Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    1. Published

      Emulsifying salt increase stability of cheese emulsions during holding

      Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 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

    2. 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

    3. Published

      Evaluating proteolysis by analysing the N content of cheese fractions

      Ardö, Ylva Margareta, 1999, In: Bulletin of the IDF. 337, p. 4-9 6 p.

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

    4. Published

      Evaluation of biochemical methods to analyse cheese characteristics derived from milk microflora activities

      Ardö, Ylva Margareta & Madsen, J. S., 1999, Proceedings of the symposium on quality and microbiology of traditional and raw milk cheeses. p. 127-139 13 p.

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

    5. Published

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

      Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

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

    6. Published

      Exploratory study of proteolysis, rheology and sensory properties of Danbo cheese with different fat contents

      Madsen, J. S. & Ardö, Ylva Margareta, 2001, In: International Dairy Journal. 11, p. 423-431 9 p.

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

    7. Published

      Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese

      Adamberg, K., Antonsson, M., Vogensen, Finn Kvist, Nielsen, E. W., Kask, S., Møller, P. L. & Ardö, Ylva Margareta, 2005, In: International Dairy Journal. 15, 6-9, p. 873-882 10 p.

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

    8. Published

      Flavour and texture in low-fat cheese

      Ardö, Ylva Margareta, 1997, Microbiology and biochemistry of cheese and fermented milk. Law, B. A. (ed.). 2 ed. London: Blackie Academic, p. 365 12 p.

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

    9. Published

      Flavour and texture in low-fat cheese

      Ardö, Ylva Margareta, 1996, Advances in the microbiology and biochemistry of cheese fermented milk. Law, B. A. (ed.). 2. ed. London: Aspen Publishers, p. 207-218 12 p.

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

    10. Published

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

      Varming, C., Andersen, L. T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 30, 1, p. 19-28 10 p.

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

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