Sökning: "casein micelle"
Visar resultat 1 - 5 av 6 avhandlingar innehållade orden casein micelle.
1. Nanorheological Studies of Caseins
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
2. 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
3. Competitive Protein Adsorption during Spray-drying
Sammanfattning : The aim of this thesis was to study competitive adsorption of milk proteins during spray-drying. For this purpose, a new surface sensitive method was developed which measures the quantitative amount of specific proteins at the powder surface. LÄS MER
4. Evaluation of UHT milk processed by direct steam injection and steam infusion technology
Sammanfattning : UHT direct steam injection and steam infusion are widely used; however there is no comparison of their impact on milk components. This study evaluates the structural changes at different steps during the UHT processing of whole milk in a full-scale UHT plant by transmission electron microscopy (TEM) and particle size measurements, and follows the enzymatic activity. LÄS MER
5. Variation in raw milk quality : impact on milk coagulation and cheese ripening
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