Summary In this work, the yield of queso fresco (QF) made in a laboratory after the addition of Whey Cheese (WC) at 0, 2, 4, 6, and 8 g per 100 g raw milk was analysed. Physicochemical and sensory characteristics along with acceptance of laboratory made products were also compared with a commercially available product. Yield, moisture, and protein values increased as the level of WC in milk increased (P < 0.001). Colour in QF was whiter as the level of WC added to milk increased (P < 0.05). Cheeses made with 6 and 8 g WC per 100 g raw milk were softer than the rest of the samples but showed similar cohesiveness to the commercial QF. Sensory description provided by 120 consumers coincided with physicochemical parameters registered in QF and partly explained the consumers' preference for QF made with 6 g WC per 100 g raw milk and the commercial product.

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