Essays about: "Dairy lactic acid bacteria"

Showing result 1 - 5 of 14 essays containing the words Dairy lactic acid bacteria.

  1. 1. Antimicrobial drug residues in milk : effect on mesophilic starter cultures

    University essay from SLU/Department of Molecular Sciences

    Author : Frida Willdén; [2022]
    Keywords : mesophilic starter cultures; lactic acid bacteria; aroma producing bacteria; acid producing bacteria; penicillin G; oxytetracycline; trimethoprim; sulfadiazine;

    Abstract : Starter cultures have an essential role in cheese production contributing to desired acid production and formation of aroma- and flavour compounds during cheese maturation. Residues of antimicrobial drugs might reduce the activity of dairy starter cultures and subsequently cause impaired cheese quality. READ MORE

  3. 2. Product development of side-stream press cake through fermentation

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

    Author : Jacob Eriksson; [2022]
    Keywords : Food technology; Livsmedelsteknologi; Fermentation; Product development; Rhizopus oligosporus; Lactic acid bacteria; Press cake; Side-stream; Agriculture and Food Sciences;

    Abstract : People in the EU are increasingly turning towards eating more plant-based foods with a lower climate impact than meat and dairy products. The subsequent increase in the production of plant-based products has resulted in large volumes of side-stream press cake, which up until now has mainly been used for animal fodder. READ MORE

  4. 3. Gelling properties of milk gels using rennet as a coagulant

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

    Author : Dragos Voicu; Elin Bengtsson; [2022]
    Keywords : gelation; rennet; milk; food technology; biotechnology; Technology and Engineering;

    Abstract : As the consumption of dairy is a common staple in the Nordic and European diet and culture, better understanding of the dairy industry as a whole, and especially the cheese industry is needed to aim for a more sustainable production. This project aims to offer an extended approach on the rennet coagulation of milk, analysing the gelling properties of skim milk samples at different pH values (5. READ MORE

  5. 4. The occurrence of antibiotic resistant bacteria in Swedish dairy products – A pilot study

    University essay from SLU/Department of Molecular Sciences

    Author : Viktor Nilsson; [2021]
    Keywords : antibiotic; antibiotic resistant bacteria; susceptible; resistant; zone diameter unpasteurized milk; ; pasteurized milk; fresh cheese; ripened hard cheese; fermented milk;

    Abstract : Antibiotics have been used in human and animal treatment for many years and revolutionized the modern medicine. Overconsumption and misuse have led to a global problem with antibiotic resistance. Sweden is among the countries in the European union with the lowest usage of antibiotic for livestock. READ MORE

  6. 5. Proteaser i mjölkråvara och mejeriprodukter : fördelar och nackdelar

    University essay from SLU/Department of Molecular Sciences

    Author : Louise Gustafsson; [2020]
    Keywords : endogena proteaser; exogena proteaser; mjölkkvalitét; mjölkproteiner;

    Abstract : Enzymer i mejeriindustrin har stor betydelse under tillverkning av mejeriprodukter. Proteaser, en typ av enzym, hydrolyserar mjölkproteiner och kan bidra till positiva såväl som negativa effekter i mjölkråvara och slutprodukt. Proteaser kan ha olika verkan beroende på om de har ett endogent eller exogent ursprung. READ MORE