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Rune-stones have been a major field of research in philology, archaeology, art history and history during the 20th century. Most of these studies have been based on the thorough editions of rune-stones published in Scandinavia during the century. The aim of this article is to question some of the fundamental principles of these editions, and to initiate a new type of interpretation based on the complex interplay between images and texts on the rune-stones. Elements of a more visual understanding of the monuments are presented, as well as some examples of a new contextual reading, which sometimes alter the philological interpretations in the rune-stone publications.

The product of an international interdisciplinary team, the History and Structures strand of the Pre-Christian Religion of the North series aims to approach the subject by giving equal weight to ar ...

This book by Susanne Hartel is not a comprehensive survey of all 150 medieval Jewish graveyards in the Holy Roman Empire, although the title may create such expectations in the reader. Instead, it ...

High frequency of Swedish Landrace goats are the carriers of a mutation, where the affected goats are not able to produce α-casein (α-CN) in the milk. As a consequence the lack of this protein is connected to lower cheese yield. The aim of this study was thus to determine the relationship between the α-CN content and coagulation properties of milk from Swedish Landrace goats. Milk samples from 62 dairy goats from two herds were analysed. As many as 44% goats showed low or no production of αS1-CN. Only 24% of the investigated goats showed high production of this protein. The coagulation properties of milk from the dairy goats were clearly influenced by the concentration of αS1-CN. The milk from low level αS1-CN animals resulted in 15% longer coagulation time and 60% weaker gels compared to the gel firmness of the high expressing group. The coagulation time was strongly associated with the pH of the milk (pS1-CN content had higher pH. Further, goat milk with low levels of αS1-CN was shown to have significantly lower total protein (pS1-CN goats.

Chymosin-induced gelation properties of the milk of around 400 Swedish Red dairy cows was investigated with the aim of identifying genetic protein variants that influence chymosin-induced gelation for optimisation of cheese milk through breeding practices. The variation in chymosin-induced gelation properties was shown to be large in the milk of Swedish Red and there was a high frequency of cows producing non-coagulating milk, 18%. The present study showed that the common composite beta-kappa-casein genotypes A(1)A(2)/AE and A(2)A(2)/AA were associated with both poor gelation properties and non-coagulation in the milk of Swedish Red. The present study suggests that if the frequencies of composite genotypes A(1)A(2)/AE and A(2)A(2)/AA were decreased in the Swedish Red population in favour for A(1)A(1)/AA and A(1)A(1)/AE, this could have a positive effect on the rennetability of the milk. (C) 2014 Elsevier Ltd. All rights reserved.

The question of cult continuity from pagan ‘temples’ to Christian churches in Scandinavia is a classic issue in archaeology and history. In this paper the discussion is surveyed and new perspectives are outlined, based on the ritual differences between the two religious traditions. Churches were located in relation not so much to pagan ritual buildings as to different elements in multi-focused pagan ritual landscapes, for instance burial grounds. This means that the spatial patterns varied between different parts of Scandinavia.

Milk with a high concentration of fat and casein is required for cheese production, and these components have a major impact for both quality and yield of the curd. Recent observations have shown that suckling can elevate milk fat concentration in goats and our aim was therefore to check the hypothesis that animal welfare and cheese-processing properties of goat milk could be optimised by appropriate management of suckled/milked goats. Twelve Swedish dairy goats were kept together with one kid each in 4 different mixed management-systems (milking combined with partial suckling) in a cross-over design. Two milk accumulation intervals were tested; Short = dams and kids were together for 16 h (T16) and Long = ; dams and kids were together for 8 h (T8 h). In addition, two milking regimes were used; Suckled Before Milking = S and Milked Before Suckling = M. Milk accumulation interval referred to how long dams and kids were separated. The milk yield available for processing (milk offtake), was weighed and analysed from each milking occasion and the suckled milk yield was estimated by a weigh-suckle-weigh method (WSW) in combination with observing the suckling behaviour during the free suckling periods. Milking managements, such as ‘suckling before milking (S)’, increased milk fat concentration compared to milking before suckling (M) and ‘Short accumulation treatments (T16)’ gave higher milk fat, casein concentration and individual curd yield (%) compared to the ‘Long accumulation treatment (T8)’. The total individual curd yield (g) was the same despite treatment, but the animal welfare was most likely higher in T16 where dams and kids spent more time together.

Ninety-nine individual milk samples from 37 cows in lactation week 10–35, selected for producing well or poorly/non-coagulating milk, were compared regarding protein composition, total calcium content, casein micelle size, pH, and coagulating properties after addition of 0·05% CaCl2. The results showed that a low κ-casein concentration in milk was a risk factor for non-coagulation. CaCl2 addition improved coagulating properties (coagulation time, curd firmness) of nearly all samples and eliminated differences between poorly/non-coagulating and well-coagulating milk, particularly regarding curd firmness. A second, independent data set with 18 non-coagulating or well-coagulating milk samples were analysed for protein composition, where indications of a similar association with κ-casein was observed.

A test-retest was carried out to test the stability of composite scores (CS) and the interviewers' and clients' assessments. The reliability study included 39 alcohol dependant Swedish-speaking detoxified patients at the Centre for Dependency Disorders in Stockholm. Of these, 75% were outpatients and 25% inpatients. Alcohol was the chief substance. The result shows the overall reliability of all the indices—composite scores, interviewers' ratings and clients' assessments—were satisfactory. For composite scores (CS), the intraclass correlations varied from 0.77 (physical health) to 0.99 (employment) for all the scales except the family and relations scale (0.66) and the legal scale (0.66). For interviewers' assessments, the intraclass correlations were between 0.74 and 0.96 for all the scales except family and relations (0.69). Clients' assessments of problems and needs were also satisfactory but for the intra class correlation for the 30 day measurement of physical health (0.24).

Individual milk samples from 80 cows in mid-lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of β- and κ-casein and β-lactoglobulin were analysed for acid coagulation properties. Glucono-δ-lactone (1.5%) was added to defatted, heated (90–95 °C) samples and rheological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 4, 8 and 10 h ( G 4 ′, G 8 ′, and G 10 ′ were registered for each sample. Milk protein composition was analysed by reversed phase HPLC. Concentration of β-lactoglobulin in milk was found to be an important factor for the variation in CT and G ′. The A allele of β-lactoglobulin was associated with higher concentrations of β-lactoglobulin in milk compared with B. When no adjustment for β-lactoglobulin concentration was made, there was a significant overall effect of β-lactoglobulin genotype on acid coagulation, where the AA and AB genotypes were associated with better curd firmness compared with BB, whereas at equal β-lactoglobulin concentrations a tendency in the opposite direction was found with a significant and positive effect of BB compared with AB. Lactose concentration of milk had a positive effect on acid coagulation and was shown to improve G ′ in milk with low β-lactoglobulin concentrations.

This paper offers a synthesis of a large body of research into the "Old Norse religion" which has been conducted as part of a multidisciplinary research projekt - Vagar till Midgard - Roads to Midgard. Evidence for Pre-Christian Norse religion is drawn from Medieval Icelandic literature, place-names and the archaeology of ritual sites. The movement from open-air sites to purpose built ritual houses and finally churches is outlined. The prolonged contact with the Mediterranean world during the Roman Iron Age exerted a strong influence on Old Norse religion and some of the most distinctively Scandinavian religious features can be seen to be hybrid cultural constructs.

In Sweden, agencies within both the health services and the social services sectors are responsible for treatment, rehabilitation and care of persons with substance‐abuse problems. Also in the pris ...

Old Norse religion is usually regarded as one of the best known pre-Christian religions in Europe, due to the rich Icelandic literature from the 13th century. In combination with place-names, references in Latin and Arabic sources and later folklore, the Icelandic literature has been used to reconstruct a distinct pagan religion for Northern Europe, especially Scandinavia and Iceland. Modern scholarship on Old Norse religion started in the first half of the 19th century, and

Organic milk production has increased rapidly in many European countries during the last decade but the merits of organic dairy products are still disputed. Little unbiased information exists regarding any essential differences in gross composition or other parameters of technological and/or nutritional interest. In order to gather more basic information regarding organic milk, raw milk samples from 31 organic dairy farms in Sweden were collected once a month during 1 year. The samples were analyzed for gross composition, somatic cells, fatty acids, urea, iodine and selenium. As a reference, milk composition data from similar conventional farms was obtained. The results show small or no differences in the investigated parameters between organic milk and the milk from the conventional farms or average values regarding gross composition of Swedish raw milk. The only significant differences found were in urea content and somatic cells, both of which were lower in organic milk. In addition, levels of selenium were lower in organic milk, which is of nutritional importance since dairy products are significant dietary sources of selenium in Scandinavian diets.

Optimisation of cheese yield is crucial for cheese production; a previous study showed large variations in chymosin-induced coagulation in milk from the second most common Swedish dairy breed, Swedish Red. In the present study, the effect of gross composition, protein composition, total and ionic calcium content, phosphorous content and casein micelle size on chymosin-induced gelation was determined in milk from 98 Swedish Red cows. The study showed that protein content and total calcium content, ionic calcium concentration and casein micelle size were the most important factors explaining the variation of gelation properties in this sample set. Non-coagulating milk was suggested to have lower ionic and total calcium content as well as lower relative concentrations of beta-lactoglobulin than coagulating milk. The lower total calcium content in non-coagulating milk poses a problem as the difference was, theoretically, four times larger than the amount of calcium that is normally added in cheese processing. (C) 2014 Elsevier Ltd. All rights reserved. (Less)

During every war between Denmark and Sweden from at least 1505 to 1676 popular peace treaties were concluded by “common men” on both sides of the national border. These treaties were negotiated in contrast to the aggressive policy of the political leaders and to the nationalistic discourse of the elite. The aim of this article is to use archaeology to give an economic, social, and mental background to these treaties, and to the regional identity across the border that they presuppose. Above all a specific building tradition seems to have given the peasants a mental affinity across the border.

Milk from individual cows from two breeding selection lines, high or low milk fat concentration, was analysed for the concentration of total protein, individual caseins and whey proteins, lactose and fat. The milk samples were defatted and heated (90°C, 4 min) and cooled (to 20°C) in a pilot plate heat exchanger (running volume 5 L). After acidification with 1.6% glucono- δ -lactone (0.03% NaN 3 added), the samples were stored at 20°C for 24 h, thereafter gently stirred and stored for another 96 h at 7°C. Rheological measurements, using a Bohlin VOR Rheometer, showed that skim milk gels from cows with high milk fat concentration and also higher milk protein concentration had an approx. 1.4 times higher elastic modulus ( G′; P ), while the viscous modulus ( G ″) did not differ between the selection lines. The G ′ values positively correlated, in descending order, with the initial milk fat concentration, the total protein and the casein concentrations in the milk. The yield stress of the samples from the cows with high milk fat, however, was not different from that of the low milk fat line cows.

Bovine skim milk samples with different phenotypes of κ-casein (AB and BB; κ-cn) and β-lactoglobulin (AA, AB, and BB; β-lg) were heat-treated at 90 °C for different times (1-10 min). The residual native whey proteins in the ultracentrifugal supernatants were determined by fast performance liquid chromatography using a MonoQ HR5/5 column at pH 6.2, and the loss of native β-lg was recorded. The rate of heat-induced loss of native β-lg, expressed as the inverted half-life (1/t 1/2 ) of the reaction, was calculated. The reaction did not follow true first- or second-order kinetics, varying between the different genetic combinations. The highest 1/t 1/2 values were found in milk from cows homozygous for κ-cn B or β-lg B. The same was true after adjustment for differences in casein number. Both the β-lg and κ-cn genetic variants were found to significantly influence the heat-induced aggregation reaction; with β-lg having the greatest effect. Statistical analysis showed that the two loci for β-lg and κ-cn accounted for more than half of the phenotypic variance in the experimental groups.

The primary action of rennet during cheese manufacture is to coagulate the caseins of the milk. In the process, some of the renneting enzymes are retained in the curd and contribute to the ripening of the cheese. To study to what extent chymosin, the major renneting enzyme, was bound to the different caseins, a defined amount of chymosin was incubated at varying pH (5.2–7.2) in the wells of microtitre plates coated with α s -, β- or κ-casein. The amount of retained chymosin after incubation was calculated from the amount added minus the amount of free chymosin, which was measured by an ELISA method. It was found that the adsorption of chymosin increased with lowering pH and that the adsorption onto κ- casein was less pH-dependent than onto α s - and β-casein. It is suggested that interactions between hydrophobic areas of chymosin and the caseins, in addition to electrostatic forces due to pH, are involved in the adsorption of chymosin by the caseins.

Milk samples (5 mL) from cows, homozygous for κ-casein A and either homozygous A (n = 14) or B (n = 12) or heterozygous AB (n = 14) for β-lactoglobulin (β-lg), were heated at 90 °C for 0-10 min, followed by ultracentrifugation at 100000g. The native whey proteins in the supernatant were thereafter analyzed by fast performance liquid chromatography (FPLC), and the decrease of whey proteins was recorded. The reaction orders for the heat-induced loss of β-lg were found to be 0.53, 0.65, and 0.91 for β-lg A, β-lg A+B, and β-lg B, respectively, in milk containing the A variant of κ-casein. The rate of heat-induced loss, expressed as the half-life (t 1/2 ) of the reaction, was found to be 340 and 270 s for β-lg A and B, respectively, in milk from homozygous cows. In milk from heterozygous cows (β-lg A+B), this value was 330 s. After correction for the casein number, the t 1/2 value for β-lg B was still notably lower than for β-lg A. The results, therefore, showed that the concentration of β-lg B decreased more rapidly than β-lg A in skim milk containing κ-casein A, probably due to differences in hydrophobicity between the genetic variants of β-lg.

The flavour of cheese develops partly due to retained milk-clotting enzymes in curd during cheese ripening. In this paper, the influence of the casein micelle composition, and the pH of the micelle solution on the amount of chymosin adsorbed onto casein micelles, are studied. After incubation of chymosin with artificial casein micelles of four compositions and at four pH values, the amounts of chymosin remaining in the supernatant were measured with an Enzyme Linked Immunosorbent Assay (ELISA) and a Milk Clotting Test (MCT). Results confirmed earlier findings i.e. the lower the pH, the higher the adsorption of chymosin onto casein micelles. The β κ- casein micelles adsorbed more chymosin than α s κ- casein micelles of the same ratio of individual caseins and pH value. Micelles of β κ - or α s κ- casein of a ratio 12:1 were more influenced by pH than those of 3:2. Micelles of ratio 3:2, except at pH 5.2 for α s κ- casein , adsorbed more chymosin than those of ratio 12:1 at all pH values studied.

In selecting cows for higher milk yields and milk quality, it is important to understand how these traits are affected by the bovine genome. The major milk proteins exhibit genetic polymorphism and these genetic variants can serve as markers for milk composition, milk production traits, and technological properties of milk. The aim of this study was to investigate the relationships between casein (CN) genetic variants and detailed protein composition in Swedish and Danish dairy milk. Milk and DNA samples were collected from approximately 400 individual cows each of 3 Scandinavian dairy breeds: Swedish Red (SR), Danish Holstein (DH), and Danish Jersey (DJ). The protein profile with relative concentrations of α-lactalbumin, β-lactoglobulin, and α(S1)-, α(S2)-, κ-, and β-CN was determined for each milk sample using capillary zone electrophoresis. The genetic variants of the α(S1)- (CSN1S1), β- (CSN2), and κ-CN (CSN3) genes for each cow were determined using TaqMan SNP genotyping assays (Applied Biosystems, Foster City, CA). Univariate statistical models were used to evaluate the effects of composite genetic variants, α(S1)-β-κ-CN, on the protein profile. The 3 studied Scandinavian breeds differed from each other regarding CN genotypes, with DH and SR having similar genotype frequencies, whereas the genotype frequencies in DJ differed from the other 2 breeds. The similarities in genotype frequencies of SR and DH and differences compared with DJ were also seen in milk production traits, gross milk composition, and protein profile. Frequencies of the most common composite α(S1)-β-κ-CN genotype BB/A(2)A(2)/AA were 30% in DH and 15% in SR, and cows that had this genotype gave milk with lower relative concentrations of κ- and β-CN and higher relative concentrations of αS-CN, than the majority of the other composite genotypes in SR and DH. The effect of composite genotypes on relative concentrations of the milk proteins was not as pronounced in DJ. The present work suggests that a higher frequency of BB/A(1)A(2)/AB, together with a decrease in BB/A(2)A(2)/AA, could have positive effects on DH and SR milk regarding, for example, the processing of cheese.

Substantial variation in milk coagulation properties has been observed among dairy cows. Consequently, raw milk from individual cows and breeds exhibits distinct coagulation capacities that potentially affect the technological properties and milk processing into cheese. This variation is largely influenced by protein composition, which is in turn affected by underlying genetic polymorphisms in the major milk proteins. In this study, we conducted a large screening on 3 major Scandinavian breeds to resolve the variation in milk coagulation traits and the frequency of milk with impaired coagulation properties (noncoagulation). In total, individual coagulation properties were measured on morning milk collected from 1,299 Danish Holstein (DH), Danish Jersey (DJ), and Swedish Red (SR) cows. The 3 breeds demonstrated notable interbreed differences in coagulation properties, with DJ cows exhibiting superior coagulation compared with the other 2 breeds. In addition, milk samples from 2% of DH and 16% of SR cows were classified as noncoagulating. Furthermore, the cows were genotyped for major genetic variants in the αS1- (CSN1S1), β- (CSN2), and κ-casein (CSN3) genes, revealing distinct differences in variant frequencies among breeds. Allele I of CSN2, which had not formerly been screened in such a high number of cows in these Scandinavian breeds, showed a frequency around 7% in DH and DJ, but was not detected in SR. Genetic polymorphisms were significantly associated with curd firming rate and rennet coagulation time. Thus, CSN1S1C, CSN2B, and CSN3B positively affected milk coagulation, whereas CSN2A2, in particular, had a negative effect. In addition to the influence of individual casein genes, the effects of CSN1S1-CSN2-CSN3 composite genotypes were also examined, and revealed strong associations in all breeds, which more or less reflected the single gene results. Overall, our results strongly suggest that milk coagulation is under the influence of additive genetic variation. Optimal milk for future cheese production can be ensured by monitoring the frequency of unfavorable variants and thus preventing an increase in the number of cows producing milk with impaired coagulation. Selective breeding for variants associated with superior milk coagulation can potentially increase raw milk quality and cheese yield in all 3 Scandinavian breeds

The article is a critical overview of archaeological research on Old Norse and Germanic religion