The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

Milk yield and composition of Muturu cattle under the semi intensive system of management

Milk was once obtained daily for 98 days from Muturu cows in their 3r lactation and analysed for yield and composition. Results showed that milk yield was generally low but there were highly significant (P < 0.01) individual variations in milk output. The butter fat content of the milk appeared relatively high (4.72 +0.08%). However, all the milk constituents were within the values reported for other tropical breeds. There was a significant inverse relationship (r = -0.87; P<0.05) between butterfat and milk protein, while the relationship between milk protein and lactose was positive and significant (r = 0.81; p < 0.05). Even though the milk yield of Muturu cattle is low, resource-poor rural farmers can readily extract some fresh milk from their cows for immediate family use in order to improve the family nutrition.

Comparative evaluation of lactation performance of West African dwarf and red sokoto goats raised in a hot-humid environment

The milk yield and compositions of twelve lactating does comprising six each of West African Dwarf (Fouta djallon) and Red Sokoto (Maradi) were compared in a 21-week study. The does in their second parity were monitored over a full lactation. The goats received daily basal grass and browse fodder in addition to a concentrate supplement in a 2 × 3 factorial experiment. The does were hand milked and milk yield (g/d) was quantified daily. Milk samples were analyzed weekly for total solids (TS %), butter fat (BF %), solids-not-fat (SNF %), crude protein (CP %) and total ash (TA %). Lactose concentration (LC %) was analyzed daily immediately after sampling. Macro-minerals in milk samples were determined by dry ash extraction method specific for each mineral element. Milk yield was influenced significantly (p<0.05) by both breed and stage of lactation. The WAD produced more milk (97.34 g/d than RS (87.01 g/d). For both breeds, the average mid lactation milk yield (119.04 g/d) was significantly (p<0.05) different than either early (88.35 g/d) or late (69.14 g/d). The highest milk production was by WAD does in mid lactation (125.10 g/d) and the least was by RS in late lactation (47.07 g/d). The TS, BF, SNF, CP and LC concentrations in milk were not influenced (P>0.05) by breed. The TA was significantly (P<0.05) higher in WAD milk (0.89 %) relative to RS milk (0.88 %). Also, stage of lactation significantly (P<0.05) influenced the concentrations of TS, BF, TA and LC in WAD and RS goats milk. Total solids was significantly (P<0.05) higher in late (13.47 %) than in early (12.53 %) lactation for both breeds. The BF and LC in milk followed similar trend, recording 4.45, 3.89 and 4.13 and 3.98 % in late and early stages of lactation respectively. On the other hand, The TA decreased with advancing lactation and the highest value was obtained in the early (0.92 %) than in mid (0.89 %) and late (0.86 %) lactation in both WAD and RS goat milk. TA was highest in WAD milk in early lactation (0.92 %) and least in RS milk in late lactation (0.85 %). All macro minerals were influenced (p<0.05) by lactation stage and breed differences, except potassium (K) and sodium (Na) which were only influenced by the stage of lactation. The milk of both WAD and RS goats yielded more calcium (Ca) than K, which was attributed to the nutrients in the diets.

Curcumin attenuates butter fat induced hyperlipidemia in mice

Long-term intake of high-fat food disrupts lipid metabolism, resulting in fat accumulation, obesity, and hyperlipidemia. Curcumin, active ingredients of turmeric plants, has been shown to possess potent antioxidant and hypolipidemic properties. The study was conducted to observe the effects of curcumin on butter induced hyperlipidemia, hematological values and physio-pathological alterations in liver and aorta in mice. A total of 40 Swiss Albino mice (Mus musculus), aged 28-30 days with an average body weight of 27g were randomly divided into 2 groups. Group A was considered as non-treated control (NT) (n=8) and fed on standard mice pellet and fresh drinking water. Another group was considered as butter group (n=32), fed on standard mice pellet enriched with 10% butter and after 5 weeks, mice of butter group were subdivided into 4 equal groups (n=8). Group B was considered as butter treated (BT) group fed on standard mice pellet enriched with 10% butter. Group C (C1%), group D (C2%) and group E (C3%) fed on standard mice pellet enriched with 10% butter plus curcumin 1%, 2% and 3% in drinking water respectively. The experiment was carried out for period of another 10 weeks. Body weight gain of all mice was gradually increased and maximum weight gain was recorded in mice of butter fed group. Supplementation of curcumin to butter treated mice (group C, D and E) prevented weight gain. Mice treated with butter fat had significantly (p<0.01) higher hemoglobin (Hb) concentration, total erythrocyte count (TEC) and packed cell volume (PCV). Treatment with curcumin of 1%, 2%, and 3% concentration on butter supplemented mice didn’t alter or rather enhanced the hematological values. In case of lipid profile, supplementation of butter fat in feed significantly increased the total cholesterol, triglycerides and LDL cholesterol. However, addition of curcumin extracts of 1%, 2% and 3% concentration to the butter fed group mice dramatically reduced the total cholesterol and LDL-cholesterol values and more prominent result was observed in 2 % curcumin treated mice. Histo-pathological studies of liver and aorta revealed that addition of 10% butter to feed induced a few fatty changes along with pyknotic nuceli in the hepatocytes, thickened wall of aorta with disorganized lining cells. Again upon curcumin treatment, no such changes were detected in the liver and aortic tissues of group C, group D and group E. Our study revealed that the butter fats have harmful effects on weight gain, on lipid profile and on organ structures without deteriorating normal hematological values. However, these harmful effects could be mitigated by addition of curcumin extracts. J. Bangladesh Agril. Univ. 17(2): 220–225, June 2019

Analisis Perubahan Kandungan Lemak Padat , Asam Lemak Trans Dan Komposisi Trigliserida Pada Pembuatan Lemak Pengganti Mentega Coklat Melalui Metode Blending Dibandingkan Interesterifikasi RBDPS Dengan RBDPKO

Lemak pengganti mentega coklat (CBS) dalam industri dapat dihasilkan melalui proses hidrogenasi parsial minyak cair, blending maupun interesterifikasi lemak padat dan minyak cair. Nilai kandungan asam lemak trans (TFA) dan kandungan lemak padat (SFC) merupakan parameter yang penting diuji dalam memenuhi kwalitas dari lemak tersebut sebagai edible oil. Dalam penelitian ini dilakukan metode blending dibandingkan dengan interesterifikasi menggunakan katalis natrium metoksida antara lemak padat RBDPS dengan RBDPKO pada rasio 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 dan 10:80 (b/b) untuk menghasilkan lemak pengganti mentega coklat. Dari penelitian ini diperoleh lemak pengganti coklat hasil blending maupun interesterifikasi antara RBDPS dengan RBDPKO paling sesuai pada rasio 20:80(b/b) dengan nilai SFC dari hasil analisis menggunakan fulse-NMR masing-masing 1,06% dan 1,10% pada suhu 35OC dan nilai TFA hasil analisis KGC masing-masing 0,14% dan 0,13% sedangkan perubahan komposisi trigliserida dominan terjadi pada TG-C48, TG-C50, TG-C52 dan TG-C54 Chocolate butter substitute (CBS) fat in the industry can be produced through the process of partial hydrogenation of liquid oil, blending and interesterification of solid fat and liquid oil. The value of trans fatty acid content (TFA) and solid fat content (SFC) are important parameters to be tested in meeting the quality of these fats as edible oil. In this study, a blending method was compared with interesterification using a sodium methoxide catalyst between RBDPS solid fat and RBDPKO at a ratio of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20 : 80 and 10:80 (b/b) to produce substitutes for chocolate butter fat. From this study, it was found that chocolate substitute fat from blending and interesterification between RBDPS and RBDPKO best matched the ratio of 20:80 (b/b) with the SFC value from the analysis using Fulse-NMR of 1.06% and 1.10% correspondingly. 35°C temperature and TFA value from KGC analysis were 0.14% and 0.13% respectively while the change in dominant triglyceride composition occurred in TG-C48, TG-C50, TG-C52 and TG-C54.

Analysis of the Composition of Milk in the first Three Lactations in Ayrshire Cattle Across Four Decades

Using historic lactation records for Ayrshire cattle, we report a gradual increase in the production of milk, butter fat and protein levels across four decades. This was generally at the extent of attaining a level of increase per decade which was similar to the increase seen between animals during their first and second lactations in the previous decade. However these increases were achieved without significantly affecting the percentage of butter fat or protein throughout the time examined, and also without changing the heifer: second lactation ratios

Occurrence of preterm calving in Great Britain and associations with milk production and reproductive performance in dairy cattle

This study describes the occurrence of preterm calving in Great Britain and evaluates its associations with subsequent milk production and reproductive performances and survival on farm of dairy cows. A total of 53 British dairy farms and 5759 animals with detailed breeding and milk recording data available were used to form two study groups: preterm calving (calving occurring between days 266 and 277 of gestation) and full-term calving (calving occurring at 278 days of gestation and over). Mixed effects models were implemented to compare milk production, clinical cases of mastitis and number of services per conception between groups. Kaplan-Meier curves and Cox regression analyses compared time from calving to conception, calving interval and survival on farm between groups. Preterm calving cows showed significantly lower milk yield (P<0.01) and butter fat per cent (P=0.02), increased milk protein per cent (P=0.01), longer survival on farm (P<0.01), and a tendency for shorter calving to conception intervals and fewer services per conception, although other factors were involved in the reproduction outcomes. Experiencing a preterm calving is associated with lower milk production and longer survival times on farm. Potential risk factors for preterm calving, such as infectious diseases, diet and husbandry practices, should be further investigated.