Essays about: "milk composition"

Showing result 21 - 25 of 149 essays containing the words milk composition.

  1. 21. 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

  3. 22. Total bacterial count as an attribute for raw milk quality

    University essay from SLU/Department of Molecular Sciences

    Author : Helena Markusson; [2021]
    Keywords : total bacterial count; milk microbiota; raw milk quality; spoilage;

    Abstract : Milk is a nutritious food and at the same time a substrate where microorganisms thrive. Their metabolic impact can be useful in dairy fermentation, but the degradation of compounds within its habitat can also cause dairy food spoilage. READ MORE

  4. 23. Performance of dairy cows fed grass-clover silage or biorefined silage pulp of grass-clover silage

    University essay from SLU/Dept. of Animal Environment and Health

    Author : Matilda Larsson; [2021]
    Keywords : biorefined silage; silage pulp; forage; milk production; dairy cow;

    Abstract : Grass and legumes can do ecosystem services like no other crops and are one of the biggest contributions to protein in dairy cow diets. Biorefining of silage, makes it possible to produce a high-fibre silage pulp (SP) that can be fed to ruminants and a local high-quality protein feed (press juice) for monogastric animals. READ MORE

  5. 24. 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

  6. 25. 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