{"id":20354,"date":"2002-04-12T00:00:00","date_gmt":"2002-04-12T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/elaboracion-de-quesos-frescos-por-tecnologia-de-filtracion-tangencial\/"},"modified":"2002-04-12T00:00:00","modified_gmt":"2002-04-12T00:00:00","slug":"elaboracion-de-quesos-frescos-por-tecnologia-de-filtracion-tangencial","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/pais-vasco-euskal-herriko-unibertsitatea\/elaboracion-de-quesos-frescos-por-tecnologia-de-filtracion-tangencial\/","title":{"rendered":"Elaboraci\u00f3n de quesos frescos por tecnolog\u00eda de filtraci\u00f3n tangencial"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Zulaica Orozco Miren Jaione <\/strong><\/h2>\n<p>Se estudia y desarrolla un queso \u00abtipo suisse\u00bb, de buena calidad, reemplazando el proceso de elaboraci\u00f3n tradicional por la tecnolog\u00eda de filtraci\u00f3n tangencial.  inicialmente se realiza un estudio bibliogr\u00e1fico y tecnol\u00f3gico con objeto de conocer la composici\u00f3n de la leche, las tecnolog\u00edas de filtraci\u00f3n tangencial y profundizar en los par\u00e1metros de proceso que intervienen en la elaboraci\u00f3n de un queso fresco tradicional.  en las siguientes dos etapas, y con objeto de maximizar el rendimiento y optimizar el sabor y la textura del queso, se ensayan diferentes t\u00e9cnicas de filtraci\u00f3n tangencial sobre leche semi-desnatada y desnatada, combinando diferentes factores de concentraci\u00f3n, par\u00e1metros de proceso (presiones, temperaturas, &#8230;) E ingredientes (bacterias l\u00e1cticas, cuajo, jarabes de az\u00facar y aromas). Este proceso de elaboraci\u00f3n y las caracter\u00edsticas fisicoqu\u00edmicas, sensoriales y tecnol\u00f3gicas del producto obtenido, son comparados con los de un queso \u00abtipo suisse\u00bb tradicional.  posteriormente se realiza la traslaci\u00f3n a escala industrial, a trav\u00e9s de los par\u00e1metros t\u00e9cnicas y de control de calidad, de acuerdo a la norma iso, previamente establecidos, validando el producto tras el control hasta caducidad de las tres primeras producciones industriales.  finalmente, el producto es catado por consumidores potenciales, un panel de ni\u00f1os, y obtuvo resultados satisfactorios. La calidad sensorial del queso se considera equivalente al elaborado seg\u00fan el proceso tradicional.  de deste proceso tecnol\u00f3gico cabr\u00eda destacar respecto a proceso tradicional:  * un incremento del rendimiento quesero (17,3%), debido a la retenci\u00f3n de la totalidad de las prote\u00ednas s\u00e9ricas o solubles de la leche en el \u00abretentado\u00bb durante el proceso de concentraci\u00f3n por membrana.  * ventajas tecnol\u00f3gicas, al tratarse de un proceso continuo, totalmente automatizado y flexible a temperatura moderada (50\u00c2\u00bac), del que se obtiene como resultado u<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Elaboraci\u00f3n de quesos frescos por tecnolog\u00eda de filtraci\u00f3n tangencial<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Elaboraci\u00f3n de quesos frescos por tecnolog\u00eda de filtraci\u00f3n tangencial <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Zulaica Orozco Miren Jaione <\/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 04\/12\/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>Rogelio Pozo Carro<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Ordo\u00f1ez pereda <\/li>\n<li>buenaventura Guamis l\u00f3pez (vocal)<\/li>\n<li>Juan  Luis Serra ferrer (vocal)<\/li>\n<li>Marta Calvo rodr\u00edguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Zulaica Orozco Miren Jaione Se estudia y desarrolla un queso \u00abtipo suisse\u00bb, de buena calidad, reemplazando el [&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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