Sökning: "spontaneous fermentation"

Hittade 4 uppsatser innehållade orden spontaneous fermentation.

  1. 1. 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

  3. 2. Yeasts in Brännland Cider's spontaneously fermented ice cider

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Ella Råhlén; Daniel Eriksson; [2019]
    Nyckelord :Ice cider; spontaneous fermentation; cider; yeast;

    Sammanfattning : Brännland Cider operates outside Umeå, in the northern part of Sweden. They produce ice cider and hard cider since 2012. Today the business produces approximately 100 000 bottles per year. Apple must is concentrated by freezing, then fermented to a level of ethanol to 7-13 vol% and at least 13° brix residual sugar. LÄS MER

  4. 3. Analysis of microbial growth in a fermented sausage and risk evaluation of its production

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Marcus Östling; [2018]
    Nyckelord :Fermented sausage; isterband; HACCP; LAB; starter culture;

    Sammanfattning : Fermentation has been used to enhance safety of foods and prolong its shelf lives for a long time. The fermentation was originally a result of spontaneous fermentation by microbes naturally present in the food, it is currently done by addition of known bac-teria in a starter culture. LÄS MER

  5. 4. Användarvänlighet i blötutfodring : enkätstudie för smågrisproducenter

    M1-uppsats, SLU/Rural Buildings and Animal Husbandry (until 121231)

    Författare :Kristina Hugne; [2011]
    Nyckelord :blötutfodring; smågris; användarvänlighet; liquid feeding; piglet;

    Sammanfattning : It is possible to affect the feed costs in different ways. By steeping or fermentation the digestibility of the feed is improved for the animals with a natural process in the wet feeding system Steeping means that the feed is soaked some hours before feeding. LÄS MER