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Showing result 1 - 5 of 50 essays matching the above criteria.
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1. Technical Aspects of Plant-based Protein Coagulation for Cheese Analogues
University essay from SLU/Department of Molecular SciencesAbstract : This report highlights the importance of exploring alternative protein sources to produce sustainable and nutritious cheese analogues. Using legumes such as soybeans and fava beans can be a crucial step towards reducing our reliance on animal products. While also staying within the planetary boundaries, in line with the United Nations global goals. READ MORE
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2. A comparative study of innovation rennets from Swedish ruminants: calves, kids, and lambs
University essay from SLU/Department of Molecular SciencesAbstract : The study aimed to examine Swedish innovation rennets (lamb and kid) and bovine rennets (pepsin and chymosin) in combination with species-specific milk from goat, sheep, and cow. This was accomplished by evaluating the gross composition, casein and whey protein content, casein number of the milk types, as well as rheological properties, such as curd yield, coagulation time, and gel firmness. READ MORE
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3. 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 EconomicsAbstract : 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
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4. Antimicrobial drug residues in milk : effect on mesophilic starter cultures
University essay from SLU/Department of Molecular SciencesAbstract : 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
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5. 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)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