Fat and Butter

PG, THBP, TBHQ, NDGA, BHA, BHT, Ionox 100, OG, DG Oils, fats, and butter oil extraction with acetonitrile from hexane solution C,8-bonded spherical silica... 

Phenolic antioxidants in oils, fats and butter oil. AOAC Official Method 983.15. In P Cunnift, ed. Official Methods of Analysis. 16th edition, Arlington, VA 1995, chap 47, 2-5. 

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... 

The chemistry of the flavour of milk fat and butter is very complex, involving a large number of compounds contributing to the overall aroma and taste. Approximately 200 volatile compounds have been identified in milk fat (Schieberle et al., 1993). However, many of the volatile compounds are present at concentrations below their individual flavour threshold level, and the extent to which these compounds contribute to the overall flavour profile is not known fully. The perceived flavour of milk fat can be altered by a change in the concentration of individual volatile compounds. The principal factor that can change the concentration of the volatile compounds is the feeding regime of the cow (Bendall, 2001). 

Large Deformation Rheological Testing of Milk Fat and Butter... 

Compression testing is also useful for evaluating the technological and end-use properties of milk fat and butter (Davis, 1937 Scott-Blair, 1938 Dolby, 1941a Mohr and Wellm, 1948). In this approach, a uniform stress is applied to the top and bottom of a sample (typically a cylinder or prism) placed between two flat plates. Because of the uniform stress field, it is easier to extract rheological information than in penetrometery. 

Several rheological characteristics of milk fat and butter have practical significance. Setting, spreadability, hardness, work softening and thixotropy are affected by the rheology of milk fat. Setting refers to the continued increase in the firmness of newly manufactured butter. Increases in firmness... 

Milk fat and butter can be tailored to have desired properties and functionalities. Treatments are often aimed at improving cold spreadability without compromising room temperature stability. To modify the texture and rheological properties of butter, composition and processing conditions can be manipulated... 

Oxygen scavengers can be used to reduce the 02 content in packaged milk powder but this approach may not be cost-effective (Zimmerman et al., 1974). Another approach to reducing the 02 content in the package involves using H2 in the presence of a palladium or platinum catalyst. Although the use of several antioxidants is permitted in the manufacture of edible oils, fats and butter, their use in milk powder is prohibited. 

Rheological studies of milk fat and butter are concerned mainly with objectively measuring spreadability and texture-related properties. Large... 

The rheological properties of milk fat and butter, and methods of measuring these properties, were reviewed by Wright et al, (2001b). 

Saturated fatty acids carry as many hydrogen atoms as they can, and they harden at room temperature. Animal fats and butter are examples of saturated fats. Unsaturated fatty acids have one or more pairs of hydrogen atoms missing, and they remain liquid at room temperature. Vegetable oils, such as safflower oil, canola oil, and olive oil are unsaturated. Saturated fats and cholesterol are the main villains in cardiovascular disease. 

Lichtenstein, A.H. A.T. Erkkila B. Lamarche U.S. Schwab S.M. Jalbert L.M. Ausman. Influence of hydrogenated fat and butter on CVD risk factors Remnant-like particles, glucose and insulin, blood pressure and C-reactive protein. Atherosclerosis 2W>i, 171> 97-107-... 

Total amount of trans-unsaturated fatty acids in milk fat and butter is 2-8% and in beef tallow it is 2-3% of the total fatty acids. 

Oils, Fats, and Butter Natural fats and oils are primarily composed of trigylcerides. The usual distinction between oil and fat is its physical state at room temperature. 

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