining that the T1 treatment is the most accepted because it possesses The characteristics similar to traditional fresh cheese, with a degree of acceptability of consumption in people intolerable to lactose; Increases milk levels of pips is decreasing fat, protein and lactose, the amount of microorganisms are below the limit allowed, with proper management of hygiene. The study started with four treatments of Lupinus mutabilis milk (0, 10, 20, 30 and 40%) and four replicates, 100 lt of cow's milk, divided 5 lt for each experimental unit, in 40%, no No cheese or results were obtained. In this way it contributes to scientific research with the use of products from Ecuador, whose milk is little used because of the lack of knowledge about the nutritional contribution it provides to the human organism.

Substitution of Cow's Milk for Milk of Lupinus Mutabilis in the Production of Fresh Cheese