Sökning: "Syneresis"
Visar resultat 1 - 5 av 6 uppsatser innehållade ordet Syneresis.
1. How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : 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. LÄS MER
2. Impact of starter culture on curd manufacture –one of the most commonly consumedfermented milk products of Sri Lanka
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : 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. LÄS MER
3. The importance of buffalo milk in the curd manufacture of Sri Lanka
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : 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. LÄS MER
4. The effect of mechanical shear in ambient yoghurt
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : 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. LÄS MER
5. Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons
Master-uppsats, Linköpings universitet/Teknisk biologi; Linköpings universitet/Tekniska fakultetenSammanfattning : 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. LÄS MER