{"id":52197,"date":"2022-01-21T03:42:42","date_gmt":"2022-01-21T03:42:42","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/flora-psicrotrofa-en-la-leche-de-oveja\/"},"modified":"2022-01-21T03:42:42","modified_gmt":"2022-01-21T03:42:42","slug":"flora-psicrotrofa-en-la-leche-de-oveja","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/flora-psicrotrofa-en-la-leche-de-oveja\/","title":{"rendered":"Flora psicrotrofa en la leche de oveja."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Nu\u00f1ez Butrague\u00f1o Jos\u00e9 Antonio <\/strong><\/h2>\n<p>Se estudia en primer lugar la calidad microbiologica de la leche cruda de oveja en granja y fabrica. Se estudia la incidencia de aquellos grupos microbianos capaces de crecer a baja temperatura (refrigeracion) y de afectar a la calidad de los quesos elaborados a partir de la leche en la que se han desarrollado dichos grupos. Se investigan las consecuencias que tendria  sobre el contenido microbiano  la creacion de una extensa red de frio para mantener la leche de oveja a baja temperatura hasta su uso en la fabricacion de queso. Asimismo  se caracterizan en un profundo estudio en el que se emplean la taxonomia clasica y numerica mas de 1760 cepas aisladas de leche a nivel de generos y especies. Por ultimo  se realizan experiencias sobre las consecuencias que tendria en la calidad del queso manchego el aumento de los niveles de la flora gram negativa en la leche de que se parte para su fabricacion.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Flora psicrotrofa en la leche de oveja.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Flora psicrotrofa en la leche de oveja. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Nu\u00f1ez Butrague\u00f1o Jos\u00e9 Antonio <\/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\/1983<\/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>Manuel N\u00fa\u00f1ez  Guti\u00e9rrez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Santa Mar\u00eda  Ledochowski Juan <\/li>\n<li>Jos\u00e9 Carballo Caabeiro (vocal)<\/li>\n<li>Dimas Fernandez Galiano (vocal)<\/li>\n<li>Manuel N\u00fa\u00f1ez  Guti\u00e9rrez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Nu\u00f1ez Butrague\u00f1o Jos\u00e9 Antonio Se estudia en primer lugar la calidad microbiologica de la leche cruda de [&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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