Essays about: "cheese production"

Showing result 1 - 5 of 48 essays containing the words cheese production.

  1. 1. Service dominant logic for actor-to-actor co-creation of value and sustainability outcomes : case studies of five actors in the Swedishlegume industry

    University essay from SLU/Dept. of Forest Economics

    Author : Eric Lwin; [2022]
    Keywords : collaboration; innovation; service ecosystem; institutional logic; business administration;

    Abstract : Shifts to less energy intensive diets based on plant protein are necessary to meet the food demands of 2050. High protein crops such as legumes are a solution that confers farm-level and societal benefits. However, Sweden lacks the physical, societal, and political infrastructure needed for improved production and consumption. READ MORE

  2. 2. 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. 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

  4. 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

  5. 5. 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