Browsing Brage NMBU by Author "Øyaas, Jorun"

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Analysis of viable Lactococcus community in Norvegia cheese during ripening during cheese making and ripening

Fredrik, Svalestad (Master thesis, 2020)

The goal of this project was to investigate the microbial community in cheese and how it evolved throughout ripening. The Lactococcus community of cheese made with the two different starter cultures C10 and C07 were analysed ...
Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content.

Ketto, Isaya Appelesy; Abdelgahani, Ahmed; Johansen, Anne-Grethe; Øyaas, Jorun; Skeie, Siv Borghild (Journal article; Peer reviewed, 2019)
Improvement of the quality of low-fat cheese using a two step strategy

Skeie, Siv Borghild; Alseth, Gerd Marit; Østlie, Hilde Marit; Abrahamsen, Roger K.; Johansen, Anne-Grethe; Øyaas, Jorun (Journal article; Peer reviewed, 2013)
Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows

Borge, Grethe Iren Andersen; Sandberg, Ellen; Øyaas, Jorun; Abrahamsen, Roger K. (Journal article; Peer reviewed, 2016)

The terpene content of milk and cream made from milk obtained from cows fed indoors, and by early or late grazing, in alpine rangeland farms in Norway, were analysed for three consecutive years. The main terpenes identified ...