The production of Cheese is in continuous development with objectives to in-crease productivity, achieve changes in shelf life and functional properties of the products. One concept in the development is to substitute milk fat with vegetable fats and oils in the manufacture of Cheese. The objective of this study was to investigate effects on Cheese yield and Cheese quality of 4 different semi-hard analogue Cheese products produced by substituting milk fat with vegetable fat, each analogue Cheese with a specific mixture of vegeta-ble fat. As reference a Cheese produced with anhydrous milk fat was used. The yield and recovery of fat and protein were determined by recording the weights of each Cheese direct after press and after 20±2 days of storage and analysis of the composition of the Cheeses after 20±2 days of storage. The Cheese was fur-ther subjected for texture profile analysis in a TA-XT Plus Texture Analyser and analysed with Differential Scanning Calorimetry (DSC) to examine whether the fat behaves similar in the Cheese as in pure form in respect to its thermal properties. The Cheese yield was not significantly different when using different fats. Differ-ent amounts of water were absorbed during the water cooling.

Bovine milk is an excellent source of bioactive peptides. The bioactive peptides are in an inactive state in the protein and are released during enzymatic activity, e.g. during Cheese ripening. Specific properties of bioactive peptides from ripened Cheese has been reported, e.g. antihypertensive, antioxidative, antimicrobial, immunomodulatory and mineral binding.

The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a starter culture in Cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments, as well as supplementation with growth promoting factors or support cultures was measured during controlled fermentations. The results showed that the weak proteolytic activity of L. reuteri could be compensated for by supplementation with 1% casamino acids or 5% MRS broth. Furthermore, a decrease in growth and acidification rate could be seen when using yoghurt culture or Lactobacillus delbrueckii as adjunct cultures.

Worldwide consumption of Cheese has increased over the years. The average Swede consumes somewhere around 20 kilograms of Cheese per year, which is an increase of a 100 % over the past 50 years. One of the most popular kinds of Cheese during the past decades is mozzarella, due to its? use as pizza Cheese. Flavor and consistency differ between the traditional kind, made out of buffalo?s milk, and the industrially made kind, made out of cow?s milk.

To enjoy the richness of the grazing cows and high yield during the summers, even during the winter, Cheese has been the way to store milk for thousands of years. Nowadays yield is high all year around and the Cheese production is possible during all seasons. The aim of this paper is to investi-gate how and why the seasons influence taste and texture of pressed and ripened Cheese. Milk is composed of proteins, fat, lactose and water but contains also a lot of vitamins. The quality of milk is very important for the final constitution of Cheese.

One of the most serious and economically important defects caused by clostridia in milk products is the late blowing of semi-hard Cheeses.Clostridia occur naturally in soil and can contaminate milk through crops contaminated by dung and soil followed by a less successful silage process, that give them opportunity to grow unaerobically. When anaerobic conditions occur, such as storage of semi-hard Cheese, they ferment lactic acid to butyric acid and the gases CO2 and H2.At the fusion of Arla and MD Foods, a series of changes were conducted on the MPN method for lactic acid fermentation for clostridia in milk. These changes resulted in an increased accuracy due to an increased number of test tubes and the change of media from MRCM to BBB, Bryant & Burkey Broth, that was thought to be more selective for Cl. tyrobutyricum, the organism mostly found in hard Cheese. When the number of dairy farmers that were given quality reduction fines increased, the new method was suspected and a validation was conducted.The validation included inoculation of different clostridia and bacillus strains into BBB substrate and enzymatic testing of positive samples with Rapid ID 32A.

Generally in Macedonia keeping farm records and farm business planning is not often practiced like an ordinary activity in farming. Therefore one of the crucial things to do it is to comprise and continuously practice record keeping of farm data. The efficient and justified farm business planning should be based on farm records about the previous work of the farm, which will bring a structured approach for planning all the activities, as well as provide a good basis for attracting investors and creditors for the additional expansion of the business.Given that sheep breeding holds an important part of the livestock production in Macedonia, there is a need for adding analytical sheep enterprise budgets to support the farm business planning process at sheep farms.The aim of this research was to develop sheep enterprise budgets created on the best production practice for Macedonian conditions of breeding and test their applicability into the farm business plan model Agriwise Macedonia. The sheep budgets were composed with a process of data collecting consisted of direct farm data (for the cases), expert's consultation and relevant desk research, as well as a literature study. The aim of doing it was to attain more accurate calculations of the enterprise budgets, which will result in a more precise outcome in the farm business plan model Agriwise Macedonia.

Syftet med denna uppsats är att beskriva för- och nackdelar som uppstår för en varumärkesinnehavare då dennes varumärke, utav konsumenter, har kommit att uppfattas som en allmän benämning av en produktkategori. Även orsaker till fenomenet samt förebyggande åtgärder kommer att beröras. Ämnet är inte belyst i större utsträckning, varken inom teori eller i praktik. Syftet besvarades med hjälp av att studera Arla Foods varumärke KESO® som i uppsatsen konstateras vara en allmän benämning för produkten cottage Cheese. Teori kring varumärken generellt samt ämnesspecifik teori sammanställdes för att fungera som ett analysverktyg.

In most countries, the dairy industry focuses on the volume of milk produced instead of its composition. This results in a high content of water and a lower proportion of fat and protein. A high proportion of water is not desirable when processing the milk into various dairy products like Cheese, cream and milk powder. High water content also increases the costs for transport and storage, and also an unnecessary, albeit marginal, strains on the world?s water reservoir.

Today the milk production per cow is increasing but the milk delivered by the Swedish farmer contains less amounts of fat and protein than earlier. The contents have decreased since 1993. In average the milk contain 4,2 percent fat and 3,4 percent protein. Earlier the fat content in milk was important. Nowadays the 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.

The Common Agricultural Policy the European union´s common agreement about the agriculture financial support. A major change is about to take place in the next 3 years. This reform affects the first 15 members as well as the 10 new members in CAP2. This study contains a future of how agriculture will look like in Sweden in 10 years. The study is mainly based on interviews with key-persons3 in Sweden. The first part describes the CAP-reform in theory, the second part the interviews and the last is a conclusion of the material. The future will see larger farm units.

Sulfitlut, en biprodukt som erhölls från pappersmassaindustrin, blandades med ostvassla som är en biprodukt från osttillverkningsindustrin, för att odla fyra olika Zygomyceter i blandningen för produktion av proteinrikt biomassa.Arbetet fokuserades på den maximala produktionen av Zygomycetbiomassa från olika koncentrationer av biprodukterna sulfitlut och ostvassla i skakflaskor och de bästa förhållandena upprepades i en bioreaktor i bänkskala. Bästa odlingen för de olika Zygomycetstammarna vid 35 °C påvisade att vid 30%ig sulfitlut hade M. indicus och M1 producerade maximal koncentration (4,0 respektive 3,8 g/L) och utbyte (0,1 respektive 0,09 g/g) av biomassa efter 72 h. Maximala etanolproduktionen samt utbytet från dessa stammar var vid 38 h 12,4 g/L (0,31 g/g) respektive 13,4 g/L (0,30 g/g). Konsumerat socker för respektive etanolproduktion för dessa stammar var 41,2 g/L respektive 44,0 g/L.För odling i bioreaktor valdes M1 i ett medium med 50%ig sulfitlut med ostvassla, detta för att experimentera med mer användning av sulfitlut samt M1 som ursprungligen har isolerats från en indonesisk maträtt, tempe.

The main part of the goats in the world is located in developing countries, whereas active breeding programs are mainly restricted to Northern America and Europe. Goat milk can be processed to several products and goat Cheese is the main product. An organized breeding program is carried out in France and Norway but is not present in Sweden. Important selection traits for milk producing goats include milk, protein and fat yield along with protein and fat content. Functional traits have been more important the past years and they have large economic importance for the farmers.

Swedish goats are mainly held for Cheese production and therefore, both milk quality and composition are of great importance for dairymen. Today, 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 investigate how milk yield and composition were affected when kids suckled their dams during 8 weeks, and to measure the casein content on farm level by a mid-infrared spectroscopy method, previously calibrated for goat milk. Lactating goats were kept in two different MIX- systems where the dams are both suckled and milked.

The Swedish Red Polled breed is threatened by extinction and there are only around 1100 animals left. The breed was popular in the early twentieth century, but since then the numbers have steadily decreased. The overall objective of this study was to find out whether there may be economic incentives for preserving the breed. The milk quality properties are of major importance in the production of dairy products. Therefore we would like to establish if the Swedish Red Polled breed carries favourable alleles at loci of relevance for milk quality, to potentially make the breed more interesting for milk production.