{"id":58519,"date":"2018-03-09T22:46:20","date_gmt":"2018-03-09T22:46:20","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/utilizacion-de-enzimas-coagulantes-del-cardo-cynara-cardunculus-en-la-fabricacion-del-queso-de-cabra\/"},"modified":"2018-03-09T22:46:20","modified_gmt":"2018-03-09T22:46:20","slug":"utilizacion-de-enzimas-coagulantes-del-cardo-cynara-cardunculus-en-la-fabricacion-del-queso-de-cabra","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/cordoba\/utilizacion-de-enzimas-coagulantes-del-cardo-cynara-cardunculus-en-la-fabricacion-del-queso-de-cabra\/","title":{"rendered":"Utilizaci\u00f3n de enzimas coagulantes del cardo cynara cardunculus en la fabricaci\u00f3n del queso de cabra"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Antonio Pino Campos <\/strong><\/h2>\n<p>En la presente memoria se estudia el efecto del empleo de un coagulante vegetal procedente del cardo cynara cardunculus presentado en forma de polvo y obtenido mediante liofilizaci\u00f3n de extractos acuosos, sobre las caracter\u00edsticas de un queso artesanal elaborado con leche cruda de cabra.     con el objetivo de comparar el efecto del coagulante vegetal en polvo y el cuajo animal, sobre las caracter\u00edsticas f\u00edsico-qu\u00edmicas, bioqu\u00edmicas, microbiol\u00f3gicas y organol\u00e9pticas del queso de cabra artesanal, se elaboraron, en diferentes \u00e9pocas, seis lotes de quesos, tres de ellos coagulados con cuajo animal y los otros tres con coagulante vegetal en polvo. Posteriormente, se maduraron durante un periodo de 120 d\u00edas.     durante el periodo de maduraci\u00f3n considerado los valores obtenidos para la composici\u00f3n bruta, el valor de ph y los contenidos de minerales mayoritarios y minoritarios, de los lotes de quesos fabricados con coagulante vegetal en polvo y cuajo animal fueron similares. Al final del periodo de maduraci\u00f3n se observaron valores inferiores de aw en quesos elaborados con coagulantes vegetal en polvo debido a la mayor proteolisis experimentada.     la intensidad de la proteolisis primaria (degradaci\u00f3n de las case\u00ednas) se vio afectada por el tipo de coagulante utilizando, observ\u00e1ndose mayor degradaci\u00f3n de la as-case\u00edna en que los elaborados con coagulante vegetal en polvo.     las tasas de nitr\u00f3geno soluble (ns\/nt) y nitr\u00f3geno no proteico (npp\/nt) de los quesos elaborados con coagulante vegetal en polvo presentaron valores superiores durante la maduraci\u00f3n que los observados en los elaborados con cuajo animal, debido a que las ciprosinas presentan mayor actividad caseinol\u00edtica que la quimosina.     el \u00edndice de p\u00e9ptidos hidr\u00f3fobos\/hidr\u00f3filos y el contenido total en p\u00e9ptidos fue mayor en quesos elaborados con coagulante vegetal, debido a un mayor contenido de p\u00e9ptidos hidr\u00f3fobos producidos por la hidr\u00f3lisis de las proteinasas de c.Card<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Utilizaci\u00f3n de enzimas coagulantes del cardo cynara cardunculus en la fabricaci\u00f3n del queso de cabra<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Utilizaci\u00f3n de enzimas coagulantes del cardo cynara cardunculus en la fabricaci\u00f3n del queso de cabra <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Antonio Pino Campos <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 18\/05\/2007<\/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>salguero Carretero Fernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Luis Jimenez alcaide <\/li>\n<li>pascual Lopez buesa (vocal)<\/li>\n<li>gonzalo Zurera cosano (vocal)<\/li>\n<li>Jes\u00fas Ventanas barroso (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Antonio Pino Campos En la presente memoria se estudia el efecto del empleo de un coagulante vegetal [&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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