{"id":5232,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/adicion-de-cultivos-iniciadores-y-condiciones-de-maduracion-en-la-fabricacion-del-queso-de-oveja-artesano-caracteristicas-quimicas-y-sensoriales\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"adicion-de-cultivos-iniciadores-y-condiciones-de-maduracion-en-la-fabricacion-del-queso-de-oveja-artesano-caracteristicas-quimicas-y-sensoriales","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/adicion-de-cultivos-iniciadores-y-condiciones-de-maduracion-en-la-fabricacion-del-queso-de-oveja-artesano-caracteristicas-quimicas-y-sensoriales\/","title":{"rendered":"Adicion de cultivos iniciadores y condiciones de maduracion en la fabricacion del queso de oveja artesano. caracteristicas quimicas y sensoriales."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Carmona Gonzalez Miguel Angel <\/strong><\/h2>\n<p>Se estudiaron diez partidas de seis quesos cada una, correspondientes a queso de oveja artesano elaborado en distintas epocas del a\u00f1o (invierno y primavera), adicionadas de cultivos iniciadores comerciales y aislados y maduradas tanto en condiciones ambientales, durante invierno-primavera y primavera-verano, como controladas a 14 grados c y 80 de h.R. Y 9 grados c y 85% h.R. Se determino la composicion quimica bruta, contenido en nac1, ca y p, principales fracciones nitrogenadas, acidos grasos libres, actividad del agua y ph a intervalos periodicos de 2, 8, 15, 30, 60 y 90 dias durante la maduracion.  igualmente se evaluaron los atributos sensoriales tales como aspecto, numero, tama\u00f1o y distribucion de los ojos, color, olor, sabor, dureza, textura, cremosidad, acidez y sal a los 60 y 90 dias de maduracion.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Adicion de cultivos iniciadores y condiciones de maduracion en la fabricacion del queso de oveja artesano. caracteristicas quimicas y sensoriales.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Adicion de cultivos iniciadores y condiciones de maduracion en la fabricacion del queso de oveja artesano. caracteristicas quimicas y sensoriales. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Carmona Gonzalez Miguel Angel <\/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> Fernandez Salguero Carretero Jose<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Andres Marcos Barrado <\/li>\n<li>Lorenzo De La Hoz Perales (vocal)<\/li>\n<li> Cabezudo Iba\u00f1ez Mar\u00eda  Dolores (vocal)<\/li>\n<li>Mar\u00eda  Lourdes Cabezas Redondo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Carmona Gonzalez Miguel Angel Se estudiaron diez partidas de seis quesos cada una, correspondientes a queso 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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