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Showing result 1 - 5 of 13 essays matching the above criteria.

  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. Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese

    University essay from SLU/Department of Molecular Sciences

    Author : John Johansson; [2022]
    Keywords : Non-starter lactic acid bacteria; herbage; silage; raw milk; cheese; Lactiplantibacillus plantarum; Lacticaseibacillus paracasei; Lacticaseibacillus casei;

    Abstract : Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). READ MORE

  4. 3. Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum

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

    Author : Sarah Nachemson Ekwall; [2022]
    Keywords : Sunflower; press cake; fermentation; Lactoplantibacillus plantarum; food technology; Agriculture and Food Sciences;

    Abstract : Food's impact on the climate is getting more awareness, leading to an interest in finding possible solutions. One such is to use waste products to create new products. Sunflower press cake (SFPC) is a waste product from sunflower oil production with great potential because of its high protein content. READ MORE

  5. 4. 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

  6. 5. γ-aminobutyric acid Rich Foods : methods for production and the effects of intake

    University essay from SLU/Department of Molecular Sciences

    Author : Agnes Sjöblom; [2021]
    Keywords : gamma-aminobutyric acid; GABA; GABA tea; fermentation; functional food; probiotics; lactic acid bacteria;

    Abstract : The current widespread interest in healthy lifestyle creates a demand for functional foods. New nutritious food products and supplements are launched on the market and products enriched with γ-aminobutyric acid (GABA) constitutes some of them. γ-aminobutyric acid is a widely present amino acid in plants, animals, fungi and microorganisms. READ MORE