Sökning: "kasein"

Visar resultat 1 - 5 av 37 uppsatser innehållade ordet kasein.

  1. 1. Möjligheterna för återvinning eller återanvändning av kaseinfekterad betong

    Uppsats för yrkesexamina på grundnivå, KTH/Skolan för kemi, bioteknologi och hälsa (CBH)

    Författare :Merve Pektas; [2023]
    Nyckelord :Hållbarhet; sjuka hus; återvinning; kasein; betong;

    Sammanfattning : Kvarteret Silverskopan som ligger i centrala Stockholm har sedan länge haft problem med fukt i fastigheterna. De mätningar som gjorts har visat tydliga resultat på höga fukt- och kaseinhalter.  Kasein är ett protein som finns i mjölkprodukter och är ofarligt när det förekommer i torr miljö. LÄS MER

  3. 2. Association between technological properties of bovine milk, cold induced depletion and genetic variants of β- and κ-casein

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Simon Tobias Höxter; [2023]
    Nyckelord :Milk proteins; casein micelle; β-casein depletion; micelle size; milk coagulation properties Swedish;

    Sammanfattning : 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. LÄS MER

  4. 3. A comparative study of innovation rennets from Swedish ruminants: calves, kids, and lambs

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Dena Marie Bengtsson; [2023]
    Nyckelord :Ruminant milk; Swedish bovine rennet; Swedish kid rennet; Swedish lamb rennet; Artisanal cheese production; Rheological properties; Curd yield; Gel firmness; Innovation; Milk coagulation time;

    Sammanfattning : 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. LÄS MER

  5. 4. Relation between αs1-casein, proteolytic activity and composition of milk from Swedish goats

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Emma Larsson; [2021]
    Nyckelord :swedish goat milk; αs1-casein; total proteolysis; plasmin; plasminogen; spectrophotometry;

    Sammanfattning : In the recent decade, locally produced food has gained in interest among Swedish consumers. Consumer values for buying local food has to do with concerns about diversity, purity and authenticity of food as well as a desire to support rural areas. One type of product that has gained in interest is locally produced goat cheese. LÄS MER

  7. 5. Composition and processability of milk from older cows : a pilot study on milk quality differences between young and old cows

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Gabriella Apelthun; [2020]
    Nyckelord :Raw milk quality; lactation number; gel firmness; rennet coagulation time; Swedish Holstein; Swedish Red;

    Sammanfattning : 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. LÄS MER