Essays about: "milk coagulation properties Swedish"
Found 5 essays containing the words milk coagulation properties Swedish.
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1. Swedish “tofu” from faba beans : a textural and structural analysis
University essay from SLU/Department of Molecular SciencesAbstract : Tofu, a traditional soybean product, is a popular plant-based alternative which could potentially be produced from Swedish-grown faba beans (Vicia faba L.). The aim of this project was to asses the viability of producing a tofu-like faba bean product using food grade gypsum (calcium sulphate) as coagulant. READ MORE
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2. 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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3. 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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4. Milk coagulation : impact on cheese
University essay from SLU/Department of Molecular SciencesAbstract : Cheesemaking origins from “The fertile crescent”, nowadays southern Turkey, some 8000 years ago. Curd was found in young, still suckling, ruminants’ stomachs after slaughter. READ MORE
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5. Determination of relation between αS1 casein concentration and coagulation properties of goat milk
University essay from SLU/Dept. of Animal Nutrition and ManagementAbstract : Most abundant goat milk proteins are caseins. Genetic protein polymorphism of αS1 casein is believed to affect cheese yield and production profitability of the cheese-makers. This thesis work aimed to investigate the relationship between concentration of αs1 casein and coagulation properties of goat milk with the use of rheological studies. READ MORE