Blar i Faculty of Chemistry, Biotechnology and Food Science (KBM) på forfatter "Abrahamsen, Roger K."
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Effekt av 3 ulike gjær på dannelse av smak og aromakomponenter i blåmuggost
Udahl, Lars (Master thesis, 2012-09-20)I denne oppgaven ble effekten av gjær i blåmuggost undersøkt med fokus smak og produksjon av flyktige aromakomponenter. Blåmuggsot ble produsert og tilsatt gjær. 3 gjærtyper ble brukt under forsøket, disse ble sammenlignet ... -
Production and characterisation of native whey and native whey products
Svanborg, Sigrid (PhD Thesis;2016:15, Doctoral thesis, 2020-10-27)When microfiltration is applied in order to casein-standardise cheese milk, native whey (skimmed milk microfiltration permeate) is generated. Native whey consists of minor serum components that are allowed to be transmitted ... -
Protein fractionation by microfiltration in high-protein yogurt processing
Jørgensen, Camilla Elise (PhD Thesis;2017:58, Doctoral thesis, 2017)The main objective of the work presented in this thesis was to investigate the optimization of the microfiltration (MF) process in the production of high-protein yogurts (≥ 5.6% protein). High-protein yogurts have gained ...