{"id":23704,"date":"2018-03-09T09:14:22","date_gmt":"2018-03-09T09:14:22","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-los-cambios-fisicoqua%c2%admicos-de-la-leche-de-cabra-raza-criolla-a-lo-largo-de-la-lactacion-y-su-utilizacion-para-la-elaboracion-de-queso\/"},"modified":"2018-03-09T09:14:22","modified_gmt":"2018-03-09T09:14:22","slug":"estudio-de-los-cambios-fisicoqua%c2%admicos-de-la-leche-de-cabra-raza-criolla-a-lo-largo-de-la-lactacion-y-su-utilizacion-para-la-elaboracion-de-queso","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/politecnica-de-valencia\/estudio-de-los-cambios-fisicoqua%c2%admicos-de-la-leche-de-cabra-raza-criolla-a-lo-largo-de-la-lactacion-y-su-utilizacion-para-la-elaboracion-de-queso\/","title":{"rendered":"Estudio de los cambios fisicoqu\u00edmicos de la leche de cabra raza criolla a lo largo de la lactaci\u00f3n y su utilizaci\u00f3n para la elaboraci\u00f3n de queso"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Daniel Alberto Alsina <\/strong><\/h2>\n<p>En la rep\u00fablica argentina la elaboraci\u00f3n de quesos con leche de cabra se lleva a cabo a escala familiar y no se aplica una tecnolog\u00eda adecuada. para lograr explotaciones semiintensivas de alta productividad, se formaron reba\u00f1os de cabra \u00abcriollas\u00bb cruazadas con razas productoras de leche. En las muestras de leche obtenidas con frecuencia quincenal, hasta los 75 d\u00edas posteriores al parto, se analizaron por nirs los principales par\u00e1metros fisicoqu\u00edmicos, se realizaron estudios lactodinamogr\u00e1ficos y se eligieron las condiciones m\u00e1s adecuadas para la elaboraci\u00f3n de quesos.  se aplic\u00f3 un dise\u00f1o factorial 2(2) con cuatro replicaciones por cada factor para analizar los efectos del ph(5.50 y 5.10) y tipo de envasado (vac\u00edo y sin cobertura) y su interacci\u00f3n. Se elaboraron en planta piloto quesos semiduros y evaluaron diferentes alternativas de maduraci\u00f3n. Se utiliz\u00f3 20  1 de leche (pasteurizada a 65\u00c2\u00bac y enfriada posteriormente a 38\u00c2\u00bac), se adicion\u00f3 cacl2, fermento directo comercial, coagulante bovino adulto. posteriormente se lir\u00f3, obteni\u00e9ndose granos de cuajada del tama\u00f1o de una nuez; se moldearon y prensaron en forma suave. Ocho quesos de ph = 5.50 +- 0.10 se ingresaron a salmuera fr\u00eda (6\u00c2\u00bac), otros ocho a ph = 5.10 +- 0.10 a las 24 horas. Al tercer d\u00eda cuatro de cada ph se envasaron al vac\u00edo y los restantes quedaron sin cobertura, madur\u00e1ndose en c\u00e1mara  a 14 +- 1\u00c2\u00bac, por 30 d\u00edas. Al finalizar se determin\u00f3 humedad y ph. Los valores de humedad fueron 49 +- 2.0 g\/100 g (al vac\u00edo) y 41 +- 1.5 g\/100 g (sin cobertura). el ph de los quesos al vac\u00edo descendi\u00f3 desde 5.50 hasta 5.30, mientras que el ph de los sin cobertura se mantuvo contante (5.10 +- 0.10).  los quesos se sometieron a una prueba sensorial de preferencia para evaluar los siguientes atributos: aroma, sabor-gusto, textura y sensaci\u00f3n al paladar, mediante una escala ordinal con cinco niveles. Las cuatro variedades se ponderaron con aroma frutal y sabor a mant<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de los cambios fisicoqu\u00edmicos de la leche de cabra raza criolla a lo largo de la lactaci\u00f3n y su utilizaci\u00f3n para la elaboraci\u00f3n de queso<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de los cambios fisicoqu\u00edmicos de la leche de cabra raza criolla a lo largo de la lactaci\u00f3n y su utilizaci\u00f3n para la elaboraci\u00f3n de queso <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Daniel Alberto Alsina <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 19\/06\/2003<\/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>Nuria Martinez Navarrete<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pedro Fito maupoey <\/li>\n<li>esther Sendra nadal (vocal)<\/li>\n<li>Jos\u00e9 ram\u00f3n D\u00edaz sanchez (vocal)<\/li>\n<li>Carlos Garc\u00e9s narro (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Daniel Alberto Alsina En la rep\u00fablica argentina la elaboraci\u00f3n de quesos con leche de cabra se lleva [&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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