European Food Research and Technology

, Volume 229, Issue 1, pp 175–178 | Cite as

First tests of standardized biocrystallization on milk and milk products

  • Johannes Kahl
  • Nicolaas Busscher
  • Paul Doesburg
  • Gaby Mergardt
  • Machteld Huber
  • Angelika Ploeger
Short Communication

Abstract

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.

Keywords

Food quality Biocrystallization Milk Butter 

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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Johannes Kahl
    • 1
  • Nicolaas Busscher
    • 1
  • Paul Doesburg
    • 2
  • Gaby Mergardt
    • 1
  • Machteld Huber
    • 2
  • Angelika Ploeger
    • 1
  1. 1.Department of Organic Food Quality and Food CultureUniversity of KasselWitzenhausenGermany
  2. 2.Department of Healthcare and NutritionLouis Bolk InstituutDriebergenThe Netherlands

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