Mastitis and antimicrobial resistance are a big challenge to the dairy industry in sub-Saharan Africa. A study was conducted in Kashongi and Keshunga subcounties of Kiruhura District (in Uganda) where the government and private sector have deliberate programs to improve production efficiency, quality, and safety of milk and its products. The study aimed to determine the prevalence of mastitis, ...

It has long been realized that the analytical characteristics of deteriorated butterfats depart considerably from those of the fresh fats. It is the more surprising, therefore, that the changes in butterfat, or ghee, during ordinary rancidificationin loosely corked containers exposed to diffused daylight-have not been more intensively studied. Elsdon, Taylor & Smith (1931) studied commercial bu...

Low-fat spread (LFS) is the product harmonizing with idea of healthy nutrition. At same time, it has a good taste and flavor, as well very spreadability at refrigerator temperature. The present investigation studied effect method cooling on properties cow buffalo milk ghee, comparative evaluation LFS prepared from them. Slowly pre-cooled ghee had intense yellow color than rapidly whereas slowly...

Background and Aims: Type and saturation of fatty acids can have an important impact on the level of triglyceride, cholesterol, very low and low-density lipoproteins in the blood and thus affect the development of atherosclerosis. Saturated fatty acids have an additive effect on blood cholesterol while for unsaturated fatty acids, a lowering effect has been reported. Fatty acids can have differ...

By B. B. BRAHMACHARI, d.p.h. Director of Public Health Laboratory, Bengal As I have shown in my article on the vitamin value of the food fats of Bengal (Brahmachari, 1932), mustard oil, i.e., the oil expressed from the seeds of the mustard plants, and ghee are the only two fats which enter, as such, into the dietary of the people of Bengal, and, of the two, mustard oil is the more important. It...