My research areas are 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 sequencing techniques have given us new exciting 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 processing of milk and cheese.
- Quality of goat milk.
- Milk quality and milk microbiota
- Cheese ripening
- Microfiltration
- Casein genetic variants