Essays about: "cheese quality"

Showing result 11 - 15 of 30 essays containing the words cheese quality.

  1. 11. Multi-criteria assessment of biomethane production from waste and residual feedstocks of Emilia-Romagna (Italy)

    University essay from SLU/Dept. of Energy and Technology

    Author : Giovanni Zanaroli; [2019]
    Keywords : biomethane; nutrients recycling; anaerobic digestion; multi-criteria assessment; transport;

    Abstract : Biomethane can be produced by anaerobic digestion of residues or wastes and it can be used as a renewable fuel for transport. It is associated with reduced GHG emissions, offsetting of fossil fuels and of mineral fertilizers, waste management and nutrient recycling in agriculture. READ MORE

  3. 12. Validation of the role of a SNP in the VPS35 gene and its effect on non-co-agulating milk in Swedish Red Cattle

    University essay from SLU/Dept. of Animal Breeding and Genetics

    Author : Gro Hylén; [2018]
    Keywords : VPS35; genotype; SNP; SR; cow; NC-milk; MCP; genomic selection;

    Abstract : From earlier studies, it is clear that nearly 20 % of the Swedish red (SR) dairy herd possess milk that doesn’t coagulate within 40 minutes after rennet addition. This is a problem when processing milk into cheese because lower cheese yield is the result of non-coagulating (NC) milk. An estimate of 17. READ MORE

  4. 13. Optimising processing and sensory characteristics of Bean Blue : a blue mould tofu

    University essay from SLU/Department of Molecular Sciences

    Author : Martina Näsholm; [2018]
    Keywords : soya bean; tofu; cheese; sensory properties;

    Abstract : The increase in the global population leads to increased demand for food and espe-cially protein sources. Legumes have potential to support the increased worldwide demand for protein. Faba bean is a legume with high protein content which can be grown in Sweden. READ MORE

  5. 14. Identification of microbial composition of Swedish hard cheese by MALDI ToF mass spectrometry

    University essay from SLU/Department of Molecular Sciences

    Author : R.G. Thilini Nuwandhara Dissanayake; [2017]
    Keywords : MALDI ToF MS; microbial identification; cheese; microbial quality; starter culture bacteria;

    Abstract : This study was done with four different Swedish cheese samples in terms of cheese variety, brand and sensorial properties. The objectives of the current study were to identify the different microorganisms present in the Swedish hard cheese by matrix assisted laser desorption ionization-time of flight mass spectrometry (MALDI ToF MS) and to test the suitability of the method to be use for cheese. READ MORE

  6. 15. 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