Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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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
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
Published
Why does blue cheese not develop adequate veining?
Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). CRC Press, p. 288 1 p.
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

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ID: 4239930

1281 downloads
Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter
Research output: Contribution to journal › Journal article › Research › peer-review
Published
1026 downloads
Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published
757 downloads
Volatile compounds and amino acids in cheese powders made from matured cheeses
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published