Essays about: "cheese production"

Showing result 31 - 35 of 50 essays containing the words cheese production.

  1. 31. Cheeses with blowing defect : problematics and preventable methods

    University essay from SLU/Dept. of Food Science

    Author : Amanda Alvenäs; [2015]
    Keywords : blowing defect; gas defect; cheese spoilage; cheese problems; feljäsning; sprängd defekt; ostförstörelse; ostproblem;

    Abstract : Blowing defect of cheeses refers to undesirable openness of the cheeses interior. It is a result of unwanted microbial metabolism. Production of hard- and semi-hard chesses require methods and/or preservatives to make sure that blowing defect is prevented. READ MORE

  3. 32. The effect of vegetable fat on cheese yield and cheese properties

    University essay from SLU/Dept. of Food Science

    Author : Marcus Hjalmarsson; [2015]
    Keywords : cheese; analogue cheese; vegetable fat; cheese yield; texture;

    Abstract : The production of cheese is in continuous development with objectives to in-crease productivity, achieve changes in shelf life and functional properties of the products. One concept in the development is to substitute milk fat with vegetable fats and oils in the manufacture of cheese. READ MORE

  4. 33. Swedish consumers´ views of cheese brands : an explorative survey among students’ views

    University essay from SLU/Dept. of Economics

    Author : Charlotte Lindén; Elisabeth Åkesson; [2015]
    Keywords : branding; cheese; consumer; view;

    Abstract : Research shows that the Swedish consumption of cheese is increasing every year. The production of cheese in Sweden can not meet this increasing demand which leads to an increase in imported cheese. At the same time this sector within the food production is losing market shares rapidly. READ MORE

  5. 34. Determination of relation between αS1 casein concentration and coagulation properties of goat milk

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

    Author : Anna Talach; [2013]
    Keywords : goat milk; αS1 casein; coagulation;

    Abstract : Most abundant goat milk proteins are caseins. Genetic protein polymorphism of αS1 casein is believed to affect cheese yield and production profitability of the cheese-makers. This thesis work aimed to investigate the relationship between concentration of αs1 casein and coagulation properties of goat milk with the use of rheological studies. READ MORE

  6. 35. Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production

    University essay from SLU/Dept. of Microbiology

    Author : Madeleine Karlsson; [2013]
    Keywords : Probiotic cheese; Lactobacillus reuteri; milk supplementation; adjunct culture; inhibitory activity;

    Abstract : The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a starter culture in cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments, as well as supplementation with growth promoting factors or support cultures was measured during controlled fermentations. READ MORE