{"id":42420,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-del-queso-roncal-elaborado-con-diferentes-tipos-de-cuajo\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"caracterizacion-del-queso-roncal-elaborado-con-diferentes-tipos-de-cuajo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-del-queso-roncal-elaborado-con-diferentes-tipos-de-cuajo\/","title":{"rendered":"Caracterizacion del queso roncal elaborado con diferentes tipos de cuajo."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Aurora Irigoyen Moriana <\/strong><\/h2>\n<p>El queso con denominaci\u00f3n de origen boncal es un queso elaborado con leche cruda de oveja, de coagulaci\u00f3n enzim\u00e1tica mediante la adici\u00f3n del cuajo artesano o comercial.  se ha estudiado la influencia del tipo de cuajo de diferente procedencia animal (cordero o ternera) y de distinta actividad coagulante, sobre las caracter\u00edsticas fisicoqu\u00edmicas y sensoriales a lo largo de la maduraci\u00f3n. Para ello, previamente se han estudiado diferentes cuajos de cordero realizando an\u00e1lisis microbiol\u00f3gicos, determinaci\u00f3n de la actividad coagulante total y del porcentaje de quimosina\/pepsina. A la vista de estos resultados, se seleccionaron dos cuajos para la realizaci\u00f3n de dos ensayos de fabricaci\u00f3n donde adem\u00e1s se utilizaron cuajo industrial de ternera y cuajo mixto.  los resultados obtenidos muestran como en los par\u00e1metros fisicoqu\u00edmicos generales (ph, extracto seco y materia grasa), el tipode cuajo no presenta una influencia significativa.  es a nivel de las fracciones nitrogendas donde se aprecia la influencia del cuajo empleado, con un mayor contenido del nitr\u00f3geno soluble y nitr\u00f3geno no proteico para los lotes de mayor actividad coagulante. La evoluci\u00f3n de las case\u00ednas muestra como la hidr\u00f3lisis de la y -case\u00edna est\u00e1 influenciada por la procedencia del cuajo, con una menor hidr\u00f3lisis para el lote de cuajo industrial de ternera; sin embargo, la hidr\u00f3lisis de la    y -case\u00edna es menor para los quesos elaborados con cuajo de menor actividad coagulante.  el an\u00e1lisis sensorial no ofrece marcadas diferencias entre lotes.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion del queso roncal elaborado con diferentes tipos de cuajo.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion del queso roncal elaborado con diferentes tipos de cuajo. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Aurora Irigoyen Moriana <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 P\u00fablica de navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1999<\/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>Paloma Torre Hernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Herrera marteache <\/li>\n<li>yolanda Barcina angulo (vocal)<\/li>\n<li>Jes\u00fas Salmeron egea (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Aurora Irigoyen Moriana El queso con denominaci\u00f3n de origen boncal es un queso elaborado con leche cruda [&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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