Ylva Margareta Ardö

Research output

Research output per year 1996 2005 2006 2007 2008 2018

• 94 Journal article
• 26 Conference abstract for conference
• 24 Book chapter
• 14 Poster
• 24 More
  • 7 Article in proceedings
  • 7 Conference abstract in proceedings
  • 2 Book
  • 2 Compendium/lecture notes
  • 2 Paper
  • 2 Editorial
  • 1 Report chapter
  • 1 Patent

Research output per year

Research output per year

Search results

• 2018

  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

• 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
• 2017

  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

  • cheeses 100%
  • soft cheeses 59%
  • milk 42%
  • flavor 35%
  • semisoft cheeses 31%
  1 Citation (Scopus)

• 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

  • cheese ripening 100%
  • proteolysis 76%
  • biochemistry 74%
  • casein 70%
  • coagulants 59%
  26 Citations (Scopus)

• 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

  • blue cheese 100%
  • molds (fungi) 60%
  • cheeses 58%
  • cheese ripening 26%
  • lipolysis 23%
  9 Citations (Scopus)

• 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

  • protected designation of origin 100%
  • cheeses 68%
  • texture 34%
  • milk 19%
  • cheese ripening 18%
  1 Citation (Scopus)

• 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

  • UHT milk 100%
  • Protein Stability 83%
  • Caseins 82%
  • Milk 66%
  • casein 63%
  40 Citations (Scopus)

• 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

  • Leuconostoc 100%
  • Dairying 21%
  • Leuconostoc mesenteroides 11%
  • Cultured Milk Products 10%
  • Lactococcus 10%
  21 Citations (Scopus)

  86 Downloads (Pure)

• Hard cheeses

  Hartmann, K., Licitra, G., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Maubois, J. L., Karatzas, K-A. G., Bintsis, T., Alichanidis, E., Morales, M. B. L., Berthier, F., Uzunsoy, Í., Özer, B. & Ardö, Y., 15 Sept 2017, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 204-246 43 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  • Berne 100%
  • Designation 57%
  • Milk 30%
  • Mountains 24%
  • Domesday Book 22%
  1 Citation (Scopus)

• Semi-hard cheeses

  Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Morales, M. B. L., Licitra, G., Berthier, F., Papademas, P., Ardö, Y., Tavares, T. G., Malcata, F. X., Radulovic, Z. & Miocinovic, J., 15 Sept 2017, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 247-300 54 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  • semisoft cheeses 100%
  • cheeses 63%
  • protected designation of origin 51%
  • hard cheeses 22%
  • ripening 19%
  1 Citation (Scopus)

• Swiss-type cheeses (propionic acid cheeses)

  Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Ardö, Y., Düsterhöft, E. M., Engels, W., Huppertz, T., Hynes, E. R., Perotti, M. C. & Bergamini, C. V., 15 Sept 2017, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 336-348 13 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  • propionic acid 100%
  • cheeses 84%
  • Emmental cheese 60%
  • propionic acid bacteria 30%
  • flavor 29%
  1 Citation (Scopus)

• Whey cheeses (heat coagulated)

  Papademas, P., Bintsis, T., Alichanidis, E. & Ardö, Y., 15 Sept 2017, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 446-452 7 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  • whey cheeses 100%
  • cheeses 58%
  • heat 34%
  • flavor 21%
  • protected designation of origin 12%
• 2016

  Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

  Pedersen, T. B., Vogensen, F. K. & Ardö, Y. M., 1 Jun 2016, In: International Dairy Journal. 57, p. 72-79 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • semisoft cheeses 100%
  • Cheese 86%
  • Lactobacillales 85%
  • cheeses 63%
  • lactic acid bacteria 62%
  9 Citations (Scopus)

• Importance of the fat content within the cheese-matrix for blood lipid profile, faecal fat excretion, and gut microbiome in growing pigs

  Thorning, T. K., Raben, A., Bendsen, N. T., Jørgensen, H. J. H., Kiilerich, P., Ardö, Y. M., Lorenzen, J. K., Kristiansen, K. & Astrup, A., 2016, In: International Dairy Journal. 61, p. 67-75 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Butter 100%
  • Cheese 99%
  • butter 81%
  • blood lipids 80%
  • Gastrointestinal Microbiome 75%
  7 Citations (Scopus)
• 2015

  Cheddar cheese ripening affects plasma nonesterified fatty acids and serum insulin concentrations in growing pigs

  Thorning, T. K., Bendsen, N. T., Jensen, S. K., Ardö, Y., Tholstrup, T., Astrup, A. & Raben, A., 2015, In: Journal of Nutrition. 145, 7, p. 1453-1458 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheese 100%
  • Nonesterified Fatty Acids 80%
  • Swine 61%
  • Diet 53%
  • Insulin 52%
  5 Citations (Scopus)

• Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

  Børsting, M. W., Qvist, K. B., Brockmann, E., Vindeløv, J., Pedersen, T. L., Vogensen, F. K. & Ardö, Y. M., 2015, In: Journal of Dairy Science. 98, 1, p. 68-77 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Lactococcus lactis 100%
  • Milk 68%
  • Hydrolysis 67%
  • Peptide Hydrolases 60%
  • proteinases 54%
  8 Citations (Scopus)

• Emulsifying salt increase stability of cheese emulsions during holding

  Hougaard, A. B., Sijbrandij, A. G., Varming, C., Ardö, Y. M. & Ipsen, R., 1 Jun 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheese 100%
  • emulsifying 86%
  • Emulsions 83%
  • cheeses 72%
  • emulsions 70%
  19 Citations (Scopus)

• Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

  Kemsawasd, V., Monteiro Lomba Viana, T., Ardö, Y. & Arneborg, N., 1 Dec 2015, In: Applied Microbiology and Biotechnology. 99, 23, p. 10191-10207 17 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Wine 100%
  • Torulaspora 90%
  • Fermentation 86%
  • Nitrogen 80%
  • Yeasts 66%
  57 Citations (Scopus)

• Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

  Børsting, M. W., Stallknecht, M. K., Vogensen, F. K. & Ardö, Y. M., 1 Feb 2015, In: International Dairy Journal. 41, p. 38-45 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Chymosin 100%
  • Camelus 89%
  • Lactococcus lactis subsp. cremoris 86%
  • Lactococcus lactis 86%
  • chymosin 85%
  7 Citations (Scopus)

• Redesigning cheese powder for omission of emulsifying salts

  Hougaard, A. B., Varming, C., Hansen, I., Ardö, Y. & Ipsen, R., 2015. 1 p.

  Research output: Contribution to conference › Poster › Research

  541 Downloads (Pure)
• 2014

  Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

  Hougaard, A. B., Gholamhosseinpour, A., Varming, C., Ardö, Y. & Ipsen, R., 2014. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research

  526 Downloads (Pure)

• Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

  Hougaard, A. B., Varming, C., Ardö, Y. M. & Ipsen, R., 2014.

  Research output: Contribution to conference › Poster › Research

  607 Downloads (Pure)

• Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

  Hougaard, A. B., Gholamhosseinpour, A., Varming, C., Ardö, Y. & Ipsen, R., 2014. 1 p.

  Research output: Contribution to conference › Poster › Research

  452 Downloads (Pure)

• Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

  Hougaard, A. B., Varming, C., Ardö, Y. M. & Ipsen, R., 2014.

  Research output: Contribution to conference › Conference abstract for conference › Research

  271 Downloads (Pure)

• Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter

  Pedersen, T. B., Kot, W. P., Hansen, L. H., Sørensen, S. J., Broadbent, J. R., Vogensen, F. K. & Ardö, Y. M., 2014, In: Genome Announcements. 2, 3, 1 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Leuconostoc mesenteroides 100%
  • Leuconostoc 97%
  • Lactococcus 93%
  • Symbiosis 81%
  • Cheese 77%
  5 Citations (Scopus)

  1166 Downloads (Pure)

• Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures

  Pedersen, T. B., Kot, W. P., Hansen, L. H., Sørensen, S. J., Broadbent, J. R., Vogensen, F. K. & Ardö, Y. M., 2014, In: Genome Announcements. 2, 3, p. 2 e00484-14.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Leuconostoc 100%
  • Cheese 79%
  • Genome 41%
  • Lactobacillales 38%
  • Citric Acid 33%
  5 Citations (Scopus)

  874 Downloads (Pure)

• Influence of pH on retention of camel chymosin in curd

  Børsting, M. W., Qvist, K. B. & Ardö, Y. M., 1 Oct 2014, In: International Dairy Journal. 38, 2, p. 133-135 2 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Chymosin 100%
  • Camelus 89%
  • chymosin 85%
  • milk curds 76%
  • camels 70%
  10 Citations (Scopus)

• Salt in cheese flavour

  Skeie, S., Ardö, Y. M. & Everett, D. W., 2014, In: International Dairy Federation. Catalogue of I D F Publications. Special Issue, 1401, p. 42-45

  Research output: Contribution to journal › Journal article › Research › peer-review

  107 Downloads (Pure)

• Salt in cheese ripening

  Ardö, Y., Skeie, S. & Guinee, T., 2014, In: International Dairy Federation. Bulletin. Special Issue, 1401, p. 21-29

  Research output: Contribution to journal › Journal article › Research › peer-review

  54 Downloads (Pure)

• Stability of cheese emulsions for spray drying

  Varming, C., Hougaard, A. B., Ardö, Y. M. & Ipsen, R., Nov 2014, In: International Dairy Journal. 39, 1, p. 60-63 4 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheese 100%
  • spray drying 87%
  • Emulsions 83%
  • cheeses 72%
  • emulsions 70%
  9 Citations (Scopus)
• 2013

  Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation

  Møller, K. K., Rattray, F. P. & Ardö, Y. M., Dec 2013, In: International Dairy Journal. 33, 2, p. 163-174 12 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheddar cheese 100%
  • Cheese 99%
  • Lactobacillales 97%
  • lactic acid bacteria 72%
  • Salts 67%
  20 Citations (Scopus)

• Biochemical reactions during ripening of cheese varieties with dry surfaces

  Ardö, Y. M., 2013, Cheese ripening: quality, safety and health aspects. Nova Science Publishers, p. 9-27 19 p. (Advances in Food Safety and Food Microbiology).

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

• Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level

  Varming, C., Petersen, M. A., Skov, T. H. & Ardö, Y. M., Mar 2013, In: International Dairy Journal. 29, 1, p. 15-20 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheese 100%
  • odor compounds 83%
  • Odorants 82%
  • cheeses 72%
  • quantitative analysis 72%
  8 Citations (Scopus)

  6 Downloads (Pure)

• Cheese powder without emulsifying salt - processing parameters and stability

  Hougaard, A. B., Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Y. M. & Ipsen, R., 2013.

  Research output: Contribution to conference › Poster › Research

  688 Downloads (Pure)

• Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

  Varming, C., Andersen, L. T., Petersen, M. A. & Ardö, Y. M., May 2013, In: International Dairy Journal. 30, 1, p. 19-28 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheese 100%
  • flavor compounds 92%
  • Powders 77%
  • cheeses 72%
  • sensory properties 69%
  23 Citations (Scopus)

• Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

  Møller, K. K., Rattray, F. P., Bredie, W. L. P. & Ardö, Y. M., Apr 2013, In: Journal of Dairy Science. 96, 4, p. 1953-1971 19 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheddar cheese 100%
  • Cheese 99%
  • Salts 67%
  • water content 54%
  • salts 53%
  37 Citations (Scopus)

• Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

  Pedersen, T. B., Ristagno, D., McSweeney, P. L. H., Vogensen, F. K. & Ardö, Y. M., Dec 2013, In: International Dairy Journal. 33, 2, p. 112-119 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheese 100%
  • starter cultures 85%
  • transaminases 84%
  • Transaminases 80%
  • cheeses 72%
  23 Citations (Scopus)

• Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

  Hougaard, A. B., Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Y. M. & Ipsen, R., 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (ed.). Vol. 21. p. 315-316 2 p.

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
• 2012

  Camel and bovine chymosin hydrolysis of bovine a_SI- and ß-caseins studied by comparative peptide mapping

  Møller, K. K., Rattray, F. P. & Ardö, Y. M., 14 Nov 2012, In: Journal of Agricultural and Food Chemistry. 60, 45, p. 11421-11432 12 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Chymosin 100%
  • Camelus 89%
  • chymosin 85%
  • Peptide Mapping 82%
  • peptide mapping 78%
  18 Citations (Scopus)

• Comparison of the hydrolysis of bovine κ-casein by camel and bovine chymosin: a kinetic and specificity study

  Møller, K. K., Rattray, F. P., Sørensen, J. C. & Ardö, Y. M., 30 May 2012, In: Journal of Agricultural and Food Chemistry. 60, 21, p. 5454-5460 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Chymosin 100%
  • Camelus 89%
  • chymosin 85%
  • Caseins 73%
  • camels 70%
  29 Citations (Scopus)

• Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

  Børsting, M. W., Qvist, K. B., Rasmussen, M., Vindeløv, J., Vogensen, F. K. & Ardö, Y. M., Sept 2012, In: Dairy Science & Technology. 92, 5, p. 593-612 20 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Chymosin 100%
  • chymosin 85%
  • Coagulants 82%
  • Cheddar cheese 81%
  • Cheese 81%
  20 Citations (Scopus)

• Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

  Møller, K. K., Rattray, F. P., Høier, E. & Ardö, Y. M., Sept 2012, In: Dairy Science & Technology. 92, 5, p. 515-540 26 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheddar cheese 100%
  • Cheese 99%
  • Salts 67%
  • ripening 66%
  • manufacturing 60%
  27 Citations (Scopus)
• 2011

  Blue mold cheese

  Ardö, Y. M., 2011, Encylopedia of dairy sciences. 2. ed. Academic Press, Vol. 1. p. 767-772 6 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  3 Citations (Scopus)

• Chromatographic methods

  Ardö, Y. M., Chatterton, D. E. W. & Varming, C., 2011, Encyclopedia of dairy sciences. 2 ed. Academic Press, Vol. 1. p. 169-176 8 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

• Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

  Broadbent, J. R., Cai, H., Larsen, R. L., Hughes, J. E., Welker, D. L., De Carvalho, V. G., Tompkins, T. A., Ardö, Y. M., Vogensen, F. K., De Lorentiis, A., Gatti, M., Neviani, E. & Steele, J. L., Sept 2011, In: Journal of Dairy Science. 94, 9, p. 4313-4328 16 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  57 Citations (Scopus)

• Impact of processing steps on the composition of volatile compounds in cheese powders

  Varming, C., Kjær Bech, T., Petersen, M. A. & Ardö, Y. M., May 2011, In: International Journal of Dairy Technology. 64, 2, p. 197-206 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheeses 100%
  • Cheese 86%
  • Volatile Agent 71%
  • Powders 67%
  • volatile compounds 65%
  16 Citations (Scopus)

  2 Downloads (Pure)

• Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria

  Rehn, L. U. I., Vogensen, F. K., Persson, S-E., Saedén, K. H., Nilsson, B. F. & Ardö, Y. M., Mar 2011, In: Journal of Dairy Science. 94, 3, p. 1098-1111 14 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • propionic acid bacteria 100%
  • Propionibacterium 90%
  • semisoft cheeses 88%
  • Cheese 76%
  • propionic acid 67%
  14 Citations (Scopus)
• 2010

  Aroma formation in a cheese model system by different lactobacillus helveticus strains

  Petersen, M. A., Kristensen, H. T., Bakman, M., Varming, C., Jensen, M. E. P. & Ardö, Y. M., 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 367-370 4 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

  299 Downloads (Pure)

• Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter

  Ardö, Y. M. & Varming, C., Nov 2010, In: Australian Journal of Dairy Technology. 65, 3, p. 153-158 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cheeses 100%
  • Cheese 86%
  • Flavors 85%
  • Starters 83%
  • Propionic acid 75%
  6 Citations (Scopus)

• Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

  Hougaard, A. B., Ardö, Y. M. & Ipsen, R., Jul 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • rennet 100%
  • Pasteurization 80%
  • Cheese 67%
  • pasteurized milk 64%
  • pasteurization 58%
  6 Citations (Scopus)