Essays about: "cheese texture"

Showing result 6 - 10 of 11 essays containing the words cheese texture.

  1. 6. Microbiota found in raw milk : their origin and importance for cheese production

    University essay from SLU/Dept. of Food Science

    Author : Alice Dunge; [2016]
    Keywords : microorganisms; milk cultures; milk; cheese; cheese production; pasteurization; raw milk cheese; cheese quality; cheese ripening;

    Abstract : The microflora in milk has various different functions that affect the quality of the cheese. The tradition of making cheese is very old and for most of that time cheese has been made without adding bacteria. READ MORE

  3. 7. 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. 8. Bioactive peptides in long-time ripened open texture semi-hard cheese

    University essay from SLU/Dept. of Food Science

    Author : Karin Rasmusson; [2012]
    Keywords : bioactive peptides; caseins; cheese; milk; RP-HPLC;

    Abstract : Bovine milk is an excellent source of bioactive peptides. The bioactive peptides are in an inactive state in the protein and are released during enzymatic activity, e.g. during cheese ripening. READ MORE

  5. 9. Smak och konsistens hos ost : en litteraturstudie kring årstiderna och fodrets inverkan

    University essay from SLU/Dept. of Food Science

    Author : Louise Valentin; [2011]
    Keywords : mjölksammansättning ; säsong; foder; fettsammansättning; osttillverkning; proteinsammansättning;

    Abstract : To enjoy the richness of the grazing cows and high yield during the summers, even during the winter, cheese has been the way to store milk for thousands of years. Nowadays yield is high all year around and the cheese production is possible during all seasons. READ MORE

  6. 10. Possibilities to Vary the Functional Properties of Yellow Cheese by Using Different Vegetable Fats

    University essay from Högskolan i Kalmar; Naturvetenskapliga institutionen

    Author : Johan Lejonklev; [2009]
    Keywords : cheese texture; cheese rheology; vegetable fats;

    Abstract : .... READ MORE