Sökning: "rennet coagulation time"
Hittade 4 uppsatser innehållade orden rennet coagulation time.
1. Association between technological properties of bovine milk, cold induced depletion and genetic variants of β- and κ-casein
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Caseins (CN) represent about 80% of the total protein in bovine milk and are of major importance in dairy production. The four casein types, i.e., αs1-, β-, αs2-, and κ-casein are in turn divided into different genetic variants. LÄS MER
2. A comparative study of innovation rennets from Swedish ruminants: calves, kids, and lambs
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : 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. Gelling properties of milk gels using rennet as a coagulant
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Bioteknik (master)Sammanfattning : As the consumption of dairy is a common staple in the Nordic and European diet and culture, better understanding of the dairy industry as a whole, and especially the cheese industry is needed to aim for a more sustainable production. This project aims to offer an extended approach on the rennet coagulation of milk, analysing the gelling properties of skim milk samples at different pH values (5. LÄS MER
4. 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 SciencesSammanfattning : 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