Sökning: "UHT-milk"

Visar resultat 1 - 5 av 8 uppsatser innehållade ordet UHT-milk.

  1. 1. Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Charlotte Schüler; [2022]
    Nyckelord :Emulsion technology; Fat crystallization; Emulsified triglycerides; Colloid science; Food technology; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : The goal of this project was to investigate the effect and interplay of formulation and processing parameters on the colloidal stability of emulsified triacylglycerols from a product quality perspective. Different methods to quantify and monitor this effect over time were evaluated. LÄS MER

  3. 2. Total bacterial count as an attribute for raw milk quality

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Helena Markusson; [2021]
    Nyckelord :total bacterial count; milk microbiota; raw milk quality; spoilage;

    Sammanfattning : Milk is a nutritious food and at the same time a substrate where microorganisms thrive. Their metabolic impact can be useful in dairy fermentation, but the degradation of compounds within its habitat can also cause dairy food spoilage. LÄS MER

  4. 3. Microbial test organisms for sterilization processes in food industry

    Master-uppsats, Lunds universitet/Bioteknik; Lunds universitet/Teknisk mikrobiologi

    Författare :Yasmin Nabila; [2018]
    Nyckelord :Aseptic processing and packaging; validation; test organisms; Aspergillus brasiliensis; Bacillus atrophaeus; Bacillus subtilis; sterilization; disinfection; applied microbiology; teknisk mikrobiologi; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : The importance of sterilization processes has been a major topic in the food manufacturing industry since it preserves the quality and provides longer shelf-life by preventing microbiological recontamination of products. Aseptic packaging is an alternative technique to pack commercially sterile products into containers with a very low recontamination rate, thus, the entire production chain must be designed according to the aseptic condition, including the packaging material, the filling machines, and the surrounding area where the process takes place. LÄS MER

  5. 4. Fouling Dependency of Air in Dairy Processing

    Master-uppsats, Lunds universitet/Kemiteknik (CI)

    Författare :Erik Lorin; [2018]
    Nyckelord :Fouling; Dairy; UHT; Bubble; Bubble induced fouling; Drying; THE; Dairy Processing; Processing; Bubble Nucleation; Differential Pressure; Oxygen sensors; chemical engineering; kemiteknik; Agriculture and Food Sciences; Chemistry; Technology and Engineering;

    Sammanfattning : In this master thesis project, the formation of fouling on heat exchanger surfaces in dairy processing and mainly the influence of air was examined. Based on prior experimental findings regarding the influence of air bubbles in combination with calculations based on solubility properties of air in milk, a hypothesis was stated. LÄS MER

  7. 5. Seasonal variations in plasmin activity in Swedish silo and UHT milk

    Magister-uppsats, SLU/Dept. of Food Science

    Författare :Eva Edlund Tjernberg; [2016]
    Nyckelord :plasmin; plasminogen; UHT; bovine milk; seasonal variation;

    Sammanfattning : Plasmin (PL) is a native proteinase in milk, which incorporates a complex system of inhibitors and activators, whose activity is known to cause changes in ultra-high temperature (UHT) treated milk during storage. The objective of this study was to investigate if there were any seasonal variations in PL and plasminogen (PG) de-rived PL activity in Swedish silo and UHT milk, and if enzyme activity was affect-ed by storage temperature and storage time. LÄS MER