Crystallization mechanisms in cream during ripening and initial butter churning

Patrizia Buldo; Jacob J. K. Kirkensgaard; Lars Wiking

doi:10.3168/jds.2012-6066

Crystallization mechanisms in cream during ripening and initial butter churning

Patrizia Buldo, Jacob J. K. Kirkensgaard, Lars Wiking

Xray and Neutron Science

29 Citations (Scopus)

Original language	English
Journal	Journal of Dairy Science
Volume	96
Issue number	11
Pages (from-to)	6782-6791
ISSN	0022-0302
DOIs	https://doi.org/10.3168/jds.2012-6066
Publication status	Published - 1 Nov 2013

Keywords

partial coalescence
milk fat crystallization
viscosity
butter

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title = "Crystallization mechanisms in cream during ripening and initial butter churning",

keywords = "partial coalescence, milk fat crystallization, viscosity, butter",

author = "Patrizia Buldo and Kirkensgaard, {Jacob J. K.} and Lars Wiking",

year = "2013",

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day = "1",

doi = "10.3168/jds.2012-6066",

language = "English",

volume = "96",

pages = "6782--6791",

journal = "Journal of Dairy Science",

issn = "0022-0302",

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T1 - Crystallization mechanisms in cream during ripening and initial butter churning

AU - Buldo, Patrizia

AU - Kirkensgaard, Jacob J. K.

AU - Wiking, Lars

PY - 2013/11/1

Y1 - 2013/11/1

KW - partial coalescence

KW - milk fat crystallization

KW - viscosity

KW - butter

U2 - 10.3168/jds.2012-6066

DO - 10.3168/jds.2012-6066

M3 - Journal article

C2 - 24035028

SN - 0022-0302

VL - 96

SP - 6782

EP - 6791

JO - Journal of Dairy Science

JF - Journal of Dairy Science

IS - 11

ER -

Crystallization mechanisms in cream during ripening and initial butter churning

Keywords

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