Sökning: "cheese"

Visar resultat 1 - 5 av 38 avhandlingar innehållade ordet cheese.

  1. 1. Lactobacillus in semi-hard cheese and their use as adjunct cultures

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :Martin Antonsson; [2001]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Adjunct culture; NSLAB; Non-starter Lactic acid bacteria; Cheese ripening; Model cheese; Lactobacillus paracasei; Cheese; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Sammanfattning : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. LÄS MER

  2. 2. Milk Genomics – Impact of Genetic Polymorphism on Bovine Milk Composition and Processability

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :Maria Glantz; [2011]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; milk genomics; bovine milk; milk composition; technological properties; processability; cheese; quantitative genetic evaluation; single gene effect; genomic selection; genetic polymorphism; leptin; direct genomic value;

    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

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

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :Johanna Berlin; [2005]
    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

  4. 4. PCR-based detection of microorganisms in complex biological samples

    Detta är en avhandling från Applied Microbiology, PO Box 124, SE-221 00 Lund, Sweden

    Författare :Pär-G Lantz; [1997]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Density gradient centrifugation; DNA extraction; Aqueous two-phase systems; Meat; Faeces; Cheese; Yeast; Helicobacter pylori; Yersinia enterocolitica; Listeria monocytogenes; PCR; Inhibition; Sample preparation; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Sammanfattning : The detection of microorganisms by PCR can be divided into four steps: (1) sample collection, (2) sample preparation, (3) DNA amplification and (4) detection of PCR products. The major problem in developing PCR-based detection methods is the sample preparation step. LÄS MER

  5. 5. Exploring Coagulation Properties in Bovine Milk Using Milk Genomics Approaches

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Frida Gustavsson; [2014]
    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