3 results match your criteria: "Agricultural University of Denmark[Affiliation]"
Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures.
J Dairy Res
November 2006
Dairy Technology, Agricultural University of Denmark, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
Article Synopsis
- Mixed cultures of various EPS-producing Streptococcus thermophilus strains paired with a low EPS-producing Lactobacillus delbrueckii subsp. bulgaricus were tested for their effects on yoghurt texture.
- The study found significant differences in texture properties among the yoghurts, with some Streptococcus strains exhibiting positive interactions that enhanced the overall texture.
- Key factors influencing the yoghurt's mouthfeel included the formation of a balanced protein network containing EPS, the presence of capsular polysaccharides (CPS), and the distribution of different EPS types within the network, indicating that both concentration and structural characteristics are critical for texture quality.
A discussion paper on challenges and limitations to water reuse and hygiene in the food industry.
Water Res
March 2005
Department of Food Science, Centre for Advanced Food Studies, Royal Veterinary and Agricultural University of Denmark, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Drinking water is becoming a scarce resource in many areas and both use of water and wastewater outlet are of major ecological and economical importance in many countries. Consumption and discharge may be considerably minimized by means of water reuse. The food industry has a large consumption of water, but until now very limited reuse has taken place due to legislations constraints and hygienic concerns.
View Article and Find Full Text PDFTail biting in pigs.
Vet J
November 2001
Department of Animal Science and Animal Health, Division of Ethology, The Royal Veterinary and Agricultural University of Denmark, Groennegaardsvej 8, DK-1870 Frederiksberg C., Denmark.
One of the costly and welfare-reducing problems in modern pig production is tail biting. Tail biting is an abnormal behaviour, characterized by one pig's dental manipulation of another pig's tail. Tail biting can be classified into two groups: the pre-injury stage, before any wound on the tail is present, and the injury stage, where the tail is wounded and bleeding.
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