Essays about: "mjölkens sammansättning"
Showing result 1 - 5 of 40 essays containing the words mjölkens sammansättning.
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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 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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2. 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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3. Quality parameters and protein profile in raw milk from individual cows with different lactation number and breed
University essay from SLU/Department of Molecular SciencesAbstract : Swedish dairy cows have an average life expectancy of 5 years, which means that each cow undergoes about 2.5 lactation cycles through her life. Reasons for culling dairy cows are mainly impaired fertility, udder health (mastitis) and low milk yield. READ MORE
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4. Relation between αs1-casein, proteolytic activity and composition of milk from Swedish goats
University essay from SLU/Department of Molecular SciencesAbstract : In the recent decade, locally produced food has gained in interest among Swedish consumers. Consumer values for buying local food has to do with concerns about diversity, purity and authenticity of food as well as a desire to support rural areas. One type of product that has gained in interest is locally produced goat cheese. READ MORE
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5. Milk from minor dairy species : Composition, processing and microbial aspects
University essay from SLU/Department of Molecular SciencesAbstract : Milk plays an important part of the diet all around the world and 99 % of the milk consumed by humans comes from bovine, buffalo, sheep, and goat. In addition, some other species are used for milk production, so called minor dairy species. This literature review focused on six minor dairy species, i.e. READ MORE