Search for dissertations about: "frozen dairy"

Found 5 swedish dissertations containing the words frozen dairy.

  2. 1. There is no easy answer : Factors affecting meat quality in lambs

    Author : Elin Stenberg; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : This thesis examined the effects of production system, slaughter method, carcass handling procedures and storage method on the quality of meat from intact male lambs. Quality aspects of the meat assessed were carcass quality, meat quality indicators (measured on carcasses), technological meat quality (measured on meat samples) and sensory attributes. READ MORE

  4. 2. Nanorheological Studies of Caseins

    Author : Kristina Helstad; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Biokemisk teknik; Biochemical technology; Casein micelle; Caseins; Nanorheology;

    Abstract : To be able to improve the quality of dairy products and dairy processes, knowledge of casein molecules, casein micelles and casein aggregates is important. The rheological properties of casein products, casein gels and adsorbed layers of casein, have been widely investigated. READ MORE

  5. 3. Characterization of respiratory physiology in Lactococcus lactis for high-yield production of high-performance starter cultures

    Author : Anna Johanson; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; batch cultivations; lag phase; haemin haem; respiration-permissive conditions; aerobic growth; Lactic acid bacteria; acidification activity; continuous cultivations; starter culture production;

    Abstract : Fermented food products are consumed world-wide, every day, and the demand is growing as intake increases. Lactococcus lactis is a lactic acid bacterium commonly used as a starter culture to produce fermented dairy products. READ MORE

  6. 4. Molecular diagnostic methods for Mycobacterium avium subsp. paratuberculosis : more than a gut feeling

    Author : David Herthnek; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : Mycobacterium avium subsp. paratuberculosis (MAP) is the causative agent of the chronic enteric disease paratuberculosis in ruminants that causes considerable economic losses worldwide. Due to rigorous control measures, paratuberculosis is rare or absent in Sweden. However, import-related outbreaks have occurred. READ MORE

  7. 5. Processing and Storage stability of Skim Milk Powder : Monitoring Early and Advanced Stages of the Maillard Reaction

    Author : Kataneh Aalaei; Avdelningen för livsmedel och läkemedel; []
    Keywords : Skim milk powder; Maillard reaction; storage stability; AGE; CML;

    Abstract : The non-enzymatic browning known as the Maillard reaction has been the subject of extensive investigation for decades. Studies have focused on areas such as changes in flavour, colour, texture, and the nutritional properties of food materials as a result of this reaction. READ MORE