14 uppsatser
… contains about 3.3% protein whereas about 80% of this fraction consists of casein. There are four major members in the casein family: ?s1-casein, ?s2- casein, ?-casein and ?-casein. Proteolytic enzymes are the cause of degradation of the economically important milk proteins. By …
… dairy’s attention has turned to the milk’s valuable proteins, principally the caseins, which have a considerable nutritional value and are important for several dairy products like cheese and yoghurt. An inflammation in the udder which injuries the udder tissue is called …
… for milk production. The genetic variation in three milk protein genes, ?-casein, ?-casein and ?-lactoglobulin, and two other milk quality genes, DGAT1 and FMO3 were studied in 65 breeding bulls of the Swedish Red Polled breed. The bulls were genotyped using single-nucleotide …
… has expired. The proteins studied are ?-lactalbumin and ?-lactoglobulin, ?S2-casein, ?S1-casein, ?S0-casein, ?-casein and ?-casein. The hypothesis was that protein composition is still affected after the elapse of the withdrawal time. Sample collection and analysis were …
… profiles of bioactive peptides. Peptides from the N-terminal part of ?S1-casein were a group of bioactive peptides (ACE-inhibitory and antioxidative) accounting for a high presence in Präst cheese. Caseinphosphopeptides (CPPs) were another group of bioactive peptides found in …
… only few data exists on milk composition from Swedish dairy goats and the casein content is still unknown. One way to reduce the work load for goat farmers and increase animal welfare can be to keep goats and kids together for longer periods. The aims of this study were to …
… the let out to pasture and 5 days after. Samples for free fatty acids (FFA), casein and whey protein were collected one day before and at 1, 3 and 5 days after the let out. During day 3 and 5 these samples were taken only from cows that had at least doubled their cell count day …
… on milk composition in terms of the content of fat, lactose, total protein, casein and whey protein. According to this literature review the relation between SCC and milk composition is not reliable either on udder quarter, cow composite or bulk tank milk level. SCC was related …
en litteraturstudie kring årstiderna och fodrets inverkan
… quota of protein and fat content is standardized. In some cases the quotas of caseins and whey proteins are standardized as well, since the amount of caseins is decreasing during the summer that contribute to a lower cheese yield. Other factors that also influence the taste of …
… periods. The pigs were fed haylage together with a mix of maize starch, sugar, casein and rapeseed oil for two weeks with each haylage. The pigs were fitted with a Post Valve T Caecum cannula and samples were collected on day 9, 12 & 14 in each period. Samples of faeces were …
… and the most promising are based on salt-starch, wheat protein and calcium caseinate. These showed good sealing properties and with further improvement they may replace the plastic film.
… (LDH), N-acetyl-?-D-glucosaminidase (NAGase), serum amyloid A (SAA), SCC, casein, lactose, total protein and whey. A representative composite milk sample was collected after the milk from the 4 udder quarters had been carefully mixed. Quarter milk samples for bacteriological …
effect of pH, carrageenan and storage time
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 …
… in the side milked four times, compared to the side milked two times. The casein concentration had a significant lower value for the evening milking in both periods. For whey samples, the value was significantly lower in the evening milking in period one. In period two the …
