First tests of standardized biocrystallization on milk and milk products

被引：29
|
作者：
Kahl, Johannes [1 ]
Busscher, Nicolaas [1 ]
Doesburg, Paul [2 ]
Mergardt, Gaby [1 ]
Huber, Machteld [2 ]
Ploeger, Angelika [1 ]
机构：
[1] Univ Kassel, Dept Organ Food Qual & Food Culture, D-37213 Witzenhausen, Germany
[2] Louis Bolk Inst, Dept Healthcare & Nutr, Driebergen, Netherlands
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2009年 / 229卷 / 01期
关键词：
Food quality; Biocrystallization; Milk; Butter; CUPRIC CHLORIDE; CRYSTALLIZATION;
D O I：
10.1007/s00217-009-1039-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The biocrystallization method has been standardized for plant products. The standardized biocrystallization method is tested on milk and butter samples from controlled feeding trials. When computerized image analysis is applied, samples from different origins (feeding regimes) can be distinguished significantly.
引用
收藏
页码：175 / 178
页数：4
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