{"id":143412,"date":"1993-01-01T00:00:00","date_gmt":"1993-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/cuajos-y-enzimas-coagulantes-en-la-elaboracion-de-queso-de-cabra-en-la-region-de-murcia\/"},"modified":"1993-01-01T00:00:00","modified_gmt":"1993-01-01T00:00:00","slug":"cuajos-y-enzimas-coagulantes-en-la-elaboracion-de-queso-de-cabra-en-la-region-de-murcia","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/cuajos-y-enzimas-coagulantes-en-la-elaboracion-de-queso-de-cabra-en-la-region-de-murcia\/","title":{"rendered":"Cuajos y enzimas coagulantes en la elaboracion de queso de cabra en la region de murcia"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Belen Lopez Morales <\/strong><\/h2>\n<p>Se estudia el comportamiento el comportamiento de diversos cuajos y enzimas coagulantes como parametros indicadores de su adaptabilidad tecnologica, sobre un sustrato normalizado sustrato de berridge y leche de cabra murciano granadina. El tiempo de coagulacion se determina por el metodo de berridge y tecnicas viscosimetricas. La determinacion de la actividad proteolitica de estos enzimas junto con el tiempo de coagulacion informan sobre la adaptabilidad pedagogica de los mismos. El caseinmacropeptido liberado se valora por tecnicas espectrofluorimetrica la influencia del tipo de leche ensayada se realozada al comparar leche desnatada reconstituida al 12% y leche de cabra no tratada o tratada termicamente, pasterizacion alta y baja. Se observa un aumento del tiempo de coagulacion para las leches pasterizadas. Menor valor del tiempo de coagulacion en cuajos con 50% de quimosina y pasta. Los enzimas de ingenieria genetica muestran valores proximos a los cuajos recientemente citados que constrasta con el elevado valor de la enzima de e. Coli. Se estudia la monitorizacion del proceso de coagulacion mediante tecnicas viscosimetricas, reflectancia y colorimetria.  estas tecnicas pueden emplearse para el control en la elaboracion de quesos con el fin de delimitar el tiempo de coagulacion y el tiempo de corte, parametros sobre los que se fundamenta el esquema de elaboracion de quesos. En la elaboracion de queso de cabra con diferentes enzimas, a nivel de planta piloto, observamos en los elaborados con enzima microbiano un menor rendimiento asi como sabor amargo. Tambien con estos enzimas la actividad proteolitica inespecifica (nnp\/nt) fue superior al resto, mientras que la especifica (ns\/nt) presento valores mas elevados en aquellos elaborados con cuajo con elevado porcentaje de quimosina (60-75%).<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Cuajos y enzimas coagulantes en la elaboracion de queso de cabra en la region de murcia<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Cuajos y enzimas coagulantes en la elaboracion de queso de cabra en la region de murcia <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Belen Lopez Morales <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1993<\/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>Jose Laencina Sanchez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Manuela Juarez Iglesias <\/li>\n<li>Cesare Corradini (vocal)<\/li>\n<li>Adolfo Falagan Prieto (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Belen Lopez Morales Se estudia el comportamiento el comportamiento de diversos cuajos y enzimas coagulantes como [&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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