Intet billede af Ylva Margareta Ardö
  • Kilde: Scopus
19962021

Publikationer pr. år

Personlig profil

Kort præsentation

Professor in Dairy Technology

Section of Dairy Technology, Department of Food Science, Faculty of Life Sciences, University of Copenhagen

Main research and teaching areas

Cheese technology and ripening, comprising structure and flavour development in normal and low fat cheese, effect on ripening from spontaneously growing lactobacilli in cheese, use of bacteria cultures to control activities in cheese, amino acid catabolism and flavour formation, methods for the evaluation of cheese ripening, characterisation of cheese varieties, influences of cheese milk treatment on cheese.

Biochemistry of milk and dairy products.

Education

M Sc chem eng, Lund Technical University, Lund, Sweden, 1973
M Sc in mathematics and chemistry, Lund University, Lund, Sweden, 1974
Lic eng, Pure and Applied Biochemistry, Lund University, Lund, Sweden, 1989
PhD chem eng, Pure and Applied Biochemistry, Lund University, Lund, Sweden, 1994
Docent in Food Technology, Lund University, Lund, Sweden, 1999

Emneord

  • Mejeriprodukter
  • ost
  • Syrnede mejeriprodukter
  • Enzymes in Cheese Ripening

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

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

    11 Citationer (Scopus)
  • Bacterial surface-ripened (smear) cheeses

    Ardö, Y., 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. (red.). Wiley, s. 397-414 18 s.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

    1 Citationer (Scopus)
  • Blue-veined cheeses

    Morales, M. B. L., Ardö, Y., Berthier, F., Karatzas, K-A. G. & Bintsis, T., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (red.). Wiley, s. 415-435 21 s.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

    6 Citationer (Scopus)
  • Cheeses from Denmark

    Ardö, Y., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (red.). Wiley, s. 177-178 2 s.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

  • Cheeses from Sweden

    Ardö, Y., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (red.). Wiley, s. 188-189 2 s.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

  • Hard cheeses

    Hartmann, K., Licitra, G., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Maubois, J. L., Karatzas, K-A. G., Bintsis, T., Alichanidis, E., Morales, M. B. L., Berthier, F., Uzunsoy, Í., Özer, B. & Ardö, Y., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (red.). Wiley, s. 204-246 43 s.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

    2 Citationer (Scopus)
  • 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, Y., Tavares, T. G., Malcata, F. X., Radulovic, Z. & Miocinovic, J., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (red.). Wiley, s. 247-300 54 s.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

    2 Citationer (Scopus)
  • Swiss-type cheeses (propionic acid cheeses)

    Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Ardö, Y., 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. (red.). Wiley, s. 336-348 13 s.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

    5 Citationer (Scopus)