Sökning: "raw milk quality"

Visar resultat 1 - 5 av 23 uppsatser innehållade orden raw milk quality.

  1. 1. Quality parameters and protein profile in raw milk from individual cows with different lactation number and breed

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Jennifer Hallqvist; [2022]
    Nyckelord :Raw milk quality; protein profile; actation number; Swedish Red; Swedish Holstein;

    Sammanfattning : Swedish dairy cows have an average life expectancy of 5 years, which means that each cow undergoes about 2.5 lactation cycles through her life. Reasons for culling dairy cows are mainly impaired fertility, udder health (mastitis) and low milk yield. LÄS MER

  3. 2. Surviving ratio of milk microflora during storage at freezing temperature : a pilot study

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Louise Gustafsson; [2022]
    Nyckelord :Raw cow´s milk; raw milk quality; milk microflora; culturing methods; MALDI-TOF MS; cold storage of milk;

    Sammanfattning : Milk contains beneficial and non-beneficial bacteria which contribute with different outcomes to milk and dairy products. Beneficial bacteria are important during manufacturing while non-beneficial bacteria cause spoilage, food related outbreaks but also economical losses for the dairy industry. LÄS MER

  4. 3. Development and examination of liquid plant-based young child formulae

    Master-uppsats, Lunds universitet/Innovation

    Författare :Irineos Georgiou; [2021]
    Nyckelord :Technology and Engineering;

    Sammanfattning : This study evaluated the pilot-scale rapid-prototyping development of liquid plant-based young child formulae, by exploring different sources of proteins, carbohydrates, lipids, and flavours. The study was undertaken in collaboration with an industrial partner thus confidential information was blinded. LÄS MER

  5. 4. Total bacterial count as an attribute for raw milk quality

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Helena Markusson; [2021]
    Nyckelord :total bacterial count; milk microbiota; raw milk quality; spoilage;

    Sammanfattning : Milk is a nutritious food and at the same time a substrate where microorganisms thrive. Their metabolic impact can be useful in dairy fermentation, but the degradation of compounds within its habitat can also cause dairy food spoilage. LÄS MER

  7. 5. 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