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Torklagringstemperatur för gryn- och rundpipig ost: Att finna en gemensam torklagringstemperatur för gryn- och rundpipig ost 
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.
2016 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

Cheese making is an old method that originally has been used as a means to preserve milk. More than hundred types of cheeses are produced around the world, varying in bacterial cultures, pressing and ripening conditions. Grevé-, Herrgård- and Prästcheese are all examples of Swedish semi-hard cheeses. Prästcheese is dried and stored at 17-19 °C, while Grevé and Herrgård are stored at 10-12 °C. The aim of this study was to find a common dry-storage temperature for such cheeses. Selected properties such as weight loss and nutritional content of the cheeses at reference temperature (17-19 °C and 10-12 °C) were compared to cheeses stored in a common storage room at the temperature 15.0 ± 0.5 °C. The nutritional content was analysed by infrared spectroscopy using a FOSS MilkoScan FT120.

The results showed a significant difference between experimental and reference cheeses weight losses for Präst 31%, Grevé 28% and Herrgård 28% (P <0.05), whereas no significant difference in weight loss was observed for Präst 17% and Herrgård 17% (P> 0.05). There was a significant difference in diameter between the experimental and reference cheeses (P <0.05). The diameter was significantly greater for cheeses that were stored at a higher temperature. There was no significant difference in the nutrient content for Präst 31 %, Präst 17%, 28%, Grevé 28 % and Grevé 17% (P> 0.05). For Herrgård 28%, there was a significant difference in the lactic acid concentration (P <0.05), but no significant difference in other nutrient content (P> 0.05). A final assessment is required when the cheeses are matured, by a sensory panel to conclude if the experimental cheeses are of a quality than can be accepted by the customer with regard to e.g. appearance, texture and taste.

Place, publisher, year, edition, pages
2016. , 25 p.
Keyword [sv]
Ost, viktförlust, Präst 31 %, Präst 17 %, Herrgård 28 %, Grevé 28 %, Grevé 17 %, MilkoScan FT120, torklagringstemperatur
National Category
Chemical Sciences
URN: urn:nbn:se:lnu:diva-54199OAI: diva2:942436
External cooperation
Arla Foods
Subject / course
Educational program
Nutrition and Food Science Programme, 180 credits
Available from: 2016-06-27 Created: 2016-06-23 Last updated: 2016-06-27Bibliographically approved

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Department of Chemistry and Biomedical Sciences
Chemical Sciences

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