Blar i Norges miljø- og biovitenskapelige universitet på emneord "Dairy products"
Viser treff 1-4 av 4
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A study of product stability of commercial probiotic fermented milk and yoghurt
(Master thesis, 2011-11-03)In this study, the stability of three probiotic fermented milk products (‘Cultura Naturell’, ‘Biola Syrnet Lettmelk Naturell’ and ‘Biola Pluss Yoghurt Mild Naturell’) produced by TINE BA was studied and samples from each ... -
Assessing the sustainability of Geographical Indications in the dairy and cheese sectors : a participatory action research within the PDO Maroilles cheese
(Master thesis, 2021)The actual contribution of Geographical Indications (GIs) to sustainable development (SD) is a topic that is gaining increasing attention in the context of growing societal and political pressures. While empirical knowledge ... -
Saccharina latissim in rations for dairy cows : effects on feed intake, milk yield and chemical composition of the milk
(Master thesis, 2022)As the world’s population is increasing, this sets demands to an increased food production. One way that Norwegian agriculture can meet these demands is to increase the use of naturally given resources in a sustainable ... -
Utfordringer ved bruk av restmelk i TINE fruktyoghurtbase
(Master thesis, 2021)Formålet med arbeidet var å kartlegge betydningen av mengde restmelk i yoghurtbasen til TINEs fruktyoghurt på den kjemiske sammensetningen, samt utvalgte kvalitetsegenskaper; viskositet, tekstur og myseutskillelse. Restmelk ...