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Siv Borghild Skeie
  • Professor
    • Faculty of Chemistry, Biotechnology and Food Science
+4767232552
siv.skeie@nmbu.no
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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.
  • Areas of work
    • Milk quality
    • Cheese ripening
    • Microfiltration
    • Casein genetic variants
    • Milk microbiota
  • Publications
    Mine publikasjoner i Cristin

    Jørgensen, C. E., R. K. Abrahamsen, E.-O. Rukke, T. K. Hoffmann, A.-G. Johansen, and S. B. Skeie. (2019). Processing of high-protein yoghurt–A review. International Dairy Journal. 88:42-59.

    Skeie, S. B., M. Håland, I. M. Thorsen, J. Narvhus, and D. Porcellato. (2019). Bulk tank raw milk microbiota differs within and between farms: A moving goalpost challenging quality control. Journal of Dairy Science, 102(3):1959-1971.

    Ketto, I. A., Øyaas, J., Ådnøy, T., Johansen, A.-G., Schüller, R. B., Narvhus, J., & Skeie, S. B. (2018). The influence of milk protein genetic polymorphism on the physical properties of cultured milk. International Dairy Journal, 78, 130-137.

    Porcellato, D., Narvhus, J., & Skeie, S. B. (2016). Detection and quantification of Bacillus cereus group in milk by droplet digital PCR. Journal of Microbiological Methods, 127, 1-6.

  • Lecturing

    MVI273 Melk og melkebehandling

    MVI383A Meieriteknologi

    MVI386 Praktisk Meieriteknologi

    MVI100 Introduksjon til matvitenskap og ernæring

  • Projects & research

    Projects

    GoatMilkSCC: High somatic cell numbers in goat milk – influence on product quality
    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.

    GoatMilkSCC: Høyt innhold av somatiske celler i geitemelk – betydning for produktkvalitet
    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.

    The udder microbiota in dairy cows: importance for animal health and welfare, mastitis and milk quality (JurFrisk)
    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.

    Effects of lipids’ composition and structure in meat and dairy foods on digestibility and low-grade inflammation in cells, animals and humans (LipidInflammaGenes)
    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

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