Sökning: "milk composition"

Visar resultat 1 - 5 av 70 avhandlingar innehållade orden milk composition.

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

   Författare :Maria Glantz; Livsmedelsteknik; []
   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. 2. 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

4. 3. 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

5. 4. Milk removal : effect on milk yield, milk composition and milking efficiency in dairy cows

   Författare :Sabine Ferneborg; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : Milk from dairy cows is a staple dietary component for humans all over the world. Regardless of whether milk is consumed in its purest, unaltered form or as high-end products such as fine cheese or ice cream, it needs to be of high quality when taken from the cow, produced at a low price and produced in a system that consider aspects such as animal health, animal welfare and sustainability. LÄS MER

7. 5. Fluoride concentration in plaque and saliva and its effects on oral ecology after intake of fluoridated milk

   Författare :Kristina Engström; Svante Twetman; Lars G Petersson; Göran Dahllöf; Umeå universitet; []
   Nyckelord :children; enamel; demineralisation; fluoride; lactic acid; laser fluoroscense; milk; plaque; saliva; salivary bacteria; odontologi; Odontology;

   Sammanfattning : According to WHO, the addition of fluoride to milk could be considered as an alternative to water fluoridation for community-based caries prevention in childhood. School-based schemes in developing as well as industrial countries have demonstrated substantial benefits on oral health, but there are limited data available on the local events in the oral cavity after consumption of fluoridated milk. LÄS MER