Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    1. Published

      How may spoilage fungi be controlled in Blue cheese?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). CRC Press, p. 287 1 p.

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

    2. Published

      Conclusions of the IDF symposium on ripening and quality of cheeses

      Ardö, Ylva Margareta, 1996, In: Lait. 77

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

    3. Published

      Why does Blue cheese develop brown spots?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). Boca Raton: CRC Press, p. 286 1 p.

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

    4. Published

      Analysis of milk enzymes and denatured whey proteins to control heat treatments of cheese milk

      Ardö, Ylva Margareta, 1997.

      Research output: Contribution to conference › Paper › Research

    5. Published

      Enzymes in Cheese Ripening

      Ardö, Ylva Margareta, 2021, Agents of Change: Enzymes in Milk and Dairy Products. Kelly, A. L. & Larsen, L. B. (eds.). Springer, p. 363-395 33 p. (Food Engineering Series).

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

    6. Published

      Study of methods to routinely monitor heat load to cheese milk

      Ardö, Ylva Margareta, Lindblad, O. & Qvist, K. B., 1999, In: International Dairy Journal. 9, p. 547-552 6 p.

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

    7. Published

      Phosphopeptides in low-fat, semi-hard cheese with Lactobacillus helveticus

      Ardö, Ylva Margareta & Zakora, M., 2007. 2 p.

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

    8. Published

      Analysis/chromatographic methods

      Ardö, Ylva Margareta & Rotvig Kristiansen, K., 2002, Encyclopedia of dairy sciences. London: Academic Press, p. 55-62 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    9. Published

      Identification of large phosphopeptides from ß-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

      Ardö, Ylva Margareta, Lilbæk, H. M., Kristiansen, K. R., Zakora, E. & Otte, Jeanette, 2007, In: International Dairy Journal. 17, 5, p. 513-524 12 p.

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

    10. Published

      Introduction: what are Blue cheese variaties?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). Boca Raton: CRC Press, p. 284-285 2 p.

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

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