Skip to main navigation
Skip to search
Skip to main content
University of Copenhagen Research Portal Home
Help & FAQ
Dansk
English
Home
Profiles
Research output
Research units
Press/Media
Activities
Prizes
???studenttheses???
Datasets
Search by expertise, name or affiliation
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)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'The effective factors on the structure of butter and other milk fat-based products'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Agriculture & Biology
butter
18%
buttermilk
76%
chemical composition
11%
churning
12%
consumer demand
9%
cream
8%
crystals
34%
dairy industry
8%
fat globules
9%
hardness
6%
heat treatment
6%
lipids
29%
manufacturing
6%
methodology
4%
microstructure
6%
milk
5%
milk fat
52%
nutritive value
6%
polymorphism
8%
rheology
8%
water content
5%
Medicine & Life Sciences
Butter
19%
Buttermilk
100%
Crystallization
8%
Dairying
11%
Fats
40%
Hardness
7%
Hot Temperature
5%
Milk
51%
milk fat globule
10%
Nutritive Value
8%
Rheology
8%
Water
4%