{"id":140874,"date":"2026-01-12T17:58:09","date_gmt":"2026-01-12T17:58:09","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/efecto-del-proceso-de-congelacion-sobre-las-caracteristicas-de-queso-semi-duro-de-oveja\/"},"modified":"2026-01-12T17:58:09","modified_gmt":"2026-01-12T17:58:09","slug":"efecto-del-proceso-de-congelacion-sobre-las-caracteristicas-de-queso-semi-duro-de-oveja","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/efecto-del-proceso-de-congelacion-sobre-las-caracteristicas-de-queso-semi-duro-de-oveja\/","title":{"rendered":"Efecto del proceso de congelacion sobre las caracteristicas de queso semi-duro de oveja"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Fontecha Alonso Francisco Javier <\/strong><\/h2>\n<p>En este trabajo se ha profundizado en el efecto del proceso de congelacion, realizado a dos velocidades diferentes, y la conservacion en este estado, sobre las caracteristicas de queso semiduro de oveja, con los siguientes objetivos: estudio de la microestructura y textura del queso, asi como en la conformacion de las caseinas.-Las caracteristicas fisico-quimicas y la flora microbiana del queso.-La actividad proteolitica de los microorganismos y actividad proteolitica del queso y las caracteristicas sensoriales del producto final.  paralelamente se realizaron estudios en sistemas modelo, sobre la influencia de la de la congelacion y conservacion.  las diferencias observadas tanto a nivel de microestructura como de estructura secundaria, asi como fisico-quimicas, microbiologicas y texturales, entre quesos previamente congelados y quesos control hasta los 90 dias de su maduracion posterior no fueron significativas al final de este periodo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Efecto del proceso de congelacion sobre las caracteristicas de queso semi-duro de oveja<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Efecto del proceso de congelacion sobre las caracteristicas de queso semi-duro de oveja <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Fontecha Alonso Francisco Javier <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/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>Manuela Juarez Iglesias<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Javier Lopez Andreu <\/li>\n<li>Esperanza Torija (vocal)<\/li>\n<li>Juan a Bellanato (vocal)<\/li>\n<li>Mercedes Ramos (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Fontecha Alonso Francisco Javier En este trabajo se ha profundizado en el efecto del proceso de congelacion, [&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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