| 000 | 04000nam a2200373 a 4500 | ||
|---|---|---|---|
| 003 | CHAP | ||
| 005 | 20250707173708.0 | ||
| 007 | ta | ||
| 008 | 241217s2007 mx ad||frm||| 001 0 spa d | ||
| 040 |
_amxchpua _cCHAP |
||
| 041 | 0 |
_aspa _beng |
|
| 090 |
_aTesis _bR66 _c2007 |
||
| 100 | 1 | _aRomero Castillo, Pilar América | |
| 240 | 1 | 0 |
_aIncidence of salmonella sp. and e. Coli in tropical cream cheese: _bcase studv of five cheese-making enterprises of the municipalitv of Tonalá, Chiapas. _lEspañol |
| 245 | 1 | 0 |
_aIncidencia de salmonella y E. Coli en queso crema tropical : _bestudio de caso en cinco queserías del municipio de Tonalá, Chiapas / _cPilar América Romero Castillo |
| 264 |
_aChapingo, México : _bEl autor, _c2007 |
||
| 300 |
_avii, 43 hojas : _bilustraciones, tablas, gráficas |
||
| 336 |
_2rdacontent _atexto _btxt |
||
| 337 |
_2rdamedia _asin medio _bn |
||
| 338 |
_2rdacarrier _avolumen _bnc |
||
| 502 |
_aTesis _b(Maestro en Ciencias en Ciencia y Tecnología Agroalimentaria) -- _cUACh. Departamento de Ingeniería Agroindustrial, _d2007 |
||
| 504 | _aBibliografía: hojas 34-42 | ||
| 520 | 3 | _aSe colectaron muestras de queso crema tropical, de cinco queserías seleccionadas aleatoriamente de Tonalá, Chiapas. Se incluyeron cinco tratamientos (queserías), con dos modalidades, quesos elaborados con leche pasteurizada y sin pasteurizar, con cinco repeticiones. Los muéstreos se realizaron en cuatro fechas diferentes (enero, febrero, marzo y abril). Las variables microbioiógicas fueron: número de Bacterias Coliformes Fecales (BCF), E. coli. Bacterias Mesófilas Aerobias (BMA) y detección de Salmonella^ y fisicoquímicas: actividad acuosa (aw)? pH, acidez total, humedad, grasa, contenido de proteína, calcio, cloruro de sodio (NaCl) y cenizas %. Los datos se analizaron mediante análisis de varianza (ANOVA) y análisis canónico discriminante (ACD). Los quesos no cumplicon con las normas microbioiógicas mexicanas y de la comunidad europea para BCF, E.coli y Salmonella. El ACD caracterizó a los quesos con: pH alto (5.0), alto nivel de aw (0.980) y humedad (59.82). Además, ios quesos presentaron diferencias eu características microbioiógicas y fisicoquímicas, en función de las distintas fechas de muestreo, las variables determinantes fueron (BCF y BMA). -- | |
| 520 | 3 | _aTropical cream cheese samples were collected from flve cheese-making enterprises of Tonalá, Chiapas, selected randomiy. Five treaiments were included (cheese-making), with two modalities: cheeses made from pasteurized miik and cheeses made from raw milk, with five replications (five samples from each treatment). Samples were taken on four different dates (January, February, March and Aprii). Microbiologicai variables were number of fecal coliform bacteria (FCB), E. coli, number of mesophilic aerobic bacteria (MAB) and deteclion of Salmonella sp. The physicalchemical variables were water activity (aw), pH, total acidity, protein. moistiire, fat content, sodium chloride (NaCl), calcium and ashes. The daia were analyzed by means of an analysis of variance (ANOVA) and discriminant canonical analysis (DCA). The cheeses did not comply with the Mexican microbiologicai nontis and with those ol the European Community for single FCB, E. coli and Salmonella. The OCA characterized cheeses to be of high pH (5-0), aw (0.980) and moisture (59.82). In addition. The cheeses exhibited differences in Iheir microbiologicai and physical-chemical characteristics. Based on the different dales of sampling, the determining variables were (FCB and MAB). | |
| 650 | 1 | 3 |
_aQuesos _2atg |
| 650 | 1 | 3 |
_aSalmonella _2atg |
| 650 | 1 | 3 |
_aCheeses _2atg |
| 700 | 1 |
_aLeyva Ruelas, Gabriel _edirector |
|
| 700 | 1 |
_aCruz Castillo, Juan Guillermo _easesor |
|
| 700 | 1 |
_aSantos Moreno, Armando _easesor |
|
| 856 | 4 | 0 |
_uhttp://10.13.5.2/tesis/tm/ROMERO_CASTILLO_PILAR.pdf _yDESCARGAR PDF |
| 901 | _aTESIS R66 2007 | ||
| 942 |
_2Clasificación Universidad Autónoma Chapingo _cTesis digital |
||
| 999 |
_c220316 _d220316 |
||