Sökning: "cheese yield"

Visar resultat 1 - 5 av 17 uppsatser innehållade orden cheese yield.

  1. 1. A comparative study of innovation rennets from Swedish ruminants: calves, kids, and lambs

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Dena Marie Bengtsson; [2023]
    Nyckelord :Ruminant milk; Swedish bovine rennet; Swedish kid rennet; Swedish lamb rennet; Artisanal cheese production; Rheological properties; Curd yield; Gel firmness; Innovation; Milk coagulation time;

    Sammanfattning : The study aimed to examine Swedish innovation rennets (lamb and kid) and bovine rennets (pepsin and chymosin) in combination with species-specific milk from goat, sheep, and cow. This was accomplished by evaluating the gross composition, casein and whey protein content, casein number of the milk types, as well as rheological properties, such as curd yield, coagulation time, and gel firmness. 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. Relation between αs1-casein, proteolytic activity and composition of milk from Swedish goats

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Emma Larsson; [2021]
    Nyckelord :swedish goat milk; αs1-casein; total proteolysis; plasmin; plasminogen; spectrophotometry;

    Sammanfattning : In the recent decade, locally produced food has gained in interest among Swedish consumers. Consumer values for buying local food has to do with concerns about diversity, purity and authenticity of food as well as a desire to support rural areas. One type of product that has gained in interest is locally produced goat cheese. LÄS MER

  5. 4. Proteaser i mjölkråvara och mejeriprodukter : fördelar och nackdelar

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Louise Gustafsson; [2020]
    Nyckelord :endogena proteaser; exogena proteaser; mjölkkvalitét; mjölkproteiner;

    Sammanfattning : Enzymer i mejeriindustrin har stor betydelse under tillverkning av mejeriprodukter. Proteaser, en typ av enzym, hydrolyserar mjölkproteiner och kan bidra till positiva såväl som negativa effekter i mjölkråvara och slutprodukt. Proteaser kan ha olika verkan beroende på om de har ett endogent eller exogent ursprung. LÄS MER

  7. 5. Resistens mot Caprin artrit encefalit och genetisk variation i αS1-kasein genen (CSN1S1) hos svenska getter

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

    Författare :Sofie Gunnarsson; [2020]
    Nyckelord :Kaprin artrit encefalit; maedi visna; virus; sjukdomsförekomst; CCR5; CSN1S1; kasein; αS1-kasein; osttillverkning; kopplingsojämvikt; genetisk variation; allelfrekvens;

    Sammanfattning : Caprin artrit encefalit (CAE) och låga koncentrationer av αS1-kasein (αS1-kn) i mjölken är två problemområden inom den svenska getproduktionen. Caprin artrit encefalit är en virussjukdom som liknar humant immunbristvirus (HIV) hos människa och maedi visna hos får. LÄS MER