Browsing Brage NMBU by Author "Skeie, Siv Borghild"

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 ...

Angiotensin I-converting enzyme-inhibitory activity of the Norwegian autochthonous cheeses Gamalost and Norvegia after in vitro human gastrointestinal digestion

Qureshi, Tahir Mahmood; Vegarud, Gerd Elisabeth; Abrahamsen, Roger K.; Skeie, Siv Borghild (Peer reviewed; Journal article, 2013)

Application of a novel amplicon-based sequencing approach reveals the diversity of the Bacillus cereus group in stored raw and pasteurized milk

Porcellato, Davide; Aspholm, Marina; Skeie, Siv Borghild; Mellegård, Hilde (Peer reviewed; Journal article, 2018)

Members of the Bacillus cereus sensu lato (B. cereus group) are spore-forming organisms commonly associated with spoilage of milk and dairy products. Previous studies have shown, by using 16S marker gene sequencing, ...

Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?

Ervina, Ervina; Berget, Ingunn; Skeie, Siv Borghild; Almli, Valerie Lengard (Journal article; Peer reviewed, 2021)

Background: Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity and ...

Betydningen av formodning ved ysting av Gouda-type ost fra kaseinstandardisert melk, innvirkning på kalsiuminnholdet og konsistens i osten

Ediassen, Guro Smedstuen (Master thesis, 2016-08-10)

I denne oppgaven ble effekten av formodning ved ysting av Gouda-type ost fra kaseinstandardisert ystemelk undersøkt. Fokuset var på kalsiuminnholdet og konsistensen til osten. Proteininnholdet i den kaseinstandardiserte ...

Bruk av kjernemelkpulver og kjernemelk fra søtkjerning som erstatning for stabilisatorer i fullfett og lavfett kremost

Skår, Bente (Master thesis, 2012-08-08)

Hensikten med denne masteroppgaven var å se på ulike nivåer av kjernemelk fra søtkjerning som tilsetning i kremost. I det første forsøkstrinnet ble kjernemelkas egenskaper i kremostene vurdert ved å tilsette kjernemelkpulver ...

Bulk tank raw milk microbiota differs within and between farms: A moving goalpost challenging quality control

Skeie, Siv Borghild; Håland, Monica; Thorsen, Inga Marie; Narvhus, Judith; Porcellato, Davide (Peer reviewed; Journal article, 2019)

Microbial contamination of bovine raw milk often occurs at the farm. To acquire a deeper knowledge of the microbiota of farm tank milk, we studied milk from 45 farms situated in 2 geographical areas in Norway. Each farm ...

Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening

Qureshi, Tahir Mahmood; Vegarud, Gerd Elisabeth; Abrahamsen, Roger K.; Skeie, Siv Borghild (Journal article; Peer reviewed, 2012)

Cyberlindnera jadinii yeast as a protein source in early- to mid-lactation dairy cow diets: Effects on feed intake, ruminal fermentation, and milk production

Kidane, Alemayehu; Vhile, Stine Gregersen; Ferneborg, Sabine; Skeie, Siv Borghild; Olsen, Martine Andrea; Mydland, Liv Torunn; Øverland, Margareth; Prestløkken, Egil (Peer reviewed; Journal article, 2022)

Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese

Porcellato, Davide; Østlie, Hilde Marit; Brede, Mona Elise; Martinovic, Aleksandra; Skeie, Siv Borghild (Journal article; Peer reviewed, 2013)

The microbial dynamics of Dutch-type cheeses differing in starter (commercial DL starter or single strain of Lactococcus lactis ssp. cremoris), adjunct (Lactobacillus or Propionibacterium) and fat contents (10% or 28% fat) ...

Effect of a cheese rich in angiotensin-converting enzyme-inhibiting peptides (Gamalost(®)) and a Gouda-type cheese on blood pressure: results of a randomised trial.

Nilsen, Rita; Pripp, Are Hugo; Høstmark, Arne Torbjørn; Haug, Anna; Skeie, Siv Borghild (Journal article; Peer reviewed, 2016)

Effect of a cheese rich in angiotensin-converting enzyme-inhibiting peptides (Gamalost®) and a Gouda-type cheese on blood pressure: Results of a randomised trial

Skeie, Siv Borghild; Haug, Anna; Høstmark, Arne Torbjørn; Pripp, Are Hugo; McStay, Rita Nilsen (Journal article; Peer reviewed, 2016)

Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial

McStay, Rita Nilsen; Høstmark, Arne Torbjørn; Haug, Anna; Skeie, Siv Borghild (Journal article; Peer reviewed, 2015)

Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration

Mohamed, Sara Mohamed Gaber; Johansen, Anne-Grethe; Schüller, Reidar Barfod; Devold, Tove Gulbrandsen; Rukke, Elling-Olav; Skeie, Siv Borghild (Peer reviewed; Journal article, 2020)

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)

Effekten av osteråstoff og smeltesalt for konsistensegenskapene til smelteost

Nybø, Helle Hoggen (Master thesis, 2020)

Hensikten med denne oppgaven har vært å undersøke hvordan ulike Gauda type oster som i utgangspunktet fremstår som like i kvalitet, kan gi smelteost av svært ulik konsistens. Ostene ble analysert for å kartlegge den ...

Feeding concentrates with different protein sources to high-yielding, mid-lactation Norwegian Red cows: Effect on cheese ripening

Olsen, Martine Andrea; Vhile, Stine Gregersen; Porcellato, Davide; Kidane, Alemayehu; Skeie, Siv Borghild (Peer reviewed; Journal article, 2021)