منابع مشابه
Detection of vegetable oil in milk and milk fat
Adulteration of milk with other additives resembling in physico-chemical properties can be done. Vegetable oils, hydrogenated fats, animal body fats and their blends have been reported as adulterants in milk and milk fat products. The scientists at Gujarat Agriculture University, Anand worked on detection of vegetable oils in milk and milk fat by a rapid method. The elevation of butyrorefractom...
متن کاملDetermination of milk fat and cocoa butter equivalents in milk chocolate
An analytical approach for the determination of milk fat and cocoa butter equivalents in milk chocolate is presented. By performing a single triacylglycerol analysis using gas liquid chromatography several useful pieces of information can be determined, i.e., (i) the milk fat content of the chocolate sample, (ii) the contribution of triacylglycerols originating from milk fat, (iii) the presence...
متن کاملMorphological evaluation of the atherogenicity of corn oil, hydrogenated corn oil, and butter fat in quail.
The atherogenicity of corn oil, hydrogenated corn oil, and butter fat was studied using 57 fourty-day-old male Japanese quails. The animals were fed one of the following diets: basal diet, basal diet with corn oil plus cholesterol, basal diet with hydrogenated corn oil plus cholesterol, or basal diet with butter fat plus cholesterol. Each atherogenic diet contained 15% fat and 2% cholesterol. M...
متن کاملLauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil.
Lauric fat cocoa butter replacer (LCBR) was produced from a blend of krabok seed fat (KSF) and coconut oil (CO). Four fat blends with different ratios of KSF/CO (20/80, 40/60, 60/40 and 80/20 (%wt)), CO, KSF and a commercial LCBR (C-LCBR) were characterized using various techniques. It was found that blend 60/40 exhibited SFC curve and crystallization/melting behavior most similar to that of C-...
متن کاملPhsico-chemical Characteristics of Traditional Butter Oil Made from Spontaneous Fermentation of Goats’ Milk
Chemical and physical characteristics of goats’ butter oil prepared from naturally fermented goats’ milk, and stored under accelerated oxidation conditions at 63±0.5 ° C for 30 days were investigated. Different concentrations of αtocopherol (2.5-10 mg/100g fat) and 1% of milk phospholipids (PL) were added to goat’s butter oil. Increasing the concentration of α-tocopherol and autoxidation proces...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1970
ISSN: 1884-2003
DOI: 10.5650/jos1956.19.757