Essays about: "curd"
Showing result 1 - 5 of 11 essays containing the word curd.
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1. Association between technological properties of bovine milk, cold induced depletion and genetic variants of β- and κ-casein
University essay from SLU/Department of Molecular SciencesAbstract : Caseins (CN) represent about 80% of the total protein in bovine milk and are of major importance in dairy production. The four casein types, i.e., αs1-, β-, αs2-, and κ-casein are in turn divided into different genetic variants. READ MORE
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2. A comparative study of innovation rennets from Swedish ruminants: calves, kids, and lambs
University essay from SLU/Department of Molecular SciencesAbstract : The study aimed to examine Swedish innovation rennets (lamb and kid) and bovine rennets (pepsin and chymosin) in combination with species-specific milk from goat, sheep, and cow. This was accomplished by evaluating the gross composition, casein and whey protein content, casein number of the milk types, as well as rheological properties, such as curd yield, coagulation time, and gel firmness. READ MORE
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3. Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk
University essay from SLU/Department of Molecular SciencesAbstract : Frozen storage is an efficient and convenient way to preserve and transport milk, but the effect from frozen storage needs to be further researched. The objective of this study was to investigate how storage at freezing temperatures (-80°C and -20°C) of frozen and freeze-dried bovine milk samples, respectively, affects pH, casein micelle size, ethanol stability, rheological properties and curd yield. READ MORE
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4. Composition and processability of milk from older cows : a pilot study on milk quality differences between young and old cows
University essay from SLU/Department of Molecular SciencesAbstract : Most Swedish dairy cow’s life expectancy is five years, which is 2.5 lactations. The most common reason for dairy cows being culled are e.g. READ MORE
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5. Impact of starter culture on curd manufacture –one of the most commonly consumedfermented milk products of Sri Lanka
University essay from SLU/Department of Molecular SciencesAbstract : Curd is a popular type of fermented milk product in Sri Lanka. In commercial curd manufactories, freeze-dried starter cultures are used, whereas small scale curd manufactories make curd in the traditional way using curd from previous days as a starter. Curd can be made from buffalo milk or cow’s milk, where buffalo milk is more common. READ MORE