Essays about: "cheese production"

Showing result 26 - 30 of 50 essays containing the words cheese production.

  1. 26. 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

  3. 27. Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties

    University essay from SLU/Dept. of Animal Nutrition and Management

    Author : Mokhtar Kashwa; [2016]
    Keywords : calcium content; calcium activity; caseins; protein; water buffalo;

    Abstract : Fresh buffalo milk is the raw material used traditionally to prepare mozzarella cheese by hand. The characteristic smooth texture of mozzarella is obtained through a unique step during its manufacturing process, which is plasticizing or stretching of the cheese curd in hot water. READ MORE

  4. 28. Microbiota found in raw milk : their origin and importance for cheese production

    University essay from SLU/Dept. of Food Science

    Author : Alice Dunge; [2016]
    Keywords : microorganisms; milk cultures; milk; cheese; cheese production; pasteurization; raw milk cheese; cheese quality; cheese ripening;

    Abstract : The microflora in milk has various different functions that affect the quality of the cheese. The tradition of making cheese is very old and for most of that time cheese has been made without adding bacteria. READ MORE

  5. 29. Buffalo milk: influence of the first stage of lactation on plasmin system and free fatty acid of buffalo milk

    University essay from SLU/Dept. of Food Science

    Author : Caroline Blänning; Sofie Sandelius; [2015]
    Keywords : water buffalo; milk; early lactation; mozzarella; plasmin; plasminogen; free fatty acids;

    Abstract : Buffalo milk is the second most produced milk after conductive bovine and mozza-rella is one of the most important products of buffalo milk. The milk contains high-er levels of nutrients, mainly protein and fat, which gives buffalo milk good physi-cal and chemical properties. READ MORE

  6. 30. The effect of abolishing milk quotas : a study of comparative advantages amongst European member states

    University essay from SLU/Dept. of Economics

    Author : Esbjörn Andersson; Ida Lingheimer; [2015]
    Keywords : abolishment; comparative advantage; dairy; milk; NEI; NRCA;

    Abstract : The European Union provide 27 % of total volume raw milk produced in the world. This number is steadily decreasing due to that the world milk production increase is more rapid than EU production growth. READ MORE