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Showing result 1 - 5 of 17 essays matching the above criteria.

  1. 1. Improving the sensorial properties of pea protein through fermentation

    University essay from Lunds universitet/Förpackningslogistik

    Author : Antonios Stamatakis; [2023]
    Keywords : Lactic acid fermentation; fermented pea powder; cultures and screening; physicochemical properties; sensory analysis.; Agriculture and Food Sciences;

    Abstract : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. READ MORE

  3. 2. Antimicrobial drug residues in milk : effect on mesophilic starter cultures

    University essay from SLU/Department of Molecular Sciences

    Author : Frida Willdén; [2022]
    Keywords : mesophilic starter cultures; lactic acid bacteria; aroma producing bacteria; acid producing bacteria; penicillin G; oxytetracycline; trimethoprim; sulfadiazine;

    Abstract : Starter cultures have an essential role in cheese production contributing to desired acid production and formation of aroma- and flavour compounds during cheese maturation. Residues of antimicrobial drugs might reduce the activity of dairy starter cultures and subsequently cause impaired cheese quality. READ MORE

  4. 3. Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese

    University essay from SLU/Department of Molecular Sciences

    Author : John Johansson; [2022]
    Keywords : Non-starter lactic acid bacteria; herbage; silage; raw milk; cheese; Lactiplantibacillus plantarum; Lacticaseibacillus paracasei; Lacticaseibacillus casei;

    Abstract : Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). READ MORE

  5. 4. 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

  6. 5. Svenska gårdsmejerier : en inblick i mejeriproduktion och användandet av starterkulturer

    University essay from SLU/Department of Molecular Sciences

    Author : Emma Olofsson Laasonen; Emmy Nyberg; [2020]
    Keywords : mejeriproduktion; osttillverkning; gårdsmejerier; starterkulturer; komjölk; getmjölk; fårmjölk;

    Abstract : Mjölk och mejeriprodukter har alltid varit en viktig näringskälla världen över, och har en inverkan på både länders ekonomi såväl som hälsa. Produktionen av hantverksmässigt tillverkade ostar uppvisar en enorm variation och diversitet som har gett stora möjligheter för utveckling. READ MORE