Crystallization mechanisms in cream during ripening and initial butter churning

Research output: Contribution to journalJournal articleResearchpeer-review

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

Original languageEnglish
JournalJournal of Dairy Science
Volume96
Issue number11
Pages (from-to)6782-6791
ISSN0022-0302
DOIs
Publication statusPublished - 1 Nov 2013

    Research areas

  • partial coalescence, milk fat crystallization, viscosity, butter

ID: 77578938