Concepedia

Butter Composition Standardization

Butter Composition Standardization is a methodological framework in dairy science that systematically adjusts the moisture, fat, and solid non-fat components of butter to meet predefined compositional specifications, thereby ensuring consistency, quality, and regulatory compliance in commercial butter production.

1

Publications

172

Citations

8

Authors

4

Institutions

Publications per year

2017–2026

0

Parents

Publications

1

1–1 of 1

Authors

8

  1. CW
    C. Wiedmaier

    Ghent University, Belgium

    1 publications · 172 citations

    1

    h-index

  2. EA
    E. Anklam

    Joint Research Centre, Italy

    1 publications · 172 citations

    1

    h-index

  3. ML
    Markus Lipp

    Joint Research Centre, Italy

    1 publications · 172 citations

    1

    h-index

  4. CC
    Colin Crews

    Fera Science (United Kingdom), United Kingdom

    1 publications · 172 citations

    1

    h-index

  5. WS
    Wolfgang Schwack

    University of Hohenheim, Germany

    1 publications · 172 citations

    1

    h-index

1–5 of 8

Institutions

4

  1. Joint Research Centre

    Ispra, Italy

    1 h-index

    4 publications

    688 citations

  2. Ministry of Agriculture

    Suva, Fiji

    1 h-index

    2 publications

    344 citations

  3. University of Hohenheim

    Stuttgart, Germany

    1 h-index

    2 publications

    344 citations

  4. Ghent University

    Ghent, Belgium

    1 h-index

    1 publications

    172 citations

1–4 of 4

Venues

  1. Journal of Food Composition and Analysis

    1 publications · 172 citations

    1

    h-index

1–1