Browsing Brage NMBU by Author "Bjørgan, Beate"
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Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese
Bjørgan, Beate; Varela, Paula; Olsen, Kari; Abdelghani, Ahmed; Johansen, Anne-Grethe; Skeie, Siv Borghild (Peer reviewed; Journal article, 2023)A procedure to produce a hard cheese made from goat milk set to approach Manchego cheese was developed. The effects on cheese characteristics of two scalding temperatures, 38 °C and 40 °C, during cheesemaking were evaluated ... -
Manchego-type ost laget av geitemelk : effekt av ettervarmingstemperatur og laktasjonstidspunkt
Bjørgan, Beate (Master thesis, 2020)Sammensetningen i geitemelk endres gjennom laktasjonstiden, og dette kan påvirke ostens sammensetning og modningshastighet i semi-harde oster. Hovedmålet med denne oppgaven var å undersøke effekten av laktasjonstidspunkt ... -
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation
Bjørgan, Beate; Skeie, Siv Borghild; Varela, Paula; Johansen, Anne-Grethe (Journal article; Peer reviewed, 2024)This study addresses seasonal variations in goat milk by examining the effects of microfiltration (MF) and micro- and diafiltration (MDF) in standardising goat milk composition for cheese production. The research focuses ... -
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation
Bjørgan, Beate; Skeie, Siv Borghild; Varela, Paula; Johansen, Anne-Grethe (Journal article; Peer reviewed, 2024)This study addresses seasonal variations in goat milk by examining the effects of microfiltration (MF) and micro- and diafiltration (MDF) in standardising goat milk composition for cheese production. The research focuses ... -
Somatiske celler i geitemelk og betydning for produktkvalitet hos Feta-type ost
Gustavsen, Elise Øyjordsbakken (Master thesis, 2022)Goat milk produced on rangeland/mountain pastures has previously been challenging to utilize, as the milk often had a high content of somatic cells (SCC), a high content of free fatty acids, a sour rancid taste, low content ...