Essays about: "plant-based milk coagulant"

Found 3 essays containing the words plant-based milk coagulant.

1. 1. Swedish “tofu” from faba beans : a textural and structural analysis

   University essay from SLU/Department of Molecular Sciences

   Author : Saga Preis; [2023]
   Keywords : Tofu; faba bean; Vicia faba; texture; microstructure;

   Abstract : 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

3. 2. 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

4. 3. Milk coagulation : impact on cheese

   University essay from SLU/Department of Molecular Sciences

   Author : Elisabet Runesson; [2018]
   Keywords : Milk; cheese; Milk coagulating enzymes; chymosin; pepsin; rennet; animal origin milk coagulant; microbial milk coagulant; recombinant chymosin; plant-based milk coagulant;

   Abstract : 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