Essays about: "cheese problems"

Showing result 1 - 5 of 7 essays containing the words cheese problems.

  1. 1. Are legal requirements enough forpreventing occupational accidents?

    University essay from KTH/Ergonomi

    Author : Christopher Eff; [2023]
    Keywords : Machinery directive; Systematic Work Environment Management; Swiss Cheese Model; HTO; Risk mitigating; Occupational Health and Safety;

    Abstract : The increasing number of occupational health and safety issues is a problem. Legislationsthat are anchored in European law, such as “machinery directive 2006/42/EC”, the “Use ofwork equipment 2009/104/EC” and the Swedish AFS 2001:1 (Systematic Work EnvironmentManagement) are defined but still lack the power to stop accidents/ incidents fromhappening. READ MORE

  3. 2. 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

  4. 3. 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)

    Author : Nicki Holmgran; Jens Svendsen; [2021]
    Keywords : Food Engineering; Livsmedelsteknik; plant-based; yoghurt; oat; pea; chickpea; Technology and Engineering;

    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

  5. 4. Leather in Late Iron Age Scandinavia : From elk-traps to cheese-glue

    University essay from Uppsala universitet/Arkeologi

    Author : Stella Carlson; [2021]
    Keywords : Valsgärde; Vendel Period; leather; tanning; Late Iron Age; organic materials; Valsgärde; Vendeltid; läder; garvning; sen järnålder; organiska material;

    Abstract : Leather is a material that throughout history has been very important for humankind. Up until recently is has often however, together with other organic materials, not been given the attention it might deserve. 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