Sökning: "komjölk"

Visar resultat 1 - 5 av 17 uppsatser innehållade ordet komjölk.

  1. 1. Människors mjölkval - En lokal studie kring bakomliggande orsaker till valet av komjölk eller växtdryck

    Kandidat-uppsats, Lunds universitet/Miljövetenskaplig utbildning

    Författare :Sofia Magnusson; [2019]
    Nyckelord :konsumtion; hållbar konsumtion; mjölkkonsumtion; mjölk; komjölk; växtbaserad dryck; växtdryck; växtmjölk; beteende; mänskligt val; mänskliga val; växthusgasutsläpp; consumption; sustainable consumption; milk consumption; milk; cows milk; plant-based; plant-based milk; behaviour; behavior; human choice; GHG emissions; environment; Earth and Environmental Sciences;

    Sammanfattning : Sweden has for the last half-century had a very high consumption of dairy products compared to other European countries. This high demand in cow’s milk puts a lot of pressure on the dairy industry which requires a high amount of feed, water and energy to produce dairy products. LÄS MER

  2. 2. Comparison between conventional (animal origin) milk and milk from plant kingdom

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Louise Helsing; [2019]
    Nyckelord :milk; bovine; plant-based drink; plant-based beverages; bovine milk; plant-based milk; environmental impact; nutritional value; production process;

    Sammanfattning : Plant-based milks are an emerging market, often used as a substitute to bovine milk. The purpose for choosing a plant-based milk can be due to medical reasons such as milk-protein allergy and lactose intolerance. Lifestyle choices such as a thrive to-wards a vegan diet can be another factor. LÄS MER

  3. 3. Impact of starter culture on curd manufacture –one of the most commonly consumedfermented milk products of Sri Lanka

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Cecilia Andersson; [2019]
    Nyckelord :curd; buffalo milk; starter culture; lactic acid; Sri Lanka; pH; syneresis; sensory test;

    Sammanfattning : Curd is a popular type of fermented milk product in Sri Lanka. In commercial curd manufactories, freeze-dried starter cultures are used, whereas small scale curd manufactories make curd in the traditional way using curd from previous days as a starter. Curd can be made from buffalo milk or cow’s milk, where buffalo milk is more common. LÄS MER

  4. 4. Macronutrients in human milk and infant formula : bioactivity and health effects

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Samantha Christensen Echavez; [2019]
    Nyckelord :macronutrients; human milk; infant formula; bioactive compounds; health effects;

    Sammanfattning : Human milk has been considered the ultimate food for infants to optimize their growth and development, but it has lately also shown to impact longterm health. Infant formula is the complementary food to neonates who are not breastfed, and its nutrients should mimic human milk as close as possible. LÄS MER

  5. 5. Mjölksyrabakteriers förekomst i komjölk före och efter experimentellt inducerad mastit : Presence of lactic acid bacteria in cow milk before and after experimentally induced mastitis

    Uppsats för yrkesexamina på avancerad nivå, SLU/Dept. of Animal Nutrition and Management

    Författare :Anna Martina Roth; [2018]
    Nyckelord :mjölksyrabakterier; mikrobiota; mjölkkor; mastit; MALDI-TOF MS;

    Sammanfattning : Kojuvret har under lång tid betraktats som ett sterilt organ. Resultat från analyser med moderna metoder som polymerase chain reaction (PCR) och DNA-sekvensering har lett till teorin om att det finns en normal mikrobiota i mjölk och att den har ett endogent ursprung. LÄS MER