{"id":42422,"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-de-cameros-evolucion-de-parametros-fisicoquimicos-y-microbiologicos-durante-la-maduracion\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"caracterizacion-del-queso-de-cameros-evolucion-de-parametros-fisicoquimicos-y-microbiologicos-durante-la-maduracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-del-queso-de-cameros-evolucion-de-parametros-fisicoquimicos-y-microbiologicos-durante-la-maduracion\/","title":{"rendered":"Caracterizacion del queso de cameros. evolucion de parametros fisicoquimicos y microbiologicos durante la maduracion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda Carmen Olarte Mart\u00ednez <\/strong><\/h2>\n<p>En muestras de leche y queso de cameros, obtenidas de queser\u00edas de la sierra de cameros (comunidad aut\u00f3noma de la rioja), se estudiaron las caracter\u00edsticas fisicoqu\u00edmicas, microbiol\u00f3gicas y sensoriales. Es un queso fresco elaborado con leche pasterizada de cabra y coagulaci\u00f3n enzim\u00e1tica, de ph 6,3 y cuya composici\u00f3n es: 57,4% de agua; 31,7% de prote\u00edna, 54,4% de grasa (sobre es) y 2,2% de nnp\/nt. Tambi\u00e9n se estudi\u00f3 la posibilidad de madurar este queso, considerando la pasterizaci\u00f3n o no de la leche y la incorporaci\u00f3n de dos tipos de cultivos iniciadores. Para ello se dise\u00f1aron en planta piloto 5 lotes de quesos que maduraron hasta los 60 d\u00edas, con leche cruda, con leche cruda y cultivo a, con leche cruda y cultivo b, con elche pasterizada y cultivo a y con leche pasterizada y cultivo b. Sobre las muestras se efectuaron an\u00e1lisis fisicoqu\u00edmico (ph, extracto seco, materia grasa, nitr\u00f3geno total, nitr\u00f3geno no proteico y nacl), microbiol\u00f3gico y organol\u00e9ptico. Se detectaron diferencias significativas entre el lote elaborado con leche cruda (sin cultivo iniciador) y los restantes lotes.  se observ\u00f3 un descenso acusadode los microorganismos indeseables en todos los lotes con el transcurso de la maduraci\u00f3n. Predominaron las bacterias de los g\u00e9neros lactobacillus, lactococcus, enterococcus y leuconostoc. las m\u00e1ximas puntuaciones en el an\u00e1lisis sensorial las registraron los quesos elaborados con leche cruda y con cultivo iniciador. Se concluy\u00f3 que los procesos tecnologicos utilizados podrian incrementar las posibilidades econ\u00f3micas del queso elaborado con leche de cabra en la sierra de cameros.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion del queso de cameros. evolucion de parametros fisicoquimicos y microbiologicos durante la maduracion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion del queso de cameros. evolucion de parametros fisicoquimicos y microbiologicos durante la maduracion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda Carmen Olarte Mart\u00ednez <\/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>Susana A. Sanz Cervera<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Herrera marteache <\/li>\n<li> Garcia-laon de la lama isabel (vocal)<\/li>\n<li>yolanda Barcina angulo (vocal)<\/li>\n<li> Gutierrez viguera Ana rosa (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Carmen Olarte Mart\u00ednez En muestras de leche y queso de cameros, obtenidas de queser\u00edas de la [&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":[494,332,3113,2390,9352,18529,1769,1594],"tags":[3115,106661,13270,106660,51059,13295],"class_list":["post-42422","post","type-post","status-publish","format-standard","hentry","category-ciencias-agrarias","category-ciencias-tecnologicas","category-microbiologia-de-productos-lacteos","category-productos-derivados-de-los-lacteos","category-productos-lacteos","category-publica-de-navarra","category-quimica-agricola","category-tecnologia-de-los-alimentos","tag-antonio-herrera-marteache","tag-garcia-laon-de-la-lama-isabel","tag-gutierrez-viguera-ana-rosa","tag-maria-carmen-olarte-Martinez","tag-susana-a-sanz-cervera","tag-yolanda-barcina-angulo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/42422","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=42422"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/42422\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=42422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=42422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=42422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}