{"id":82214,"date":"2000-01-01T00:00:00","date_gmt":"2000-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-bioquimico-del-proceso-madurativo-del-queso-de-vaca-de-leon-oseja-de-sajambre\/"},"modified":"2000-01-01T00:00:00","modified_gmt":"2000-01-01T00:00:00","slug":"estudio-bioquimico-del-proceso-madurativo-del-queso-de-vaca-de-leon-oseja-de-sajambre","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-bioquimico-del-proceso-madurativo-del-queso-de-vaca-de-leon-oseja-de-sajambre\/","title":{"rendered":"Estudio bioquimico del proceso madurativo del queso de vaca de leon (oseja de sajambre)."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Bernardo Prieto Gutierrez <\/strong><\/h2>\n<p>Se estudio la evoluci\u00f3n de los par\u00e1metros composic\u00edonales y f\u00edsico-qu\u00edmicos, adem\u00e1s de los fen\u00f3menos proteol\u00edticos y lipol\u00edticos en distintos puntos de muestreo de ocho partidas de queso de vaca de le\u00f3n elaboradas con cuajos de diferente origen: artesano y comercial.  los resultados obtenidos permiten concluir que se trata de una variedad con alto contenido en extracto seco, muy baja presencia en elementos minerales, aparici\u00f3n de lactosa residual al cabo de noventa d\u00edas de maduraci\u00f3n y ph muy \u00e1cido. El estudio de los fen\u00f3menos proteol\u00edticos a trav\u00e9s de la determinaci\u00f3n de las fracciones nitrogenadas cl\u00e1sicas, las case\u00ednas y sus productos de degradaci\u00f3nas\u00ed como los amino\u00e1cidos libres puso de manif\u00edesto una proteol\u00edsis muy escasa en este queso con valores significativamente m\u00e1s elevados en los lotes elaborados con cuajo comercial. Asimismo, la lipolisis fu\u00e9 muy reducida como se puso de manifiesto con la determinaci\u00f3n del \u00edndice de acidez de la grasa y de los \u00e1cidos grasos libres.#<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio bioquimico del proceso madurativo del queso de vaca de leon (oseja de sajambre).<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio bioquimico del proceso madurativo del queso de vaca de leon (oseja de sajambre). <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Bernardo Prieto Gutierrez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/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>Ana Bernardo \u00e1lvarez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: jose Fernandez-salguero carretero <\/li>\n<li>Ana Rodriguez gonzalez (vocal)<\/li>\n<li>Francisco Iba\u00f1ez moya (vocal)<\/li>\n<li>lorenzo Pastrana castro (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Bernardo Prieto Gutierrez Se estudio la evoluci\u00f3n de los par\u00e1metros composic\u00edonales y f\u00edsico-qu\u00edmicos, adem\u00e1s de los fen\u00f3menos [&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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