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The effective factors on the structure of butter and other milk fat-based products
Stine Rønholt
,
Kell Mortensen
, Jes Christian Knudsen
Xray and Neutron Science
Dairy Technology
40
Citations (Scopus)
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Agriculture & Biology
buttermilk
76%
milk fat
52%
crystals
34%
lipids
29%
butter
18%
churning
12%
chemical composition
11%
fat globules
9%
consumer demand
9%
dairy industry
8%
rheology
8%
cream
8%
polymorphism
8%
microstructure
6%
hardness
6%
heat treatment
6%
nutritive value
6%
manufacturing
6%
water content
5%
milk
5%
methodology
4%
Medicine & Life Sciences
Buttermilk
100%
Milk
51%
Fats
40%
Butter
19%
Dairying
11%
milk fat globule
10%
Nutritive Value
8%
Rheology
8%
Crystallization
8%
Hardness
7%
Hot Temperature
5%
Water
4%