My research area is milk quality, dairy production and quality of dairy products. I have been particularly interested in cheese ripening and the influence of the microorganisms present in the cheese and their role during cheese ripening. This has also lead us to study the microbiota in milk and the new seqencing techniques has given us new exiting tools to study the development of the microbiota.
Other areas of research are:
- The influence of cow feed and different genetic variants of caseins on the production and quality of milk, fermented milk and cheese.
- The use of membrane filtration in prosessing of milk and cheese.
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Areas of work
- Milk quality
- Cheese ripening
- Microfiltration
- Casein genetic variants
- Milk microbiota
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Publications
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Lecturing
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Projects & research
Projects
In this project, we will research the type of cells present in the milk, and how these cells affect the quality of goat milk and goat's milk products.
I dette prosjektet skal vi forske på hva slags type celler som er tilstede i melka, og hvordan disse cellene påvirker kvaliteten til geitemelka og produkter av geitemelk.
We study the udder microbiota in Norwegian cows - of utter importance to Norwegian milk production and the dairy industry. We aim to determine the role the udder microbiota plays in protecting cows from diseases such as mastitis.
LipidInflammaGenes will study triacylglycerols from Norwegian animal products, exploring effects on genes, inflammation and hunger/satiety hormones, by which these products may affect risk factors of CVD and satiety.
Areas of research