Sökning: "Model cheese"

Visar resultat 1 - 5 av 9 avhandlingar innehållade orden Model cheese.

1. 1. Lactobacillus in semi-hard cheese and their use as adjunct cultures

   Författare :Martin Antonsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Adjunct culture; NSLAB; Non-starter Lactic acid bacteria; Cheese ripening; Model cheese; Lactobacillus paracasei; Cheese; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

   Sammanfattning : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. LÄS MER

3. 2. Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage

   Författare :Magnus Larsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

   Sammanfattning : The aim of this work was to investigate the effect of storage in fat-free cheese on physical properties, microstructure and primary proteolysis up to 28 days of storage.... LÄS MER

4. 3. Milk Folates: Characterisation and Availability

   Författare :Karin Wigertz; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; availability; ileostomy model; in vitro; HPLC; folate-binding protein; Milk; folates; Food and drink technology; Livsmedelsteknik;

   Sammanfattning : With the ultimate goal to study milk folate bioavailability, a reverse-phase HPLC technique was developed and compared with a radioprotein binding assay. All methods showed similar ranges for folates in cow’s milk, with the variation attributed to seasonal variations and the use of different starter cultures. LÄS MER

5. 4. Variation in raw milk quality : impact on milk coagulation and cheese ripening

   Författare :Hasitha Priyashantha; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : This thesis examined some of the causes behind recent increasing variation in ripening time of a traditional, Swedish long-ripening hard cheese. Variations in the composition and properties of farm and dairy silo milk intended for production of the long-ripening cheese were recorded during one year, and the resulting cheese was characterised. LÄS MER

7. 5. Nanorheological Studies of Caseins

   Författare :Kristina Helstad; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Biokemisk teknik; Biochemical technology; Casein micelle; Caseins; Nanorheology;

   Sammanfattning : To be able to improve the quality of dairy products and dairy processes, knowledge of casein molecules, casein micelles and casein aggregates is important. The rheological properties of casein products, casein gels and adsorbed layers of casein, have been widely investigated. LÄS MER