Butter Defects is a technical category in dairy science that encompasses identifiable deviations in the sensory, physical, or chemical characteristics of butter resulting from processing, storage, or compositional factors, thereby distinguishing it from other quality assessment concepts by its focus on specific undesirable attributes affecting product acceptability.
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Authors
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Institutions
Publications per year
2017–2026
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Butter and butter oil classification by PTR-MS
Saskia M. van Ruth, Alex Koot, Wilma M. Akkermans et al. · European Food Research and Technology · 2007 · 52 citations · Full text
Svenja K. Reinke, Stephan V. Roth, Gonzalo Santoro et al. · ACS Applied Materials & Interfaces · 2015 · 32 citations
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Authors
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- AM
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- MB
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- SK
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Institutions
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Nestlé (Switzerland)
Vevey, Switzerland
1 h-index
1 publications
32 citations
Universität Innsbruck
Innsbruck, Austria
1 h-index
3 publications
156 citations
Nestlé (United Kingdom)
London, United Kingdom
1 h-index
1 publications
32 citations
Zimmer Biomet (Netherlands)
Dordrecht, Netherlands
1 h-index
1 publications
52 citations
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Venues
- ACS Applied Materials & Interfaces
1 publications · 32 citations
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- European Food Research and Technology
1 publications · 52 citations
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- Journal of Dairy Research
1 publications · 10 citations
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