{"id":31959,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/procesos-de-refrigeracion-y-tratamiento-termico-de-la-leche-y-su-incidencia-en-la-calidad-del-producto-final\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"procesos-de-refrigeracion-y-tratamiento-termico-de-la-leche-y-su-incidencia-en-la-calidad-del-producto-final","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/procesos-de-refrigeracion-y-tratamiento-termico-de-la-leche-y-su-incidencia-en-la-calidad-del-producto-final\/","title":{"rendered":"Procesos de refrigeracion y tratamiento termico de la leche y su incidencia en la calidad del producto final."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Antonia Montilla Corredera <\/strong><\/h2>\n<p>Se ha estudiado el efecto sobre la calidad de la leche de los procesos de calentamiento asi como su conservacion en refrigeracion en presencia de co2. Se han determinado las energias de activacion para la lactulosa y la furosina, considerando que las cineticas son de orden cero. A partir de los datos experimentales se ha desarrollado una ecuacion polinomica que relaciona el contenido en furosina y en lactulosa. Asi mismo, se ha verificado que la influencia de los tratamientos termicos en las propiedades de coagulacion de la leche de cabra no son tecnologicamente importantes, y que la desnaturalizacion de las proteinas del suero y la adicion de cacl2 no influyen en dichas propiedades. En la elaboracion de queso a partir de leche conservada con co2 a ph 6,0 la cantidad de cuajo necesaria para la coagulacion se reduce en un 75%. Aunque la acidificacion reduce la produccion de acido lactico durante la incubacion de la leche con el cultivo iniciador, durante la maduracion del queso no se encontraron diferencias. Tampoco se detectaron diferencias sensoriales entre los quesos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Procesos de refrigeracion y tratamiento termico de la leche y su incidencia en la calidad del producto final.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Procesos de refrigeracion y tratamiento termico de la leche y su incidencia en la calidad del producto final. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Antonia Montilla Corredera <\/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:  Mu\u00f1oz Valero Jos\u00e9 Antonio <\/li>\n<li>Rosa Mar\u00eda Esteban Alvarez (vocal)<\/li>\n<li> Mart\u00ednez Castro M. Isabel (vocal)<\/li>\n<li> Santamaria Blanco Jos\u00e9 Guillermo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Antonia Montilla Corredera Se ha estudiado el efecto sobre la calidad de la leche de los procesos [&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":[332,16008,2390,6113,1594],"tags":[88613,88470,14369,88614,15578,88615],"class_list":["post-31959","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-politecnica-de-madrid","category-productos-derivados-de-los-lacteos","category-refrigeracion-de-alimentos","category-tecnologia-de-los-alimentos","tag-antonia-montilla-corredera","tag-marta-m-calvo-rodriguez","tag-Martinez-castro-m-isabel","tag-munoz-valero-jose-antonio","tag-rosa-maria-esteban-alvarez","tag-santamaria-blanco-jose-guillermo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31959","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=31959"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31959\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=31959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=31959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=31959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}