![\"Siv](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/12\/Siv-Skeie-osteprofessor.-5-768x1024.jpg\" "\\"Siv")
\n\t\t\t\t![\"Siv](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/12\/Siv-Skeie-osteprofessor.-6-1024x768.jpg\" "\\"Siv")
\n\t\t\t\t![\"Siv](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/12\/Siv-Skeie-osteprofessor.j-2-1024x768.jpg\" "\\"Siv")
\n![\"Siv](\"https:\/\/ostelandet.no\/wp-content\/uploads\/2022\/12\/Siv-Skeie-osteprofessor.-3-1-scaled.jpg\" "\\"Siv")
\nShe researches milk quality, dairy production and quality of dairy products. Siv Skeie is particularly interested in cheese ripening and the role of microorganisms during cheese ripening. She is also the country's only cheese professor...<\/p>\n\n
– Jeg har alltid v\u00e6rt glad i ost, forsikrer hun.- I tillegg har vi meieribakgrunn i familien. Bestefar var meieribestyrer i Vik i Sogn. Da jeg var liten bodde vi i en leilighet p\u00e5 meieriet og fra vinduet p\u00e5 soverommet kunne jeg se inn i ysteriet. Det var alltid spennende \u00e5 f\u00f8lge med p\u00e5 hva som skjedde under ysting av gammalost.<\/p>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n
That she would end up as a cheese professor and teach, however, was not in the cards.\u00a0<\/p>\n
– Min store interesse var biologi, men det eneste jeg visste at jeg not<\/i> wanted, was to become a teacher. We have an awful lot of teachers in the family, she adds with a laugh.\u00a0<\/p>\n
Instead, he studied food science at \u00c5s, before continuing his education as a trainee at Tine dairies in V\u00e6rdal. <\/p>\n
-Her jobbet jeg med osteproduksjon, fortsetter hun. – Leder for ysteriet var en fantastisk inspirerende mann som levde og \u00e5ndet for ost. Vi ble et bra team.\u00a0<\/p>\n
Jeg sugde til meg av hans praktiske kunnskap og lange erfaring, – og tilbake kunne jeg dele teorien. Vi l\u00e6rte masse av hverandre. <\/p>\n
– Jeg likte godt forskning, s\u00e5 da det dukket opp et doktorgradstipendiat p\u00e5 \u00c5s, s\u00f8kte jeg meg tilbake og fikk stillingen der.\u00a0<\/p>\n
At the same time, light cheese was launched on the Norwegian market.<\/p>\n
This was not an immediate success, so I worked, among other things, to investigate: How to prevent the texture of stomach cheese from getting an eraser-like feel and what is needed to give the cheese more flavour?<\/i><\/p>\n
Utfordringen ligger i at magerost inneholder mindre fett, – noe som erstattes av vann og protein, forklarer hun.\u00a0<\/p>\n
-The strange thing is that when the protein content is high, the breakdown happens more slowly, which in turn means that less taste develops.\u00a0<\/p>\n
Kort forklart: Hvis du lagrer ost i fem \u00e5r vil du f\u00e5 bedre smak, – men dette gir d\u00e5rlig \u00f8konomi.\u00a0\u00a0<\/p>\n
What I worked on in my PhD never made it onto the market in Norway. <\/p>\n
Today, she is employed as a professor at NMBU where she teaches cheese making and cheese production. Here, she has worked with milk quality and rut formers and what significance this has for cheese quality.\u00a0<\/p>\n
– Hva er fascinasjonen ved ost?<\/i><\/p>\n
– Det er \u00e5 finne ut hva som skal til for \u00e5 oppn\u00e5 akkurat den spesielle smaken. Jeg har jobbet med ulike prosjekter opp gjennom. Etterhvert har vi relativt god kunnskap om i hvilken retning proteinet skal brytes ned utfra ulike ostetyper.\u00a0<\/b><\/p>\n
– Har du selv noen favoritt ost?<\/i><\/p>\n
Svaret kommer kontant: – Vellagret Norvegia! Ellers er jeg glad i bl\u00e5muggost og kunne godt ha tenkt meg \u00e5 ha forsket p\u00e5 for eksempel Kraftkar.\u00a0<\/p>\n
Also, I think it's fun to go to the shelf with expired dates in the store and find well-aged cheeses there. It's pure treasure hunting.<\/p>\n\t
Byline: Trude Henrichsen<\/p>\n
She researches milk quality, dairy production and quality of dairy products. Siv Skeie is particularly interested in cheese ripening and the role of microorganisms during cheese ripening. She is also the country's only cheese professor...<\/p>","protected":false},"author":1,"featured_media":12055,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[563],"tags":[],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-7460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-osteprat"],"acf":[],"yoast_head":"\n