{"id":31866,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":""},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"utilizacion-de-leche-de-oveja-y-cabra-en-la-elaboracion-de-quesos-factores-que-influyen-en-dicha-elaboracion-uso-del-dioxido-de-carbono-como-metodo-alternativo-al-tratamiento-termico-de-la-leche","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/utilizacion-de-leche-de-oveja-y-cabra-en-la-elaboracion-de-quesos-factores-que-influyen-en-dicha-elaboracion-uso-del-dioxido-de-carbono-como-metodo-alternativo-al-tratamiento-termico-de-la-leche\/","title":{"rendered":"Utilizacion de leche de oveja y cabra en la elaboracion de quesos: factores que influyen en dicha elaboracion. uso del dioxido de carbono como metodo alternativo al tratamiento termico de la leche."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Elena Balcones Lafuente <\/strong><\/h2>\n<p>Se ha estudiado la influencia de algunos factores que afectan las propiedades de coagulacion, la sineresis y el rendimiento quesero de quesos elaborados con leche de vaca, cabra, oveja y sus mezclas, asi como la influencia del tratamiento con co2 en la carga microbiana inicial y en el contenido proteico de la leche.Los resultados obtenidos muestran que los tratamientos termicos realizados no influyen en el tiempo de coagulacion de la leche de oveja, si bien determinan un alto porcentaje de desnaturalizacion de proteinas del suero. El balance salino y el ph afectan mas a la leche de vaca que a la de oveja.  la adicion de co2 a distintas presiones, mantenidas a diferentes temperaturas y tiempos, muestran una reduccion en el numero de microorganismos de 1 a 3 unidades logaritmicas, a la vez que precipitan una gran cantidad de caseinas durante los ensayos realizados.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Utilizacion de leche de oveja y cabra en la elaboracion de quesos: factores que influyen en dicha elaboracion. uso del dioxido de carbono como metodo alternativo al tratamiento termico de la leche.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Utilizacion de leche de oveja y cabra en la elaboracion de quesos: factores que influyen en dicha elaboracion. uso del dioxido de carbono como metodo alternativo al tratamiento termico de la leche. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Elena Balcones Lafuente <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1997<\/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>Marta M. Calvo Rodriguez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 Antonio Su\u00e1rez Lepe <\/li>\n<li>Margarita Medina Fernandez-regatillo (vocal)<\/li>\n<li>Francisco Javier Lopez Andreu (vocal)<\/li>\n<li>Lourdes Amigo Garrido (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Elena Balcones Lafuente Se ha estudiado la influencia de algunos factores que afectan las propiedades de coagulacion, [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,16008,2390,1594,47286],"tags":[88469,2438,16364,43463,22573,88470],"class_list":["post-31866","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-politecnica-de-madrid","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","category-tratamiento-termico-de-alimentos-y-productos-lacteos","tag-elena-balcones-lafuente","tag-francisco-javier-lopez-andreu","tag-jose-antonio-suarez-lepe","tag-lourdes-amigo-garrido","tag-margarita-medina-fernandez-regatillo","tag-marta-m-calvo-rodriguez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=31866"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31866\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=31866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=31866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=31866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}