Sökning: "lactic acid bacteria in yoghurt"

Visar resultat 1 - 5 av 6 uppsatser innehållade orden lactic acid bacteria in yoghurt.

  1. 1. Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum

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

    Författare :Sarah Nachemson Ekwall; [2022]
    Nyckelord :Sunflower; press cake; fermentation; Lactoplantibacillus plantarum; food technology; Agriculture and Food Sciences;

    Sammanfattning : Food's impact on the climate is getting more awareness, leading to an interest in finding possible solutions. One such is to use waste products to create new products. Sunflower press cake (SFPC) is a waste product from sunflower oil production with great potential because of its high protein content. LÄS MER

  3. 2. Quality of fermented dairy products beyond best before date

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Therese Holmsten; [2020]
    Nyckelord :yoghurt; sour milk; date labelling; rheology; microbiological plating method; Pivot Profile;

    Sammanfattning : Date labelling is one factor influencing food waste in consumer households and evaluation of optimum shelf life is a tool food industry can use to contribute to di-minished food waste. This explorative pilot study aimed to investigate how quality of sour milk and yogurt changed beyond best before date. LÄS MER

  4. 3. Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?

    Kandidat-uppsats, Högskolan Kristianstad/Fakulteten för naturvetenskap

    Författare :Line Hellström; [2018]
    Nyckelord :Artisanal culture; Yoghurt; Fermented dairy products; Fermented; Thermophilic starter culture; Lactic acid bacteria; Gårdskultur; Yoghurt; Fermenterade mjölkprodukter; Fermenterat; Termofil syrningskultur; Mjölksyrabakterier;

    Sammanfattning : Bakgrund: Med industrialiseringen har de traditionella yoghurtkulturerna med en mångfald av samverkande mjölksyrabakterier fått ge plats åt de mer standardiserade. En gårdskultur framställs genom att obehandlad mjölk spontanfermenteras av gårdens egen bakterieflora och får därigenom en unik karaktär. LÄS MER

  5. 4. The effect of mechanical shear in ambient yoghurt

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

    Författare :Emilia Magdaleno Morales Henrysson; [2016]
    Nyckelord :long life yoghurt; stabilizers; viscosity; Yogurt; shear rate; food technology; livsmedelsteknologi; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : Yoghurt is a fermented product form the milk, well known in the world. The fermentation is carried out by Lactic acid bacteria (LAB). The most common are Streptococcus thermophilus and lactobacillus bulgaricus, these bacteria make the milk acid, generating a disturbance in the casein micelles making a solid mass called coagulum. LÄS MER

  7. 5. Livet i en surdeg : Olika mjölksyrabakteriers inverkan på surdegsbröd

    Kandidat-uppsats, Örebro universitet/Restaurang- och hotellhögskolan

    Författare :Mark Choquesilo; David Haendler; [2012]
    Nyckelord :;

    Sammanfattning : The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously. LÄS MER