Essays about: "dairy powders"

Showing result 1 - 5 of 7 essays containing the words dairy powders.

1. 1. A plant-based milk powder that functions as a substitution for regular milk powder

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Manon Scheffers; [2023]
   Keywords : spray drying; pant- based milk powder alternative; pea protein; food application; food engineering; Technology and Engineering;

   Abstract : This project tested the potential of plant based milk powders to function as an animal-based milk powder by testing them on multiple characteristics. The powders were produced using spray drying techniques, obtained using formulations differentiating in protein amount, ratio of maltodextrin:sucrose and two different protein sources. READ MORE

3. 2. 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

4. 3. Development of a Semisolid Baobab-based Protein Snack

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : David Bergman; Olle Wikner; [2022]
   Keywords : Baobab; Protein; Plant protein; Oat; Pea; Rheology; Development; Innovation; PDCAAS; Gel; Protein solubility; Food technology; Agriculture and Food Sciences;

   Abstract : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. READ MORE

5. 4. 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

6. 5. Vassle: sammansättning, process och användningsområden : en jämförelse av söt, salt, och sur vassle

   University essay from SLU/Department of Molecular Sciences

   Author : Julia Kullberg; [2021]
   Keywords : söt vassle; salt vassle; sur vassle;

   Abstract : Vassle är mjölkindustrins största biprodukt och stora mängder genereras årligen. Nyttjandet av vassle förlorades till stora delar i och med den industriella osttillverkningens uppkomst men dagens industri har åter börjat ta vara på denna näringsrika råvara med hjälp av ny forskning, nya metoder och teknologi. READ MORE