Sökning: "cheese ripening"
Visar resultat 1 - 5 av 12 uppsatser innehållade orden cheese ripening.
1. Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : 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). LÄS MER
2. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : 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. LÄS MER
3. Proteaser i mjölkråvara och mejeriprodukter : fördelar och nackdelar
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : Enzymer i mejeriindustrin har stor betydelse under tillverkning av mejeriprodukter. Proteaser, en typ av enzym, hydrolyserar mjölkproteiner och kan bidra till positiva såväl som negativa effekter i mjölkråvara och slutprodukt. Proteaser kan ha olika verkan beroende på om de har ett endogent eller exogent ursprung. LÄS MER
4. Plasmin and plasminogen variation in bovine raw milk : impact of season, breed and milking system
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Plasmin (PL) is a native proteinase in milk, which combines a complex system consisting of its zymogen called plasminogen (PG), inhibitors and activators, which activity is known to make considerable changes in the dairy products, which represent in irregulating of casein hydrolysis and poor clotting properties, that may slow the cheese ripening process and consequently increase the processing expense. The objective of this study was to investigate if on-farm factors (i. LÄS MER
5. Torklagringstemperatur för gryn- och rundpipig ost : Att finna en gemensam torklagringstemperatur för gryn- och rundpipig ost
Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)Sammanfattning : Cheese making is an old method that originally has been used as a means to preserve milk. More than hundred types of cheeses are produced around the world, varying in bacterial cultures, pressing and ripening conditions. Grevé-, Herrgård- and Prästcheese are all examples of Swedish semi-hard cheeses. LÄS MER