Search Results - "Skeie, S.B."

Different protein sources in concentrate feed for dairy cows affect cheese-making properties and yield by Olsen, M.A., Ferneborg, S., Vhile, S.G., Kidane, A., Skeie, S.B.

“…Soybean meal (SBM) is a commonly used protein source in feed. Yeast microbial protein could be used as a substitute for SBM, but its effect on cheese-making…”
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Rapid lactic acid bacteria identification in dairy products by high‐resolution melt analysis of DGGE bands by Porcellato, D, Grønnevik, H, Rudi, K, Narvhus, J, Skeie, S.B

“…Aim: To investigate the application of high‐resolution melt (HRM) analysis for rapid species‐level identification of lactic acid bacteria (LAB) communities in…”
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Strain-level characterization of nonstarter lactic acid bacteria in Norvegia cheese by high-resolution melt analysis by Porcellato, D, Østlie, H M, Liland, K H, Rudi, K, Isaksson, T, Skeie, S B

“…The nonstarter lactic acid bacteria (NSLAB) constitute an important microbial group found during cheese ripening and they are thought to be fundamental to the…”
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Quality aspects of goat milk for cheese production in Norway: A review by Skeie, S.B.

“…Norwegian goat milk has traditionally been used for brown whey cheese. However, as the market opens up for new goat milk cheese varieties, the dairy industry…”
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Fluctuations in somatic cell count and their impact on individual goat milk quality throughout lactation by Desidera, F., Skeie, S.B., Devold, T.G., Inglingstad, R.A., Porcellato, D.

“…The somatic cell count (SCC) is used by the dairy industry as an indicator of milk quality and udder health. However, in goats, its reliability is…”
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Feeding concentrates with different protein sources to high-yielding, mid-lactation Norwegian Red cows: Effect on cheese ripening by Olsen, M A, Vhile, S G, Porcellato, D, Kidane, A, Skeie, S B

“…Soybean meal is one of the most important protein sources in concentrate feeds for dairy cows. The objective of the present study was to provide knowledge on…”
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Norwegian goat milk composition and cheese quality: The influence of lipid supplemented concentrate and lactation stage by Inglingstad, R. Aa, Eknæs, M., Brunborg, L., Mestawet, T., Devold, T.G., Vegarud, G.E., Skeie, S.B.

“…In this study, milk from Norwegian goats fed a concentrate high in saturated (SAT) or unsaturated (UNSAT) lipids were compared with milk from goats fed a…”
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Grazing season and forage type influence goat milk composition and rennet coagulation properties by Inglingstad, R A, Steinshamn, H, Dagnachew, B S, Valenti, B, Criscione, A, Rukke, E O, Devold, T G, Skeie, S B, Vegarud, G E

“…Two different types of pasture (cultivated and rangeland) and 2 different hay qualities (high and low quality) were examined for their effects on goat milk…”
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The influence of the deletion in exon 12 of the gene encoding αs1-casein (CSN1S1) in the milk of the Norwegian dairy goat breed on milk coagulation properties and cheese quality by Skeie, S.B., Inglingstad, R.Aa, Brunborg, L.J., Eknæs, M.

“…The influence on the cheese making properties and ripening of cheese made from goats’ milk homozygous or heterozygous for the deletion in exon 12 of the gene…”
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Potential of Lactobacillus curvatus LFC1 to produce slits in Cheddar cheese by Porcellato, D., Johnson, M.E., Houck, K., Skeie, S.B., Mills, D.A., Kalanetra, K.M., Steele, J.L.

“…Defects in Cheddar cheese resulting from undesired gas production are a sporadic problem that results in significant financial losses in the cheese industry…”
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Survival of lactic acid and propionibacteria in low‐ and full‐fat Dutch‐type cheese during human digestion ex vivo by Martinovic, A., Brede, M.E., Vegarud, G.E., Østlie, H.M., Narvhus, J., Skeie, S.B.

“…The survival of selected bacteria in semi‐hard experimental cheeses was studied after exposure to human gastric and duodenal juices in an ex vivo model…”
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