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First tests of standardized biocrystallization on milk and milk products

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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.

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Acknowledgments

The authors would like to thank Brita Rehberger, Agroscope Liebefeld-Posieux Research Station ALP (Switzerland), Fr. A. de Vries and Dr. L. P .L. van de Vijver (The Netherlands) for providing the samples. J. Kahl, N. Busscher, and G. Mergardt gratefully acknowledge the funding from the European Community financial participation under the Sixth Framework Programme for Research, Technological Development and Demonstration Activities, for the Integrated Project QUALITYLOWINPUTFOOD, FP6-FOOD-CT-2003-506358. The views expressed in this publication are the sole responsibility of the author(s) and do not necessarily reflect the views of the European Commission. Neither the European Commission nor any person acting on behalf of the Commission is responsible for the use that might be made of the information contained herein.

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Correspondence to Johannes Kahl.

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Kahl, J., Busscher, N., Doesburg, P. et al. First tests of standardized biocrystallization on milk and milk products. Eur Food Res Technol 229, 175–178 (2009). https://doi.org/10.1007/s00217-009-1039-7

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  • DOI: https://doi.org/10.1007/s00217-009-1039-7

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