Publication: Uso de electrones acelerados para el control de Clostridium tyrobutyricum y Listeria monocytogenes en queso
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2021-04-15
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Universidad Complutense de Madrid
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Abstract
El queso puede definirse como el alimento que resulta de la acidificación de la leche por bacterias lácticas (p. ej., lactococos, estreptococos y lactobacilos) y posterior coagulación de las caseínas por enzimas coagulantes (p. ej., quimosina, ciprosina y cuajos recombinantes), seguido del corte del gel formado (cuajada) y su desuerado, que posteriormente se moldea, prensa y sala y se somete a maduración durante un tiempo variable dependiendo del tipo de queso, desde fresco de consumo inmediato(p. ej., queso de Burgos y Villalón) hasta varios meses (la mayoría) e incluso años(p. ej., Grana Padano). La microbiota que participa en la acidificación y maduración(láctica, fúngica, etc.), las operaciones efectuadas en la cuajada (coagulación lácticao enzimática, corte, cocción, deshidratación, etc.) y las condiciones de maduración(tiempo, humedad y temperatura) determinan las características propias de cada variedad de queso...
Cheese might be defined as the food resulting from the acidification of milk by lacticacid bacteria (e.g. lactococci, streptococci and lactobacilli) and subsequent coagulation of caseins by clotting enzymes (e.g., chymosin, cyprosine and recombinant rennet), followed by the cutting of the formed gel (curd) and its draining, which is moulded, pressed and salted afterwards. Finally, it is ripened for avariable time depending on the cheese type, i.e. from fresh cheese for immediate consumption (e.g. Burgos and Villalón cheese) to several months (most varieties) or even years (e.g. Grana Padano). The microbiota involved in the acidification and ripening steps (lactic, fungal, etc.), the operations carried out on the curd (lactic or enzymatic coagulation, cutting, cooking, dehydration, etc.) and the ripening conditions (time, humidity and temperature) determine the final characteristics of each cheese variety...
Cheese might be defined as the food resulting from the acidification of milk by lacticacid bacteria (e.g. lactococci, streptococci and lactobacilli) and subsequent coagulation of caseins by clotting enzymes (e.g., chymosin, cyprosine and recombinant rennet), followed by the cutting of the formed gel (curd) and its draining, which is moulded, pressed and salted afterwards. Finally, it is ripened for avariable time depending on the cheese type, i.e. from fresh cheese for immediate consumption (e.g. Burgos and Villalón cheese) to several months (most varieties) or even years (e.g. Grana Padano). The microbiota involved in the acidification and ripening steps (lactic, fungal, etc.), the operations carried out on the curd (lactic or enzymatic coagulation, cutting, cooking, dehydration, etc.) and the ripening conditions (time, humidity and temperature) determine the final characteristics of each cheese variety...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, leída el 03-02-2021