Butter-milk

Sodium bicarbonate is soluble in water at 0°C a saturated solution is 6.5% with the solubility rising to 14.7% at 60°C. It can be expected then that sodium bicarbonate will dissolve in the aqueous phase of a batter or dough. It will then react with any acid present, including any acid ingredients such as butter milk. Chlorinated cake flour, where it is still used, has sufficient acidity (110 g of the flour will neutralise 0.27 g of sodium bicarbonate). 

Huang, R.T.C. 1973. Isolation and characterization of the gangliosides of butter milk. Biochim. Biophys. Acta 306, 82-84. 

Loftus Hills, G. and Thiel, C. C. 1946. The ferric thiocyanate method of estimating peroxide in fat or butter, milk and dried milk. J. Dairy Res. 14, 340-353. 

Minor, T. E. and Marth, E. H. 1972. Fate of Staphyloccus aureus in cultured butter-milk, sour cream, and yogurt during storage. J. Milk food TechnoL 35, 302-306. 

Product Whole milk Skim milk Cream (40% fat) Butter milk... 

Hussi, E., Miettinen, T.A., Ollus, A., Kostiainen, E., Ehnholm, C., Haglund, B., Huttunen, J.K., Manninen, V. 1981. Lack of serum cholesterol-lowering effect of skimmed milk and butter milk under controlled conditions. Atherosclerosis. 39, 267-272. 

Sprong, R.C., Hulstein, M.F.E., van der Meer, R. 1999. Phospholipid-rich butter milk increases the resistance to Listeria monocytogenes in rats. Immunol. Lett. 69, 25-192 (abstr. 12.33). 

The principal determinant of butter consistency is the ratio of solid to liquid fat (Rohm and Weidinger, 1993). Therefore, the extent of crystallization is critical to the texture of butter. Milk fat is composed of literally hundreds of unique and varied triacylglycerol (TAG) species (Jensen et al, 1991). This results in milk fat having complicated crystallization, melting, and rheological behaviour (Mulder, 1953 Hannewijk and Haighton, 1957). 

Melting Titration Butter, milk fat (1939) Deeth and Fitz-Gerald... 

Derivatization HPLC of />-bromophenacyl esters Butter, milk fat Reed et al. (1984), Garcia et al. (1990)... 

The second column shows models of two dairy products milk and molten butter. Milk consists mainly of a watery solution with about 4% by volume of fat (oil). This is dispersed in the form of droplets with a diameter of a few micrometres. This is an example of an oil-in-water or OAV emulsion. Molten butter is a mirror of this system, with water dispersed as droplets of a few micrometres. Molten butter is a water-in-oil or W/O emulsion. When it is cooled the fat crystallizes partly, and we get a three-phase structure butter. 

The next step is mechanical high shear treatment to break up the fat globule membrane. The fat then coalesces and the bulk aqueous phase (butter milk) are removed together with the fat globule membrane material to concentrate the fat. 

These substances occur in butter, milk, green leafy vegetables, eggs, cod liver oil, halibut liver oil, carrots, tomatoes, and other vegetables and fruits. They arc important substances because they serve in the human body as a source of Vitamin A (see Chap. 30). 

Ground sugar -Cocoa Mass-Cocoa -Cocoa butter -Milk powder -... 

In the first comparison 12 lacto-ovo-vegetarians who participated in several different nutritional studies were pair matched by age, sex, size, weight and ethnic background to 12 omnivore subjects who participated in the same studies. All subjects consumed a laboratory controlled vegetarian diet based on peanut butter, milk, bread, fruits and vegetables for 21 to 28 days. While several different experimental treatments in the form of dietary additives were employed in these studies, only data from the control period when no further experimental variables were employed were used in this comparison. 

Chemiluminescence was measured in triplicate at 23 "C under moderate agitation by use of Luminescence Reader BLR-201 (Aloka Co. Ltd Tokyo Japan). In a glass test tube, 100 /xL of chemiluminescent probe suspension, 450 fiL of distilled and deionized water, 100 /iL of 10-fold concentrated PBS and 250 fiL of 1 U/mL solution of xanthine oxidase from butter milk (XOD) were mixed about 30 s after the start of CL measurement following the set of the test tube in the instrument, 100 fiL of 1.67 mM hypoxanthine (HPX) solution was injected into the test tube through a rubber cap by a syringe. The initial concentration of MCLA or FCLA was 1 fiM. The pH of the reaction mixture was 7.3 0.1. 

S. L. Kwolek, a woman scientist of DuPont, invented the liquid crystal aromatic polyamides which eventually paved the way to the first commercial liquid crystalline polymer product—poly-p-phenyleneterephthalamide under the trade name Kevlar. She recently recalled, When I dissolved the PBA (poly-p-aminobenzamide) polymer at 10% concentration in tetram-ethylurea with 6.5% LiCl, the solution was unusually fluid, turbid, stir-opalescent, and butter-milk-like in appearance. The fiber that was spun turned out to be extremely strong with a modulus of 430 gpd This discovery in 1964 remains a milestone of this field. In recognition of her contribution, the American Society of Chemistry Industry awarded Kwolek the 1997 Perkin Medal. 

As Table 15.1 shows, many carboxylic acids occur in nature. Fatty acids can be isolated from a variety of sources including palm oil, coconut oil, butter, milk, lard, and tallow (beef fat). More complex carboxylic acids are also found in a variety of foodstuffs. For example, citric acid is found in citrus fruits and is often used to give the sharp taste to sour candies. It is also added to foods as a preservative and antioxidant. Adipic acid (hexanedioic acid) gives tartness to soft drinks and helps to retard spoilage. 

Milk.—The secretion of the mammary gland is water holding in solution casein, albumin, lactose, and salts and fat and casein in suspension. Cream consists of the greater part of the fat, with a small proportion of the other constituents of the milk. Skim-milk is milk from which the cream has been removed. Butter- milk is cream from which the greater part of the fat has been removed, and consequently is of about the same composition as skim-milk. 

NIST 1849, ready-to-eat cereal, bread, mushrooms, eggs, yogurt, cheese, fish, butter, milk (RTF infant formula), and premix... 

Vitamin D has been analyzed in different food samples, including NIST 1849 (infant/adult nutritional formula), ready-to-eat cereal, bread, mushrooms, eggs, yogurt, cheese, fish, butter, milk (RTE infant formula), and premix (mixture of vitamins). After saponification with ethanol and potassium hydroxide, and sequential liquid-liquid extraction steps using ethanol, water, and n-heptane, the food samples were eluted through a disposable SPE silica gel column. The extracted samples were assayed using a methanol and ammonium formate gradient on a UPLC-MS/MS system equipped with an HSS Cjg UPLC (100 x 2.1 mm i.d., 1.8 pm particle size) column at 0.4 mL/min flow rate. The injection volume was 20 pL [92],... 

WJtole milk 2% milk 1% milk Butter Milk Butter Butter fat 2% milk WJtole milk... 

Vitamin A is essentially a liposoluble vitamin, and therefore a diet that contains little animal fat—such as a pure rice diet—often leads to vitamin A deficiency. In contrast, the deficiency is rare in countries where animal fats are abundant in the diet, as in the United States and Western European countries. Butter, milk, cream, fat cheeses, cod liver oils, egg yolks, liver, and brain are among the animal sources richest in vitamin A. An interesting relationship between vitamin A deficiency and its sources in the diet was observed during the First World War in Denmark. The Danish farmers, who produced much of the western world s milk and butter during that time, were so anxious to sell their products to foreign countries that little of it was consumed within the country. This resulted in the development of an epidemic of night blindness and xerophthalmia. 

EGGS (cont.) Hard-cooked Scrambled (with butter/milk)... 

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