Essays about: "syneresis"

Showing result 1 - 5 of 6 essays containing the word syneresis.

  1. 1. How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?

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

    Author : Nicki Holmgran; Jens Svendsen; [2021]
    Keywords : Food Engineering; Livsmedelsteknik; plant-based; yoghurt; oat; pea; chickpea; Technology and Engineering;

    Abstract : The market of plant based dairy alternatives such as yoghurt alternatives continues to grow as more information on the environmental impact of traditional dairy products become available. The plant-based yoghurt alternatives come with a new set of problems, including longer fermentation times and poor gel structure formation. READ MORE

  3. 2. Impact of starter culture on curd manufacture –one of the most commonly consumedfermented milk products of Sri Lanka

    University essay from SLU/Department of Molecular Sciences

    Author : Cecilia Andersson; [2019]
    Keywords : curd; buffalo milk; starter culture; lactic acid; Sri Lanka; pH; syneresis; sensory test;

    Abstract : Curd is a popular type of fermented milk product in Sri Lanka. In commercial curd manufactories, freeze-dried starter cultures are used, whereas small scale curd manufactories make curd in the traditional way using curd from previous days as a starter. Curd can be made from buffalo milk or cow’s milk, where buffalo milk is more common. READ MORE

  4. 3. The importance of buffalo milk in the curd manufacture of Sri Lanka

    University essay from SLU/Department of Molecular Sciences

    Author : Jennifer Hallqvist; [2019]
    Keywords : Sri Lanka; curd; Meekiri; Deekiri; buffalo milk; milk composition; milk fat; fermented milk products;

    Abstract : Sri Lanka is a developing country located south of India, in the Indian ocean. It is a country with multiple cultures, ethnicities and languages, and it is rated as “high” on the Human Development Index (HDI). The total population is 20.9 million, of which 28% are employed in the agricultural primary production. READ MORE

  5. 4. The effect of mechanical shear in ambient yoghurt

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

    Author : Emilia Magdaleno Morales Henrysson; [2016]
    Keywords : long life yoghurt; stabilizers; viscosity; Yogurt; shear rate; food technology; livsmedelsteknologi; Technology and Engineering; Agriculture and Food Sciences;

    Abstract : Yoghurt is a fermented product form the milk, well known in the world. The fermentation is carried out by Lactic acid bacteria (LAB). The most common are Streptococcus thermophilus and lactobacillus bulgaricus, these bacteria make the milk acid, generating a disturbance in the casein micelles making a solid mass called coagulum. READ MORE

  6. 5. Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons

    University essay from Linköpings universitet/Teknisk biologi; Linköpings universitet/Tekniska fakulteten

    Author : Fredrik Arding; [2015]
    Keywords : Arla Foods; Dairy; Yogurt; Packaging material; Carton; Inner coating; LDPE; EVOH; Sensory evaluation; Triangel test; Off-flavour; Viscosity; Syneresis; GC-MS; FID; DHS; Purge and trap; Plain; Strawberry; Vanilla;

    Abstract : The dairy food industry is continuously striving towards products with higher quality and longer shelf-life available to the customer at low prices. Arla Foods in Linköping, Sweden, is currently investigating the possibilities of changing the material in yogurt packaging containers by replacing the currently used carton with a different and cheaper alternative. READ MORE