Sökning: "dairy process"
Visar resultat 1 - 5 av 40 avhandlingar innehållade orden dairy process.
1. Drying kinetics, coalescence and agglomeration of dairy products particles
Sammanfattning : Spray drying is used in the food, pharmaceutical, and chemical industries for producing powder from a liquid feed. The unique advantages of spray drying are producing powders of a specific particle size and moisture content, handling heat sensitive products, and high capacity. However, spray drying is a complex process. LÄS MER
2. Non-coagulating milk from Swedish Red Dairy Cattle : Influence of milk composition, physical properties and genetic parameters
Sammanfattning : Non-coagulating (NC) milk is unwanted in cheese production, as it lowers cheese yield and prolongs processing time. Less yield will lead to economic losses at the dairies. Even if NC milk has been found in several breeds, studies suggest that Swedish Red Dairy cattle (RDC) has a higher frequency of NC milk than most other breeds. LÄS MER
3. Thermal processing of milk: Effects on nutrient content and physical properties
Sammanfattning : Milk is a nutrient-dense fluid which is essential for a healthy balanced diet. Thermal processing is the dominating approach in the dairy industry to ensure food safety, however, heat treatment can alter both the composition and quality of the milk. LÄS MER
4. Stability of ultra-high temperature treated milk : the effect of raw milk quality, storage temperature and storage time
Sammanfattning : The composition and properties of raw milk are important for the stability of dairy products, especially for products with long shelf-life, e.g. ultra-high temperature (UHT) treated milk. LÄS MER
5. Factors associated with spontaneous oxidized flavour in cow´s milk
Sammanfattning : Spontaneous oxidized flavour (SOF) is an off-flavour in milk that has received attention in only a few countries, primarily due to lack of monitoring. The poly unsaturated fatty acids in milk are considered to make it more prone to oxidize, with effects like shorter shelf life of dairy products and a reduction in consumer acceptance of milk. LÄS MER