Effect of incorporating buffalo butter oil fractions on the physical properties of ice cream

BUFFALO butter oil was fractionated by multi-step dry method into low, medium and high melting fractions. The obtained, fractions were used in the preparation of ice cream. The freezing points of the mixes were close. Ice cream mix made with high-melting fraction [slip melting point [SMP], 41.3°C] exhibited the highest viscosity and the lowest adsorbed protein and whipping ability among all mixes prepared. The use of low-melting fraction [SMP, 12.6°C] led to the production of ice cream with decreased melting resistance but an increased overrun and fat destabilization index. Ice cream made with middle-melting fraction [SMP, 29.4°C] revealed properties in between those made with low and high-melting fractions

Chemical composition of buffalo colostrum and buffalo milk in mastitic animals

The influence of clinical and sub clinical mastitis as well as colostrums on the gross chemical composition Na+, K+, Mg[2]+, Ca[2]+, content and fatty acids patterns of buffalo milk was investigated. Colostrums, clinical and sub clinical milk samples had significantly lower lactose [P<0.01] content and higher chlorine [p<0.05] and ash [P<0.01] content A chlorine/lactose ratio [Koestler Number] more than 3.2 could be considered as a limit for detection of clinical mastitis and the range of 2.6-3.2 for sub clinical mastitis in buffaloes. Fat content was significantly deereased [P<0.01] in clinical and sub clinical mastitic milk but there was insignificant differences between normal milk and colostrums Results of GLC analysis revealed that clinical and sub clinical mastitic milk fat had higher content of short chain and unsaturated fatty acids

Seasonal compositional variation of buffalo milk fat in relation to keeping quality of the resulting fatty products

Butter, Samna and butteriol manufactured at different seasons showed considerable variations in the rate of changes in keeping quality parameters namely, acidity, peroxide value [PV], Thibarbituric acid value [TBA] total carbonyl compounds [TCC] and sensory evaluation. These parameters were correlated to variations in the chemical composition of the initial milk fat especially fatty acids [FA], unsaponifiable matter [USM] and phospholipids [PL]. Results indicated that fatty dairy products produced at winter had the better keeping quality than summer, spring or autumn seasons presumply because of the higher PL and USM content and lower levels of unsaturated FA

Studies on the chemical composition on Egyptian ewe's milk: II-protein fractions, the amino acid composition and total non-volatile fatty acids content

The amino acids composition, protein fractions and total non-volatile fatty acids [TNVFA] content of the Egyptian Balady, ewe's milk were investigated and discussed. The essential amino acids formed 51.35% of the total. Glutamic acid, lysine and valine were presented in the greatest amount. The alpha s-casein region of ewe's milk was found to include two or three different patterns but with B-casein two bands were always apparent The ewe's whey proteins were separated into four components corresponding to immunoglobulins serum albumin, alpha-lactalbumin and beta-lacto globulin at the same order of ascending in their mobility. The beta-lacto globulin was always appeared single band but although alpha-lactalbumin usually appeared as a single band. sometimes appeared as a double bands The unsaturated to saturated fatty acids ratio of ewe's was slight ly lower than that of cow milk fat Also the C[12:0], C[10:0], C[14:0], C[8:0] and C[18:1], C[18:2] ratios were lower for ewe's than those for cow milk fat. These ratios were considered to be suitable for dif-ferentiating ewe's from cow milk

Composition of buttermilk as a by-product of butter manufacture in three Egyptian Governorates

Sixty samples of buttermilk were collected from three Egyptian governorates [Giza, Qalyoubia and Monoufia], 20 samples from each. All samples were analyzed for titratable acidity, total solids, fat, lactose, ash, total nitrogen, non-protein-nitrogen and non-casein nitrogen. The results showed that there is no difference between the composition of the buttermilk produced in Egypt as a by-product of butter making and that recorded for the same commodity produced elsewhere