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Showing result 1 - 5 of 30 essays matching the above criteria.

  1. 1. Råmjölkens användningsmöjligheter och egenskaper : the uses and properties of colostrum

    University essay from SLU/Department of Molecular Sciences

    Author : Signe Magnussen; [2022]
    Keywords : råmjölk; näringsämnen; bearbetning; livsmedel;

    Abstract : 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

  3. 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

  4. 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)

    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

  5. 4. Leather in Late Iron Age Scandinavia : From elk-traps to cheese-glue

    University essay from Uppsala universitet/Arkeologi

    Author : Stella Carlson; [2021]
    Keywords : Valsgärde; Vendel Period; leather; tanning; Late Iron Age; organic materials; Valsgärde; Vendeltid; läder; garvning; sen järnålder; organiska material;

    Abstract : 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

  6. 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 Sciences

    Author : Sandra Carlsson; [2021]
    Keywords : cheese ripening; aroma components; volatile compounds; metabolism of lactose; lactate and citrate; ; proteolysis; lipolysis; propionic acid bacteria; sensory evaluation;

    Abstract : 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