{"id":66880,"date":"2018-03-09T22:55:15","date_gmt":"2018-03-09T22:55:15","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/study-of-ultra-high-pressure-homogenization-for-the-treatment-of-milk-as-an-alternative-to-the-traditional-process-for-yogurt-production\/"},"modified":"2018-03-09T22:55:15","modified_gmt":"2018-03-09T22:55:15","slug":"study-of-ultra-high-pressure-homogenization-for-the-treatment-of-milk-as-an-alternative-to-the-traditional-process-for-yogurt-production","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/study-of-ultra-high-pressure-homogenization-for-the-treatment-of-milk-as-an-alternative-to-the-traditional-process-for-yogurt-production\/","title":{"rendered":"Study of ultra-high pressure homogenization for the treatment of milk as an alternative to the traditional process for yogurt production."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Del Mar Serra Bigas <\/strong><\/h2>\n<p>En el presente estudio se evalu\u00f3 la idoneidad de la ultra-alta presi\u00f3n de homogenizaci\u00f3n para el tratamiento de leche de vaca y su posterior fermentaci\u00f3n para la obtenci\u00f3n de derivados fermentados. Ara llevar a cabo este objetivo, se estudiaron las condiciones \u00f3ptimas de presi\u00f3n y temperatura para el tratamiento, as\u00ed como la caracterizaci\u00f3n en profundidad de los yogures obtenidos. Esta caracterizaci\u00f3n consisti\u00f3 en estudiar todos los fen\u00f3menos bioqu\u00edmicas con influencia en la calidad final del producto como son: el perfil arom\u00e1tico, el grado de lip\u00f3lisis y oxidaci\u00f3n lip\u00eddica, el grado de prote\u00f3lisis y la presencia de compuestos con actividad antimutag\u00e9nica o antioxidante. Posteriormente tambi\u00e9n se estudiaron en detalle todas las caracter\u00edsticas f\u00edsicas de los geles obtenidos mediante an\u00e1lisis reol\u00f3gicos, de textura y microestructura. la principal conclusi\u00f3n de este estudio fue que el tratamiento por ultra-alta presi\u00f3n de homogenizaci\u00f3n a 300 mpa a 30\u00c2\u00bac o 40\u00c2\u00bac se puede presentar como una alternativa al tradicional tratamiento t\u00e9rmico para la elaboraci\u00f3n de yogurt, sin la necesidad de enriquecer la leche de partida con s\u00f3lidos l\u00e1cteos no grasos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Study of ultra-high pressure homogenization for the treatment of milk as an alternative to the traditional process for yogurt production.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Study of ultra-high pressure homogenization for the treatment of milk as an alternative to the traditional process for yogurt production. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Del Mar Serra Bigas <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/09\/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>Victoria Ferragut Perez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: buenaventura Guamis lopez <\/li>\n<li>carmen Carretero romay (vocal)<\/li>\n<li>peter Butz (vocal)<\/li>\n<li>Mar\u00eda carmen Vidal carou (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Del Mar Serra Bigas En el presente estudio se evalu\u00f3 la idoneidad de la ultra-alta presi\u00f3n [&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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