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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.
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.
Research Interests
Papers共 98 篇Author StatisticsCo-AuthorSimilar Experts
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GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICSpp.415-435, (2018)
Katja Hartmann,Giuseppe Licitra,Elisabeth Eugster-Meier,Marie-Therese Frohlich-Wyder,Ernst Jakob,Daniel Wechsler, Jean L. Maubois, Kimon-Andreas G. Karatzas,Thomas Bintsis,Efstathios Alichanidis, Maria Belen Lopez Morales,Francoise Berthier,
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICSpp.204-246, (2018)
CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITIONpp.929-954, (2017)
Global Cheesemaking Technologypp.446-452, (2017)
Katja Hartmann,Giuseppe Licitra,Elisabeth Eugster-Meier,Marie-Therese Fröhlich-Wyder,Ernst Jakob,Daniel Wechsler, Jean L. Maubois, Kimon-Andreas G. Karatzas,Thomas Bintsis,Efstathios Alichanidis, Maria Belén López Morales,Françoise Berthier,
Global Cheesemaking Technologypp.204-246, (2017)
CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITIONpp.445-482, (2017)
Global Cheesemaking Technologypp.336-348, (2017)
Global Cheesemaking Technologypp.397-414, (2017)
Cyril A Frantzen,Witold Kot, Thomas B Pedersen,Ylva M Ardö,Jeff R Broadbent,Horst Neve,Lars H Hansen,Fabio Dal Bello,Hilde M Østlie, Hans P Kleppen,Finn K Vogensen,Helge Holo
Global Cheesemaking Technologypp.247-300, (2017)
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