{"id":4546,"date":"2017-03-03T20:33:02","date_gmt":"2017-03-03T19:33:02","guid":{"rendered":"http:\/\/serveiseducatius.xtec.cat\/tarragones\/?p=4546"},"modified":"2019-04-29T12:37:46","modified_gmt":"2019-04-29T10:37:46","slug":"iazmani","status":"publish","type":"post","link":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/dinamitzacio\/trics\/iazmani\/","title":{"rendered":"La ci\u00e8ncia del formatge"},"content":{"rendered":"<p><span style=\"color: #808080;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-6413\" src=\"http:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/Imane-Azmani.jpg\" alt=\"Imane Azmani\" width=\"177\" height=\"236\" \/>T\u00edtol:<\/strong><\/em><\/span> <strong>La ci\u00e8ncia del formatge<\/strong><br \/>\n<span style=\"color: #808080;\"><em><strong>Autora:<\/strong><\/em><\/span> <strong>Imane Azmani\u00a0<\/strong><br \/>\n<span style=\"color: #808080;\"><em><strong>Tutor:<\/strong> <\/em><\/span>Jaume Sol\u00e9 Oliv\u00e9<br \/>\n<span style=\"color: #808080;\"><em><strong>Modalitat:<\/strong> <\/em><\/span>Ci\u00e8ncies i tecnologia: Ci\u00e8ncies de la salut<br \/>\n<span style=\"color: #808080;\"><em><strong>\u00c0rea curricular:<\/strong><\/em> <span style=\"color: #000000;\">Bioqu\u00edmica<\/span><\/span><br \/>\n<span style=\"color: #808080;\"> <em><strong>Centre: <\/strong><\/em><\/span>Ins Torreforta<br \/>\n<em><strong><span style=\"color: #808080;\">Localitat:<\/span> <\/strong><\/em>Tarragona<\/p>\n<h6><strong>Objectius:<\/strong><\/h6>\n<ul style=\"text-align: justify;\">\n<li>Con\u00e8ixer la composici\u00f3 qu\u00edmica del formatge i de la llet.<\/li>\n<li>Aprendre els diferents m\u00e8todes d&#8217;elaboraci\u00f3 de formatge que inclouen; el tractament previ de la llet, la precipitaci\u00f3 de la case\u00efna, el premsat, el salat i la maduraci\u00f3.<\/li>\n<li>Con\u00e8ixer els canvis fisicoqu\u00edmics que tenen lloc durant l&#8217;elaboraci\u00f3 del formatge.<\/li>\n<\/ul>\n<h6><strong>El proc\u00e9s:<\/strong><\/h6>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/bcteris-1.png\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-4553 alignright\" src=\"http:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/bcteris-1.png\" alt=\"bcteris\" width=\"315\" height=\"211\" srcset=\"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/bcteris-1.png 378w, https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/bcteris-1-300x201.png 300w\" sizes=\"auto, (max-width: 315px) 100vw, 315px\" \/><\/a>Per a assolir els objectius proposats he estructurat el treball en dues parts; una part te\u00f2rica i una altra pr\u00e0ctica. En un principi vaig buscar informaci\u00f3 en llibres de bioqu\u00edmica i tecnologia formatgera, aix\u00ed com p\u00e0gines web sobre els trets m\u00e9s b\u00e0sics de la mat\u00e8ria primera, la llet; aix\u00ed com la seva composici\u00f3, l&#8217;estructuraci\u00f3 que presenta i els microorganismes que cont\u00e9. Va ser necessari fer una recerca sobre les diferents etapes de l&#8217;elaboraci\u00f3 del formatge (de forma general).<\/p>\n<p style=\"text-align: justify;\">Pel que fa a la part pr\u00e0ctica, a partir dels coneixements adquirits, he elaborat tres formatges frescos mitjan\u00e7ant processos diferents (coagulaci\u00f3 enzim\u00e0tica i \u00e0cida). La difer\u00e8ncia principal entre els dos tip<a href=\"http:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/queso.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-4555 alignright\" src=\"http:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/queso.jpg\" alt=\"queso\" width=\"314\" height=\"235\" srcset=\"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/queso.jpg 522w, https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/queso-300x225.jpg 300w, https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/queso-200x150.jpg 200w\" sizes=\"auto, (max-width: 314px) 100vw, 314px\" \/><\/a>us\u00a0d&#8217;elaboraci\u00f3 es troba en la causa que fa precipitar la case\u00efna; en el cas de la coagulaci\u00f3 enzim\u00e0tica \u00e9s degut a la hidr\u00f2lisi de la K-case\u00efna provocada per un enzim que es troba en el quall i que pot ser d&#8217;origen animal o vegetal. En el meu cas he emprat els dos per comparar resultats. En el cas de la coagulaci\u00f3 \u00e0cida \u00e9s degut a l&#8217;acci\u00f3 dels bacteris l\u00e0ctics presents en la llet. Per observar la tipologia de bacteri responsable de la precipitaci\u00f3 de la case\u00efna vaig rec\u00f3rrer a la Tinci\u00f3 Gram.<\/p>\n<p style=\"text-align: justify;\">Al ser una elaboraci\u00f3 artesanal les variables controlades han sigut limitades; he tingut en compte la temperatura de la llet durant el proc\u00e9s i el pH, per\u00f2 no la humitat de l&#8217;ambient ni la composici\u00f3 de la llet.<\/p>\n<p style=\"text-align: justify;\">Finalment comparo els resultats obtinguts dels diferents formatges a partir de la humitat i rendiment extrets i elaboro les meves pr\u00f2pies conclusions.<\/p>\n<h6><strong>Conclusions:<\/strong><\/h6>\n<p style=\"text-align: justify;\">En tots els formatges s&#8217;han format xarxes proteiques per\u00f2 la naturalesa d&#8217;aquestes influeixen directament en el resultat final. Les xarxes proteiques del formatge per quall animal presentaven molta resist\u00e8ncia, la qual cosa dificultava la sortida del lactos\u00e8rum i el formatge quedava molt humit. Les xarxes proteiques dels altres dos formatges (per quall vegetal i per \u00e0cid) no presentaven tanta resist\u00e8ncia i el formatge definitiu quedava amb una consist\u00e8ncia prou ferma.<\/p>\n<p style=\"text-align: justify;\">Els resultats obtinguts em fan concloure que segons quin sigui el proc\u00e9s d&#8217;elaboraci\u00f3 del formatge, s&#8217;obtindr\u00e0 una humitat o una altra, un rendiment o un altre, una textura o una altra i conseq\u00fcentment unes caracter\u00edstiques organol\u00e8ptiques o unes altres.<\/p>\n<p><iframe loading=\"lazy\" style=\"border: 1px solid #CCC; border-width: 1px; margin-bottom: 5px; max-width: 100%;\" src=\"\/\/www.slideshare.net\/slideshow\/embed_code\/key\/tG3Z0rJF2hF31F\" width=\"595\" height=\"485\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" allowfullscreen=\"allowfullscreen\"> <\/iframe><\/p>\n<h6><strong>Bibliografia<\/strong>:<\/h6>\n<ul>\n<li style=\"text-align: justify;\">ALAIS, Charles (2003). Ciencia de la leche: Principios de t\u00e9cnica lechera. 4a edici\u00f3. Barcelona: Editorial Revert\u00e9, S.A.<\/li>\n<li style=\"text-align: justify;\">DARGAL, Salvador Badui (2012). La ciencia de los alimentos en la pr\u00e0ctica. 1a edici\u00f3. M\u00e8xic: Editorial Pearson Educaci\u00f3n. [1031]<\/li>\n<li style=\"text-align: justify;\">MAHAUT, Michel, ROMAIN, Jeantet, BRUL\u00c9, G\u00e9rard (2003). Introducci\u00f3n a la tecnolog\u00eda quesera. Saragossa: Editorial Acribia, S.A.<\/li>\n<li style=\"text-align: justify;\">ROBINSON, R.K, SCOTT, R.,WILBEY, R.A. (2002). Fabricaci\u00f3n de queso. 2a edici\u00f3. Saragossa: Editorial Acribia, S.A .<\/li>\n<li style=\"text-align: justify;\"><a href=\"http:\/\/www.alimentacion.es\/es\/conoce_lo_que_comes\/bloc\/queso\/default\/el-queso\/etapas-de-la-transformacion-de-leche-en-queso\/coagulacion-enzimatica\/\" target=\"_blank\" rel=\"noopener\">http:\/\/www.alimentacion.es\/es\/conoce_lo_que_comes\/bloc\/queso\/default\/el-queso\/etapas-de-la-transformacion-de-leche-en-queso\/coagulacion-enzimatica\/<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"http:\/\/www.argenbio.org\/doc\/tecnologia_para_la_elaboracion_de_queso.pdf\" target=\"_blank\" rel=\"noopener\">http:\/\/www.argenbio.org\/doc\/tecnologia_para_la_elaboracion_de_queso.pdf<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"http:\/\/www.edualimentaria.com\/leche-y-derivados-composicion-y-propiedades\" target=\"_blank\" rel=\"noopener\">http:\/\/www.edualimentaria.com\/leche-y-derivados-composicion-y-propiedades<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"http:\/\/www.infocarne.com\/documentos\/composicion_leche_vaca_oveja_cabra_elaboracion_quesos.htm\" target=\"_blank\" rel=\"noopener\">http:\/\/www.infocarne.com\/documentos\/composicion_leche_vaca_oveja_cabra_elaboracion_quesos.htm<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"http:\/\/www.ircolac.com\/Irco\/QUESERA.htmlhttp:\/\/milksci.unizar.es\/bioquimica\/temas\/proteins\/lactosuero.html\" target=\"_blank\" rel=\"noopener\">http:\/\/www.ircolac.com\/Irco\/QUESERA.htmlhttp:\/\/milksci.unizar.es\/bioquimica\/temas\/proteins\/lactosuero.html<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"http:\/\/www.edutecne.utn.edu.ar\/sem_fi_qui_micrb_09\/microbiologia_leche.pdf\" target=\"_blank\" rel=\"noopener\">http:\/\/www.edutecne.utn.edu.ar\/sem_fi_qui_micrb_09\/microbiologia_leche.pdf<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ins Torreforta<\/p>\n","protected":false},"author":1,"featured_media":4553,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"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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