Sökning: "cheese quality"

Visar resultat 1 - 5 av 37 uppsatser innehållade orden cheese quality.

  1. 1. Råmjölkens användningsmöjligheter och egenskaper : the uses and properties of colostrum

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Signe Magnussen; [2022]
    Nyckelord :råmjölk; näringsämnen; bearbetning; livsmedel;

    Sammanfattning : Råmjölken är den första mjölken som däggdjur producerar efter födsel. Råmjölken är rik på makro- och mikronäringsämnen, immunmodulatorer och tillväxtfaktorer. Råmjölken produceras ungefär de tre första dagarna efter födseln. Kon producerar mer råmjölk än vad kalven behöver. LÄS MER

  3. 2. Antimicrobial drug residues in milk : effect on mesophilic starter cultures

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Frida Willdén; [2022]
    Nyckelord :mesophilic starter cultures; lactic acid bacteria; aroma producing bacteria; acid producing bacteria; penicillin G; oxytetracycline; trimethoprim; sulfadiazine;

    Sammanfattning : Starter cultures have an essential role in cheese production contributing to desired acid production and formation of aroma- and flavour compounds during cheese maturation. Residues of antimicrobial drugs might reduce the activity of dairy starter cultures and subsequently cause impaired cheese quality. LÄS MER

  4. 3. How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?

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

    Författare :Nicki Holmgran; Jens Svendsen; [2021]
    Nyckelord :Food Engineering; Livsmedelsteknik; plant-based; yoghurt; oat; pea; chickpea; Technology and Engineering;

    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

  5. 4. À la recherche des mots culturels tout au long des randonnées fromagères : Une analyse de la traduction des mots culturels dans un guide touristique français.

    Magister-uppsats, Linnéuniversitetet/Institutionen för språk (SPR)

    Författare :Josefine Schånberg; [2021]
    Nyckelord :cultural words; cultural terms; technical terms in the domain of cheese; translation strategies; connotations; significations.;

    Sammanfattning : Each language has a variety of cultural words that in one way or another are deeply rooted in the culture and society of a country or a region. This includes words and / or expressions that have to do with ecology, material culture, social culture, organisations, customs, ideas, gestures and habits. LÄS MER

  7. 5. Leather in Late Iron Age Scandinavia : From elk-traps to cheese-glue

    Kandidat-uppsats, Uppsala universitet/Arkeologi

    Författare :Stella Carlson; [2021]
    Nyckelord :Valsgärde; Vendel Period; leather; tanning; Late Iron Age; organic materials; Valsgärde; Vendeltid; läder; garvning; sen järnålder; organiska material;

    Sammanfattning : Leather is a material that throughout history has been very important for humankind. Up until recently is has often however, together with other organic materials, not been given the attention it might deserve. LÄS MER