The Unique Crystallization Behavior of Buffalo Milk Fat

Crystallization behavior of anhydrous milk fat-sunflower oil wax blends.

This research evaluates the effect of sunflower oil wax (SFOw) addition on the crystallization behavior and functional properties of anhydrous milk fat (AMF). Induction times of nucleation, melting behavior, microstructure of crystals, and hardness were evaluated for samples of pure AMF and AMF with 0.1 and 0.25% SFOw. Results from this research show that the addition of waxes induced the onset...

Investigation of Non-Genetics Factors Affecting Milk-Fat Content and Milk-Fat Percentage Curves' Parameters In Azeri and Khuzestani Buffalo Breeds

     The study of milk production and composition curves in buffalo provides key information about genetic potentials and management related strategy to both breeders and farmers. The objective of this study was to identify of the non-genetic factors of parameters for fitted Wood function on milk fat content (MFC) and milk fat percentage (MFP) curve of Azari and Khuzestan buffalo. The data were...

Crystallization of fat in and outside milk fat globules -Effect of processing and storage conditions

Purification, crystallization and preliminary X-ray crystallographic analysis of lactoperoxidase from buffalo milk.

The lactoperoxidase was prepared from buffalo milk and purified using CM-Sephadex C-50 and Sephadex G-100. The activity of the enzyme was measured using 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt as a chromogenic substrate at pH 6.0. The purified protein was crystallized from 0.01 M sodium phosphate buffer (pH 8.0) with 10%(v/v) ethanol by the sitting-drop vapour-diff...

Monitoring the Freezing Point of Buffalo Milk

The aim of this study was to evaluate the basic freezing point of buffalo milk. Bulk milk samples were collected from buffalo and cattle farms in Caserta area from 2008 to 2014. The analysis involved a total of 1886 buffalo milk samples and 1711 bovine milk samples. These were also tested for fat, protein and lactose contents by means of infrared spectrometry. The freezing point was determined ...