Butter, margarine and butter oil are three products which consume daily by Iranian’scommunity. Detection of type and existence of synthetic antioxidants (SAs) quantities in the margarine, butter and butter oil samples is so important in point of view of the safety. For this purpose, peroxide value (PV), oxidative stability (OS), iodine value (IV), fatty acid analysis (FA), type and amount of SA...

THE milk-fats from goats and sheep are used, although only to a small extent, as substitutes for those of cows and buffaloes in India. The component fatty acids and glycerides of these two fats have been studied by methods recently developed [Hilditch et al., 1929; 1930; 1931] in the case of cow butter-fats, in order to compare their composition with those of the latter and, in certain respects...

In this work, the effect of solvent pre-treatment (hexane, petroleum ether and ethanol) on physicochemical, thermal morphology behavior Mangifera pajang seed fat (MPSF) were investigated. The results showed that yield, crystalline structures MPSF significantly (p<0.05) influenced by extraction solvents. Hexane gave highest yield (7.67%) with low unsaturation value (52.13 g iodine/g) compared et...

INTRODUCTION Butter oil, ghee and butter are theoretically low in lactose. All three products are high in milk fat; butter oil and ghee contain approximately 99.3% fat and butter around 80% fat. We report the lactose and galactose content of butter, ghee, and butter oil and assess their suitability in a low galactose diet. METHODS A total of 12 samples (butter oil n = 5, ghee n = 5, butter n ...

Background: Butter is one of the oldest dairy products known in the world and plays an important role in human nutrition. The aim of this study was evaluating of the microbial quality of traditional&nbsp;&nbsp; and industrial butter marketed in Zanjan. Methods: In this descriptive cross-sectional study, a total of 29 samples of butter were investigated in 2 groups which 24 samples were of trad...

Two traditional treatments for shea (Vitellaria paradoxa) butter processing namely storage of fresh nuts and duration subsequent boiling were studied by using the response surface methodology (RSM) to determine best treatment. Experimental influenced several kernel parameters, such as fat content (38-52% dw), redness (a* values between 6.3 11.7), viz. yield (24 36% wet weight mass), brightness ...

low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...

Dairy fat contains high amounts of saturated fatty acids (FA), which are associated with cardiovascular disease (CVD) risk. Manipulation of dairy cows nutrition allows to decrease the saturated FA content of milk fat, and is associated with increases either in conjugated linoleic acid (CLA) and trans-11-C18:1 contents, or in trans-10-C18:1 content. CLA putatively exhibits beneficial properties ...