Search for dissertations about: "raw milk"
Showing result 1 - 5 of 15 swedish dissertations containing the words raw milk.
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1. Life Cycle Assessment (LCA) of Industrial Milk Production
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
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2. Variation in raw milk quality : impact on milk coagulation and cheese ripening
Abstract : This thesis examined some of the causes behind recent increasing variation in ripening time of a traditional, Swedish long-ripening hard cheese. Variations in the composition and properties of farm and dairy silo milk intended for production of the long-ripening cheese were recorded during one year, and the resulting cheese was characterised. READ MORE
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3. Bacteriological Hygiene in the Production of Pasteurised Milk
Abstract : Critical contamination sites and sources for the Gram-negative psychrotrophs (GNP) of the taxa Pseudomonas, Enterobacteriaceae and Aeromonas, and the Gram-positive spore-forming (GPS) species Bacillus cereus, have been traced in the production line of pasteurised milk. Samples of raw and pasteurised milk from different sampling sites along the line were collected. READ MORE
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4. Loss Minimisation in Dynamic Food Processes
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
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5. Stability of ultra-high temperature treated milk : the effect of raw milk quality, storage temperature and storage time
Abstract : The composition and properties of raw milk are important for the stability of dairy products, especially for products with long shelf-life, e.g. ultra-high temperature (UHT) treated milk. READ MORE