Butter-fat

White chocolate has been defined by the European Economic Community (EEC) Directive 75/155/EEC as free of coloring matter and consisting of cocoa butter (not less than 20%) sucrose (not more than 55%) milk or soHds obtained by partially or totally dehydrated whole milk, skimmed milk, or cream (not less than 14%) and butter or butter fat (not less than 3.5%). 

The butter fat is a coarse dispersion readily removable on standing or by a centrifuging operation. The casein will be present in the skimmed milk as colloidally dispersed micelles of diameter of the order of 10 cm, and is associated with calcium and phosphate ions. 

Butter-amylester, tn. amyl butyrate, -ather, tn. butyric ether (ethyl butyrate), -baum, tn. shea tree, -blume, /. buttercup, -farbe, /. butter color, -fass, n. churn, -fett, n. butter fat butyrin. -gMrung, /. butyric fermentation. -gelb, n. butter yellow. 

Food (butter fat) Extract and cleanup on semipreparative HPLC column elute with methylene chloride-hexane GC/ECD No data No data Gillespie and Walters 1986... 

Small amounts of trans-unsamrated fatty acids are found in ruminant fat (eg, butter fat has 2-7%), where they arise from the action of microorganisms in the rumen, but the main source in the human diet is from partially hydrogenated vegetable oils (eg, margarine). Trans fatty acids compete with essential fatty acids and may exacerbate essential fatty acid deficiency. Moreover, they are strucmrally similar to samrated fatty acids (Chapter 14) and have comparable effects in the promotion of hypercholesterolemia and atherosclerosis (Chapter 26). 

Colorless liquid with a sharp odor like butter fat. 

Fig. 21.16. 513C values for the Ci6 o and Ci8 0 fatty acids extracted from the Roman cream, compared with confidence ellipses (la) corresponding to those from modern cow, sheep, and pig adipose fat and sheep and cow butter fat (reference 513C values are adjusted for post-industrial Revolution effects of fossil-fuel burning analytical precision + 0.3%). (Reprinted/redrawn from Nature, 432, 35-36, Copyright 2004, Nature Publishing Group, with permission.)... 

In a study by Fincke and Sherman (JL3), the calcium of spinach was not utilized as well as that from milk however, the calcium of kale, which is low in oxalic acid (3,4), was about as available as that from milk. The calcium utilization factor was determined by dividing the weight of calcium stored by the weight of calcium ingestion. Rats 4 weeks old were fed for 60 days a diet in which most of the calcium was supplied by skim milk, or in which half of the skim milk was replaced by dried spinach or dried kale in amounts to provide the same amount of calcium. The diets contained about 0.3% calcium and 10% butter fat. It was concluded that the poor utilization of the calcium of spinach was due to the oxalic acid in spinach. 

Odd-numbered fatty acids do occur naturally with carbon numbers between 3 and 19. Those with carbon numbers 15 to 19 are present in large amounts in certain species of fish and bacteria. Even-numbered fatty acids, 4 to 10, are mainly found in milk and butter fats. 

Emulsions are mixture of two (or more) immiscible substances. Everyday common examples are milk, butter (fats, water, salts), margarine, mayonnaise, skin creams, and others. In butter and margarine, the continuous phase consists of lipids. These lipids surround the water droplets (water-in-oil emulsion). All technical emulsions are prepared by some kind of mechanical agitation or mixing. Remarkably, the natural product, milk, is made by organisms without any agitation inside the mammary glands. 

Many of the hydrocarbons were similar to those identified in butter fat by Urbach and Stark (31), and some of these were concentrated up to 6-fold in fraction FI compared to the unextracted control. 

Among the terpenoids, phyte-l-ene, neophytadiene, phyte-2-ene and famesol were all highly concentrated in fraction FI compared to the non-extracted control. These compounds were previously associated with beef flavor i Larick et aL (52) and by Peterson and Chang (55). They were also identified in butter fat by Urbach and Stark (31) and in lamb by Suzuki and Bailey (25). Concentration of some of these compounds correlate highly with gras flavor of beef. 

Hansen, R. P. and Shorland, F. B. 1962, Seasonal variations in fatty acid composition of New Zealand butter fat. Biochem. J. 52, 207-216. 

Parodi, P. W. 1973A. Detection of synthetic and adulterated butter fat. 4. GLC trigylcer-ide values. Aust. J. Dairy Sci. 28, 38-41. 

Ryhage, R. 1967. Identification of fatty acids from butter fat using a combined gas chromatograph mass spectrometer. J. Dairy Res. 34, 115-121. 

Strocchi, A. and Holman, R. T. 1971. Analysis of fatty acids of butter fat. Riv. Ital. Sostanze Grasse 48, 617-622. 

Van der Wei, H. and De Jong, K. 1967. Occadecadienoic acids in butter fat. II. Identification of some nonconjugated fatty acids. Fette Seifen. Anstrichm. 64, 277-279. Weihrauch, J. L., Brewington, C. R. and Schwartz, D. P. 1974. Trace components in milk fat Isolation and identification of oxofatty acids. Lipids 9, 883-890. 

Acidity. The development of a fishy flavor in butter is well known. Cream acidities ranging from 0.20 to 0.30% appear to represent those levels at which flavor development is marginal (Parks 1974). Although the development of fishy flavors in unsalted butters is rarely encountered, it is not restricted to those products containing salt. Pont et al. (1960) induced the development of a fishy flavor in commercial butter-fat by the addition of nordihydroguaiaretic acid and citric or lactic acid. In addition, Tarassuk et al. (1959) reported the development of fishy flavors in washed cream adjusted to pH 4.6. 

Figure D1.2.2 Sample GC chromatogram of the FAME from butter fat (Sweet Cream Butter, Wisconsin Grade AA, Roundy s, Milwaukee, Wise.) prepared using the sodium methoxide method (see Basic Protocol 2). Equipment DB-23 fused silica capillary column, 30 m x 0.32 mm i.d., 0.25 pm film thickness, FID detector. Temperature, injector 225°C detector 250°C. Column (oven) temperature program 100°C initial, hold 4 min, ramp to 198°C at 1.5°C/min, hold 10 min. Total run time was 80 min. Split injection.

The more- important tests and determinations to be made are those described in 1, 2,. 5, . n, 12 and 15, which are usually sufficient to indicate if a lmttcr is genuine if a more complete analysis is desired, the other tests described may l>e carried out. Where not otherwise indicated, the tests are to he- made 011 the fused and filtered butter fat. 

Volatile Acid Number. The volatile acid number or the Reichert-Meissl number denotes the number of c.c. of N/10-alkali required to neutralise the volatile acids, soluble in water, obtained from 5 grams of butter fat, previously melted and filtered. It is determined exactly as described in flit- chapter headed Tatty Substances (Vol. I, p. 377). 

Owing to its high content in glycerides of volatile acids, butter fat gives a very high volatile acid number, while Other animal fats and also most vegetable tills give very low values —rarely more than 1—with the exception of coconut oil, for which the value about 7-0. 

Iodine Number.—Determined on the butter fat as indicated in the chapter on Fatty Substances (Vol. I, p. 379). 

The physical and chemical characters of butter fat mostly lie within the... 

Whilst straight-chain fatty acids are the most common, branched-chain acids have been found to occur in mammalian systems, e.g. in wool fat and butter fat. They are also characteristic fatty acid constituents of the lipid part of cell walls in some... 

Iverson, J.L. and Sheppard, A.J. (1986) Determination of fatty acids in butter fat using temperature-programmed gas chromatography of the butyl esters. Food Chem., 21, 223-234. 

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