Essays about: "Pastörisering"

Showing result 1 - 5 of 13 essays containing the word Pastörisering.

  1. 1. Råmjölkens användningsmöjligheter och egenskaper : the uses and properties of colostrum

    University essay from SLU/Department of Molecular Sciences

    Author : Signe Magnussen; [2022]
    Keywords : råmjölk; näringsämnen; bearbetning; livsmedel;

    Abstract : Råmjölken är den första mjölken som däggdjur producerar efter födsel. Råmjölken är rik på makro- och mikronäringsämnen, immunmodulatorer och tillväxtfaktorer. Råmjölken produceras ungefär de tre första dagarna efter födseln. Kon producerar mer råmjölk än vad kalven behöver. 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. Industriäppelproduktion : nya metoder för att effektivisera svensk odling

    University essay from SLU/Dept. of Biosystems and Technology (from 130101)

    Author : Axel Tullgren; Elias Hüllert Åkesson; [2022]
    Keywords : Malus domestica; Mekanisk äppelskörd; Industriäpplen; Ciderproduktion; Markfrukt; Skördningseffektivitet; Odlingssystem; Svensk industrifruktodling av äpple; Cideräpple; Äppelodling;

    Abstract : I det här arbetet beskrivs en ny typ av odlingssystem för svenska äppelodlare. Som det ser ut idag förlitar sig förädlingsindustrin på tillgång till handplockad konsumtionsfrukt som inte lämpar sig för direktkonsumtion. READ MORE

  5. 4. Pasteurization, regulation, optimization and process design for warm swelling fruit drinks

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

    Author : Gabriel Andersson; [2019]
    Keywords : Pasteurization; Pastörisering; Fruit drink; Heat exchanger; värmeväxlare; pressure drop; tryckfall; Technology and Engineering;

    Abstract : The purpose of this master thesis project was to compare two pasteurizers (pasteurizer 31 and 52) at Österlenmejeriet AB (ÖMAB) in Lunnarp, which is a part of Danone, France and once the differences were clear the goal was to have them equalized in the aspect of heating effects/temperature treatments/heating load and processing parameters. The products that are mainly pasteurized on these pasteurizers are ProViva, which is a fruit juice with added lactobacillus plantarum. READ MORE

  6. 5. Microorganisms influence on quality and flavor of cheese

    University essay from SLU/Dept. of Food Science

    Author : Jonatan Nyberg; [2016]
    Keywords : cheese; lactic acid bacteria; milk; microorganisms; flavor;

    Abstract : For this study information about microorganism in cheese and their effect on the final product was gained from science databases, e.g. Science Direct, Web of Science and Prima. The taxonomic structures of microbial communities in cheese can be studied by culture-dependent and culture independent methods. READ MORE