Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus


  1. Published

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

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Bacterial surface-ripened (smear) cheeses

    Ardö, Ylva Margareta, Berthier, F., Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E. & Wechsler, D., 2018, 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 proceedingBook chapterResearchpeer-review

  3. Published

    Biochemical reactions during ripening of cheese varieties with dry surfaces

    Ardö, Ylva Margareta, 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 proceedingBook chapterResearchpeer-review

  4. Published

    Biochemical, chemical and physical processes in cheese during manufacture and ripening

    Ardö, Ylva Margareta & Nielsen, E. O. W., 2007, Department of Food Science, University of Copenhagen. 86 p.

    Research output: Book/ReportCompendium/lecture notesEducation

  5. Published

    Biochemistry of Cheese Ripening: Proteolysis

    Ardö, Ylva Margareta, McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K. & Fox, P. F., 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 proceedingBook chapterResearchpeer-review

  6. Published

    Blue Cheese

    Cantor, M. D., van den Tempel, T., Hansen, T. K. & Ardö, Ylva Margareta, 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 proceedingBook chapterResearchpeer-review

  7. Published

    Blue cheeese

    Cantor, M. D., Tempel, T. V. D., Hansen, T. K. & Ardö, Ylva Margareta, 2004, Cheese. Patrick F. Fox, P. L. H. M. T. M. C. T. P. G. (ed.). Amsterdam: Elsevier, p. 176-198 24 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  8. Published

    Blue mold cheese

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

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  9. Published

    Blue-veined cheeses

    Morales, M. B. L., Ardö, Ylva Margareta, Berthier, F., Karatzas, K. G. & Bintsis, T., 2018, 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 proceedingBook chapterResearchpeer-review

  10. Published

    Bovine milk procathepsin D: presence and activity in heated milk and in extracts of rennet-free UF-Feta cheese

    Larsen, L. B., Wium, H., Benfeldt, C., Heegaard, C. W., Ardö, Ylva Margareta, Qvist, K. B. & Petersen, T. E., 2000, In: International Dairy Journal. 10, p. 67-73 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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