{"id":130788,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-los-procesos-de-salado-y-ahumado-tradicional-sobre-las-caracteristicas-microbiologicas-y-organolepticas-del-queso-idiazabal\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"influencia-de-los-procesos-de-salado-y-ahumado-tradicional-sobre-las-caracteristicas-microbiologicas-y-organolepticas-del-queso-idiazabal","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-de-los-procesos-de-salado-y-ahumado-tradicional-sobre-las-caracteristicas-microbiologicas-y-organolepticas-del-queso-idiazabal\/","title":{"rendered":"Influencia de los procesos de salado y ahumado tradicional sobre las caracteristicas microbiologicas y organolepticas del queso idiazabal."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Perez Elortondo Francisco J. <\/strong><\/h2>\n<p>El queso idiazabal es un producto de las comunidades autonomas del pais vasco y navarra, protegido por \u00abdenominacion de origen\u00bb. Este trabajo contribuye al conocimiento de las caracteristicas microbiologicas y sensoriales, en base al estudio de la influencia del tiempo de permanencia en salmuera y el proceso de ahumado tradicional. Asi mismo, se ha identificado la flora lactica, como paso previo al dise\u00f1o de un cultivo iniciador.  en el estudio se han considerado tres fabricaciones (marzo, mayo y julio) y cuatro lotes en cada una de ellas (lote a: 12 horas de salado; lote b: 24 horas de salado \u00abcontrol\u00bb; lote c: 36 horas de salado y lote d: 24 horas de salado y tratamiento de ahumado).  los resultados han demostrado la existencia de diferencias estadisticamente significativas en los recuentos de microorganismos durante la maduracion de los quesos sometidos a diferentes tiempos de salado y\/o ahumados, asi como al comparar los quesos control de las tres fabricaciones estudiadas.  las variables consideradas en las valoraciones sensoriales de intensidad y preferencia han determinado diferencias significativas tanto a lo largo de la maduracion del queso idiazabal, como entre los diferentes lotes estudiados.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de los procesos de salado y ahumado tradicional sobre las caracteristicas microbiologicas y organolepticas del queso idiazabal.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de los procesos de salado y ahumado tradicional sobre las caracteristicas microbiologicas y organolepticas del queso idiazabal. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Perez Elortondo Francisco J. <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1996<\/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>Marta Mar\u00eda Albisu Aguado<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Herrera Marteache <\/li>\n<li>Mar\u00eda Del Camino Garc\u00eda Fern\u00e1ndez (vocal)<\/li>\n<li>M\u00aa Teresa Mora Ventura (vocal)<\/li>\n<li>Paloma Torre Hernandez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Perez Elortondo Francisco J. El queso idiazabal es un producto de las comunidades autonomas del pais vasco [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,4526,12909,2390,1594],"tags":[3115,22571,50711,2394,51192,244418],"class_list":["post-130788","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-conservacion-de-alimentos","category-pais-vasco-euskal-herriko-unibertsitatea","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-antonio-herrera-marteache","tag-maria-del-camino-garcia-fernandez","tag-marta-maria-albisu-aguado","tag-ma-teresa-mora-ventura","tag-paloma-torre-hernandez","tag-perez-elortondo-francisco-j"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/130788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=130788"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/130788\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=130788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=130788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=130788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}