Essays about: "starterkultur"

Showing result 6 - 9 of 9 essays containing the word starterkultur.

  1. 6. Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Lucas Lissner; [2018]
    Keywords : Non-alcoholic beer; Saccharomycodes ludwigii; Changed mashing; food technology; livsmedelsteknologi; Chemistry; Technology and Engineering;

    Abstract : Non-alcoholic beer is gaining more attention in the brewing industry due to the negative health and economic consequences of alcohol consumption, even smaller microbreweries are showing interest in the production of non-alcoholic beer. Producing non-alcoholic beer has been restricted to the large breweries due to the special equipment needed and the high investment costs, but by using biological methods the process can be adapted to a traditional brewing setup. READ MORE

  3. 7. Konsistensförbättring av skivad salami och hushållsmedwurst på Siljans Chark AB

    University essay from SLU/Dept. of Food Science

    Author : Anna-Karin Rundqvist; [2015]
    Keywords : pH; starterkultur; temperatur; receptsammansättning; recipe; starter culture; temperature;

    Abstract : Siljans Chark AB är ett lokalt förankrat företag i Mora. Där tillverkas många olika typer av charkprodukter, bland annat varmkorv, grillkorv, falukorv, leverpastej samt de fermenterade smörgåspåläggen salami och hushållsmedwurst. READ MORE

  4. 8. Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production

    University essay from SLU/Dept. of Microbiology

    Author : Madeleine Karlsson; [2013]
    Keywords : Probiotic cheese; Lactobacillus reuteri; milk supplementation; adjunct culture; inhibitory activity;

    Abstract : The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a starter culture in cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments, as well as supplementation with growth promoting factors or support cultures was measured during controlled fermentations. READ MORE

  5. 9. Smak och konsistens hos ost : en litteraturstudie kring årstiderna och fodrets inverkan

    University essay from SLU/Dept. of Food Science

    Author : Louise Valentin; [2011]
    Keywords : mjölksammansättning ; säsong; foder; fettsammansättning; osttillverkning; proteinsammansättning;

    Abstract : To enjoy the richness of the grazing cows and high yield during the summers, even during the winter, cheese has been the way to store milk for thousands of years. Nowadays yield is high all year around and the cheese production is possible during all seasons. READ MORE