Essays about: "yogurt market"

Showing result 1 - 5 of 8 essays containing the words yogurt market.

  1. 1. The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt

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

    Author : Ariam Kunfu; [2023]
    Keywords : Sweet potato; fermentation; Ghana; yogurt; L. bulgaricus; S. thermophilus; food technology and nutrition; Agriculture and Food Sciences;

    Abstract : Yogurt is an ancient food, used for a better preservation of milk. Milk gets fermented by Streptococcus thermophilicus and Lactobacillus bulgaricus (lactic acid bacteria, LAB) which converts the lactose present in the milk to lactic acid. These probiotics support the microbial population balance of the gastrointestinal tract. READ MORE

  3. 2. Optimization of Bacterial Strains and Development of Fermented Seaweed

    University essay from Lunds universitet/Teknisk mikrobiologi; Lunds universitet/Bioteknik

    Author : Eleni Milopoulou; [2022]
    Keywords : fermentation; lactic acid bacteria; seaweed; cultivation; bacterial growth; applied microbiology; Agriculture and Food Sciences;

    Abstract : This study aimed to understand the exploitation of bacterial strains used in various combinations to assist in the fermentation of seaweeds. The topic stems from the need to consider the valorization of seaweeds due to their abundance in natural habitats as well as their use as an innovative and sustainable food. READ MORE

  4. 3. Evaluating the behaviour of Lactobacillus plantarum 299v in non-dairy oat based yogurt using two different packaging materials

    University essay from Lunds universitet/Förpackningslogistik

    Author : Divya Mohan; [2017]
    Keywords : oatgurt; Lactobacillus plantarum 299v; probiotic; polypropylene; glass; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : There is an upsurge of consumer interest in functional foods, especially probiotics. Alongside there is a global rise in the ‘vegan’ market. However, there is insufficient research and development in the field of non-dairy probiotic food formulations. READ MORE

  5. 4. The effect of mechanical shear in ambient yoghurt

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

    Author : Emilia Magdaleno Morales Henrysson; [2016]
    Keywords : long life yoghurt; stabilizers; viscosity; Yogurt; shear rate; food technology; livsmedelsteknologi; Technology and Engineering; Agriculture and Food Sciences;

    Abstract : Yoghurt is a fermented product form the milk, well known in the world. The fermentation is carried out by Lactic acid bacteria (LAB). The most common are Streptococcus thermophilus and lactobacillus bulgaricus, these bacteria make the milk acid, generating a disturbance in the casein micelles making a solid mass called coagulum. READ MORE

  6. 5. The effect of abolishing milk quotas : a study of comparative advantages amongst European member states

    University essay from SLU/Dept. of Economics

    Author : Esbjörn Andersson; Ida Lingheimer; [2015]
    Keywords : abolishment; comparative advantage; dairy; milk; NEI; NRCA;

    Abstract : The European Union provide 27 % of total volume raw milk produced in the world. This number is steadily decreasing due to that the world milk production increase is more rapid than EU production growth. READ MORE