Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
- 2021
- 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
- 2018
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- Published
Cheeses from Denmark
Ardö, Ylva Margareta, 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
- Published
Cheeses from Sweden
Ardö, Ylva Margareta, 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
- Published
Hard cheeses
Hartmann, K., Licitra, G., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Maubois, J. L., Karatzas, K. G., Bintsis, T., Alichanidis, E., Morales, M. B. L., Berthier, F., Uzunsoy, Í., Özer, B. & Ardö, Ylva Margareta, 2018, 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
- Published
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, Ylva Margareta, Tavares, T. G., Malcata , F. X., Radulovic, Z. & Miocinovic, J., 2018, 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
- Published
Swiss-type cheeses (propionic acid cheeses)
Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Ardö, Ylva Margareta, Düsterhöft, E. M., Engels, W., Huppertz, T., Hynes, E. R., Perotti, M. C. & Bergamini, C. V., 2018, 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
- Published
Whey cheeses (heat coagulated)
Papademas, P., Bintsis, T., Alichanidis, E. & Ardö, Ylva Margareta, 2018, 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
- 2017
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- Published
Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
Malmgren, B., Ardö, Ylva Margareta, Langton, M., Altskar, A., Bremer, M. G. E. G., Dejmek, P. & Paulsson, M., 2017, In: International Dairy Journal. 71, p. 60-75 16 p.Research output: Contribution to journal › Journal article › peer-review
- Published
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, Ylva Margareta, Broadbent, J. R., Neve, H., Hansen, L. H., Dal Bello, F., Ostlie, H. M., Kleppen, H. P., Vogensen, Finn Kvist & Holo, H., 2017, In: Frontiers in Microbiology. 8, 14 p.Research output: Contribution to journal › Journal article › peer-review
- 2016
- Published
Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese
Pedersen, T. B., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2016, In: International Dairy Journal. 57, p. 72-79 8 p.Research output: Contribution to journal › Journal article › peer-review
- Published
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, Anne, Bendsen, N. T., Jørgensen, H. J. H., Kiilerich, P., Ardö, Ylva Margareta, Lorenzen, J. K., Kristiansen, Karsten & Astrup, A., 2016, In: International Dairy Journal. 61, p. 67-75 9 p.Research output: Contribution to journal › Journal article › peer-review
- 2015
- Published
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, Ylva Margareta, Tholstrup, T., Astrup, A. & Raben, Anne, 2015, In: Journal of Nutrition. 145, 7, p. 1453-1458 6 p.Research output: Contribution to journal › Journal article › peer-review
- Published
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, Finn Kvist & Ardö, Ylva Margareta, 2015, In: Journal of Dairy Science. 98, 1, p. 68-77 10 p.Research output: Contribution to journal › Journal article › peer-review
- 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 › peer-review
- Published
Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation
Kemsawasd, V., Monteiro Lomba Viana, T., Ardö, Ylva Margareta & Arneborg, Nils, 2015, In: Applied Microbiology and Biotechnology. 99, 23, p. 10191-10207 17 p.Research output: Contribution to journal › Journal article › peer-review
- Published
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, Finn Kvist & Ardö, Ylva Margareta, 2015, In: International Dairy Journal. 41, p. 38-45 8 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Redesigning cheese powder for omission of emulsifying salts
Hougaard, Anni Bygvrå, Varming, C., Hansen, I., Ardö, Ylva Margareta & Ipsen, Richard, 2015. 1 p.Research output: Contribution to conference › Poster › Research
- 2014
- Published
- Published
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.Research output: Contribution to conference › Poster › Research
- 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
ID: 4239930
Most downloads
-
1273
downloads
Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter
Research output: Contribution to journal › Journal article › peer-review
Published -
1020
downloads
Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Research output: Contribution to journal › Journal article › peer-review
Published -
747
downloads
Cheese powder without emulsifying salt - processing parameters and stability
Research output: Contribution to conference › Poster › Research
Published