{"id":17224,"date":"2002-04-06T00:00:00","date_gmt":"2002-04-06T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-comparativo-de-quesos-manchegos-artesanales-e-industriales-aspectos-fisico-quimicos-microbiologicos-y-caractera%c2%adsticas-sensoriales-y-mecanicas\/"},"modified":"2002-04-06T00:00:00","modified_gmt":"2002-04-06T00:00:00","slug":"estudio-comparativo-de-quesos-manchegos-artesanales-e-industriales-aspectos-fisico-quimicos-microbiologicos-y-caractera%c2%adsticas-sensoriales-y-mecanicas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-comparativo-de-quesos-manchegos-artesanales-e-industriales-aspectos-fisico-quimicos-microbiologicos-y-caractera%c2%adsticas-sensoriales-y-mecanicas\/","title":{"rendered":"Estudio comparativo de quesos manchegos artesanales e industriales: aspectos fisico-quimicos, microbiol\u00f3gicos y caracter\u00edsticas sensoriales y mec\u00e1nicas"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Cristina Ballesteros Martin Escudero <\/strong><\/h2>\n<p>El estudio que se presenta en esta tesis doctoral tiene como principal objetivo investigar la influencia de la pasterizaci\u00f3n en las caracter\u00edsticas del queso manchego, realiz\u00e1ndose un estudio comparativo de quesos artesanales e industriales, y est\u00e1 estructurado en tres cap\u00edtulos:  * en el cap\u00edtulo i se abordan aspectos de composici\u00f3n f\u00edsico-qu\u00edmica, proteolisis (primaria y secundaria), microbiolog\u00eda y productos resultantes del metabolismo de los microorganismos como son los \u00e1cidos org\u00e1nicos.  * en el cap\u00edtulo ii se estudia de manera exhaustiva las caracter\u00edsticas sensoriales (olfativas, gustativas y de textura), as\u00ed como par\u00e1metros de textura medidos instrumentalmente y se ha evaluado la opini\u00f3n de los consumidores.  * finalmente en el cap\u00edtulo iii se ha realizado la integraci\u00f3n de la informaci\u00f3n aportada por todas las variables (f\u00edsico-qu\u00edmicas, par\u00e1metros de proteolisis, \u00e1cidos org\u00e1nicos, atributos sensoriales y par\u00e1metros de textura), mediante t\u00e9cnicas estad\u00edsticas de regresi\u00f3n multivariante, concretamente la regresi\u00f3n lineal por m\u00ednimos cuadrados parciales (pls).  los resultados obtenidos m\u00e1s relevantes han sido los siguientes:  se ha comprobado que la pasterizaci\u00f3n no afecta de forma significativa a la evoluci\u00f3n de los diferentes par\u00e1metros f\u00edsico-qu\u00edmicos (actividad del agua, ph, extracto seco, nacl y nitr\u00f3geno total). Se ha observado que los quesos manchegos artesanales han experimentado una mayor proteolisis primaria (degradaci\u00f3n de case\u00ednas), as\u00ed como una mayor proteolisis secundaria (fracciones nitrogenadas y grupos amino libres) a lo largo de la maduraci\u00f3n que los quesos industriales. En cuanto al estudio de los aspectos microbiol\u00f3gicos, se ha visto que la microbiota presente en los quesos artesanales ha sido m\u00e1s diversa, compleja y heterog\u00e9nea que en los quesos industriales, lo que ha influido de forma importante en la concentraci\u00f3n de los \u00e1cidos org\u00e1nicos y en las caracter\u00eds<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio comparativo de quesos manchegos artesanales e industriales: aspectos fisico-quimicos, microbiol\u00f3gicos y caracter\u00edsticas sensoriales y mec\u00e1nicas<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio comparativo de quesos manchegos artesanales e industriales: aspectos fisico-quimicos, microbiol\u00f3gicos y caracter\u00edsticas sensoriales y mec\u00e1nicas <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Cristina Ballesteros Martin Escudero <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Castilla-la mancha<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 04\/06\/2002<\/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>Mar\u00eda  Lourdes Cabezas Redondo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: mercedes Ramos  gonzalez <\/li>\n<li> Mart\u00ednez castro m. isabel (vocal)<\/li>\n<li>Jos\u00e9 Fernandez-salguero carretero (vocal)<\/li>\n<li>soledad P\u00e9rez coello (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Cristina Ballesteros Martin Escudero El estudio que se presenta en esta tesis doctoral tiene como principal [&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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