Sökning: "Ost Osten"
Visar resultat 6 - 10 av 10 uppsatser innehållade orden Ost Osten.
6. The effect of vegetable fat on cheese yield and cheese properties
Master-uppsats, SLU/Dept. of Food ScienceSammanfattning : The production of cheese is in continuous development with objectives to in-crease productivity, achieve changes in shelf life and functional properties of the products. One concept in the development is to substitute milk fat with vegetable fats and oils in the manufacture of cheese. LÄS MER
7. Swedish consumers´ views of cheese brands : an explorative survey among students’ views
Uppsats för yrkesexamina på avancerad nivå, SLU/Dept. of EconomicsSammanfattning : Research shows that the Swedish consumption of cheese is increasing every year. The production of cheese in Sweden can not meet this increasing demand which leads to an increase in imported cheese. At the same time this sector within the food production is losing market shares rapidly. LÄS MER
8. Bioactive peptides in long-time ripened open texture semi-hard cheese
Magister-uppsats, SLU/Dept. of Food ScienceSammanfattning : Bovine milk is an excellent source of bioactive peptides. The bioactive peptides are in an inactive state in the protein and are released during enzymatic activity, e.g. during cheese ripening. LÄS MER
9. Smak och konsistens hos ost : en litteraturstudie kring årstiderna och fodrets inverkan
Kandidat-uppsats, SLU/Dept. of Food ScienceSammanfattning : 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. LÄS MER
10. Studie för utveckling av fastställande av aminotransferaseaktivitet i Enzobact med isokratisk HPLC metod
Kandidat-uppsats, Lunds universitet/Utbildningar i HelsingborgSammanfattning : Denna examensrapport redogör för en metodutveckling av aminotransferase aktivitet som är utförd för Medipharmv AB i Kågeröd som tillverkar Enzobact. Enzobact är en bakteriekultur som består av värmebehandlad Lactobacillus helveticus och används vid tillverkning av lågfetthaltiga ostar, vilket bidrar till att osten får en bättre smak och konsistens. LÄS MER