Essays about: "cheese quality"
Showing result 1 - 5 of 30 essays containing the words cheese quality.
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1. Råmjölkens användningsmöjligheter och egenskaper : the uses and properties of colostrum
University essay from SLU/Department of Molecular SciencesAbstract : Råmjölken är den första mjölken som däggdjur producerar efter födsel. Råmjölken är rik på makro- och mikronäringsämnen, immunmodulatorer och tillväxtfaktorer. Råmjölken produceras ungefär de tre första dagarna efter födseln. Kon producerar mer råmjölk än vad kalven behöver. READ MORE
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2. 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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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)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
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4. Leather in Late Iron Age Scandinavia : From elk-traps to cheese-glue
University essay from Uppsala universitet/ArkeologiAbstract : 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
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5. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
University essay from SLU/Department of Molecular SciencesAbstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE