Search for dissertations about: "milk products"
Showing result 1 - 5 of 66 swedish dissertations containing the words milk products.
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1. Exploring Coagulation Properties in Bovine Milk Using Milk Genomics Approaches
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
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2. Milk Fat Intake and Conjugated Linoleic Acid (CLA) Supplementation : Dietary Markers and Associations to Clinical and Biochemical Characteristics
Abstract : In the present thesis dietary markers for intake of milk fat, associations between intake of milk fat and risk factors for coronary heart disease (CHD), and the effects of supplementation with conjugated linoleic acid (CLA) to healthy humans are investigated.The dietary fat quality is one of the main lifestyle factors affecting risk for CHD. READ MORE
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3. Milk Folates: Characterisation and Availability
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
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4. Bioactive Proteins in Bovine Milk - Studies on Glutathione Peroxidase, Lactoferrin and Immunoglobulins
Abstract : Many proteins in bovine milk exhibit specific biological activity in addition to their established nutritional value as source of protein. Examples of such bioactive proteins are extracellular glutathione peroxidase, lactoferrin and immunoglobulins. READ MORE
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5. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
Abstract : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. READ MORE