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Cheese is a food made from milk, help denture usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable. Cheese is a food made from milk, help denture usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable. Cheese is a food made from milk, help denture usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable. Cheese is a food made from milk, denture usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.

Repensamos el Enfoque de Derechos Humanos en la Cooperación al Desarrollo mediante las experiencias y aprendizajes compartidos con otras organizaciones y grupos en situación de vulnerabilidad. Proponemos modelos de indicadores concretos, diagnosis elementos de discusión y condicionantes de aplicación procedentes de otros espacios más diversos y menos monoculturales.

Primera parte. Desarrollos generales, marcos conceptuales

Desafíos en la relación entre Derechos Humanos y Cooperación al Desarrollo. Conceptos, definiciones y principios, que reconducen de la abstracción a la práctica desde el EBDH.

Segunda parte. Aplicaciones del EBDH. Su integración en las fases del marco lógico

Fases, contenidos materiales, identificación, formulación, ejecución, seguimiento y evaluación de proyectos desde el Enfoque de Derechos Humanos.

Tercera parte. Indicadores en el contexto del marco lógico. De los indicadores de desarrollo a los indicadores de DDHH

Concreción de indicadores de desarrollo y de derechos humanos. Indicadores y derechos de las mujeres. Principios y propuestas de indicadores de derechos colectivos para pueblos indígenas.

Cuarta parte. Incertidumbres del presente, oportunidades de futuro. Frenos, retos y propuestas para el EBDH

Transformación, retos y dificultades para la aplicación del EBDH. Una relectura desde América Latina. Claves críticas y conclusiones para la aplicación del Enfoque de Derechos Humanos.

Guía de recursos

Bibliografía, documentación y páginas web sobre indicadores generales y derechos humanos; derechos económicos, sociales y culturales; derechos al agua, alimentación, salud, pobreza, medio ambiente, educación, tierra; gobernanza y participación democrática; pueblos indígenas; infancia; derechos de las mujeres; rendición de cuentas.

Cheese is a food made from milk, help denture usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable. Cheese is a food made from milk, help denture usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable. Cheese is a food made from milk, denture usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.

Repensamos el Enfoque de Derechos Humanos en la Cooperación al Desarrollo mediante las experiencias y aprendizajes compartidos con otras organizaciones y grupos en situación de vulnerabilidad. Proponemos modelos de indicadores concretos, diagnosis elementos de discusión y condicionantes de aplicación procedentes de otros espacios más diversos y menos monoculturales.

Primera parte. Desarrollos generales, marcos conceptuales

Desafíos en la relación entre Derechos Humanos y Cooperación al Desarrollo. Conceptos, definiciones y principios, que reconducen de la abstracción a la práctica desde el EBDH.

Segunda parte. Aplicaciones del EBDH. Su integración en las fases del marco lógico

Fases, contenidos materiales, identificación, formulación, ejecución, seguimiento y evaluación de proyectos desde el Enfoque de Derechos Humanos.

Tercera parte. Indicadores en el contexto del marco lógico. De los indicadores de desarrollo a los indicadores de DDHH

Concreción de indicadores de desarrollo y de derechos humanos. Indicadores y derechos de las mujeres. Principios y propuestas de indicadores de derechos colectivos para pueblos indígenas.

Cuarta parte. Incertidumbres del presente, oportunidades de futuro. Frenos, retos y propuestas para el EBDH

Transformación, retos y dificultades para la aplicación del EBDH. Una relectura desde América Latina. Claves críticas y conclusiones para la aplicación del Enfoque de Derechos Humanos.

Guía de recursos

Bibliografía, documentación y páginas web sobre indicadores generales y derechos humanos; derechos económicos, sociales y culturales; derechos al agua, alimentación, salud, pobreza, medio ambiente, educación, tierra; gobernanza y participación democrática; pueblos indígenas; infancia; derechos de las mujeres; rendición de cuentas.

Cheese is a food made from milk, help denture usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable. Cheese is a food made from milk, denture usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give “curds and whey”.[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.

Repensamos el Enfoque de Derechos Humanos en la Cooperación al Desarrollo mediante las experiencias y aprendizajes compartidos con otras organizaciones y grupos en situación de vulnerabilidad. Proponemos modelos de indicadores concretos, diagnosis elementos de discusión y condicionantes de aplicación procedentes de otros espacios más diversos y menos monoculturales.

Primera parte. Desarrollos generales, marcos conceptuales

Desafíos en la relación entre Derechos Humanos y Cooperación al Desarrollo. Conceptos, definiciones y principios, que reconducen de la abstracción a la práctica desde el EBDH.

Segunda parte. Aplicaciones del EBDH. Su integración en las fases del marco lógico

Fases, contenidos materiales, identificación, formulación, ejecución, seguimiento y evaluación de proyectos desde el Enfoque de Derechos Humanos.

Tercera parte. Indicadores en el contexto del marco lógico. De los indicadores de desarrollo a los indicadores de DDHH

Concreción de indicadores de desarrollo y de derechos humanos. Indicadores y derechos de las mujeres. Principios y propuestas de indicadores de derechos colectivos para pueblos indígenas.

Cuarta parte. Incertidumbres del presente, oportunidades de futuro. Frenos, retos y propuestas para el EBDH

Transformación, retos y dificultades para la aplicación del EBDH. Una relectura desde América Latina. Claves críticas y conclusiones para la aplicación del Enfoque de Derechos Humanos.

Guía de recursos

Bibliografía, documentación y páginas web sobre indicadores generales y derechos humanos; derechos económicos, sociales y culturales; derechos al agua, alimentación, salud, pobreza, medio ambiente, educación, tierra; gobernanza y participación democrática; pueblos indígenas; infancia; derechos de las mujeres; rendición de cuentas.