Essays about: "fermented milk"

Showing result 1 - 5 of 11 essays containing the words fermented milk.

  1. 1. 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 Sciences

    Author : Cecilia Andersson; [2019]
    Keywords : curd; buffalo milk; starter culture; lactic acid; Sri Lanka; pH; syneresis; sensory test;

    Abstract : 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

  2. 2. The importance of buffalo milk in the curd manufacture of Sri Lanka

    University essay from SLU/Department of Molecular Sciences

    Author : Jennifer Hallqvist; [2019]
    Keywords : Sri Lanka; curd; Meekiri; Deekiri; buffalo milk; milk composition; milk fat; fermented milk products;

    Abstract : Sri Lanka is a developing country located south of India, in the Indian ocean. It is a country with multiple cultures, ethnicities and languages, and it is rated as “high” on the Human Development Index (HDI). The total population is 20.9 million, of which 28% are employed in the agricultural primary production. READ MORE

  3. 3. Kraftfoder baserat på spannmål eller betfiber i fullfodersystem till svenska mjölkkor : effekter på mjölkavkastning, foderkonsumtion och resursutnyttjande

    University essay from SLU/Dept. of Animal Nutrition and Management

    Author : Matilda Johansson; [2018]
    Keywords : mjölkproduktion; biprodukter; potentiellt humant livsmedel;

    Abstract : The use of cereals as feedstuffs for ruminants has been questioned, critics claim that only fiber rich feed materials such as roughage and by-products belong in dairy cattle feeding. In feed based on by-products, the cereals are usually replaced with sugar beet pulp to provide the dairy cattle with easily fermented carbohydrates. READ MORE

  4. 4. The effect of mechanical shear in ambient yoghurt

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

    Author : Emilia Magdaleno Morales Henrysson; [2016]
    Keywords : long life yoghurt; stabilizers; viscosity; Yogurt; shear rate; food technology; livsmedelsteknologi; Technology and Engineering; Agriculture and Food Sciences;

    Abstract : Yoghurt is a fermented product form the milk, well known in the world. The fermentation is carried out by Lactic acid bacteria (LAB). The most common are Streptococcus thermophilus and lactobacillus bulgaricus, these bacteria make the milk acid, generating a disturbance in the casein micelles making a solid mass called coagulum. READ MORE

  5. 5. Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content

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

    Author : Louise Beckius; Klara Schaar; [2016]
    Keywords : food technology; livsmedelsteknologi; Technology and Engineering;

    Abstract : This master thesis aimed at exploring different methods of producing a beverage based on Lantmännen’s Swedish grown white beans. A flour was milled from beans that had been soaked and boiled in order to inactivate antinutrients such as lectins, trypsin inhibitors and phytic acid, and subsequently dried and milled. READ MORE