Research output per year
Research output per year
Personal profile
Short presentation
Professor in Dairy Technology
Section of Dairy Technology, Department of Food Science, Faculty of Life Sciences, University of Copenhagen
Main research and teaching areas
Cheese technology and ripening, comprising structure and flavour development in normal and low fat cheese, effect on ripening from spontaneously growing lactobacilli in cheese, use of bacteria cultures to control activities in cheese, amino acid catabolism and flavour formation, methods for the evaluation of cheese ripening, characterisation of cheese varieties, influences of cheese milk treatment on cheese.
Biochemistry of milk and dairy products.
Education
M Sc chem eng, Lund Technical University, Lund, Sweden, 1973
M Sc in mathematics and chemistry, Lund University, Lund, Sweden, 1974
Lic eng, Pure and Applied Biochemistry, Lund University, Lund, Sweden, 1989
PhD chem eng, Pure and Applied Biochemistry, Lund University, Lund, Sweden, 1994
Docent in Food Technology, Lund University, Lund, Sweden, 1999
Keywords
- Dairy products
- Fermented dairy products
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Research output
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Cheeses from Denmark
Ardö, Y., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 177-178 2 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Cheeses from Sweden
Ardö, Y., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 188-189 2 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Bacterial surface-ripened (smear) cheeses
Ardö, Y., Berthier, F., Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E. & Wechsler, D., 15 Sept 2017, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 397-414 18 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Biochemistry of Cheese Ripening: Proteolysis
Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K. & Fox, P. F., 25 Sept 2017, Cheese: Chemistry, Physics & Microbiology. McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. W. (eds.). 4 ed. Academic Press, Vol. 1. p. 445-482 38 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Blue Cheese
Cantor, M. D., van den Tempel, T., Hansen, T. K. & Ardö, Y., 25 Sept 2017, Cheese: Chemistry, Physics and Microbiology. McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. W. (eds.). 4 ed. Academic Press, Vol. 2. p. 929-954 26 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Blue-veined cheeses
Morales, M. B. L., Ardö, Y., Berthier, F., Karatzas, K-A. G. & Bintsis, T., 15 Sept 2017, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 415-435 21 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
Malmgren, B., Ardö, Y. M., Langton, M., Altskar, A., Bremer, M. G. E. G., Dejmek, P. & Paulsson, M., 1 Aug 2017, In: International Dairy Journal. 71, p. 60-75 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures
Frantzen, C. A., Kot, W., Pedersen, T. B., Ardö, Y. M., Broadbent, J. R., Neve, H., Hansen, L. H., Dal Bello, F., Ostlie, H. M., Kleppen, H. P., Vogensen, F. K. & Holo, H., 3 Feb 2017, In: Frontiers in Microbiology. 8, 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
Activities
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Victoria University (External organisation)
Ylva Margareta Ardö (Member)
30 Mar 2008 → …Activity: Membership types › Membership in review committee
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Proteolysis and flavour formation in cheese
Ylva Margareta Ardö (Speaker)
28 Nov 2007Activity: Talk or presentation types › Lecture and oral contribution
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Proteolysis and flavour formation in cheese
Ylva Margareta Ardö (Lecturer)
28 Nov 2007Activity: Talk or presentation types › Lecture and oral contribution
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External examinor/censor for Ph.D.-afhandling af Lydia Ong: Influence of probiotic organisms on proteolytic pattern, release of bioactive compounds and sensory attributes of cheddar cheese
Ylva Margareta Ardö (Participant)
27 Nov 2007Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
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Impact of Lactobacillus on ripening of semi-hard cheeses
Ylva Margareta Ardö (Lecturer)
16 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution
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Impact of Lactobacillus on ripening of semi-hard cheeses
Ylva Margareta Ardö (Speaker)
16 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution
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Kulturnatten : Københavns Eneste Mejeri
Ylva Margareta Ardö (Organizer)
12 Oct 2007Activity: Participating in or organising an event types › Organisation of and participation in conference
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Efteruddannelseskursus for Norrmejerier okt-07
Ylva Margareta Ardö (Organizer)
10 Oct 2007 → 11 Oct 2007Activity: Participating in or organising an event types › Organisation of and participation in conference
Press/Media
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Forskning: Mælk kan gøre dig syg: Danske eksperter opfordrer til mere viden
24/04/2008
1 Media contribution
Press/Media: Press / Media
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Osteforskning: Best Cheese Scientist Worldwide
01/04/2008
1 Media contribution
Press/Media: Press / Media
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Osteforskning: Best Cheese Scientist Worldwide
28/03/2008
1 Media contribution
Press/Media: Press / Media
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Prizes
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Tiltrædelsesforelæsning: Osteforskning for enhver smag
Ardö, Ylva Margareta (Recipient), 15 Dec 2005
Prize: Prizes, scholarships, distinctions