Up to the 19th-century, fat was relatively expensive and butter was a luxury. The poor lived mainly on potatoes and bread, which were cheap, supplemented whenever possible with whatever source of protein and fat they could afford. Not surprisingly, mortality was high amongst the poorer classes. To fill the gap in the market cheap substitutes for butter began to be produced in the last quarter o...

Investigation and Comparison of Slenderness Coefficient Old Persian Oak Wild Pistachio Trees in Different Site Conditions the Middle Zagros

freezing causes changes on chemical and microbial quality of butter. in this research, effects of two different temperatures -9 and -18oc on changes of moisture, fat, acidity and peroxide value and also coliform and psychrotrophic microorganisms in frozen butter were studied. results showed that values of moisture and fat during 7 months of frozen storage at two temperatures decreased 1.8% and ...