import of 2000 tons of butter that meets parts of domestic need equals over100 million dollar per year. also we can produce butter flavouring in the product using encubation of di-acetyl mesophillic starter and yoghurt thermophillic starter  in skim milk (water phase). the sample that is produced with mesophillic starter had a better aroma in %5 level than imported lactic butter and has little ...

Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi is produced by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. ...

abstract leafy vegetables such as lettuce are more susceptible to post harvest losses, thus application desirable treatments can be recommendable. generally, type of packaging, such as modified atmosphere packaging (map) and wrapping can considerably suppress post harvest loss of horticultural products. in this study, the effects of polypropylene film (thickness 30 and 40 micron) wrapping and m...

Butter is separated from cream using ultrasonication method. The efficiency of butter preparation is evaluated with respect to various parameters such as time, dilution, fermentation time using ultrasonication at room temperature and compares the yield with conventional stirring method. All the parameters were critically studied and it is observed maximum yield was obtained for sonication time ...

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the d...

Mango butter was explored as a functional, natural supplement and active skin ingredient in skin care formulations. A foot care cream was developed with mango butter to evaluate its medicinal value and protective function in skin repair. Qualitative comparison and clinical case studies of the product were carried out. Wound healing potential of foot care cream was investigated on the rat excisi...

antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. in recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. the aim of this study was evaluating the performance of polymeric film coated with natural antioxidant (rosemary extract) to prevent li...