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  1. 1. Drying kinetics, coalescence and agglomeration of dairy products particles

    Författare :Loredana Malafronte; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; single particle; stickiness; agglomeration; spray drying; modelling; drying-kinetics; coalescence; dairy;

    Sammanfattning : Spray drying is used in the food, pharmaceutical, and chemical industries for producing powder from a liquid feed. The unique advantages of spray drying are producing powders of a specific particle size and moisture content, handling heat sensitive products, and high capacity. However, spray drying is a complex process. LÄS MER

  3. 2. 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

  4. 3. Stability of ultra-high temperature treated milk : the effect of raw milk quality, storage temperature and storage time

    Författare :Maria Karlsson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : The composition and properties of raw milk are important for the stability of dairy products, especially for products with long shelf-life, e.g. ultra-high temperature (UHT) treated milk. LÄS MER

  5. 4. Factors associated with spontaneous oxidized flavour in cow´s milk

    Författare :Jessica Juhlin; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Spontaneous oxidized flavour (SOF) is an off-flavour in milk that has received attention in only a few countries, primarily due to lack of monitoring. The poly unsaturated fatty acids in milk are considered to make it more prone to oxidize, with effects like shorter shelf life of dairy products and a reduction in consumer acceptance of milk. LÄS MER

  7. 5. Care in digital farming - from acting on to living with

    Författare :Christina Lundström; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : Development of digital technology to handle complex situations in agriculture hasfor long time mainly been technology driven, resulting in limited adoption. Thisthesis aims to: 1) Introduce methods and theories from the research field of humancomputerinteraction in the agricultural domain to improve design and developmentprocesses of digital technology. LÄS MER