The objective of this work was to evaluate and compare three field methods for detection of mastitis, California Mastits Test (CMT), DeLaval cell counter DCC (DCC) and FMA2001 Farm Milk Analyzer (FMA2001). Furthermore, to investigate at what cell count level clinical symptoms of mastitis are seen, and finally to check if the clinical findings and cell counts could be related to bacteriological findings. DCC and FMA2001 are new analytic instruments to be used on dairy farms for detection of mastitis. CMT has been a widely used cow-side-test of milk quality in mastitis control efforts, but it cannot be used for estimating cell counts in scientific studies or investigations. Two hundred and eight quarter milk samples from 52 cows were analysed with DCC and CMT, and 168 of these samples with FMA2001. Microbiological examination was done on 38 milk samples with CMT scores of 4 and 5.

Protecting the environment has with time grown to take a more central role in the society. Agriculture plays an important role in the society since this sector produces our food. More thorough research on how agriculture affects the environment is therefore motivated. This research can be used to improve the agricultural practice from an environmental point of view. This is something that both the farmers and the consumers can profit from. This study aims to form the basis for creating environmental indicators for use of nitrogen and energy on dairy farms. Twenty-three farmers in western Sweden have been interviewed about their farms, both organic and conventional. They produce milk with different intensity, defined as the amount of milk delivered (sold) per hectare of arable land.

A totally mixed ration (TMR) is a mixture of all the necessary feed components for the cow. She will eat the exact same feed in every bite which will make the rumen pH more stable and always supply her with a constant proportion between roughage and concentrate. This will make it possible for the cow to eat more dry matter (DM) a day because the fibre requirements are fulfilled. If a part of the concentrate is given separated from the mixture it is called partly mixed rations (PMR) and is almost always used when using an automatic milking system (AMS). When using TMR and PMR it is important to have a high hygiene, be accurate when mixing the feed and to look after cows in a good and strict way. The aim of this study was to document different farms with PMR in an AMS to see which routines they have and how they are managing their production.

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.

What kind of self images characterise a football supporter? This question is the main focus of this thesis. Therefore, the thesis is trying to find distinguishing characteristic traits for football supporters. This work has been carried out through qualitative interviews with individuals who define themselves as football supporters. The interviews were mainly focused on two different types of supporters, official supporters and other supporters.

Drinking water from drilled wells has a high content of iron and other minerals in many places in Sweden. Questions about the association between the quality of drinking water and the health of dairy cows are regulary asked both by advisers and dairy farmers. There are so far not many studies published about the relevance for high iron content in water and dairy cow health and production. Therefore, the aim of this study was to investigate if there is a connection between the iron content in water and the health of dairy cows. Initially a literature study was made about iron and it´s function in ruminants.

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 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 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 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 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.

AbstractAccording to 3 § in the Equal Opportunities Act should employer fulfil their commitment to their employees and work targeted for the equality in working life. In the report we account for 3?11 §§ Equal Opportunities Act, in purpose to show employer obligations to work actively work for equality between the sexes. This is the main focus of the article and the answer to one of our issue of law. We have also written about how equality work and how the Equal Opportunities Act has grown up, how it work in today?s society and the thoughts about the future.The growth of equality work, the Equal Opportunities Act and a short history are partially written from European law, the Swedish government official reports and in government bills.

This Masters thesis examines the position of films in Swedish public libraries. We have, by way of comparing various statistical data, determined that the status of film in public libraries is week. We have completed earlier research by mapping what genealogical, discursive patterns that could be outlined in the Swedish government reports from 1949 until today, focussing on the activity goals and media policy of the public library. We have, on the basis of Foucaults theories on genealogy and archaeology, where text documents are considered to be meta-descriptions giving each other authority, analyzed if there any discursive excluding or contextual formulations exist in the usage of the language concerning the goals and the media attitude of public libraries. We have mapped contextual discursive formulations that to the commissioners have become neutral starting points for their assumptions and conclusions.

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 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.