Search for dissertations about: "Dairy milk"

Showing result 1 - 5 of 117 swedish dissertations containing the words Dairy milk.

2. 1. Non-coagulating milk from Swedish Red Dairy Cattle : Influence of milk composition, physical properties and genetic parameters

   Author : Kajsa Nilsson; Avdelningen för livsmedel och läkemedel; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Non-coagulating milk; genetic parameter; milk composistion; heritability; protein profile; hydrolysation;

   Abstract : 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. READ MORE

4. 2. 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

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. Life Cycle Assessment (LCA) of Industrial Milk Production

   Author : Merete Høgaas Eide; Chalmers tekniska högskola; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; dairy; cleaning; sustainability; packaging; LCA; Life Cycle Assessment; toxicity; milk;

   Abstract : Life Cycle Assessment (LCA) was applied to milk production and processing in a study of the Norwegian dairy industry. This method, LCA, is used to assess the potential environmental impact of a material, product or service throughout its entire life cycle, from the extraction of the raw materials, the production process, and the user phase, to the final disposal. READ MORE

7. 5. 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