Essays about: "cheese texture"
Showing result 1 - 5 of 11 essays containing the words cheese texture.
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1. Technical Aspects of Plant-based Protein Coagulation for Cheese Analogues
University essay from SLU/Department of Molecular SciencesAbstract : This report highlights the importance of exploring alternative protein sources to produce sustainable and nutritious cheese analogues. Using legumes such as soybeans and fava beans can be a crucial step towards reducing our reliance on animal products. While also staying within the planetary boundaries, in line with the United Nations global goals. READ MORE
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2. 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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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. Proteaser i mjölkråvara och mejeriprodukter : fördelar och nackdelar
University essay from SLU/Department of Molecular SciencesAbstract : Enzymer i mejeriindustrin har stor betydelse under tillverkning av mejeriprodukter. Proteaser, en typ av enzym, hydrolyserar mjölkproteiner och kan bidra till positiva såväl som negativa effekter i mjölkråvara och slutprodukt. Proteaser kan ha olika verkan beroende på om de har ett endogent eller exogent ursprung. READ MORE
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5. 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 ManagementAbstract : 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