{"id":82078,"date":"2000-01-01T00:00:00","date_gmt":"2000-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aplicacion-de-la-tecnologia-de-microfiltracion-en-flujo-tangencial-en-la-colaboracion-de-queso-tetilla-a-partir-de-leche-cruda\/"},"modified":"2000-01-01T00:00:00","modified_gmt":"2000-01-01T00:00:00","slug":"aplicacion-de-la-tecnologia-de-microfiltracion-en-flujo-tangencial-en-la-colaboracion-de-queso-tetilla-a-partir-de-leche-cruda","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aplicacion-de-la-tecnologia-de-microfiltracion-en-flujo-tangencial-en-la-colaboracion-de-queso-tetilla-a-partir-de-leche-cruda\/","title":{"rendered":"Aplicacion de la tecnolog\u00eda de microfiltracion en flujo tangencial en la  colaboracion de queso tetilla a partir de leche cruda."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Salvador Sanchez Arias <\/strong><\/h2>\n<p>En el presente trabajo se aplic\u00f3 la t\u00e9cnica de microfiltraci\u00f3n en flujo tangencial para la elaboraci\u00f3n del queso tetilla. Se trata de la primera variedad de queso protegido por una denominaci\u00f3n de origen en la comunidad de galicia. Dado que existe una dicotom\u00eda entre leche cruda y leche pasteurizada para la elaboraci\u00f3n de este producto, se plantea como nueva alternativa la microfiltraci\u00f3n como proceso aplicable a la leche de partida para fabricar este tipo de queso.  por lo tanto en este trabajo se estudiaron los siguientes aspectos:  &#8211; el rendimiento del equipo de microfiltraci\u00f3n empleado respecto a la reducci\u00f3n de la poblaci\u00f3n bacteriana en la leche de partida, c\u00e9lulas som\u00e1ticas, as\u00ed como principales componentes f\u00edsico-qu\u00edmicos de la leche. as\u00edmismo se consideraron diferentes par\u00e1metros de funcionamiento del equipo en el proceso de microfiltraci\u00f3n para estudiar la variaci\u00f3n de los valos fisicoqu\u00edmicos y microbiol\u00f3gicos en la leche tratada, al igual que el estudio del tiempo de colmatado durante su funcionamiento interrumpido.  &#8211; una vez establecidas las condiciones microfiltraci\u00f3n, se procedi\u00f3 a la elaboraci\u00f3n de lotes de queso tetilla a partir tanto de leche microfiltrada como pasteurizada, as\u00ed como de leche sin tratar, a fin de comparar las diferencias existentes entre los par\u00e1metros fisicoqu\u00edmicos, microbiol\u00f3gicos, sensoriales y de rendimientos obtenidos seg\u00fan el tipo de tratamiento aplicado a la leche de partida.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aplicacion de la tecnolog\u00eda de microfiltracion en flujo tangencial en la  colaboracion de queso tetilla a partir de leche cruda.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aplicacion de la tecnolog\u00eda de microfiltracion en flujo tangencial en la  colaboracion de queso tetilla a partir de leche cruda. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Salvador Sanchez Arias <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/2000<\/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  Angeles Romero Rodriguez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Serra belenguer <\/li>\n<li>Jos\u00e9 Mar\u00eda Fresno baro (vocal)<\/li>\n<li> Lage yusty Mar\u00eda  asuncion (vocal)<\/li>\n<li>anne Jaubert (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Salvador Sanchez Arias En el presente trabajo se aplic\u00f3 la t\u00e9cnica de microfiltraci\u00f3n en flujo tangencial para [&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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