Essays about: "cold storage of milk"

Showing result 1 - 5 of 7 essays containing the words cold storage of milk.

1. 1. Fouling modelling in a UHT unit based on plant data.

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Thai Lam; [2023]
   Keywords : UHT; dairy; tubular heat exchanger; fouling development; fouling removal; food engineering; Technology and Engineering; Agriculture and Food Sciences;

   Abstract : Heat treatment of dairy products is essential for food safety, one way to perform this is ultra-high temperature (UHT) processing. During the process, macronutrients and minerals form fouling deposits which impairs heat transfer. Eventually the fouling needs to be removed chemically by alkaline and acidic detergents. READ MORE

3. 2. Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk

   University essay from SLU/Department of Molecular Sciences

   Author : Ebba Bondesson; [2022]
   Keywords : Casein micelle size; milk coagulation time; gel strength; curd yield; freezing; freeze drying;

   Abstract : Frozen storage is an efficient and convenient way to preserve and transport milk, but the effect from frozen storage needs to be further researched. The objective of this study was to investigate how storage at freezing temperatures (-80°C and -20°C) of frozen and freeze-dried bovine milk samples, respectively, affects pH, casein micelle size, ethanol stability, rheological properties and curd yield. READ MORE

4. 3. Surviving ratio of milk microflora during storage at freezing temperature : a pilot study

   University essay from SLU/Department of Molecular Sciences

   Author : Louise Gustafsson; [2022]
   Keywords : Raw cow´s milk; raw milk quality; milk microflora; culturing methods; MALDI-TOF MS; cold storage of milk;

   Abstract : Milk contains beneficial and non-beneficial bacteria which contribute with different outcomes to milk and dairy products. Beneficial bacteria are important during manufacturing while non-beneficial bacteria cause spoilage, food related outbreaks but also economical losses for the dairy industry. READ MORE

5. 4. Quality analysis of raw milk along the value chain of the informal milk market in Kiambu County, Kenya

   University essay from SLU/Dept. of Microbiology

   Author : Mattias Orregård; [2013]
   Keywords : Informal market; Kenya; Milk handling; Raw milk; Value chain;

   Abstract : Farmers, agents and shops were interviewed to elucidate the postharvest handling practices of raw milk on the informal milk market in Kiambu County, Kenya. Interviews were also conducted to ascertain the knowledge and precautions taken by the farmers to prevent the presence of antibiotic residues in the milk. READ MORE

6. 5. Calcium in water buffalo (Bubalus bubalis) milk : implications for Mozzarella production

   University essay from SLU/Dept. of Food Science

   Author : Linda Elvingson; [2013]
   Keywords : Calcium; total calcium; soluble calcium; mozzarella; water buffalo;

   Abstract : Mozzarella is a popular fresh cheese that is traditionally made by hand from fresh buffalo milk, involving a finishing step of stretching the cheese curd in hot water. The ability of the curd to stretch in hot water is dependent on the amount of calcium removed from the curd during the reduction of pH in the milk. READ MORE