Essays about: "rennet"

Showing result 1 - 5 of 8 essays containing the word rennet.

  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. 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

  5. 4. 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

  6. 5. Validation of the role of a SNP in the VPS35 gene and its effect on non-co-agulating milk in Swedish Red Cattle

    University essay from SLU/Dept. of Animal Breeding and Genetics

    Author : Gro Hylén; [2018]
    Keywords : VPS35; genotype; SNP; SR; cow; NC-milk; MCP; genomic selection;

    Abstract : From earlier studies, it is clear that nearly 20 % of the Swedish red (SR) dairy herd possess milk that doesn’t coagulate within 40 minutes after rennet addition. This is a problem when processing milk into cheese because lower cheese yield is the result of non-coagulating (NC) milk. An estimate of 17. READ MORE