{"id":26717,"date":"2003-07-11T00:00:00","date_gmt":"2003-07-11T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/utilizacion-de-lipasas-comerciales-en-la-fabricacion-de-queso-idiazabal\/"},"modified":"2003-07-11T00:00:00","modified_gmt":"2003-07-11T00:00:00","slug":"utilizacion-de-lipasas-comerciales-en-la-fabricacion-de-queso-idiazabal","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/pais-vasco-euskal-herriko-unibertsitatea\/utilizacion-de-lipasas-comerciales-en-la-fabricacion-de-queso-idiazabal\/","title":{"rendered":"Utilizaci\u00f3n de lipasas comerciales en la fabricaci\u00f3n de queso idiazabal"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Igor Hernandez Ochoa <\/strong><\/h2>\n<p>Se estudia el efecto de la adici\u00f3n de tres lipasas comerciales diferentes (dos de origen preg\u00e1strico animal y otra f\u00fangica) sobre la lipolisis, la proteol\u00edsis y los compuestos vol\u00e1tiles del queso idiazabal. Los quesos con lipasas de origen preg\u00e1strico animal ten\u00edan, mayoritariamente, \u00e1cidos grasos libres de cadena corta, mientras que los quesos elaborados con lipasa f\u00fangica o sin lipas presentaron mayor\u00eda de agl cadena larga. Estos resultados se repitieron en verano y en invierno. En invierno, los quesos elaborados con niveles similares de lipasa a\u00f1adida presentaron una menor lipolisis total que los elaborados en verano. Tambi\u00e9n se elaboraron quesos con cuajo de cordero en pasta, comparandolos a nivel anal\u00edtico y sensorial con los quesos elaborados con las lipasas comerciales. Los quesos con lipasa preg\u00e1strica comercial o con cuajo en pasta fueron similares sensorialmente, y diferentes de los elaborados con lipasa f\u00fangica o sin lipasa. Elaboramos quesos a escala comercial (2001 y 5000 l de leche), comprobanco como los quesos elaborados con cuajo en pasta o con lipasa preg\u00e1strica animal eran comparables a nivel anal\u00edtico (agl) y sensorial. El ahumado suave de los quesos no afect\u00f3 a la actividad lipasa ni a la liberaci\u00f3n de los amino\u00e1cidos en el queso.  hay una relaci\u00f3n inversa entre la concentraci\u00f3n de agl de cadena corta y la concentraci\u00f3n de amino\u00e1cidos libres en el queso, si bien los principales factores que influyen en esta son las condiciones de elaboraci\u00f3n y el tiempo de maduraci\u00f3n. Los amiino\u00e1cidos mayoritarios son la valina, la leucina y el grut\u00e1mico. Se han detectado m\u00e1s de 90 compuestos vol\u00e1tiles diferentes en el queso, si bien tan s\u00f3lo diez estaban presentes en todos los quesos analizados (dos \u00e1cidos, dos cetonas, dos esters y cuatro alcoholes). El grupo mayoritario era el de los \u00e1cidos, seguido de las cetonas. Los hidrocarburos, los aldehidos y los esteres son minoritarios en la mayor\u00eda de los c<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Utilizaci\u00f3n de lipasas comerciales en la fabricaci\u00f3n de queso idiazabal<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Utilizaci\u00f3n de lipasas comerciales en la fabricaci\u00f3n de queso idiazabal <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Igor Hernandez Ochoa <\/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 07\/11\/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>Mercedes Renobales Scheifler<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: alicia Alonso izquierdo <\/li>\n<li> Ochoa olascoaga Mar\u00eda bego\u00f1a (vocal)<\/li>\n<li>ra\u00fal Larsen (vocal)<\/li>\n<li>Javier Fontecha (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Igor Hernandez Ochoa Se estudia el efecto de la adici\u00f3n de tres lipasas comerciales diferentes (dos de [&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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