{"id":89651,"date":"2001-03-04T00:00:00","date_gmt":"2001-03-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/obtencion-y-caracterizacion-del-coagulante-de-leche-normalizado-de-origen-vegetal-cynara-cardunculus-y-su-aplicacion-en-la-elaboracion-de-queso-de-la-serena\/"},"modified":"2001-03-04T00:00:00","modified_gmt":"2001-03-04T00:00:00","slug":"obtencion-y-caracterizacion-del-coagulante-de-leche-normalizado-de-origen-vegetal-cynara-cardunculus-y-su-aplicacion-en-la-elaboracion-de-queso-de-la-serena","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/obtencion-y-caracterizacion-del-coagulante-de-leche-normalizado-de-origen-vegetal-cynara-cardunculus-y-su-aplicacion-en-la-elaboracion-de-queso-de-la-serena\/","title":{"rendered":"Obtenci\u00f3n y caracterizaci\u00f3n del coagulante de leche normalizado de origen vegetal (cynara cardunculus) y su aplicaci\u00f3n en la elaboraci\u00f3n de queso de la serena"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Mendiola D\u00edaz Francisco Javier <\/strong><\/h2>\n<p>El coagulante vegetal procedente de la especie silvestre de cynara cardunculus se viene utilizando de manera tradicional en la elaboraci\u00f3n de diferentes quesos de oveja como el de la serena. Sin embargo, su utilizaci\u00f3n plantea inconvenientes de tipo legal, t\u00e9cnico sanitario, comercial, etc, lo que conduce a una falta de homogeneidad y calidad del queso, para resolver este problema se ha obtenido un coagulante vegetal normalizado a partir de la especie silvestre y de una variedad cultivada de cynara cardunculus, con un t\u00edtulo coagulante 1:10.000, establece en sua ctividad durante un a\u00f1o y adecuado a la norma microbiol\u00f3gica.  para comprobar que no exist\u00edan diferencias entre los coagulantes tradicional y normalizados se realizaron 12 elaboraciones de contraste a escala industrial de queso de la serena.  los par\u00e1metros tecnol\u00f3gicos de elaboraci\u00f3n y las caracter\u00edsticas de los quesos de 60 d\u00edas, elaborados con los tres coagulantes, como rendimiento, composici\u00f3n qu\u00edmica y microbiologica, contenido en &#8212; y an\u00e1lisis sensorial no presentaron diferencias significativos entre s\u00ed despu\u00e9s de realizar un an\u00e1lisis de varianza.  as\u00ed mismo la evoluci\u00f3n de las variables f\u00edsicos-qu\u00edmicos (extractos seco, ph, grasa y clna), compuestos nitrogenos (cas\u00ednas, p\u00e9ptidos, amino\u00e1cidos libres, ns\/nt y nnp\/nt) y la degradaci\u00f3n de las diferentes fracciones case\u00ednicas, determinada mediante cromatograf\u00eda de intercambio i\u00f3nico en fplc en columna monos y &#8212; y electroforesis en geles de poliacrilamida en presencia de urea y sds, no presentaron tamapoco dideferencias signfictivas durante la maduraci\u00f3n de los quesos elaborados con los coagulantes tradicional y normalizados.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Obtenci\u00f3n y caracterizaci\u00f3n del coagulante de leche normalizado de origen vegetal (cynara cardunculus) y su aplicaci\u00f3n en la elaboraci\u00f3n de queso de la serena<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Obtenci\u00f3n y caracterizaci\u00f3n del coagulante de leche normalizado de origen vegetal (cynara cardunculus) y su aplicaci\u00f3n en la elaboraci\u00f3n de queso de la serena <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Mendiola D\u00edaz Francisco Javier <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Extremadura<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 03\/04\/2001<\/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>Isidro Roa Ojalvo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 emilio Rebollo feria <\/li>\n<li>pilar Caceres arribas (vocal)<\/li>\n<li>matilde Mas mayoral (vocal)<\/li>\n<li>julio Salguero hern\u00e1ndez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mendiola D\u00edaz Francisco Javier El coagulante vegetal procedente de la especie silvestre de cynara cardunculus se viene [&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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