Blar i Brage NMBU på forfatter "Moe, Kim Marius"
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Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components
Stjepanovic, Aleksandra; Moe, Kim Marius; Romeih, Ehab Ali; Aideh, Bashir; Vogensen, Finn Kvist; Østlie, Hilde Marit; Skeie, Siv Borghild (Journal article; Peer reviewed, 2013) -
A study of potential energy sources used by cheese ripening bacteria
Moe, Kim Marius (PhD Thesis;2012:21, Doctoral thesis, 2012)Non-starter lactic acid bacteria (NSLAB) continue to grow in cheese during ripening even though lactose and its monosaccharide moieties (glucose and galactose (Gal)) are depleted. This indicates that the NSLAB are able to ... -
The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese
Romeih, Ehab Ali; Moe, Kim Marius; Skeie, Siv Borghild (Journal article; Peer reviewed, 2012)