@inproceedings{orgprints2014,
           title = {Entwicklung der Methode Biokristallisation f\"ur Milchproben},
          author = {Jenifer Wohlers and Johannes Kahl and Angelika Ploeger},
            year = {2007},
        keywords = {Lebensmittelqualit?t, Biokristallisation;
food quality, biocrystallisation, milk},
             url = {http://orgprints.org/2014/},
        abstract = {This study deals with the question under which circumstances (concerning milk and CuCl2-concentration per picture) and with which variation the method of biocrystallisa-tion is able to distinguish different milk qualities. Milk qualities are UHT- and raw milk as well as milk from the beginning (A-milk) and ending (E-milk) of lactation. A matrix from different mixing ratios showed that milk qualities are best visually differentiated by 350?L milk and 175mg CuCl2 per plate. However there exists a certain variation in repeatedly produced pictures of one quality. Therefore 38% of the A- and E-milk-pictures were sorted out because of technical errors (unusual morphology). With 42% of the pictures the two samples were successfully differentiated by describing the morphological features. With the texture analysis program a significant difference between the samples (p<0,05) was found when analysing selected regions of the picture.}
}