Sökning: "milk"
Visar resultat 1 - 5 av 399 avhandlingar innehållade ordet milk.
1. Exploring Coagulation Properties in Bovine Milk Using Milk Genomics Approaches
Sammanfattning : Swedish Red (SR) dairy cattle is the second most common breed in Sweden and hence SR milk quality is crucial for the nutritional value and the processability of the milk delivered to the Swedish dairies. This thesis will give an insight into the quality of milk from SR cows and it will illuminate the possibilities for improvements of both breeding programs and the quality of different dairy products, focusing on cheese characteristics. LÄS MER
2. Cows' milk hydrolysates : Prevention and treatment of cows' milk allergy
Sammanfattning : Cows' milk allergy (CMA) develops early in infancy and the incidence is 2-5% in developed countries. The onset of symptoms is in most cases related to the introduction of a cows' ntilk based formula. LÄS MER
3. Milk Genomics – Impact of Genetic Polymorphism on Bovine Milk Composition and Processability
Sammanfattning : Milk genomics is a new area of research that explores the relations between cow genetics and milk characteristics. Identifying the genes controlling compositional and technological traits of milk will give opportunities to select cows for targeted milk production. In this thesis, the impact of different genetic approaches, i.e. LÄS MER
4. Milk Folates: Characterisation and Availability
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. Bioactive Proteins in Bovine Milk - Studies on Glutathione Peroxidase, Lactoferrin and Immunoglobulins
Sammanfattning : Many proteins in bovine milk exhibit specific biological activity in addition to their established nutritional value as source of protein. Examples of such bioactive proteins are extracellular glutathione peroxidase, lactoferrin and immunoglobulins. LÄS MER