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Hittade 3 avhandlingar som matchar ovanstående sökkriterier.

  1. 1. Bacteriological Hygiene in the Production of Pasteurised Milk

    Författare :Åsa Eneroth; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; RAPD; Bacillus cereus; Pseudomonas; Gram-negative; recontamination source; spoilage flora; phychrotrophs; recontamination; dairy hygiene; pasteurised milk; Livsmedelsteknik;

    Sammanfattning : Critical contamination sites and sources for the Gram-negative psychrotrophs (GNP) of the taxa Pseudomonas, Enterobacteriaceae and Aeromonas, and the Gram-positive spore-forming (GPS) species Bacillus cereus, have been traced in the production line of pasteurised milk. Samples of raw and pasteurised milk from different sampling sites along the line were collected. LÄS MER

  3. 2. Milk Folates: Characterisation and Availability

    Författare :Karin Wigertz; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; availability; ileostomy model; in vitro; HPLC; folate-binding protein; Milk; folates; Food and drink technology; Livsmedelsteknik;

    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

  4. 3. Thermal processing of milk: Effects on nutrient content and physical properties

    Författare :Shruti Lalwani; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Bovine milk; heat treatment; storage; nutrient; vitamin degradation; physical property; UHT milk; ESL milk; dairy production; kinetic modelling;

    Sammanfattning : Milk is a nutrient-dense fluid which is essential for a healthy balanced diet. Thermal processing is the dominating approach in the dairy industry to ensure food safety, however, heat treatment can alter both the composition and quality of the milk. LÄS MER