Avancerad sökning

Hittade 2 avhandlingar som matchar ovanstående sökkriterier.

  1. 1. 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

  3. 2. Exploring Coagulation Properties in Bovine Milk Using Milk Genomics Approaches

    Författare :Frida Gustavsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Bovine milk; rennet-induced gelation; milk genomics; Swedish Red dairy cattle; milk composition; technological properties; cheese; genetic polymorphism; quantitative trait locus; protein profile; casein micelle; calcium content;

    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