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Semi-hard pressed goat’s cheese, a traditional matured cheese in Andalusia, has a residual lactose content that may affect people with intolerance to that carbohydrate. Nowadays, lactose-free dairy products are characterized by presenting a scant sensory quality, far removed from their traditional profile for their pronounced sweet and bitter taste and aroma related to Maillard reactions. The aim of this work was to make a cheese with a similar sensory profile to that of the traditional Andalusian one but without lactose. For this purpose, the doses of the enzyme lactase that would be necessary to add to the milk were investigated so that, during the manufacturing of the cheese, there would remain enough lactose for the starter cultures to trigger lactic fermentation and, in turn, to spark the cheese’s own maturity processes. The results show that the combined action of lactase (0.125 g/L, 0.250 g/L, 0.5 g/L, and 1 g/L) and of the lactic bacteria reduces the final content of lactose to below 0.01%, complying with the European Authority of Food Safety’s recommendations for considering the cheeses as being under the denomination “lactose-free”. The physicochemical and sensory values resulting from the different batches of cheese obtained indicate that the lowest dose studied (0.125 g/L) had very similar ones to those of the control cheese.

Research into assisted living environments –within the area of Ambient Assisted Living (ALL)—focuses on generating innovative technology, products, and services to provide medical treatment and rehabilitation to the elderly, with the purpose of increasing the time in which these people can live independently, whether they suffer from neurodegenerative diseases or disabilities. This key area is responsible for the development of activity recognition systems (ARS) which are a valuable tool to identify the types of activities carried out by the elderly, and to provide them with effective care that allows them to carry out daily activities normally. This article aims to review the literature to outline the evolution of the different data mining techniques applied to this health area, by showing the metrics used by researchers in this area of knowledge in recent experiments.

Due to the large number of elderly people with physical and cognitive issues, there is a strong need to provide indoor location systems that help caregivers monitor as many people as possible and with the best quality possible. In this paper, a fuzzy indoor location methodology is proposed in a smart environment based on mobile devices and Bluetooth Low Energy (BLE) beacons where a set of Received Signal Strength Indicators (RSSI) is received by mobile devices worn by the inhabitants. The use of fuzzy logic and a fuzzy linguistic approach is proposed to deal with the imprecise nature of the RSSI values, which are influenced by external factors such as radio waves, causing significant fluctuations. A case study carried out at the Smart Lab of the University of Jaén (UJAmI Smart Lab) is presented to demonstrate the effectiveness of the proposed methodology, where our proposal is compared with a non-fuzzy logic approach, obtaining an accuracy of 91.63%, approximately 10 points higher than the methodology without using fuzzy logic. Finally, our theoretical proposal is accompanied by a description of the UJAmI Location system, which applies the theory to the functionality of locating elderly people in indoor environments.

Background: Post-COVID-19 patients may incur myocardial involvement secondary to systemic inflammation. Our aim was to detect possible oedema/diffuse fibrosis using cardiac magnetic resonance imaging (CMR) mapping and to study myocardial deformation of the left ventricle (LV) using feature tracking (FT). Methods: Prospective analysis of consecutively recruited post-COVID-19 patients undergoing CMR. T1 and T2 mapping sequences were acquired and FT analysis was performed using 2D steady-state free precession cine sequences. Statistical significance was set to p

Introducción: El objetivo principal de este trabajo es desarrollar un derivado lácteo, queso fundido, con unas propiedades sensoriales adecuadas, mediante un proceso tecnológicamente viable para las empresas lácteas artesanales de Andalucía, de forma que se mejore la competitividad de dicho sector, a través de la diversificación de su producción y el aprovechamiento de los recursos. Métodos: Para la elaboración de queso fundido se tomó como materia prima, queso fresco de leche pasteurizada de cabra, de tipo pasta prensada, el cual se molturó y sometió al proceso de fundición. Los métodos analíticos aplicados, son análisis físico - químico, sensorial y estadístico. Resultados: Tras las determinaciones analíticas, se observa que durante el proceso de fundición se incrementa el extracto seco del producto final, así como la disminución del pH por la adición de ácido láctico. En cuanto a los parámetros sensoriales, destacan el ‘Olor Mantequilla’ y ‘Olor Leche Cocida’, debido al tratamiento térmico aplicado, así como notas a especias. Conclusiones: Los resultados obtenidos en este trabajo indican la posibilidad, tanto desde un punto de vista tecnológico como sensorial, de desarrollar un queso fundido en bloque a partir de queso fresco de cabra., Introduction: The main objective of this work is to develop a milk derivative, melted cheese, with sensory properties suitable for consumption, through a technologically viable process for artisanal dairy companies in Andalusia, so as to improve the competitiveness of that sector, through the diversification of its production and the use of productive resources. Method: For the elaboration of melted cheese, fresh cheese was made from pasteurized goat milk, pressed type, which was crushed and subjected to the casting process. The analytical methods were physical - chemical, sensory and statistical analysis. Results: After the analytical determinations, it is observed that during the smelting process the dry extract of the final product is increased, as well as the pH by the addition of lactic acid, which is determinant in the structural development. As for the sensory parameters, the ‘Odor Butter’ and ‘Odor Baked Milk’ stand out, due to the applied heat treatment, as well as notes to spices. Conclusions: The results obtained in this work indicate the possibility, both from a technological and sensorial point of view, to develop a block cheese made from fresh goat cheese.

The purpose of this paper is to review the economic studies on Brexit, highlighting that they have focused mainly on its negative impact on trade. The economic intuition behind these outcomes is provided, explaining why they are asymmetric with the UK being much more harmed than EU-27.,The importance of foreign multinationals in the UK and of UK’s multinationals abroad is shown using a non-standard quantification, which may be preferable than conventional methodologies. In addition, EU trade and investment legislative regimes are explained. Particular attention is paid to the change after the 2009 Lisbon Treaty which transfers foreign investment to the exclusive competence of the EU as opposed to EU states.,The data show that EU-27 is a much less important investment than trade partner for UK.,Although modelling the economy-wide impact of multinationals is challenging, the data and EU legislative framework analyzed suggest it is very much worthwhile. Other considerations about UK’s diminished leveraging power to negotiate after its EU’s withdrawal are also considered.

The last few years, there has been a shift away from the market towards higher quality products, which in many cases come from artisanal production systems. However, not only quality is sought, but variety and the market launch of innovative products, which call the attention of the consumer.The present article, proposes the development of a new product, a combination of cheese with ham, and the possibility of producing it at the artisanal level. Within the study, the sensory characteristics obtained by the addition of white ham and Iberian ham, and the control cheese (without the addition of ham) are compared. Durante los últimos años, se ha producido una desviación del mercado hacia productos de mayor calidad, los cuales proceden en muchos casos de sistemas de producción artesanal. Sin embargo, no sólo se busca la calidad, sino la variedad, y el lanzamiento al mercado de productos novedosos, que llamen la atención del consumidor.El presente artículo, plantea el desarrollo de un nuevo producto, una combinación de queso con jamón, y la posibilidad de producirlo a nivel artesanal. Dentro del estudio, se comparan las características sensoriales obtenidas mediante la adición de jamón blanco y jamón de cerdo ibérico, y el queso control (sin adición de jamón).

Fresh Wrung Cheese, is a type of cheese native to the north of Spain, and which differs from conventional fresh cheese, in the highest moisture content that presents, which makes it considered one of the dairy products with less energy. This work establishes technological, nutritional and organoleptic recommendations for the various stages of processing in order to improve the manufacturing of these products. El Queso Fresco Autoescurrido, es una tipología de queso originaria del norte de España, y el cual se diferencia del queso fresco convencional, en el mayor contenido en humedad que presenta, lo cual hace que se considere uno de los productos lácteos con menor aporte energético. Este trabajo establece unas recomendaciones básicas durante las distintas fases de elaboración para obtener un producto óptimo desde el punto de vista tecnológico, nutricional y sensorial.

The addition of water during cheese making is known as 'washing the curd’. Through this basic operation, it is sought to obtain very typical organoleptic characteristics of this type of cheese, of creamy consistency and flavor and soft smells. This work establishes technological, nutritional and organoleptic recommendations for the various stages of processing in order to improve the manufacturing of these products. La adición de agua durante la elaboración del queso, se conoce como ‘lavado de la pasta’. Mediante esta operación básica, se persigue obtener unas características organolépticas muy típicas de esta tipología de quesos, de consistencia cremosa, y sabor y aromas suaves. Este trabajo establece unas recomendaciones básicas durante las distintas fases de elaboración para obtener un producto óptimo desde el punto de vista tecnológico, nutricional y sensorial.

Curdled Milk is a dairy product, obtained by enzymatic coagulation of the milk. It is consumed as a dessert mainly in the north of Spain, and it can be made from different milk (goat, sheep or cow), as well as combining with sugar or honey, nuts or fruit. The different denominations of this dairy product, among other aspects, are regulated by Royal Decree 1070/2007, which approves the quality standard for the curd. This work establishes technological, nutritional and organoleptic recommendations for the various stages of processing in order to improve the manufacturing of these products. La Cuajada es un producto lácteo, obtenido por coagulación enzimática de la leche. Es consumido como postre principalmente en la zona norte de España, pudiéndose elaborar a partir de las distintas tipologías de leche existentes (cabra, oveja o vaca), así como combinarse con azúcar o miel, frutos secos o trozos de fruta. Las diferentes denominaciones que puede tener este producto lácteo en función de su composición, entre otros aspectos, vienen reguladas por el Real Decreto 1070/2007, en el que se aprueba la norma de calidad para la cuajada. Este trabajo establece unas recomendaciones básicas durante las distintas fases de elaboración para obtener un producto óptimo desde el punto de vista tecnológico, nutricional y sensorial. &nbsp

espanolTras los fallecimientos de Jose de Nebra y de Francisco Corselli en 1768 y 1778, respectivamente, la actividad compositiva en la Real Capilla de Madrid estuvo a cargo de diferentes compositores que ocuparon los principales puestos musicales de la institucion, y en cuyas obras se manifiesta el cambio estilistico hacia la sonoridad del siglo XIX. Considerando la misa como genero liturgico por excelencia, el cual ha recibido especial atencion por parte de los compositores de musica religiosa, en el presente articulo se abordan las caracteristicas y las transformaciones experimentadas en las dimensiones, forma, plantilla orquestal, com- portamiento instrumental y planificacion tonal de las misas compuestas entre 1778 y 1833 en la Real Capilla por los compositores vinculados profesionalmente a ella: Antonio Ugena, Jose Teixidor, Jose Lidon, Francisco Federici, Ignacio Ducassi, Mariano Rodriguez de Ledesma, Lorenzo Nielfa y Francisco Andrevi. EnglishAfter the deaths of Jose de Nebra and Francisco Corselli in 1768 and 1778, respectively, different composers occupied the principal musical positions at the Royal Chapel of Madrid and were in charge of compositional activity. Their works reveal the stylistic change towards the sound of the 19th century. Considering the mass, which receives special attention by composers of religious music, as the liturgical genre par excellence, this paper addresses the characteristics and transformations in the dimen- sions, form, scoring, use of instruments, and tonal planning of masses composed for the Royal Chapel between 1778 and 1833 by composers with professional links to it: Antonio Ugena, Jose Teixidor, Jose Lidon, Francisco Federici, Ignacio Ducassi, Mariano Rodriguez de Ledesma, Lorenzo Nielfa, and Francisco Andrevi.

We use census microdata to assess the levels of educational homogamy in six Latin American countries: Argentina, Brazil, Chile, Costa Rica, Ecuador and Mexico. This paper contributes to the literature on homogamy in three ways. First, by conducting a comparative analysis between countries belonging to the still little-studied region of Latin America, which is still undergoing intense and varied processes of demographic, economic, social, and political modernization. Second, by simultaneously including variables of structural and individual nature. Finally, by making progress with respect to the interactions between educational homogamy and other important variables associated with high levels of social inequality in the region: race, ethnicity and birthplace.

A partir de muestras de microdatos provenientes de las rondas censales de 1970 y 2000, este artículo tiene como propósito comparar las uniones consensuales y maritales en función de sus niveles de homogamia educativa. Los países incluidos son: Argentina, Brasil, Chile, Colombia, Costa Rica, Ecuador, México y Panamá. El análisis consiste en la aplicación de un modelo de regresión loglineal para controlar los factores estructurales relacionados con la distribución por nivel educativo de los cónyuges e investigar si presentan patrones de homogamia diferenciados. Los resultados obtenidos muestran que las diferencias entre ambos tipos de unión no son significativas.

The soft sheep cheese is traditionally considered as a ripened cheese from raw milk clotting enzyme, coagulated with vegetable coagulant, from the dried flowers Thistle Cynara cardunculus, with a minimum maturity of 60 days. This type of cheese was initially called by shepherds as "failure" because it was a thin crust cheese and creamy interior, different from the traditional. Today this fault are the "torta" with a recognized nationally and internationally for exclusivity and quality.This work establishes technological, nutritional and organoleptic recommendations for the various stages of processing in order to improve the manufacturing of these products El queso de oveja de pasta blanda tradicionalmente se considera como un queso madurado de leche cruda de coagulación enzimática, coagulado con coagulante de origen vegetal, proveniente de las flores desecadas del cardo Cynara Cardunculus, con una maduración mínima de 60 días. Este tipo de queso inicialmente era denominado por los pastores como “avería” pues era un queso con corteza fina e interior cremoso, distinto al tradicional. Hoy esta avería son las “tortas” con un reconocido prestigio a nivel nacional e internacional por la exclusividad y calidad. Este trabajo establece unas recomendaciones básicas durante las distintas fases de elaboración para obtener un producto óptimo desde el punto de vista tecnológico, nutricional y sensorial