{"id":6623,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/alteraciones-de-las-caseinas-en-leche-de-oveja-y-queso-manchego-por-bacterias-psicrotrofas-control-mediante-la-activacion-del-sistema-lactoperoxidasa-lp-y-la-adicion-de-co2\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"alteraciones-de-las-caseinas-en-leche-de-oveja-y-queso-manchego-por-bacterias-psicrotrofas-control-mediante-la-activacion-del-sistema-lactoperoxidasa-lp-y-la-adicion-de-co2","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/alteraciones-de-las-caseinas-en-leche-de-oveja-y-queso-manchego-por-bacterias-psicrotrofas-control-mediante-la-activacion-del-sistema-lactoperoxidasa-lp-y-la-adicion-de-co2\/","title":{"rendered":"Alteraciones de las caseinas en leche de oveja y queso manchego por bacterias psicrotrofas. control mediante la activacion del sistema lactoperoxidasa (lp) y la adicion de co2."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Raquel Uceda Castro <\/strong><\/h2>\n<p>Se ha estudiado el efecto del desarrollo de pseudomonas fluorescens sobre las caseinas de la leche cruda de oveja y sobre el queso manchego fabricado a partir de ella. P.  fluorescens degrado preferentemente la beta-caseina, disminuyendo el tiempo de coagulacion y aumentando la firmeza del coagulo al a\u00f1adir cuajo. La activacion del sistema lactoperoxidasa se mostro como un metodo eficaz para el control de p. Fluorescens en leche cruda permitiendo su conservacion durante al menos 4 dias a 4 grados c y 2 dias a 8 grados c. Este metodo permitio disminuir la degradacion de las caseinas alfa s y beta durante la maduracion del queso manchego, evitando el ablandamiento de la textura que tiene lugar por efecto de las bacterias psicrotrofas, sin alterar sus cualidades organolepticas. La adicion de co2 a la leche cruda de oveja no inhibio apenas el desarrollo de bacterias psicrotrofas aunque si disminuyo su actividad proteolitica. El queso manchego fabricado con leche tratada con co2 presento una menor degradacion de las caseinas que la observada en el queso control, sin apreciarse diferencias significativas entre la calidad del sabor de ambos tipos de queso.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Alteraciones de las caseinas en leche de oveja y queso manchego por bacterias psicrotrofas. control mediante la activacion del sistema lactoperoxidasa (lp) y la adicion de co2.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Alteraciones de las caseinas en leche de oveja y queso manchego por bacterias psicrotrofas. control mediante la activacion del sistema lactoperoxidasa (lp) y la adicion de co2. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Raquel Uceda Castro <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/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>Pilar Gaya Sicilia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Ordo\u00f1ez Pereda <\/li>\n<li>Carmen Pelaez Martinez (vocal)<\/li>\n<li> Mosso Romeo Mar\u00eda  Angeles (vocal)<\/li>\n<li>Margarita Medina Fernandez-regatillo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Raquel Uceda Castro Se ha estudiado el efecto del desarrollo de pseudomonas fluorescens sobre las caseinas 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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