{"id":100643,"date":"2018-03-11T10:22:12","date_gmt":"2018-03-11T10:22:12","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/efecto-de-la-raza-y-del-recuento-de-celulas-somaticas-sobre-la-calidad-del-queso-de-oveja\/"},"modified":"2018-03-11T10:22:12","modified_gmt":"2018-03-11T10:22:12","slug":"efecto-de-la-raza-y-del-recuento-de-celulas-somaticas-sobre-la-calidad-del-queso-de-oveja","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/productos-derivados-de-los-lacteos\/efecto-de-la-raza-y-del-recuento-de-celulas-somaticas-sobre-la-calidad-del-queso-de-oveja\/","title":{"rendered":"Efecto de la raza y del recuento de c\u00e9lulas som\u00e1ticas sobre la calidad del queso de oveja"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Miguel \u00e1ngel Lurue\u00f1a Mart\u00ednez <\/strong><\/h2>\n<p>Efecto de la raza y del recuento de c\u00e9lulas som\u00e1ticas sobre la calidad del queso de oveja  se estudi\u00f3 la influencia de la raza (castellana, churra y assaf) y del recuento de c\u00e9lulas som\u00e1ticas (rcs) (bajos, menos de 500.000 c\u00e9lulas\/ml;, medios, entre 1.000.000-1.500.000 c\u00e9lulas\/ml; y altos, m\u00e1s de 2.000.000 c\u00e9lulas\/ml) sobre la leche de oveja y el queso elaborado a partir de ella. Con respecto a la leche, se estudi\u00f3 la influencia de estos factores sobre la composici\u00f3n f\u00edsico-qu\u00edmica general y sobre los \u00e1cidos grasos totales, mientras que con respecto al queso se estudi\u00f3 la composici\u00f3n f\u00edsico-qu\u00edmica general, el color, la textura, los \u00e1cidos grasos totales, los compuestos vol\u00e1tiles y las caracter\u00edsticas sensoriales, a lo largo de 12 meses de maduraci\u00f3n. Los resultados mostraron que, en la leche las diferencias m\u00e1s notables se observaron con respecto a la raza, de modo que las razas castellana y churra presentaron mayores valores de grasa y extracto seco y menores proporciones de \u00e1cidos grasos poliinsaturados que la raza assaf. Con respecto al queso, los resultados obtenidos a partir de la acidez de la grasa mostraron una lip\u00f3lisis m\u00e1s intensa a medida que aumentaron los rcs, lo que probablemente produjo un aumento de la concentraci\u00f3n de \u00e1cidos grasos libres. Esto explicar\u00eda el aumento de la concentraci\u00f3n de algunos de los compuestos vol\u00e1tiles formados a partir de ellos, como aldeh\u00eddos y cetonas. Todo ello repercuti\u00f3 sobre las caracter\u00edsticas sensoriales, de modo los sabores y olores fueron m\u00e1s intensos al aumentar los rcs. La textura del queso tambi\u00e9n se vio afectada: las muestras fueron m\u00e1s fracturables y en general m\u00e1s blandas a medida que aumentaron los rcs, probablemente debido a una proteolisis m\u00e1s intensa. La influencia m\u00e1s notable del factor raza se observ\u00f3 en los atributos sensoriales, de modo que los quesos de las razas churra y assaf presentaron sabores y aromas m\u00e1s fuertes que los de raza castellana. Todos los cambios fueron m\u00e1s intensos a medida que avanz\u00f3 la maduraci\u00f3n. descriptores: recuento de c\u00e9lulas som\u00e1ticas, raza, queso, leche, oveja,    effect of breed and somatic cell counts on ewe cheese quality.  influence of breed (castellana, churra, assaf) and somatic cell counts (scc) (low, less than 500.000 cells\/ml; medium, between 1.000.000-1.500.000 cells\/ml; high, more than 2.000.000 cells\/ml) on ewe milk and cheese was studied. With respect on milk, physicochemical composition and fatty acids were analyzed. With respect on cheese, physicochemical composition, colour, texture, fatty acids, volatile compounds and sensorial characteristics was studied along 12 months of ripening. results showed that the most significant differences were found between breeds: castellana and churra cheeses showed higher fat, dry matter and less polyunsaturated fatty acids than assaf cheese. With respect on cheese, increasing levels of scc resulted in increased fat acidity values, a sign of a more intense lipolysis that probably means an increase of free fatty acids concentration. This would explain the increasing of the concentration of volatile compounds formed from them, like aldehydes and ketones. All these factors had an effect on sensory characteristics, so cheese showed a more intense flavour as scc increased. Cheese texture was affected too: samples were more crumbly and had little-hardness as scc increased, probably due to a more intense proteolysis. Breed factor had the most on sensory characteristics, so churra and assaf cheeses had more intense flavour than the castellana. All changes became more intense along the ripening process. keywords: somatic cell counts, breed, cheese, milk, ewe<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Efecto de la raza y del recuento de c\u00e9lulas som\u00e1ticas sobre la calidad del queso de oveja<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Efecto de la raza y del recuento de c\u00e9lulas som\u00e1ticas sobre la calidad del queso de oveja <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Miguel \u00e1ngel Lurue\u00f1a Mart\u00ednez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Salamanca<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 30\/04\/2010<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Isabel Revilla Mart\u00edn<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda inmaculada Gonz\u00e1lez mart\u00edn <\/li>\n<li>Mar\u00eda isabel Jaime moreno (vocal)<\/li>\n<li>encarnaci\u00f3n Fern\u00e1ndez fern\u00e1ndez (vocal)<\/li>\n<li>Jos\u00e9 Manuel Rodr\u00edguez nogales (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Miguel \u00e1ngel Lurue\u00f1a Mart\u00ednez Efecto de la raza y del recuento de c\u00e9lulas som\u00e1ticas sobre la calidad [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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