{"id":140704,"date":"2026-01-12T17:56:50","date_gmt":"2026-01-12T17:56:50","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-microbiologica-del-queso-de-leche-de-cabra-cendrat-del-montsec-evolucion-durante-la-maduracion\/"},"modified":"2026-01-12T17:56:50","modified_gmt":"2026-01-12T17:56:50","slug":"caracterizacion-microbiologica-del-queso-de-leche-de-cabra-cendrat-del-montsec-evolucion-durante-la-maduracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-microbiologica-del-queso-de-leche-de-cabra-cendrat-del-montsec-evolucion-durante-la-maduracion\/","title":{"rendered":"Caracterizacion microbiologica del queso de leche de cabra \u00abcendrat\u00bb del montsec: evolucion durante la maduracion."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Mor Mur Francesch Montserrat <\/strong><\/h2>\n<p>En el presente trabajo se ha realizado el estudio de los cambios microbiologicos que ocurren durante la maduracion del queso de leche de cabra \u00abcendrat\u00bb del montsec. Se trata del primer estudio de este tipo en el mencionado queso, observando que la flora saprofita desciende ligera y paulatinamente durante los dos meses que dura el afinado, mientras que la flora potencialmente patogena disminuye de manera muy acusada, llegando a desaparecer en algunos casos. Se ha hecho tambien el estudio del fermento de caracter artesano, empleado en la elaboracion concluyendo que posee caracteristicas acidificantes significativamente distintas de los cultivos industriales. El estudio del efecto de la congelacion de cuajadas permite pensar que puede ser un buen sistema para solventar la estacionalidad de la produccion de leche de cabra.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion microbiologica del queso de leche de cabra \u00abcendrat\u00bb del montsec: evolucion durante la maduracion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion microbiologica del queso de leche de cabra \u00abcendrat\u00bb del montsec: evolucion durante la maduracion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Mor Mur Francesch Montserrat <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1992<\/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>Buenaventura Guamis Lopez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Abel Marine Font <\/li>\n<li>Federico Uruburu Fern\u00e1ndez (vocal)<\/li>\n<li>Esperanza Garay Auban (vocal)<\/li>\n<li> Garcia Lopez M. Luisa (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mor Mur Francesch Montserrat En el presente trabajo se ha realizado el estudio de los cambios microbiologicos [&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":[332,3113,2390,1594],"tags":[9421,37246,11851,4499,60174,177044],"class_list":["post-140704","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-microbiologia-de-productos-lacteos","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-abel-marine-font","tag-buenaventura-guamis-lopez","tag-esperanza-garay-auban","tag-federico-uruburu-fernandez","tag-garcia-lopez-m-luisa","tag-mor-mur-francesch-montserrat"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/140704","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=140704"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/140704\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=140704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=140704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=140704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}