Research output per year
Research output per year
Personal profile
Short presentation
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
Keywords
- Dairy products
- Fermented dairy products
Research output
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Enzymes in Cheese Ripening
Ardö, Y., 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
13 Citations (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. (eds.). Wiley, p. 397-414 18 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
1 Citation (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. (eds.). Wiley, p. 415-435 21 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
6 Citations (Scopus) -
Cheeses from Denmark
Ardö, Y., 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
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Cheeses from Sweden
Ardö, Y., 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
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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. (eds.). Wiley, p. 204-246 43 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
2 Citations (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. (eds.). Wiley, p. 247-300 54 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
2 Citations (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. (eds.). Wiley, p. 336-348 13 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
5 Citations (Scopus)
Activities
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Victoria University (External organisation)
Ylva Margareta Ardö (Member)
30 Mar 2008 → …Activity: Membership types › Membership in review committee
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Proteolysis and flavour formation in cheese
Ylva Margareta Ardö (Lecturer)
28 Nov 2007Activity: Talk or presentation types › Lecture and oral contribution
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Proteolysis and flavour formation in cheese
Ylva Margareta Ardö (Speaker)
28 Nov 2007Activity: Talk or presentation types › Lecture and oral contribution
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External examinor/censor for Ph.D.-afhandling af Lydia Ong: Influence of probiotic organisms on proteolytic pattern, release of bioactive compounds and sensory attributes of cheddar cheese
Ylva Margareta Ardö (Participant)
27 Nov 2007Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
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Impact of Lactobacillus on ripening of semi-hard cheeses
Ylva Margareta Ardö (Speaker)
16 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution
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Impact of Lactobacillus on ripening of semi-hard cheeses
Ylva Margareta Ardö (Lecturer)
16 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution
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Kulturnatten : Københavns Eneste Mejeri
Ylva Margareta Ardö (Organizer)
12 Oct 2007Activity: Participating in an event - types › Organisation of and participation in conference
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Biokemiska og fysikaliska processer i ost under framställning och mognad
Ylva Margareta Ardö (Participant)
10 Oct 2007 → 11 Oct 2007Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
Press/Media
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Forskning: Mælk kan gøre dig syg: Danske eksperter opfordrer til mere viden
24/04/2008
1 Media contribution
Press/Media: Press / Media
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Osteforskning: Best Cheese Scientist Worldwide
01/04/2008
1 Media contribution
Press/Media: Press / Media
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Osteforskning: Best Cheese Scientist Worldwide
28/03/2008
1 Media contribution
Press/Media: Press / Media
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Prizes
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Tiltrædelsesforelæsning: Osteforskning for enhver smag
Ardö, Ylva Margareta (Recipient), 15 Dec 2005
Prize: Prizes, scholarships, distinctions