Sökning: "gel firmness"

Visar resultat 1 - 5 av 7 uppsatser innehållade orden gel firmness.

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. Creating A Chicken Analogue with Mycoprotein

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

   Författare :Jiayi Zheng; [2022]
   Nyckelord :meat analogue; mycoprotein; product development; sodium alginate; food technology; Technology and Engineering;

   Sammanfattning : To meet the growing demand of meat alternatives, this project was dedicated to creating a chicken analogue prototype with mycoprotein. Within the project, two approaches of alginate gelation, external (diffusion) crosslinking and internal crosslinking, were studied in this particular food matrix. LÄS MER

5. 4. 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

7. 5. Composition and processability of milk from older cows : a pilot study on milk quality differences between young and old cows

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Gabriella Apelthun; [2020]
   Nyckelord :Raw milk quality; lactation number; gel firmness; rennet coagulation time; Swedish Holstein; Swedish Red;

   Sammanfattning : Most Swedish dairy cow’s life expectancy is five years, which is 2.5 lactations. The most common reason for dairy cows being culled are e.g. LÄS MER