Mette Bakman

Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows

Pernille Frederiksen, K.K. Andersen, Marianne Hammershøj et al. · Journal of Dairy Science · 2011 · 126 citations · Full text

Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion

Valentin Rauh, Anja Sundgren, Mette Bakman et al. · International Dairy Journal · 2014 · 65 citations

Direct Steam Infusion, Plasmin Activity, Mammary Gland +2

Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions

Trine Kastrup Dalsgaard, John Sørensen, Mette Bakman et al. · Dairy Science and Technology · 2010 · 49 citations · Full text

Food Chemistry, Nutrition, Food Packaging +10

Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method

Pernille Frederiksen, Marianne Hammershøj, Mette Bakman et al. · Dairy Science and Technology · 2011 · 47 citations · Full text

Rheological Measurement, Danish Dairy Breeds, Animal Science +7

Genetic variation and posttranslational modification of bovine κ-casein: Effects on caseino-macropeptide release during renneting

Hanne Bak Jensen, Katrine Seide Pedersen, Lene Buhelt Johansen et al. · Journal of Dairy Science · 2014 · 42 citations · Full text