Sökning: "chymosin"

Hittade 3 uppsatser innehållade ordet chymosin.

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. 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

4. 3. 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