Sökning: "casein micelle"

Hittade 4 uppsatser innehållade orden casein micelle.

  1. 1. 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

  3. 2. Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Ebba Bondesson; [2022]
    Nyckelord :Casein micelle size; milk coagulation time; gel strength; curd yield; freezing; freeze drying;

    Sammanfattning : Frozen storage is an efficient and convenient way to preserve and transport milk, but the effect from frozen storage needs to be further researched. The objective of this study was to investigate how storage at freezing temperatures (-80°C and -20°C) of frozen and freeze-dried bovine milk samples, respectively, affects pH, casein micelle size, ethanol stability, rheological properties and curd yield. LÄS MER

  4. 3. Variation in protein profile of bulk milk from Northern Sweden

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Therese Schönborg; [2020]
    Nyckelord :Mountain Breed; Swedish Jersey; Swedish Red and white; Swedish Holstein; Capillary Electrophoresis; protein composition;

    Sammanfattning : The protein composition of milk samples from Norrland, Sweden was investigated by capil-lary electrophoresis, in order to evaluate the variation in protein profile from different breeds at different collection periods during the year. The protein profile is of importance for pro-cessability of the milk, and is known to be influenced partly by genetics. LÄS MER

  5. 4. Characterization of casein micelles and sodium caseinate in dense suspensions

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Andrew Vasina; [2016]
    Nyckelord :casein micelles; sodium caseinate; dense suspensions; charge density; rheology; Agriculture and Food Sciences;

    Sammanfattning : This thesis describes the characterization of the rheological properties of dense suspensions of sodium caseinate and micellar casein with respect to changes in concentration (100-200g/L), pH (7.0-5.3), charge density (Δα), and temperature (5-40°C). LÄS MER