Light Butter

Figure 13. Schematic of Land O Lakes s method for the manufacture of Light Butter.

Flavor and odor preservation is a critical requirement with butter, which also needs refrigeration to avoid rancidification. Light and oxygen promote photochemical oxidation of this product. Aluminum foil provides opacity and has excellent barrier properties (18). The material... 

Similar processes occur with azo compounds [10]. trans-Dimethylaminoazobenzene (butter yellow) yields some of the cis isomer on irradiation with long-wavelength UV light and this possesses a lower hRf than the trans compound on rechromatographing with the same mobile phase using the two-dimensional SRS technique (Fig. 17). IR and MS measurements were used to confirm that no oxygen had been incorporated into the molecule. 

F, F2 = mobile phase front after development in the first and in the second dimension a, b, c = positions of application of the t/nns-butter yellow before the first (ID) and hefore the second development (2D) - = cis-butter yellow, =//ons-butter yellow, O = position of the trans-butter yellow after the first development. Irradiation of the chromatogram with long-wavelength UV light after application of fntns-butter yellow to position b after the first development (position c was not irradiated ). In contrast to Figure 16 the photochemically produced reaction product lies below the starting compound. 

Trichloroethylene has been detected in dairy products (milk, cheese, butter) at 0.3-10 pg/kg (0.3-10 ppb), meat (English beef) at 12-16 ppb, oils and fats at 0-19 ppb, beverages (canned fruit drink, light ale, instant coffee, tea, wine) at 0.02-60 ppb, fruits and vegetables (potatoes, apples, pears, tomatoes) at 0-5 ppb, and fresh bread at 7 ppb (McConnell et al. 1975). Samples obtained from a food processor in Pennsylvania contained trichloroethylene concentrations of 68 ppb in plant tap water, 28 ppb in Chinese-style sauce,... 

Pigment Red 8 affords clean, bluish shades of red. It is primarily used in the printing ink industry. P.R.8 exhibits high tinctorial strength and produces brilliant prints. Commercially available types with specific surface areas between about 50 and 60 m2/g afford transparent prints. P.R.8 is used in prints which require no particular solvent resistance. However, the pigment tolerates solvents much better than the yellower P.R.7 in this respect, P.R.8 matches the yellower, but more light-fast P.R.5. The prints are fast to soap but not entirely stable to butter and paraffin. P.R.8 is sensitive to clear lacquers coatings and to sterilization. It tolerates exposure to 140°C for 30 minutes. 

Work on the chemical structure and properties of the poisons from Alaska butter clam siphons, the hepatopancreas of California mussels, and axenic cultures of G. catenella carried on in the Biological Laboratories and with Rapoport at the University of California definitely established that the sea mussel did not alter the poison obtained from G. catenella. The poison from all three sources had identical structures (31). The situation with the Alaska butter clam may be different however in light of the different saxitoxin derivatives recently found in the dinoflagellates in that region. Perhaps the clam converts the sulfo and sulfate derivatives to the more toxic saxitoxin. 

Butters, "Naval Pyrotechnic Formulas , NOLM (Naval Ordnance Laboratory Memorandum) 9292 (1947), Washington 25, DC (Naval Signal Cartridge MK3, Formula 2 Copper dust 1.9, Ba nitrate 67.2, hexachlorobenzene 14.7 Mg powder 14.7 linseed oil 1.5%. Burns 5 sec with green light at altitude 250 ft)... 

AMCP 706-187(1963), 109-11 AddnlRefs A) Davis (1943), 67 (Purple light pyro compn CuO 6, K perchlorate 9, Sr nitrate 7, sulfur 7 calomel 3 parts) B) L. Lo Fiego G.G. Butters, NOLM 9292(1947), p 2(US Navy Blue Light, Mark 1, Formulas 1 2 compns are listed in this section under Copper Ammonium Sulfate and Copper chloride) C) Jzzo(1950), 214 [Blue light, slow burning pyro compn CuO 15.5,... 

Butter giving a butyro-refractometer reading higher than 48 at 350 may, without further test, be taken as adulterated. Also recently made butter which, in polarised light, shows a crystalline structure, is to be regarded as adulterated if the butter is not known to be of recent preparation, the crystalline structure renders it suspicious. Further, butter having at ioo° a lower specific gravity than 0-865, with reference to water at 150, is to be taken as adulterated. 

A major advantage of ciyo-SEM is its ability to accommodate the need to preserve lipid or fatty components within food systems when they are the main subject of study. Kawanari et al [74] used ciyo-SEM in combination with polarized light microscopy to characterize structural differences in butter due to manufacturing differences and their impact on volumetric changes in pastry applications. Such a study would have been very difficult to accomplish via conventional SEM techniques. 

None Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) Half Half cream Ice cream (light) Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese Butter... 

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