Hamadi Attia
Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
[ 1 ] - Physicochemical characteristics and storage stability of clarified butter fat « smen » produced from pasteurized and non-pasteurized milk
Smen is a milk fat isolated by ‘boiling-off’ water. Milk fat was first converted into butter and then into smen. Smen product is utilized for culinary cooking and frying of different food. Smen has better shelf-life than other indigenous dairy products due to its lower moisture content. However, it undergoes deterioration (lipolysis and oxidation of milk fat) causes flavor impairment, lowers nu...
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