Search for dissertations about: "thesis milk processing"

Showing result 1 - 5 of 20 swedish dissertations containing the words thesis milk processing.

  1. 1. Milk Genomics – Impact of Genetic Polymorphism on Bovine Milk Composition and Processability

    Author : Maria Glantz; Lunds universitet.; Lund University.; [2011]
    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 : Popular Abstract in Swedish Ny kunskap gör det möjligt att med hjälp av DNA-information välja ut vilka kvigor/kor som förväntas ge en hög mjölkavkastning, höga halter av mjölkens komponenter och optimala egenskaper för ostproduktion. Denna information kan användas för att bättre anpassa mjölkens sammansättning och processegenskaper med de svenska mejeriernas behov för att på så vis förbättra mjölkens betalningsförmåga. READ MORE

  2. 2. Path planning using probabilistic cell decomposition

    University dissertation from Stockholm : KTH

    Author : Frank Lingelbach; KTH.; [2005]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Signalbehandling; Signalbehandling; TECHNOLOGY Information technology Signal processing; TEKNIKVETENSKAP Informationsteknik Signalbehandling;

    Abstract : The problem of path planning occurs in many areas, such as computational biology, computer animations and computer-aided design. It is of particular importance in the field of robotics. Here, the task is to find a feasible path/trajectory that the robot can follow from a start to a goal configuration. READ MORE

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

    University dissertation from Division of Food Technology, Lund University

    Author : Rianne Waninge; Lunds universitet.; Lund University.; [2004]
    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

  4. 4. Loss Minimisation in Dynamic Food Processes

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Marcus Henningsson; Lunds universitet.; Lund University.; [2005]
    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

  5. 5. Evaluation of UHT milk processed by direct steam injection and steam infusion technology

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Bozena Malmgren; Lunds universitet.; Lund University.; [2007]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; sedimentation; gel formation; microstructure; TEM transmission electron microscopy; immunogold labelling; heat effects; Technological sciences; Teknik; Food and drink technology; Livsmedelsteknik; proteolysis; steam infusion; UHT milk; steam injection;

    Abstract : UHT direct steam injection and steam infusion are widely used; however there is no comparison of their impact on milk components. This study evaluates the structural changes at different steps during the UHT processing of whole milk in a full-scale UHT plant by transmission electron microscopy (TEM) and particle size measurements, and follows the enzymatic activity. READ MORE