{"id":63202,"date":"2018-03-09T22:51:06","date_gmt":"2018-03-09T22:51:06","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-del-queso-de-genestoso-durante-su-maduracion-estudio-microbiologico-fa%c2%adsico-qua%c2%admico-bioqua%c2%admico-y-reologico\/"},"modified":"2018-03-09T22:51:06","modified_gmt":"2018-03-09T22:51:06","slug":"caracterizacion-del-queso-de-genestoso-durante-su-maduracion-estudio-microbiologico-fa%c2%adsico-qua%c2%admico-bioqua%c2%admico-y-reologico","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/productos-derivados-de-los-lacteos\/caracterizacion-del-queso-de-genestoso-durante-su-maduracion-estudio-microbiologico-fa%c2%adsico-qua%c2%admico-bioqua%c2%admico-y-reologico\/","title":{"rendered":"Caracterizaci\u00f3n del queso de genestoso durante su maduraci\u00f3n: estudio microbiol\u00f3gico, f\u00edsico-qu\u00edmico, bioqu\u00edmico y reol\u00f3gico"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ricardo Arenas Colinas <\/strong><\/h2>\n<p>El queso genestoso se elabora a partir de leche cruda por procedimientos artesanales en el pueblo de genestoso, del concejo de cangas del narcea (asturias). el objetivo de esta tesis doctoral es la caracterizaci\u00f3n del queso de genestoso. Dicho trabajo de caracterizaci\u00f3n comprende inicialmente el estudio del proceso tecnol\u00f3gico de elaboraci\u00f3n de esta variedad y el establecimiento de las condiciones necesarias para que el queso desarrolle las caracter\u00edsticas organol\u00e9pticas deseables. Estos conocimientos se aplicar\u00e1n de modo normalizado a las futuras fabricaciones industriales. se realiza posteriormente, la caracterizaci\u00f3n qu\u00edmica y f\u00edsico-qu\u00edmica de la leche y del queso durante su elaboraci\u00f3n y maduraci\u00f3n. A continuaci\u00f3n se realizan estudios encaminados a conocer la evoluci\u00f3n de los principales grupos microbianos y su relaci\u00f3n con los par\u00e1metros composicionales y f\u00edsico-qu\u00edmicos a lo largo de la maduraci\u00f3n del queso, teniendo en cuenta, las distintas variaciones estacionales y artesanales. As\u00ed mismo, se estudian los \u00edndices madurativos (par\u00e1metros glucol\u00edticos, proteol\u00edticos y lipol\u00edticos) y se realiza un seguimiento instrumental reol\u00f3gico para conocer c\u00f3mo afecta la maduraci\u00f3n a la textura del queso. para la realizaci\u00f3n de este estudio se cont\u00f3 con la colaboraci\u00f3n de dos artesanos cualificados, que elaboraron cuatro partidas de queso, una en oto\u00f1o-invierno, dos en primavera y la restante en primavera-verano, en cada una de las cuales se tomaron muestras de leche, cuajada y queso a los 7, 15, 30, 45 y 60 d\u00edas de maduraci\u00f3n. la gran popularidad de este queso en el concejo de cangas del narcea y en el principado de asturias, junto con la necesidad de asegurar y garantizar la higiene de los quesos artesanales, han motivado a las instituciones locales y regionales a impulsar un proyecto de industrializaci\u00f3n del queso de genestoso, por lo que afortunadamente su recuperaci\u00f3n parece asegurada. Si tenemos en cuenta que el queso de gene<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n del queso de genestoso durante su maduraci\u00f3n: estudio microbiol\u00f3gico, f\u00edsico-qu\u00edmico, bioqu\u00edmico y reol\u00f3gico<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n del queso de genestoso durante su maduraci\u00f3n: estudio microbiol\u00f3gico, f\u00edsico-qu\u00edmico, bioqu\u00edmico y reol\u00f3gico <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ricardo Arenas Colinas <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/02\/2008<\/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>Mar\u00eda Eugenia Tornadijo Rodr\u00edguez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: ana Bernardo \u00e1lvarez <\/li>\n<li> Ferrazza narbes rosane elvira (vocal)<\/li>\n<li>baltasar Mayo perez (vocal)<\/li>\n<li>cristina Freitas ana (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ricardo Arenas Colinas El queso genestoso se elabora a partir de leche cruda por procedimientos artesanales en [&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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