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Visar resultat 1 - 5 av 10 uppsatser som matchar ovanstående sökkriterier.

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

    Kandidat-uppsats, SLU/Department of Molecular Sciences

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

    Sammanfattning : 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

  3. 2. Mikrobiotiskt flöde från mjölk till ost, baserat på pastöriserad och opastöriserad mjölk

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Sara Samuelsson; [2018]
    Nyckelord :opastöriserad ost; gårdsmejeri; mikrobiota; MALDI ToF MS;

    Sammanfattning : Denna studie är gjord i samarbete med Mattas gårdsmejeri som ligger beläget i Sund på Åland. Mjölk, ostmassa och lagrad vitmögelost, både pastöriserad och opastöriserad från samma mjölkbatch insamlades från mejeriet. Dessa mejeriprodukter undersöktes med avseende på dess mikrobiota. LÄS MER

  4. 3. Development of a high-throughput screening Queso Fresco model for evaluating antimicrobials

    Master-uppsats, Lunds universitet/Teknisk mikrobiologi

    Författare :Jonna Östberg; [2018]
    Nyckelord :Queso Fresco; Listeria monocytogenes; fluorescence; luminescence; antimicrobial; applied microbiology; teknisk mikrobiologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : Listeria monocytogenes is a pathogen, sometimes occurring in fresh cheese, such as Queso Fresco. Antimicrobials could be utilized to prevent the presence of L. monocytogenes in this type of cheese. LÄS MER

  5. 4. Microorganisms influence on quality and flavor of cheese

    Kandidat-uppsats, SLU/Dept. of Food Science

    Författare :Jonatan Nyberg; [2016]
    Nyckelord :cheese; lactic acid bacteria; milk; microorganisms; flavor;

    Sammanfattning : For this study information about microorganism in cheese and their effect on the final product was gained from science databases, e.g. Science Direct, Web of Science and Prima. The taxonomic structures of microbial communities in cheese can be studied by culture-dependent and culture independent methods. LÄS MER

  7. 5. Microbiota found in raw milk : their origin and importance for cheese production

    Kandidat-uppsats, SLU/Dept. of Food Science

    Författare :Alice Dunge; [2016]
    Nyckelord :microorganisms; milk cultures; milk; cheese; cheese production; pasteurization; raw milk cheese; cheese quality; cheese ripening;

    Sammanfattning : The microflora in milk has various different functions that affect the quality of the cheese. The tradition of making cheese is very old and for most of that time cheese has been made without adding bacteria. LÄS MER