Storage Stability of Sweet Cream Butter Prepared From Goat Milk

Physicochemical characteristics and storage stability of clarified butter fat « smen » produced from pasteurized and non-pasteurized milk

Smen is a milk fat isolated by ‘boiling-off’ water. Milk fat was first converted into butter and then into smen. Smen product is utilized for culinary cooking and frying of different food. Smen has better shelf-life than other indigenous dairy products due to its lower moisture content. However, it undergoes deterioration (lipolysis and oxidation of milk fat) causes flavor impairment, lowers nu...

Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

Effects of a prepared wax-emulsion on fruit whight loss of sweet lime in storage

Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

Crystallization, rheological properties and microstructure of butter with varying water content and subjected to different cooling rate were studied during four weeks of storage at 5 C. Using small and large deformation rheology, the elastic modulus (G0) and Hencky strain at fracture was followed. When comparing samples with an equal water content, samples produced from fast cooled cream (7.5 C...

Effect of Echinophora platyloba DC. essential oil and lycopene on the stability of pasteurized cream obtained from cow milk

The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of EEO (0.10% and 0.50%) and lycopene (20 and 50 ppm) alone and together as combinations were added in pasteurized creams and analyzed for microbial characteristics, sensorial properties and lipid stability durin...