Essays about: "fermented milk"

Showing result 6 - 10 of 13 essays containing the words fermented milk.

  1. 6. 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

  2. 7. 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

  3. 8. Galactose in dairy products

    University essay from SLU/Dept. of Food Science

    Author : Agnes Abrahamson; [2015]
    Keywords : milk; galactose; glucose; lactose; HPAE-PAD; Swedish dairy products; mjölk; galaktos; glukos; laktos; svenska mejeriprodukter;

    Abstract : Milk and milk consumption has been subject of discussion for a long time, and is still a hot topic. Recently, as study was published that observed a correlation between milk intake and increased risk of fractures and mortality. READ MORE

  4. 9. Aaruul - a Mongolian dried curdled milk : evaluation of the consumer acceptance and the health aspect

    University essay from SLU/Dept. of Food Science

    Author : Elisabeth Daginder; [2015]
    Keywords : Aaruul; dried curdled milk; yak milk; horse milk; goat milk; cow milk; camel milk; Mongolia; sea buckthorn; gojiberries; nutrition; acceptance test;

    Abstract : This study is part of a project that aims to investigate the possibility to develop food products that can offer quality and distinctive Mongolian advantage internationally. Different types of aaruul, a Mongolian traditional dried curdled milk, was investigated for its health aspects and acceptability among the international community in Ulaanbaatar. READ MORE

  5. 10. Development of new food products with components active against Helicobacter pylori - with purpose to improve gastric health in humans

    University essay from SLU/Dept. of Food Science

    Author : Caroline Andermyr; [2012]
    Keywords : Helicobacter pylori ; Gastric ulcer; PYLOS; Functional foods; Hemagglutination;

    Abstract : Gastric and intestinal disorders are common and costly human health problems worldwide. Helicobacter pylori are a gram-negative, pathogen bacteria and the most common cause of duodenal and gastric ulcer in the stomach the intestinal mucosa. Prolonged infection and colonization can lead to chronic gastritis and stomach cancer. H. READ MORE