Crystallization mechanisms in cream during ripening and initial butter churning

Research output: Contribution to journalJournal articlepeer-review

Standard

Crystallization mechanisms in cream during ripening and initial butter churning. / Buldo, Patrizia; Kirkensgaard, Jacob J. K.; Wiking, Lars.

In: Journal of Dairy Science, Vol. 96, No. 11, 01.11.2013, p. 6782-6791.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Buldo, P, Kirkensgaard, JJK & Wiking, L 2013, 'Crystallization mechanisms in cream during ripening and initial butter churning', Journal of Dairy Science, vol. 96, no. 11, pp. 6782-6791. https://doi.org/10.3168/jds.2012-6066

APA

Buldo, P., Kirkensgaard, J. J. K., & Wiking, L. (2013). Crystallization mechanisms in cream during ripening and initial butter churning. Journal of Dairy Science, 96(11), 6782-6791. https://doi.org/10.3168/jds.2012-6066

Vancouver

Buldo P, Kirkensgaard JJK, Wiking L. Crystallization mechanisms in cream during ripening and initial butter churning. Journal of Dairy Science. 2013 Nov 1;96(11):6782-6791. https://doi.org/10.3168/jds.2012-6066

Author

Buldo, Patrizia ; Kirkensgaard, Jacob J. K. ; Wiking, Lars. / Crystallization mechanisms in cream during ripening and initial butter churning. In: Journal of Dairy Science. 2013 ; Vol. 96, No. 11. pp. 6782-6791.

Bibtex

@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",

}

RIS

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

VL - 96

SP - 6782

EP - 6791

JO - Journal of Dairy Science

JF - Journal of Dairy Science

SN - 0022-0302

IS - 11

ER -

ID: 77578938