Implementación de tecnologías de membranas en el proceso de elaboración del queso Paipa y su efecto en la calidad microbiológica, perfil lipídico y aceptación sensorial

dc.contributor.advisorMedina Vargas, Oscar Julio
dc.contributor.advisorNovoa Castro, Carlos Fernando
dc.contributor.authorRojas Morales, Carlos Iván
dc.date.accessioned2021-08-19T18:53:00Z
dc.date.available2021-08-19T18:53:00Z
dc.date.issued2020
dc.description.abstractSpa: En este trabajo de investigación se plantea implementar la microfiltración con tecnología de membranas en el proceso de elaboración tradicional del queso Paipa, sin alterar sus características sensoriales, determinar su viabilidad como alternativa de higienización diferente a los procesos convencionales establecidos en la normatividad colombiana.spa
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagister en Ciencias Biológicasspa
dc.format.extent1 recurso en línea (77 páginas) : ilustraciones, figuras, tablas.spa
dc.format.mimetypeapplication/pdfspa
dc.identifier.citationRojas Morales, C. I. (2020). Implementación de tecnologías de membranas en el proceso de elaboración del queso Paipa y su efecto en la calidad microbiológica, perfil lipídico y aceptación sensorial. (Tesis de maestría). Universidad Pedagógica y Tecnológica de Colombia, Tunja. http://repositorio.uptc.edu.co/handle/001/3689spa
dc.identifier.urihttp://repositorio.uptc.edu.co/handle/001/3689
dc.language.isospaspa
dc.publisherUniversidad Pedagógica y Tecnológica de Colombiaspa
dc.publisher.facultyFacultad Cienciasspa
dc.publisher.placeTunjaspa
dc.publisher.programMaestría en Ciencias Biológicasspa
dc.relation.referencesAlhussien, M. N., & Dang, A. K. (2018). Milk somatic cells, factors influencing their release, future prospects, and practical utility in dairy animals: An overview. Veterinary World, 11(5), 562–577. https://doi.org/10.14202/vetworld.2018.562577spa
dc.relation.referencesAlirezalu, K., Munekata, P. E. S., Parniakov, O., Barba, F. J., Witt, J., Toepfl, S., … Lorenzo, J. M. (2020). Pulsed electric field and mild heating for milk processing: a review on recent advances. Journal of the Science of Food and Agriculture, 100(1), 16–24. https://doi.org/10.1002/jsfa.9942spa
dc.relation.referencesAmornkul, Y., & Henning, D. R. (2007). Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk. Journal of Dairy Science, 90(11), 4988–5000. https://doi.org/10.3168/jds.2007-0281spa
dc.relation.referencesAnis, S. F., Hashaikeh, R., & Hilal, N. (2019). Microfiltration membrane processes: A review of research trends over the past decade. Journal of Water Process Engineering, 32(June). https://doi.org/10.1016/j.jwpe.2019.100941spa
dc.relation.referencesAntonio Trani, P., Loizzo, A., Cassone, & Michele, F. (2017). Membrane Technologies Applied to Cheese Milk. Advances in Dairy Products, 194–201. https://doi.org/10.1002/9781118906460.ch2cspa
dc.relation.referencesBaars, T. (2019). Regulations and Production of Raw Milk. Raw Milk. Elsevier Inc. https://doi.org/10.1016/b978-0-12-810530-6.00004-3spa
dc.relation.referencesCappozzo, J. C., Koutchma, T., & Barnes, G. (2015). Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies. Journal of Dairy Science, 98(8), 5068–5079. https://doi.org/10.3168/jds.2014-9190spa
dc.relation.referencesCastellanos-Rozo, J., Pulido, R. P., Grande, M. J., Lucas, R., & Gálvez, A. (2020). Analysis of the bacterial diversity of paipa cheese (A traditional raw cow’s milk cheese from Colombia) by high-throughput sequencing. Microorganisms, 8(2). https://doi.org/10.3390/microorganisms8020218spa
dc.relation.referencesCazacu, M., Petcu, M., & Creţescu, I. (2015). THE EFFECT OF BOILING ON THE VISCOSITY AND PROTEIN CONTENT OF COW MILK, 47(2), 134–138.spa
dc.relation.referencesChen, G. Q., Leong, T. S. H., Kentish, S. E., Ashokkumar, M., & Martin, G. J. O. (2019). Membrane Separations in the Dairy Industry. Separation of Functional Molecules in Food by Membrane Technology. Elsevier Inc. https://doi.org/10.1016/b978-0-12-815056-6.00008-5spa
dc.relation.referencesClaeys, W. L., Cardoen, S., Daube, G., De Block, J., Dewettinck, K., Dierick, K., … Herman, L. (2013). Raw or heated cow milk consumption: Review of risks and benefits. Food Control, 31(1), 251–262. https://doi.org/10.1016/j.foodcont.2012.09.035spa
dc.relation.referencesCosta, M., Retamal, J., Rodríguez, A., Chavarría, P., Parra F, J., Contreras, A., & Forsythe, S. (2016). Microbiological safety of commercial and artisanal fresh cheeses sold in Chillán. dx.doi.org.secure.sci-hub.cc/10.4067/S0717- 75182016000200010. Revista Chilena de Nutrición, 43, 172–179. https://doi.org/10.4067/S0717-75182016000200010spa
dc.relation.referencesDomagala, J., Pluta-Kubica, A., & Pustkowiak, H. (2013). Changes in conjugated linoleic acid content in emmental-type cheese during manufacturing. Czech Journal of Food Sciences, 31(5), 432–437.spa
dc.relation.referencesEc. (2007). Commission regulation (EC) No 1441/2007. Official Journal of the European Union, 322(1441), 2–29.spa
dc.relation.referencesEU. (2004). Regulation (EC) No 853/2004 of the European parliament and of the council, of 29 April 2004 laying down specific hygiene rules for food of animal origin.to. Nature. https://doi.org/10.1038/532441bspa
dc.relation.referencesFernández, L., Álvarez, S., & Riera, F. (2013). Microfiltration applied to dairy streams: Removal of bacteria. Journal of the Science of Food and Agriculture, 93(2), 187–196. https://doi.org/10.1002/jsfa.5935spa
dc.relation.referencesFernández, L., & Riera, F. (2015). Microfiltration of Milk with Third Generation Ceramic Membranes. Chemical Engineering Communications, 202(11), 1455– 1462. https://doi.org/10.1080/00986445.2014.950731spa
dc.relation.referencesFernández, M., Hudson, J. A., Korpela, R., & De Los Reyes-Gavilán, C. G. (2015). Impact on human health of microorganisms present in fermented dairy products: An overview. BioMed Research International, 2015. https://doi.org/10.1155/2015/412714spa
dc.relation.referencesGerman, J. B., & Dillard, C. J. (2006). Composition, structure and absorption of milk lipids: A source of energy, fat-soluble nutrients and bioactive molecules. Critical Reviews in Food Science and Nutrition, 46(1), 57–92. https://doi.org/10.1080/10408690590957098spa
dc.relation.referencesGonzález, J. C., Molina, G. A., Garnica, F. L., Mantilla, Y., & Muvdi, C. J. (2016). sobre la producción de quesos hilados Influence of fresh milk filtration using membranes on the production of stretched-curd cheese, 34, 6–9. https://doi.org/10.15446/agron.colomb.v34n1supl.58416spa
dc.relation.referencesGrażyna, C., Hanna, C., Adam, A., & Magdalena, B. M. (2017). Natural antioxidants in milk and dairy products. International Journal of Dairy Technology, 1–14. https://doi.org/10.1111/1471-0307.12359spa
dc.relation.referencesGriep, E. R., Cheng, Y., & Moraru, C. I. (2018). Efficient removal of spores from 74 skim milk using cold microfiltration: Spore size and surface property considerations. Journal of Dairy Science, 101(11), 9703–9713. https://doi.org/10.3168/jds.2018-14888spa
dc.relation.referencesHsu, C. Y. C. S. W., Lin, Y. C. H., & Chen, H. C. C. (2011). Lactoferrin : an ironbinding antimicrobial protein against Escherichia coli infection, 585–594. https://doi.org/10.1007/s10534-011-9423-8spa
dc.relation.referencesHurt, E. E., Adams, M. C., & Barbano, D. M. (2015). Microfiltration of skim milk and modified skim milk using a 0 . 1- μ m ceramic uniform transmembrane pressure. Journal of Dairy Science, 98(2), 765–780. https://doi.org/10.3168/jds.2014-8775spa
dc.relation.referencesINVIMA. (1989). Resolución 01804, 67(02310), 9.spa
dc.relation.referencesJensen, R. G. (2002). The composition of bovine milk lipids: January 1995 to December 2000. Journal of Dairy Science, 85(2), 295–350. https://doi.org/10.3168/jds.S0022-0302(02)74079-4spa
dc.relation.referencesJúnior, J. C. R., Peruzi, G. A. S., Bruzaroski, S. R., Tamanini, R., Lobo, C. M. O., Alexandrino, B., … Beloti, V. (2019). Short communication : Effect of bactofugation of raw milk on counts and microbial diversity of psychrotrophs. Journal of Dairy Science, 102(9), 7794–7799. https://doi.org/10.3168/jds.201816148spa
dc.relation.referencesKussendrager, K. D., & Hooijdonk, A. C. M. Van. (2000). Lactoperoxidase : physico-chemical properties , occurrence , mechanism of action and applications.spa
dc.relation.referencesLi, N., Richoux, R., Leconte, N., Bevilacqua, C., Maillard, M.-B., Parayre, S., … Gagnaire, V. (2017). Somatic cell recovery by microfiltration technologies: A novel strategy to study the actual impact of somatic cells on cheese matrix. International Dairy Journal, 65, 5–13. https://doi.org/10.1016/j.idairyj.2016.09.003spa
dc.relation.referencesManuelian, C. L., Currò, S., Penasa, M., Cassandro, M., & Marchi, M. De. (2017). Characterization of major and trace minerals , fatty acid composition , and cholesterol content of Protected Designation of Origin cheeses. Journal of Dairy Science, 1–12. https://doi.org/10.3168/jds.2016-12059spa
dc.relation.referencesMinisterio de la Protección Social. Decreto 616 de 2006 (2006).spa
dc.relation.referencesMinisterio de la Protección Social. (2011). Decreto 1880 de 2011., 1–9.spa
dc.relation.referencesMinisterio de salud. Resolución número 02310 de 1986, 1986 § (1986). https://doi.org/10.1080/0161-118691860912spa
dc.relation.referencesMinisterio de Salud y Protección Social. (2013). Resolución 2674.spa
dc.relation.referencesNeira, E., & De Silvestri, J. A. (2006). Análisis del proceso de ordeño y de la calidad higiénica de la leche utilizada en la fabricación del queso Paipa en el municipio de Paipa ( Boyacá ),. Revista de Investigación Universidad La Salle Bogotá, Colombia, 6(ISSN (Versión impresa): 1657-6772), 163–170.spa
dc.relation.referencesOrganizacion de las Naciones Unidas para la Alimnetacion y la Agricultura. (2011). Leche y Productos Lácteos Leche y Productos Lácteos. CODEX Alimentarius. Retrieved from http://www.fao.org/3/a-i2085s.pdfspa
dc.relation.referencesOsorio, J., Ramirez, C., Novoa, C., & Gutierrez, L. (2011). CONJUGATED LINOLEIC ACID , FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA, (45), 144–152.spa
dc.relation.referencesPark, Y. W., & Haenlein, G. F. W. (2013). Milk and Dairy Products in Human Nutrition. Milk and Dairy Products in Human Nutrition. https://doi.org/10.1002/9781118534168spa
dc.relation.referencesQuigley, L., O’Sullivan, O., Stanton, C., Beresford, T. P., Ross, R. P., Fitzgerald, G. F., & Cotter, P. D. (2013). The complex microbiota of raw milk. FEMS Microbiology Reviews, 37(5), 664–698. https://doi.org/10.1111/15746976.12030spa
dc.relation.referencesRenhe, I. R. T., Perrone, Í. T., Tavares, G. M., Schuck, P., & de Carvalho, A. F. (2019). Physicochemical Characteristics of Raw Milk. Raw Milk. Elsevier Inc. https://doi.org/10.1016/b978-0-12-810530-6.00002-xspa
dc.relation.referencesRobinson, R. K. (2002). Dairy Microbiology Handbook. https://doi.org/10.1002/0471723959spa
dc.relation.referencesRuiz, J. P. A., Alonzo, M. W., & Pertíñez, M. D. (2016). Conjugated linoleic acid of dairy foods is affected by cows’ feeding system and processing of milk. Scientia Agricola, 73(2), 103–108. https://doi.org/10.1590/0103-9016-20150051spa
dc.relation.referencesSchmid, A., Wechsler, D., Collomb, M., Schmid, A., Sieber, R., Wechsler, D., & Ryha, E. (2006). Conjugated linoleic acids in milk fat : Variation and physiological effects Conjugated linoleic acids in milk fat : Variation and physiological effects. International Dairy Journal, 16, 1347–1361. https://doi.org/10.1016/j.idairyj.2006.06.021spa
dc.relation.referencesSchmidt, V. S. J., Kaufmann, V., Kulozik, U., Scherer, S., & Wenning, M. (2012). Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland. International Journal of Food Microbiology, 154(1–2), 1–9. https://doi.org/10.1016/j.ijfoodmicro.2011.12.002spa
dc.relation.referencesSuperintendencia de industria y comercio. (2011). Resolución 70802.spa
dc.relation.referencesTan, T. J., Wang, D., & Moraru, C. I. (2014). A physicochemical investigation of membrane fouling in cold microfiltration of skim milk. Journal of Dairy Science, 97(8), 4759–4771. https://doi.org/10.3168/jds.2014-7957spa
dc.relation.referencesThompson-crispi, K., Atalla, H., Miglior, F., & Mallard, B. A. (2014). Bovine mastitis : frontiers in immunogenetics, 5(October), 1–11. https://doi.org/10.3389/fimmu.2014.00493spa
dc.relation.referencesTomasula, P.M., Mukhopadhyay, S., Datta, N., Porto-Fett, A., Call, J. E., Luchansky, J. B., … Tunick, M. (2011). Pilot-scale crossflow-microfiltration and pasteurization to remove spores of Bacillus anthracis (Sterne) from milk. Journal of Dairy Science, 94(9), 4277–4291. https://doi.org/10.3168/jds.20103879spa
dc.relation.referencesTomasula, Peggy M, & Bonnaillie, L. M. (2015). in the Dairy Industry, 1–31.spa
dc.relation.referencesUSDA. (2011). Milk for manufacturing purposes and its production and processing, recommended requirements. US Department of Agriculture, Agricultural Marketing Services, Dairy Programs. USDA, Washington, DC. Test, 0–49.spa
dc.relation.referencesVitaly, G., & Gadi, R. (2008). Ceramic Membranes New Opportunities and Practical Applications? 2016 Wiley-VCH Verlag GmbH & Co. KGaA, Boschstr. 12,spa
dc.rightsCopyright (c) 2020 Universidad Pedagógica y Tecnológica de Colombiaspa
dc.rightsAtribución-NoComercial-SinDerivadas 2.5 Colombia*
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2spa
dc.rights.creativecommonsLicencia Creative Commons Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)spa
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/co/*
dc.subject.armarcMembranas (Tecnología)
dc.subject.armarcSeparación (Tecnología)
dc.subject.armarcQueso Paipa - Control de la producción
dc.subject.armarcMicrobiología
dc.subject.armarcMaestría en Ciencias Biológicas - Tesis y disertaciones académicas
dc.subject.otherFabricación de queso
dc.titleImplementación de tecnologías de membranas en el proceso de elaboración del queso Paipa y su efecto en la calidad microbiológica, perfil lipídico y aceptación sensorialspa
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttps://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/publishedVersionspa
dcterms.audienceInvestigadoresspa
dcterms.audienceDocentesspa
dcterms.audienceEstudiantesspa
Files
Original bundle
Now showing 1 - 2 of 2
Loading...
Thumbnail Image
Name:
Implementacion_tecnologías_membranas.pdf
Size:
2.25 MB
Format:
Adobe Portable Document Format
Description:
Archivo principal
Descargar
Loading...
Thumbnail Image
Name:
A_CIRM.pdf
Size:
256 KB
Format:
Adobe Portable Document Format
Description:
Autorización publicación
Descargar
License bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
license.txt
Size:
14.45 KB
Format:
Item-specific license agreed upon to submission
Description:
Descargar