Essays about: "laktos"

Showing result 1 - 5 of 39 essays containing the word laktos.

  1. 1. Method for separation of mono-, and di-saccharides with microchip capillary electrophoresis

    University essay from KTH/Tillämpad fysikalisk kemi

    Author : Filip Friberg; [2023]
    Keywords : capillary electrophoresis; saccharide; cell culture; biopharmaceutical; microchip; kapillärelektrofores; sackarid; cellodlingsmedium; bioläkemedel; mikrochip;

    Abstract : Biologiska läkemedel är läkemedel som tillverkas från cellodling och är en växande industri. Varje år tillverkas nya biologiska läkemedel, vilket ställer högre krav på metoder för att kunna mäta och kontrollera processparametrar av tillverkningen. READ MORE

  3. 2. Fodertillsatsen Bovaer® som metaninhibitor till mjölkkor. Med den aktiva substansen 3-nitrooxypropanol

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

    Author : Vanessa Brodin; [2023]
    Keywords : mjölkko; metan; minska; reducera; 3-NOP; 3-nitrooxypropanol; mjölkkvalitet; mjölkavkastning;

    Abstract : Att minska metanutsläppen från världens mjölkkor ger möjligheten att minska jordbrukets klimatpåverkan. Kornas metanutsläpp från fodersmältningen ger en kraftigare värmande effekt på atmosfären än vad koldioxid gör då metan är ca 32 gånger så kraftfull. Eftersom metan är en kortlivad gas kan minskning av den visa snabba resultat. READ MORE

  4. 3. Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese

    University essay from SLU/Department of Molecular Sciences

    Author : John Johansson; [2022]
    Keywords : Non-starter lactic acid bacteria; herbage; silage; raw milk; cheese; Lactiplantibacillus plantarum; Lacticaseibacillus paracasei; Lacticaseibacillus casei;

    Abstract : Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). READ MORE

  5. 4. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid

    University essay from SLU/Department of Molecular Sciences

    Author : Sandra Carlsson; [2021]
    Keywords : cheese ripening; aroma components; volatile compounds; metabolism of lactose; lactate and citrate; ; proteolysis; lipolysis; propionic acid bacteria; sensory evaluation;

    Abstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE

  6. 5. Variation in Swedish bovine raw milk from 1995 to 2020 : focus on composition and properties

    University essay from SLU/Department of Molecular Sciences

    Author : Ylva Eriksson; [2020]
    Keywords : protein; fat; lactose; calcium; citrate; somatic cell count; pH;

    Abstract : The composition and properties of Swedish bovine raw milk are influenced by several factors which have varied over the last 25 years. Factors influencing milk quality include: bovine breed, stage of lactation, type of feed, and climate. READ MORE