Anni Bygvrå Hougaard

Anni Bygvrå Hougaard

Associate Professor


  1. 2010
  2. Published

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

    Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  3. Published

    Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

    Hammershøj, M., Hougaard, Anni Bygvrå, Vestergaard, J. S., Poulsen, O. & Ipsen, Richard, 2010, In: International Journal of Dairy Technology. 63, 2, p. 197-208 12 p.

    Research output: Contribution to journalJournal articlepeer-review

  4. Published

    Instant infusion pasteurization for heat treatment of milk: physical-chemical and functional properties

    Hougaard, Anni Bygvrå, 2010, Department of Food Science, University of Copenhagen. 80 p.

    Research output: Book/ReportPh.D. thesis

  5. Published

    The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese

    Hougaard, Anni Bygvrå & Ipsen, Richard, 2010, publisher. Editorial Universidad de Granada, p. 164-165 2 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

ID: 4229594