Essays about: "casein"
Showing result 6 - 10 of 48 essays containing the word casein.
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6. Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk
University essay from SLU/Department of Molecular SciencesAbstract : Frozen storage is an efficient and convenient way to preserve and transport milk, but the effect from frozen storage needs to be further researched. The objective of this study was to investigate how storage at freezing temperatures (-80°C and -20°C) of frozen and freeze-dried bovine milk samples, respectively, affects pH, casein micelle size, ethanol stability, rheological properties and curd yield. READ MORE
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7. Characterization of bovine milk from indigenous species from Sri Lanka
University essay from SLU/Department of Molecular SciencesAbstract : Sri Lanka is a country in south Asia that from the beginning of the 21st century, until 2016 almost doubled their quantity in milk import, this to meet their national market demand for dairy products. The country is divided into different agroecological zones, which are the up-country, mid-country, and the lowlands. READ MORE
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8. Activity and stability of urease enzyme molecules for on-site urea measurement in milk
University essay from Linköpings universitet/Sensor- och aktuatorsystemAbstract : The nitrogenous metabolite urea is an important biomarker that indicates cows’ nutritional intake. Today, determining the urea concentration from milk samples requires analysis techniques in a lab which is time-consuming and expensive. READ MORE
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9. Genomic diversity analysis in the Swedish Landrace Goat
University essay from SLU/Dept. of Animal Breeding and GeneticsAbstract : There are four goat breeds present in Sweden. However, no genetic studies were dedicated to investigating the genetic diversity in these breeds. This thesis therefore aims to describe the population structure and the level of inbreeding in the goat breed with the largest population number, the Swedish Landrace goat. READ MORE
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10. Gelling properties of milk gels using rennet as a coagulant
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Bioteknik (master)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