Essays about: "Dairy product"
Showing result 11 - 15 of 117 essays containing the words Dairy product.
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11. Klinisk och subklinisk ketos hos mjölkkor : enkätstudie bland KetosKoll-användare
University essay from SLU/Dept. of Animal Nutrition and ManagementAbstract : Energibehovet hos kor runt kalvning är skiftande, vilket kan skapa problem med energibalansen om det inte tas i beaktning. Ett förlängt förlopp av negativ energibalans kan leda till ett tillstånd som kallas ketos. READ MORE
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12. Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Multilayer food packaging are lined with an inner layer of plastic and has excellent barrier properties. However, plastics lose their mechanical properties after being exposed to certain conditions; the combination of factors generates failures in the material such as the appearance of cracks, this phenomenon is known as environmental stress cracking (ESC). READ MORE
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13. Relation between αs1-casein, proteolytic activity and composition of milk from Swedish goats
University essay from SLU/Department of Molecular SciencesAbstract : In the recent decade, locally produced food has gained in interest among Swedish consumers. Consumer values for buying local food has to do with concerns about diversity, purity and authenticity of food as well as a desire to support rural areas. One type of product that has gained in interest is locally produced goat cheese. READ MORE
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14. The ethical price for dairy
University essay from SLU/Dept. of Animal Environment and HealthAbstract : In the 21st century people in modern society within Europe are used to go to a supermarket to buy groceries of daily need. Everything is easily available and affordable and barely anyone is aware of the production of their consumed goods, their origin and unpleasant side effects. READ MORE
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15. How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : The market of plant based dairy alternatives such as yoghurt alternatives continues to grow as more information on the environmental impact of traditional dairy products become available. The plant-based yoghurt alternatives come with a new set of problems, including longer fermentation times and poor gel structure formation. READ MORE