Search for dissertations about: "milk yield"

Showing result 1 - 5 of 43 swedish dissertations containing the words milk yield.

  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. 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

  5. 3. Loss Minimisation in Dynamic Food Processes

    Author : Marcus Henningsson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; CFD; dual plane ERT; ERT; waste minimisation; loss; milk; density; sensor fusion; multivariate calibration; electrical resistance tomography; dairy process; turbidity; conductivity;

    Abstract : The overall aim of the present work was to reduce losses during product changes or during rinsing in continuous food processing, with particular attention to dairy plants. The concept of sensor fusion of common process instruments was implemented as a tool to monitor the milk and fat concentrations in a dairy processing line. READ MORE

  6. 4. Exploring the functionality of coconut proteins

    Author : Borges Chambale; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Coconut; coconut milk; extraction; proteins; emulsions; functional properties; denaturation; gels; yield stress; glass structure;

    Abstract : At present, coconut proteins are discarded as a waste product by the coconut oil industry. If the range of applications of coconut proteins is to be expanded, their potential functionalities should be investigated. Emulsions and gels are of the greatest interest in food industry. READ MORE

  7. 5. Keeping goats and kids together : focus on milk ejection, milk composition, curd yield and animal welfare

    Author : Madeleine Högberg; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : Milk with high concentrations of fat, total protein and casein is required for cheese production. The Swedish landrace goat produces milk with relatively low dry matter content. The explanation for this may be genetic factors in combination with unfavourable management and milking routines. READ MORE