Crystallization mechanisms in cream during ripening and initial butter churning

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

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{950cec7dad6e4963800c70be52b03fd9,

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",

month = nov,

day = "1",

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

language = "English",

volume = "96",

pages = "6782--6791",

journal = "Journal of Dairy Science",

issn = "0022-0302",

publisher = "Elsevier",

number = "11",

}

TY - JOUR

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 -