355 research outputs found
Occurrence of aflatoxin M1 in the Manchego cheese supply chain
No full textThe importance of ewe milk lies in the production of
high quality cheeses, such as Manchego cheese with a
Protected Designation of Origin, whose safety must be
guaranteed. In a 2-yr study, 407 bulk tank milk samples
from farms and 82 silo milk and curd samples from
cheese factories were collected from southeast Spain
and tested for aflatoxin M1 (AFM1) using 2 commercial
ELISA tests. Of these, 99.3% of the bulk tank
samples had AFM1 levels below the European Union
(EU) legal limit for milk (50 ng/kg), and well below the
limit adopted by the Codex Alimentarius (500 ng/kg).
Moreover, 98.8% of the silo milk and curd samples from
cheese factories had AFM1 levels below the EU limit
for milk. When considering median AFM1 concentrations,
an average 4-fold increase was found in the final
curd in relation to the corresponding silo milk. Control
of AFM1 in Manchega ewe milk would enhance dairy
product safety by the possible detection of faults in the
manufacture of Manchego cheese.This study was financed by the Research Project PAI06-0068-3875 from the Junta de Comunidades de Castilla-La Mancha awarded to R. Rubio as a predoctoral grant (Ref. 07/039). The authors thank the personnel from the Centro Regional de Seleccion y Reproduccion Animal (Valdepenas, Spain), Consejo Regulador de la Denominacion de Origen Queso Manchego (Valdepenas, Spain), Asociacion de Ganaderos de la Raza Manchega (Albacete, Spain) for their help with the milk composition and somatic cell analyses, and in collecting samples..Rubio R.; Licón C.; Berruga Fernandez, MI.; Molina Pons, MP.; Molina Casanova, A. (2011). Occurrence of aflatoxin M1 in the Manchego cheese supply chain. Journal of Dairy Science. 94(6):2775-2778. https://doi.org/10.3168/jds.2010-4017S2775277894
FIGURE 2. Brayopsis arequipa. A, B in Brayopsis arequipa, a new species from South Peru (Brassicaceae)
No full textFIGURE 2. Brayopsis arequipa. A, B. Plants in flower. C. Plant with dehisced fruits. Photos by Marco Cueva from plants of Arequipa.Published as part of Cano, Asunción, Manchego, Marco Antonio Cueva, Salariato, Diego L. & Alshehbaz, Ihsan A., 2022, Brayopsis arequipa, a new species from South Peru (Brassicaceae), pp. 217-220 in Phytotaxa 559 (2) on page 219, DOI: 10.11646/phytotaxa.559.2.12, http://zenodo.org/record/702153
Diagénesis del Cretácico superior manchego
No full text[ES] Con el estudio de los procesos diagenéticos del Cretácico superior
manchego se aportan interesantes datos sobre las características
sedimentológicas y evolutivas de la cuenca de sedimentación. Un
caso especial lo constituye la intensa dolomitización, cuyo análisis a
diversas escalas nos ha permitido diferenciar dos tipos de dolomías
para las que se discute su distinto origen.[EN] The study of the diagenetic processes from Upper Cretaceous of
La Mancha is very useful to understand some sedimentological caracteristics
and the evolution of the basin. The dolomitization, whose
analysis at several seales has permited us to distinguish two types of
dolomites with a different origin, is discussed in detail here.Peer reviewe
Propuesta de gestión de inventarios para mejorar el control del stock de artículos en la Empresa Soluciones Generales Don Manchego E.I.R.L. – Piura. 2021
Get PDFLa presente investigación, tuvo como finalidad proponer gestión de inventarios para
mejorar el Control del Stock de Artículos en la Empresa Soluciones Generales Don
Manchego E.I.R.L. – Piura. 2021 la metodología que se empleo fue de tipo aplicada,
de nivel descriptiva propositiva, de diseño no experimental y por su alcance
temporal es de diseño transversal. Los resultados de esta investigación fueron, que
con las herramientas que se usaron para el diagnóstico actual nos dio que la
empresa cuenta con un almacén totalmente desordenado y con una contabilidad
obsoleta por faltas de métodos de trabajo, tiempos ocios y falta de técnicas. En la
implementación se aplicó la metodología de las 5S, asimismo la metodología ABC,
dando como resultado los artículos A representan el 32.74% equivale a 201
artículos, atienden el 80.3% de la totalidad de las ventas, para los artículos B el
35.34% de los artículos que abordan 217 productos, desarrollan solo el 14.65% en
ventas finalmente solo el 5.05% de la cooperación de ventas de la organización
igual a S/ 10,426.70 son de clase C. Ante un inadecuado control de materiales,
debido a que la contabilidad se realiza manualmente se propone utilizar Express
Accounts es software de contabilidad profesional, ideal para empresas pequeñas
que necesitan archivar asientos contables y generar informes de ingresos, pagos y
costos, incluidos acuerdos, recibos, compras y pagos
The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese
No full textThe influence of ripening temperature on proteolysis and lipolysis was studied on four lots of raw ewe's milk Manchego cheese held for 60 days at 5, 10, 15 or 20°C. Mean levels of pH 4·6, trichloroacetic acid and phosphotungstic acid soluble N in 20°C cheeses were 52%, 78% and 95% higher than the respective levels in 5°C cheeses at the end of the ripening period. Free fatty acids content after 60 days was 90% higher in 20°C cheeses than in 5°C cheeses. Significant effects of the cooking temperature of the curd (30, 36, 38 or 40°C) on pH, moisture and NaCl content were recorded, but levels of nitrogenous fractions or free fatty acids in 60-day cheeses were not affected. © 1986
The Maillard reaction during the ripening of Manchego cheese
No full textThe Maillard reaction was studied in semi-industrial Manchego cheese during ripening, through measurement of furosine and galactose. An accumulation of galactose was observed during the initial period of ripening, probably due to the inability of Streptococcus thermophilus to metabolise galactose. However, a considerable decrease in galactose content and increase in furosine amount were found after 15 days of ripening. No further formation of furosine was observed after 45 days. This fact could be attributable to the exhaustion of galactose due to its participation in Maillard reaction and/or its utilisation by the microorganisms Lactococcus and Lactobacillus. Furosine seems to be a useful indicator of the Maillard reaction during ripening of Manchego cheese. (C) 2000 Elsevier Science Ltd.Peer Reviewe
Determining the Acoustic Properties of Chihuahua, Manchego, and Panela Cheeses by Applying Ultrasonic Spectroscopy
No full textIn this paper, a study to determine the acoustic properties of Chihuahua, Manchego, and panela cheeses is carried out by applying acoustic spectroscopy in the ultrasound spectrum. The products were purchased at a local store in the capital city of Chihuahua. The echoscope block of the GAMPT® acoustic tomograph with acoustic sensor at 2 MHz was used to measure the acoustic phase velocity (m/s), which depended on the thickness, with a quasiregular ambient temperature of 16 °C. The acoustic tomograph used transmission with normal incidence. Measurements were performed in triplicate. The volumetric density and acoustic impedance of the cheeses, as well as the rheological properties, were determined through an indirect method. The results show that the acoustic phase velocities of the Chihuahua, Manchego and panela cheeses were APVChi ≈ 1221.47 m/s, APVman ≈ 1436.05 m/s, and APVpan ≈ 1142.28 m/s, respectively. The volumetric densities of the Chihuahua, Manchego, and panela cheeses were ρChi ≈ 1.16 gr/cm3, ρman ≈ 1.11 gr/cm3, and ρpan ≈ 1.70 gr/cm3 to 12.1 °C, respectively
"Caracterización y aplicación de un empaque bioactivo a base de goma guar-almidón con aceite de romero sobre queso tipo manchego."
No full text" El uso de películas comestibles surge de la necesidad de conservar alimentos, ya que es una alternativa prometedora para mejorar su calidad.
Las películas comestibles están constituidas por polímeros naturales biodegradables, lo que permite su uso como empaques biodegradables,
lo que satisface la demanda del consumidor por alimentos menos procesados, más seguros, saludables y naturales; además, se pueden in
corporar a la matriz polimérica de aditivos naturales como antimicrobianos, antioxidantes o ingredientes bioactivos para así incrementar la
duración de los alimentos y conservar sus propiedades sensoriales, funcionales y nutricionales. El objetivo de este trabajo fue evaluar las
características fisicoquímicas de una película bioactiva y su efecto como empaque sobre las propiedades de calidad del queso tipo manchego.
Se preparó una película con 0.5% de goma guar, 2.0% de almidón de maíz, 30% de glicerol, 2.5% de aceite de romero disuelto todo en agua
destilada. Se evaluó el color, grosor, propiedades ópticas, permeabilidad al vapor de agua, porciento de humedad y solubilidad. El bioempaque
se formó con el sellado de dos películas, y se colocó en su interior queso manchego de 2 cm3, que se mantuvo a 6oC durante 20 días. Se evaluó
la calidad fisicoquímica cada cinco días, por triplicado (AOAC, 2004). Se analizaron los parámetros de calidad del queso manchego comercial
(control) y el queso manchego comercial dentro del empaque bioactivo, y este último ayuda a mantenerlo sin cambios significativos en SST,
grasa, proteína, pH y firmeza durante el período de almacenamiento. Hubo diferencia entre el uso o no del empaque bioactivo en la reducción
de la pérdida de las variables de calidad del queso manchego, pero siempre dentro de los parámetros que están establecidos en las normas
mexicanas. El empaque bioactivo muestra que es una opción recomendable para aplicarse en queso manchego y que mantiene su calidad.""The use of edible films arises from the need to preserve food, as it is a promising alternative for improving its quality.
Edible films are made of biodegradable natural polymers, allowing their use as biodegradable packaging,
satisfying consumer demand for less processed, safer, healthier, and more natural foods. Furthermore, natural additives such as antimicrobials, antioxidants, or bioactive ingredients can be incorporated into the polymer matrix to increase food shelf life and preserve its sensory, functional, and nutritional properties. The objective of this study was to evaluate the physicochemical characteristics of a bioactive film and its effect as packaging on the quality properties of Manchego cheese.
A film was prepared with 0.5% guar gum, 2.0% corn starch, 30% glycerol, and 2.5% rosemary oil dissolved in distilled water. Color, thickness, optical properties, water vapor permeability, moisture content, and solubility were evaluated. The biopackage was formed by sealing two films, and a 2 cm³ (1.25 cubic inch) Manchego cheese was placed inside, which was kept at 6°C for 20 days. Physicochemical quality was evaluated every five days, in triplicate (AOAC, 2004). Quality parameters of the commercial Manchego cheese (control) and the commercial Manchego cheese inside the bioactive packaging were analyzed. The latter helped maintain its TSS, fat, protein, pH, and firmness without significant changes during storage. There was a difference between the use or absence of bioactive packaging in reducing the loss of quality variables in Manchego cheese, but always within the parameters established in Mexican standards. Bioactive packaging shows that it is a recommended option for Manchego cheese and maintains its quality.
Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese
No full textThe effects of cheese age when packaged and of packaging material permeability on Manchego cheese characteristics were studied throughout a 6‐month ripening period. Cheese age when packaged had no significant effect on microbial levels, proteolysis, lipolysis or flavor. However, moisture content and rheological characteristics were significantly different for cheeses packaged 1, 2 or 3 wk after salting. Packaging material had no influence on microbiological, chemical, rheological or sensory characteristics of Manchego cheese. Packaged cheese had a lower flavor intensity than nonpackaged cheese, but no significant differences in flavor quality between packaged and non‐packaged cheese were recorded. Weight losses after 6 months were undetectable in packaged cheese, but they averaged 15.16% in non‐packaged cheese. Copyright © 1986, Wiley Blackwell. All rights reserve
Solid-Phase Microextraction to the Study of the Stability of Selected Volatile Constituents in Irradiated Manchego Cheese
No full textThe effect of irradiation on selected volatile constituents of Manchego cheese was examined by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). An optimization process of the SPME procedure was carried out by considering different fiber types, extraction temperatures, and exposure times. As a result, CAR/PMDS, 40 °C and 30 min were the experimental conditions selected. The SPME-GC-MS analysis of Manchego cheese samples non-irradiated and irradiated with doses lower than 3. 0 kGy demonstrated that the volatile composition is not affected by irradiation. However, the application of irradiation doses ranging between 3. 0 and 8. 0 kGy resulted in a modification of Manchego cheese volatiles, which increased with the dose applied. © 2011 Springer Science+Business Media, LLC.Peer Reviewe
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