Sökning: "dairies"

Visar resultat 1 - 5 av 7 avhandlingar innehållade ordet dairies.

1. 1. Microbiological food safety of cheese produced in Swedish small-scale dairies : characteristics, growth and enterotoxin production of Staphylococcus aureus

   Författare :Åsa Rosengren; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES;

   Sammanfattning : The number of small-scale dairies in Sweden has increased during the past decade. Current agricultural policy encourages such small-scale production and various ways to help producers have been proposed. Combining traditional cheese making and good product safety is a challenge, since several human pathogens pose a hazard in the products. LÄS MER

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

   Författare :Martin Antonsson; Livsmedelsteknik; []
   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

4. 3. Life Cycle Assessment (LCA) of Industrial Milk Production

   Författare :Merete Høgaas Eide; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; dairy; cleaning; sustainability; packaging; LCA; Life Cycle Assessment; toxicity; milk;

   Sammanfattning : Life Cycle Assessment (LCA) was applied to milk production and processing in a study of the Norwegian dairy industry. This method, LCA, is used to assess the potential environmental impact of a material, product or service throughout its entire life cycle, from the extraction of the raw materials, the production process, and the user phase, to the final disposal. LÄS MER

5. 4. Restructuring the agri-food value chains in post-socialistic Balkans : the dairy value chain in FYR Macedonia

   Författare :Emelj Tuna; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES;

   Sammanfattning : Like most of the Western-Balkan countries, the Former Yugoslav Republic (FYR) of Macedonia experienced significant difficulties in adapting and modernizing its agricultural production in accordance to the highly competitive regional and EU markets. By examining the dairy value chain of the FYR Macedonia, this thesis presents the challenges and changes in the organizational and institutional setting of the agri-food value chains in post-socialist Balkan countries. LÄS MER

7. 5. 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