Search for dissertations about: "Cow milk"

Showing result 1 - 5 of 36 swedish dissertations containing the words Cow milk.

2. 1. Exploring Coagulation Properties in Bovine Milk Using Milk Genomics Approaches

   Author : Frida Gustavsson; Livsmedelsteknik; []
   Keywords : 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;

   Abstract : 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. READ MORE

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

   Author : Maria Glantz; Livsmedelsteknik; []
   Keywords : 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;

   Abstract : 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. READ MORE

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

   Author : Sabine Ferneborg; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : 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. READ MORE

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

   Author : Jessica Juhlin; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : 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. READ MORE

7. 5. Nutrition in the second year of life. Effects of different milk compositions on dietary intakes, growth and metabolism

   Author : Johan Svahn; Lund Pediatrik; []
   Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; protein intake; nitrogen; iron fortification; iron intake; growth; fatty acids; fat metabolism; fat intake; energy intake; dietary intake; blood lipids; cow´s milk; cholesterol; Amino acids; children; protein metabolism.; Pediatrics; Pediatri;

   Abstract : In the diet for young children, whole cow´s milk is the major contributor of calories, protein and saturated fat, but it supplies little iron and polyunsaturated fat. Although several recommendations exist for the composition of formula, recommendations for the composition of milk for young children are lacking. READ MORE