Search for dissertations about: "dairy cream"

Showing result 1 - 5 of 6 swedish dissertations containing the words dairy cream.

2. 1. 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

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

   Author : Shruti Lalwani; Avdelningen för livsmedel och läkemedel; []
   Keywords : Bovine milk; heat treatment; storage; nutrient; vitamin degradation; physical property; UHT milk; ESL milk; dairy production; kinetic modelling;

   Abstract : 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. READ MORE

5. 3. Milk Folates: Characterisation and Availability

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

   Abstract : 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. READ MORE

6. 4. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins

   Author : Rianne Waninge; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Model milk membrane lipids; Emulsions; Vesicles; Cryo-TEM; Milk fat globule membrane; MFGM; Livsmedelsteknik;

   Abstract : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. READ MORE

7. 5. 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