{"id":115510,"date":"2014-09-04T00:00:00","date_gmt":"2014-09-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/efecto-de-la-suplementacion-con-plantas-aromaticas-sobre-la-calidad-de-la-leche-y-el-queso-de-cabra-de-raza-murciano-granadina\/"},"modified":"2014-09-04T00:00:00","modified_gmt":"2014-09-04T00:00:00","slug":"efecto-de-la-suplementacion-con-plantas-aromaticas-sobre-la-calidad-de-la-leche-y-el-queso-de-cabra-de-raza-murciano-granadina","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/tecnologia-de-los-alimentos\/efecto-de-la-suplementacion-con-plantas-aromaticas-sobre-la-calidad-de-la-leche-y-el-queso-de-cabra-de-raza-murciano-granadina\/","title":{"rendered":"Efecto de la suplementaci\u00f3n con plantas arom\u00e1ticas sobre la calidad de la leche y el queso de cabra de raza  murciano-granadina."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Khalid Boutoial <\/strong><\/h2>\n<p>Resumen  la regi\u00f3n de murcia se ha caracterizado por ser eminentemente agraria, donde la fabricaci\u00f3n del queso de cabra ocupa una posici\u00f3n muy importante en la econom\u00eda regional. El queso de murcia al vino es, sin duda, uno de los principales quesos de cabra elaborados en espa\u00f1a, adem\u00e1s esta regi\u00f3n en los \u00faltimos a\u00f1os ha apostado por el desarrollo de nuevas variedades de quesos (mediante el empleo de nuevas formas de presentaci\u00f3n de los cuajos animales o el uso de coagulantes vegetales) o de sistemas de control en l\u00ednea.  de otra parte, el uso de los subproductos agroindustriales en la alimentaci\u00f3n animal se ensayado con \u00e9xito como una estrategia para reducir los costes de alimentaci\u00f3n en rumiantes y tambi\u00e9n para favorecer el reciclado de los subproductos derivados de la industria, cuyo coste de eliminaci\u00f3n es muy elevado. En espa\u00f1a la extracci\u00f3n de aceites esenciales de plantas arom\u00e1ticas genera subproductos que en general est\u00e1n infrautilizados, pero son objeto de investigaci\u00f3n de numerosos cient\u00edficos debido a su alto contenido en compuestos polifenolicos. La inclusi\u00f3n de estos subproductos en dietas de cabras y de ovejas, proporciona resultados de inter\u00e9s en los productos derivados (carne y leche) debido a la trasmisi\u00f3n de compuestos fen\u00f3licos de la dieta a los mismos, y que constituye una herramienta que satisface a las necesidades de los consumidores, que cada vez requieren de la industria alimentos m\u00e1s saludables y seguros.  el objetivo de esta memoria de tesis doctoral es determinar el efecto de la inclusi\u00f3n de plantas arom\u00e1ticas o sus subproductos en la alimentaci\u00f3n de cabras de la raza murciano-granadina en las caracter\u00edsticas de leche y queso de murcia al vino elaborados. Como objetivo preliminar, fue necesario determinar los par\u00e1metros que determinan la calidad de estos quesos (par\u00e1metros fisicoqu\u00edmicos, prote\u00f3lisis y lipol\u00edsis) en base al tiempo de maduraci\u00f3n y establecimiento elaborador. Los resultados obtenidos para este objetivo determinan que el establecimiento elaborador afecta significativamente a todos los par\u00e1metros fisicoqu\u00edmicos estudiados, excepto el contenido prote\u00edco, nitr\u00f3geno soluble y la concentraci\u00f3n de c4:0, c16:0 y c18:0. Sin embargo, los diferentes niveles de maduraci\u00f3n influyeron de forma significativa en el contenido de materia seca, y wsn, ptasn y los amino\u00e1cidos libres, excepto la serina.  una vez establecidos los par\u00e1metros de variaci\u00f3n del queso de murcia al vino se estudio la influencia en la leche de la incorporaci\u00f3n de subproductos de romero en la dieta de cabras m-g, observ\u00e1ndose una disminuci\u00f3n en el tiempo de coagulaci\u00f3n, extracto seco y contenido de lactosa as\u00ed como en la concentraci\u00f3n de c10 y c14, sin embargo aument\u00f3 el porcentaje de c17, c18:2 y \u00e1cidos grasos poliinsaturados despu\u00e9s de suplementar a los animales con 20% de subproducto de romero. Mientras que la suplementaci\u00f3n con el 10% de este subproducto disminuy\u00f3 el porcentaje de c14 y aument\u00f3 el contenido de c18:2 y el contenido de \u00e1cidos grasos poliinsaturados en la leche. En queso de murcia al vino elaborado con esta leche no se observan diferencias significativas en el rendimiento quesero, el recuento microbiol\u00f3gico y par\u00e1metros sensoriales, con la excepci\u00f3n del olor en el queso elaborado con leche procedente de animales que hab\u00edan recibido el 10% de suplementaci\u00f3n.  la sustituci\u00f3n del 7,5% de la dieta basal de cabra por hojas de tomillo sin destilar modific\u00f3 significativamente la composici\u00f3n fisicoqu\u00edmica de leche de cabra (incremento en la grasa, prote\u00edna, materia seca y el contenido de pufa), mientras que el tiempo de coagulaci\u00f3n de la leche de cabra disminuy\u00f3 por la introducci\u00f3n en la dieta de un 20% de hojas de tomillo destilado, lo que aument\u00f3 su aptitud tecnol\u00f3gica. El recuento microbiol\u00f3gico, el an\u00e1lisis sensorial y el perfil de textura de los quesos no mostraron diferencias con la introducci\u00f3n de hojas de tomillo destiladas. La introducci\u00f3n de hojas del tomillo destilado y sin destilar en la dieta de cabras disminuido el grado de oxidaci\u00f3n de la grasa del queso debido a la transferencia de compuestos fen\u00f3licos de la dieta a la leche y al queso.  si comparamos los resultados obtenidos tras la suplementaci\u00f3n de la dieta con subproductos de la destilaci\u00f3n de tomillo y el romero, observamos que existen diferencias significativas en el contenido de extracto seco, prote\u00edna y lactosa, mientras que no influye en los valores de materia grasa, recuento de c\u00e9lulas som\u00e1ticas y el punto criosc\u00f3pico de la leche. En el queso de murcia al vino no se determinan diferencias significativas para los par\u00e1metros f\u00edsicoqu\u00edmicos y microbiol\u00f3gicos estudiados, sin embargo los resultados del an\u00e1lisis sensorial determinan que el queso mejor valorado era aquel que se obtiene de la suplementaci\u00f3n de la dieta de cabras con el subproducto del tomillo.   summary  the province of murcia is characterized by being largely agrarian, where the manufacture of goat cheese has a very important position in the overall economy of the province. In the last years, many studies have been carried out to develop new cheese varieties or improve cheese quality (new animal or vegetable coagulants, control of cheese syneresis by optical sensors &#8230;).  the use of agricultural by-products in animal feed was successfully tested as a strategy to reduce feed costs and also to attempt the need to recycle waste materials which is costly to remove. In spain the extraction of essential oils from aromatic plants generates high quantity of byproducts that are generally wasted. These residues are of interest to researchers due to their content of polyphenolic compounds, which can be included on the goats and sheep diets with relevant results. Researchers have confirmed a transmission of those phenolic compounds to milk or meat products. Thus, manufacturers can improve products quality and so attempt to consumers demands of healthier and safety products.  based on these results, the first aim of this thesis was to assess the effect of byproducts introduction in murciano-granadina goat&apos;s diet on the characteristics of goat milk and murcia al vino cheese, including the effect on cheese&apos;s proteolysis and lipolysis during ripening. The results shown a significant effect in water activity (aw), ph, dry matter and fat content, water soluble nitrogen fractions (wsn), trichloroacetic acid (12% w \/ v) (tcasn ) and phosphotungstic acid (5% w \/ v) (ptasn) and also affect the content of free amino acids and free fatty acid content, with the exception of c4:0, c16:0 and c18:0, while different periods of maturation significantly affected dry matter content, and wsn, ptasn and all free amino acids to the amino acid except serine. The inclusion of rosemary byproducts in the diet of goats at two percentages (10% and 20%) shows that a supplementation with 20% significantly reduces the clotting time, dry matter and the lactose content of the milk, decreased the content of c10 and c14, and increased the percentage of c17, c18:2 fatty acids. Supplementation with 10% rosemary byproduct decreased the percentage of c14 and increased c18:2 and the content of polyunsaturated fatty acids. No significant differences were found in the protein content, ph and aw of cheeses for 20% rosemary supplementation byproducts. No significant differences were observed in cheese yield, microbiological counts and sensory parameters, except for the smell between the control and the cheese made from the milk supplemented with a 10%.  the second aim was to feed goats with distilled thyme leaves and study its (thymus zygis subsp gracilis) on the physico-chemical composition, technological properties of pasteurized goat milk and physical chemistry, and the phenolic content, oxidative stability, microbiology, sensory profile and texture of murcia al vino goat cheese. The physical and chemical composition of goat milk was significantly affected by the replacement of 7.5% of the basal diet with goat undistilled thyme leaves (increase in fat, protein, dry matter and the pufa content) while the milk clotting time increased significantly with the introduction of 20% distilled thyme leaves, reducing their technological aptitude. Cheese&apos;s microbiological count, sensory analysis and texture profile were not affected by the introduction of distilled thyme leaves. The introduction of undistilled thyme leaves in goat&apos;s diet may lead to an inhibition of lipid oxidation due to the transmission of diet&apos;s phenolic compounds into cheese.  the third aim of this thesis was to evaluate the effect of feeding goats with both supplement types [byproducts of thyme (thymus zygis sub gracilis) and rosemary (rosmarinus officinalis spp)] in the physical and chemical composition (dry matter content fat and lactose), freezing point, the somatic cells of pasteurized goat&apos;s milk, and the physical and chemical composition, microbiological and sensory analysis of murcia al vino cheese. There were found significant differences in milk&apos;s dry matter, protein and lactose content, while there were no significant differences in fat, and somatic cell count freezing point. Not significant differences were found in cheese&apos;s physical-chemical and microbiological parameters.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Efecto de la suplementaci\u00f3n con plantas arom\u00e1ticas sobre la calidad de la leche y el queso de cabra de raza  murciano-granadina.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Efecto de la suplementaci\u00f3n con plantas arom\u00e1ticas sobre la calidad de la leche y el queso de cabra de raza  murciano-granadina. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Khalid Boutoial <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 09\/04\/2014<\/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>Eduardo Ferrandini Banchero<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: jose Laencina sanchez <\/li>\n<li>eduardo Haba nuevalos (vocal)<\/li>\n<li>Miguel Moliner gosalbez (vocal)<\/li>\n<li>Carlos Gonzalo abascal (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Khalid Boutoial Resumen la regi\u00f3n de murcia se ha caracterizado por ser eminentemente agraria, donde la fabricaci\u00f3n 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