Sökning: "Dairy Products"

Visar resultat 1 - 5 av 74 avhandlingar innehållade orden Dairy Products.

  1. 1. Environmental Improvments of the Post-Farm Dairy Chain: Production Management by Systems Analysis Methods

    Författare :Johanna Berlin; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; environment; cheese; dairy products; life cycle assessment; dairy; production scheduling; environmental systems analysis; actor analysis; yoghurt; LCA;

    Sammanfattning : The production of dairy products is becoming more centralised at the same time as the number of different products is steadily increasing. In this thesis. the environmental impact of such ongoing development trends in the post-farm dairy chain was evaluated and improvements were suggested. LÄS MER

  3. 2. Drying kinetics, coalescence and agglomeration of dairy products particles

    Författare :Loredana Malafronte; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; single particle; stickiness; agglomeration; spray drying; modelling; drying-kinetics; coalescence; dairy;

    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

  4. 3. Beef production based on cassava products and legume foliage in Vietnam

    Författare :Thang Chu Manh; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : The overall aim of this thesis was to determine the associative effects of supplemental sources of protein, or protein and energy, using cassava products and legume foliage on rumen degradability, in vivo digestibility, feed intake and growth rate of crossbred growing cattle. First it was hypothesized that the substitution of a part of a conventional concentrate with mixed cassava and legume foliage will positively influence rumen degradability and improve the performance of growing cattle. LÄS MER

  5. 4. Milk removal : effect on milk yield, milk composition and milking efficiency in dairy cows

    Författare :Sabine Ferneborg; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Milk from dairy cows is a staple dietary component for humans all over the world. Regardless of whether milk is consumed in its purest, unaltered form or as high-end products such as fine cheese or ice cream, it needs to be of high quality when taken from the cow, produced at a low price and produced in a system that consider aspects such as animal health, animal welfare and sustainability. LÄS MER

  7. 5. Non-coagulating milk from Swedish Red Dairy Cattle : Influence of milk composition, physical properties and genetic parameters

    Författare :Kajsa Nilsson; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Non-coagulating milk; genetic parameter; milk composistion; heritability; protein profile; hydrolysation;

    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