{"id":5215,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/prospeccion-del-sector-quesero-de-andalucia-tecnologias-tradicionales-y-aspectos-socioeconomicos\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"prospeccion-del-sector-quesero-de-andalucia-tecnologias-tradicionales-y-aspectos-socioeconomicos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/prospeccion-del-sector-quesero-de-andalucia-tecnologias-tradicionales-y-aspectos-socioeconomicos\/","title":{"rendered":"Prospeccion del sector quesero de andalucia: tecnolog\u00edas tradicionales y aspectos socioeconomicos."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Ares Cea Jos\u00e9 Luis <\/strong><\/h2>\n<p>Se ha llevado a cabo el estudio del sector quesero tradicional de andalucia mediante la prospeccion productiva, tecnologica y socioeconomica de 303 empresas ubicadas en las 8 provincias de la region. La mayoria de las empresas queseras tradicionales se localizan en areas marginales de escasos recursos naturales. El perfil de los elaboradores encuestados corresponde al de personas con mas de 50 a\u00f1os, experiencia laboral superior a 20 a\u00f1os y bajo nivel formativo. Asimismo, se ha constatado la presencia mayoritaria de queserias de peque\u00f1a dimension (menor 25 m2) y uno o dos trabajadores, generalmente miembros de la propia unidad familiar, siendo poco significativa la presencia de empresas de tipo asociativo. A nivel de explotacion ganadera, son mayoritarias las que emplean sistemas extensivos o semiextensivos, con 50 a 100 animales, principalmente cabras y ovejas de razas autoctonas. Trece etapas tecnologicas del proceso de elaboracion de quesos tradicionales andaluces han sido descritas en el presente trabajo. Las empresas estudiadas emplean fundamentalmente sistemas de trabajo manual, predominando los procesos productivos artesanales frente a los de la industria tradicional y a las nuevas tecnolog\u00edas. La mayor parte de los quesos estudiados presentan formato cilindrico, con pesos netos inferiores a 2kg, 4 a 8 cm de altura, y 14 a 20 cm de diametro; generalmente con ojos redondeados y ovoidales de peque\u00f1o tama\u00f1o, distribuidos irregularmente por toda la pasta. Los quesos analizados son en su mayoria grasos, de ph inferior a 6, y bajos niveles salinos (menor de 2.5%). Los recuentos medios de germenes totales viables, coliformes fecales y estafilococos coagulasa positivos detectados superan las 10 elevado a 6, 10 elevado a 5 y 3&#215;10 elevado a 4 ufc\/g queso, respectivamente. Las principales caracteristicas reologicas de los quesos estudiados son dureza media-alta, cohesividad baja-media y adhesividad media.  se ha constatado una gr<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Prospeccion del sector quesero de andalucia: tecnolog\u00edas tradicionales y aspectos socioeconomicos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Prospeccion del sector quesero de andalucia: tecnolog\u00edas tradicionales y aspectos socioeconomicos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Ares Cea Jos\u00e9 Luis <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1995<\/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>German Cano Mu\u00f1oz<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Andres Marcos Barrado <\/li>\n<li> Moreno Garcia De Las Mestas Rafael (vocal)<\/li>\n<li>Juan  Manuel Serradilla Manrique (vocal)<\/li>\n<li>Miguel Cruz Mira (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ares Cea Jos\u00e9 Luis Se ha llevado a cabo el estudio del sector quesero tradicional de andalucia [&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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