Essays about: "milk fat globules"

Found 4 essays containing the words milk fat globules.

  1. 1. 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

  3. 2. Visualization of fluorescent Lactobacillus reuteri in milk using epifluorescence microscopy : a model study to investigate the distribution and affinity of L. reuteri in bovine milk fat fraction

    University essay from SLU/Department of Molecular Sciences

    Author : W.A. Guwanth Indramal Wanigasuriya; [2017]
    Keywords : Milk fat; Lactobacillus reuteri; raw milk; microbiota; fluorescence; microorganisms; bovine milk; fat globules;

    Abstract : Microbiota composition and content in raw milk is diverse and crucial for the quality of milk as a raw material and subsequent processing. Investigation and identification of microbiota in raw milk is mainly performed based on molecular-based techniques, which are rapid and accurate. At present, defatted milk is used to isolate milk microbiota. READ MORE

  4. 3. Effects of palmitic and stearic acids supplementation on milk yield, composition and milk lipolysis in dairy cows

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

    Author : Caroline Robertsson; [2013]
    Keywords : lipid supplement; FFA; free fatty acids; milk fat globules; in vivo digestibility;

    Abstract : When facing the fact that high yielding dairy cows has an increasing energy requirements, the practice of adding lipid supplements such as concentrates rich in palm oil and/or palm oil industry by-products become more common. Palm oil containing high levels of C16:0 causes high levels of free fatty acids (FFA) which are linked to larger milk fat globules (MFG) which affect the reaction of lipolysis resulting in rancid flavour and processing problems. READ MORE

  5. 4. Mjölkningsfrekvensens inverkan på mjölkfettets kvalitet

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

    Author : Anna-Karin Båvius; [2006]
    Keywords : mjölkkor; mjölkkvalitet; mjölkningsfrekvens;

    Abstract : The milk production has developed rapidly the last years. The milk production per cow is increasing and the production units are larger with an increasing number of animals and a decreasing number of workers. Many milk producers invest in automatic milking systems (AM) to meet this change. READ MORE