Sökning: "cheese"
Visar resultat 16 - 20 av 42 avhandlingar innehållade ordet cheese.
16. Genetic Engineering of Industrial Micro-organisms - Casein hydrolysis by the lactic acid bacteria Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus and Xylose fermentation by the yeast Saccharomyces cerevisiae
Sammanfattning : Micro-organisms are used industrially by humans, to improve production, either qualitatively or quantitatively, and to enhance profit or value. In cheese production, the starter bacteria hydrolyse casein degradation products generated by rennet. LÄS MER
17. Sensory Dynamics in Emulsion Products Differing in Fat Content
Sammanfattning : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. LÄS MER
18. 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
19. Lipid sponge phase nanostructures as carriers for enzymes
Sammanfattning : Nonlamellar lipid liquid crystalline phases have many potential applications, such as for drug delivery, protein encapsulation or crystallization. Lipid liquid crystalline sponge phase (L3) has so far not been very much considered in these applications, in spite of apparent advantages in terms of its flexibility and capacity of forming large aqueous pores able to encapsulate large bioactive molecules. LÄS MER
20. Non-coagulating milk from Swedish Red Dairy Cattle : Influence of milk composition, physical properties and genetic parameters
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
