Sökning: "casein"

Visar resultat 1 - 5 av 36 uppsatser innehållade ordet casein.

  1. 1. Variation in milk composition and its correlation to rennet induced coagulation : a case study from northern Sweden

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Mathilda Bergman; [2019]
    Nyckelord :coagulation properties; rennet coagulation time; gel firmness; gross composition; casein micelle size;

    Sammanfattning : The coagulation of milk is a basic requirement in cheese making and determines yield, texture and aromas. The coagulation time and the resulting gel is due to the milk properties, variation and quality. LÄS MER

  2. 2. Detection of mutational sites in the CSN1S1 gene and analysis of αs1-casein composition of the milk in Swedish goats (Capra hircus)

    Master-uppsats, SLU/Dept. of Animal Breeding and Genetics

    Författare :Agnes Björk; [2018]
    Nyckelord :Swedish goats; goat milk; caseins; αs1-casein; CSN1S1; deletion; exon 12;

    Sammanfattning : The total number of goats (Capra hircus) in Sweden is small compared to the Swedish population of cattle and the Norwegian population of goats. Cheese making from goat milk is one of the productions done in Sweden, even though Swedish goats have a low percentage of caseins in the milk (2.1 %) compared to Nubian goats. LÄS MER

  3. 3. Lipase activity in Swedish raw milk

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

    Författare :Julia Hartmann; [2018]
    Nyckelord :food technology; livsmedelsteknologi; raw milk; lipase activity; Technology and Engineering; Agriculture and Food Sciences;

    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. 4. Proteinbaserat material för livsmedelsförpackningar : med fokus på mjölkproteiner

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Gabriella Apelthun; [2018]
    Nyckelord :Protein; whey; casein; edible films; food packaging; material;

    Sammanfattning : Livsmedelsförpackningar är ett område som har stor utvecklingspotential eftersom både konsumtionen och produktionen av plast har ökat sedan 50-talet. Trots att vi vet att konventionella plastmaterial framställs av råmaterialet petroleum, en icke förnybar och uttömbar källa. Förpackningsindustrin står för den största andelen plast. LÄS MER

  5. 5. Milk coagulation : impact on cheese

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Elisabet Runesson; [2018]
    Nyckelord :Milk; cheese; Milk coagulating enzymes; chymosin; pepsin; rennet; animal origin milk coagulant; microbial milk coagulant; recombinant chymosin; plant-based milk coagulant;

    Sammanfattning : Cheesemaking origins from “The fertile crescent”, nowadays southern Turkey, some 8000 years ago. Curd was found in young, still suckling, ruminants’ stomachs after slaughter. LÄS MER