Sökning: "casein micelles"
Visar resultat 1 - 5 av 7 uppsatser innehållade orden casein micelles.
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 SciencesSammanfattning : 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
2. Gelling properties of milk gels using rennet as a coagulant
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Bioteknik (master)Sammanfattning : As the consumption of dairy is a common staple in the Nordic and European diet and culture, better understanding of the dairy industry as a whole, and especially the cheese industry is needed to aim for a more sustainable production. This project aims to offer an extended approach on the rennet coagulation of milk, analysing the gelling properties of skim milk samples at different pH values (5. LÄS MER
3. Lipase activity in Swedish raw milk
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Bovine milk contains several enzymes which can affect the quality of milk. One of these enzymes are lipases which hydrolyse the triacylglycerides in milk. In this process off-flavours, odour and product defects are generated. 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. Characterization of casein micelles and sodium caseinate in dense suspensions
Master-uppsats, Lunds universitet/FörpackningslogistikSammanfattning : 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