Essays about: "milk coagulation time"

Showing result 1 - 5 of 6 essays containing the words milk coagulation time.

1. 1. 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 Sciences

   Author : Simon Tobias Höxter; [2023]
   Keywords : Milk proteins; casein micelle; β-casein depletion; micelle size; milk coagulation properties Swedish;

   Abstract : 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

3. 2. A comparative study of innovation rennets from Swedish ruminants: calves, kids, and lambs

   University essay from SLU/Department of Molecular Sciences

   Author : Dena Marie Bengtsson; [2023]
   Keywords : Ruminant milk; Swedish bovine rennet; Swedish kid rennet; Swedish lamb rennet; Artisanal cheese production; Rheological properties; Curd yield; Gel firmness; Innovation; Milk coagulation time;

   Abstract : 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

4. 3. Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk

   University essay from SLU/Department of Molecular Sciences

   Author : Ebba Bondesson; [2022]
   Keywords : Casein micelle size; milk coagulation time; gel strength; curd yield; freezing; freeze drying;

   Abstract : Frozen storage is an efficient and convenient way to preserve and transport milk, but the effect from frozen storage needs to be further researched. The objective of this study was to investigate how storage at freezing temperatures (-80°C and -20°C) of frozen and freeze-dried bovine milk samples, respectively, affects pH, casein micelle size, ethanol stability, rheological properties and curd yield. READ MORE

5. 4. Gelling properties of milk gels using rennet as a coagulant

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

   Author : Dragos Voicu; Elin Bengtsson; [2022]
   Keywords : gelation; rennet; milk; food technology; biotechnology; Technology and Engineering;

   Abstract : As the consumption of dairy is a common staple in the Nordic and European diet and culture, better understanding of the dairy industry as a whole, and especially the cheese industry is needed to aim for a more sustainable production. This project aims to offer an extended approach on the rennet coagulation of milk, analysing the gelling properties of skim milk samples at different pH values (5. READ MORE

6. 5. Composition and processability of milk from older cows : a pilot study on milk quality differences between young and old cows

   University essay from SLU/Department of Molecular Sciences

   Author : Gabriella Apelthun; [2020]
   Keywords : Raw milk quality; lactation number; gel firmness; rennet coagulation time; Swedish Holstein; Swedish Red;

   Abstract : Most Swedish dairy cow’s life expectancy is five years, which is 2.5 lactations. The most common reason for dairy cows being culled are e.g. READ MORE