The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Soybean meal from South America is the most common protein feed used for animal production in Sweden. Production of soybean has negative effects on the environment and the transports from South America to Sweden causes considerable CO2 emissions. Therefore it is a growing interest in locally produced protein feed in Sweden. Protein feeds that are possible to grow in Sweden are rapeseed, peas, faba beans and lupins. Those are adapted to the Nordic climate and are perfect to grow in cereal rotations.

As for today, a large quantity of protein feeds is imported from other countries to be used in the Swedish dairy production. The main import is soya from Brazil. The soya-production in Brazil results in negative consequences for the natural environment in the area, and the long transport of the feeds requires a lot of energy. The organic dairy production in Sweden is, with the highest probability going to be forced to use 100 % organic feed to the cows in the year 2005, due to new EU-rules. These are some of the causes why there are reasons to look closer at the possibilities to feed Swedish cows with only Swedish feeds. In this study, I have looked at the KRAV-rules for organic feeding, where the goal is feeding with only KRAV-approved feeds.

Records of P III fractures from 235 horses, 71 of them were standardbreds, treated at 3 major Swedish equine hospitals (Strömsholm, SLU and Mälaren hästklinik) between 1994 and 2004 were evaluated for information such as the patients age, sex, breed, type of fracture, affected leg, time and place of the injury, treatment and, if possible, result of treatment. For the standardbreds, result of treatment was also followed up through written correspondence with owners and by screening AB Trav och Galopp racing-results. Moreover, results of horses with type II and III-fractures treated with rest and therapeutic shooing only were compared to horses in which lag screw fixation were added to achieve interfragmental compression. Compared to the rest of the Swedish horse population, P III fractures were slightly more common among standardbred horses. The mean age of the affected standardbred was 5,8 years, compared to 7,9 years in the rest of the horse-population. Most horses injured themselves in the paddock.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The different characteristics of many food products, such as aroma and texture, changes during storage time and become undesirable. The reason is instabilities within the product which become prominent as the product ages. These changes in characteristics are quality losses caused by changes in the product?s intrinsic and extrinsic environment. The stability in UHT-milk and beverages similar to it have been studied in the past decades and a certain focus have been on age gelation which is a common defect in these type of products.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Swedish agriculture stands in front of big changes the whole time. As a milking producer you have to adapt and develop the company to these changes and find the best solution. This potential is easy to find if you compare your company with other similar companies. Labour cost is the biggest cost in milking production after the cost for food. Today it is rather easy to measure how many hours per cow different system of cow houses needs, but we do not know so much about how many hours it takes to breed a calf. To learn more about the labour time with the calves during the first time after the calf was born, I made time studies on five different farms with calf hutches, automatic milk system, large calf boxes, and smaller calf boxes with teat buckets.

The soybean can be used in multiple ways, and its high oil content makes it suitable for extraction. Soy bean meal, a by-product of the oil extraction, is a good source of protein with a high feeding value, and is therefore used in a number of different animal feeds. Further, soy bean meal has a low production price, which is one of the reasons for the extensive export of the product. There is a great demand for vegetable-based proteins, especially in the organic production where synthetic amino acids are banned. However, the current production of soy beans is not environmentally sound and that combined with the long transport distances amplifies the need of finding a locally produced protein source.

The aim of this study is to examine how ADHD is discussed in the Swedish mass media. We have examined 21 articles from Aftonbladet, Expressen, Dagens Nyheter, Göteborgs-Posten and Svenska Dagbladet. All articles are reviewed from the newspapers online edition.Theories used are Erving Goffman?s theory of Stigma and Michael Foucault´s theory of categorization as well as Göran Palm's, Renée Skogersson's and Anders R. Olsson's theories about mass media.

Muskuloskeletala skador är ett stort problem hos hästar som tränas och tävlas i kapplöpning, och orsakar smärta med påföljande hälta för individen och ger även ekonomiska förluster inom industrin. Av dessa är stressfrakturer i tredje metakarpalbenet distalt på frambenet vanligast och utgången är ofta katastrofal med avslut på karriären och i vissa fall slakt. För denna typ av skada finns alltid en preexisterande patologi i benvävnaden. Träningen är högintensiv och kräver en fysisk adaptation av rörelseapparaten. Den kraftiga mekaniska belastningen kan kopplas till predilektionsplatser för frakturerna, där mikroskador i benvävnad utvecklas till fullständiga frakturer.

This Bachelor paper deals with skeletal diseases like osteoporosis and osteoarthritis. 24 medieval individuals from the block Banken 1 in Visby, Gotland were chosen for an osteological analysis. Osteoporosis affects the bone with low bone mineral density and can lead to possible fractures and Osteoarthritis is a degenerative joint disease. A DEXA reading was done at Dr. Roland Alvarssons Doctorial practice in Visby and the results from the DEXA reading showed that none of the individuals suffered from osteoporosis, but one suffered from osteopenia.

The European Union provide 27 % of total volume raw milk produced in the world. This number is steadily decreasing due to that the world milk production increase is more rapid than EU production growth. The growing middle-class change the demand for food, a higher standard of living increase the demand of milk products as well as other various animal products. Since 1984 the EU milk quota has limited the supply from EU, but the quota will expire April 1st 2015. The European Milk Board expect that the removal of quotas will make the farm gate price decline.

Automatic milking systems (AMS) provide the opportunity for less manual labour and an increased milking frequency. But in order to reach an optimal milking frequency a well-functioning cow traffic is crucial. There are many factors affecting cow traffic but one factor that has not been studied thoroughly yet is the effect of different light intensities during the night, 22.00 h to 05.00 h. Therefore the aim of this study was to determine the effect of different light intensities during the night on number of selection gate passages (GP), milking frequency and milk yield. The study was conducted as a Latin square were three light intensities were applied: LOW (11 ± 3 lux), INT (33 ± 1 lux) and HIGH (74 ± 6 lux), in three different herds.

Olika studier visar att animalieproduktionen, sett ur ett livscykelperspektiv, är en energikrävande verksamhet som tar stora markarealer i anspråk. I västvärlden konsumeras i genomsnitt större kött- och proteinmängder än vad kroppen behöver ur näringssynpunkt. Syftet med studien är att ur ett livscykelperspektiv och för svenska förhållanden kvantifiera den användbara energi från förnyelsebara resurser som kan ersätta användningen av fossila resurser, vid en minskad konsumtion av mjölk, nöt- och fläskkött motsvarande 5 kg protein per person och år. Detta motsvarar ca 15 % av dagens totala proteinkonsumtion i Sverige, 33 kg per person och år, och ca 23 % av dagens konsumtion av animaliskt protein, 22 kg per person och år. Det rekommenderade intaget av protein är 20 kgper person och år.