Essays about: "UHT-mjölk"

Found 4 essays containing the word UHT-mjölk.

  1. 1. Total bacterial count as an attribute for raw milk quality

    University essay from SLU/Department of Molecular Sciences

    Author : Helena Markusson; [2021]
    Keywords : total bacterial count; milk microbiota; raw milk quality; spoilage;

    Abstract : Milk is a nutritious food and at the same time a substrate where microorganisms thrive. Their metabolic impact can be useful in dairy fermentation, but the degradation of compounds within its habitat can also cause dairy food spoilage. READ MORE

  3. 2. Proteinsammansättning i mjölk med lång hållbarhet (UHT-behandlad mjölk)

    University essay from SLU/Dept. of Food Science

    Author : Johanna Frick; [2016]
    Keywords : UHT-mjölk; kapillärelektrofores; mjölkprotein; proteinprofil; lagringstid; lagringstemperatur;

    Abstract : I den här rapporten har lagring av mjölk med lång hållbarhet analyserats för att ta reda på om det sker proteinnedbrytning under lagring och om nedbrytningen är beroende av lagringstid, lagringstemperatur (4, 20, 30 respektive 37°C), eller en kombination av dessa parametrar. Den analyserade mjölken producerades i november 2014 och lagrades ett år. READ MORE

  4. 3. Seasonal variations in plasmin activity in Swedish silo and UHT milk

    University essay from SLU/Dept. of Food Science

    Author : Eva Edlund Tjernberg; [2016]
    Keywords : plasmin; plasminogen; UHT; bovine milk; seasonal variation;

    Abstract : Plasmin (PL) is a native proteinase in milk, which incorporates a complex system of inhibitors and activators, whose activity is known to cause changes in ultra-high temperature (UHT) treated milk during storage. The objective of this study was to investigate if there were any seasonal variations in PL and plasminogen (PG) de-rived PL activity in Swedish silo and UHT milk, and if enzyme activity was affect-ed by storage temperature and storage time. READ MORE

  5. 4. Storage stability in a milk based UHT-beverage : effect of pH, carrageenan and storage time

    University essay from SLU/Dept. of Food Science

    Author : Laura Pulkkinen; [2014]
    Keywords : UHT-milk; carrageenan; pH; casein micelles; bright field microscopy; confocal laser scanning microscopy; transmission electron microscopy; particle size; particle concentration;

    Abstract : The different characteristics of many food products, such as aroma and texture, changes during storage time and become undesirable. The reason is instabilities within the product which become prominent as the product ages. These changes in characteristics are quality losses caused by changes in the product’s intrinsic and extrinsic environment. READ MORE