Relevant bibliographies by topics / Butteroil

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Butteroil'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Butteroil"

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Nielsen, Jacob H., Carl Erik Olsen, Jeff Lyndon, John Sørensen, and Leif H. Skibsted. "Cholesterol oxidation in feta cheese produced from high-temperature bleached and from non-bleached butteroil from bovine milk." Journal of Dairy Research 63, no. 4 (November 1996): 615–21. http://dx.doi.org/10.1017/s0022029900032155.

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SummaryDuring chill storage, cholesterol oxidation in feta cheese produced from bovine butteroil bleached at high temperature was compared with cholesterol oxidation in feta cheese produced from non-bleached butteroil. The bleaching was performed at two different temperatures, 265 and 280 °C, and the oil was bleached for 2·4, 3·8 or 4·3 min; a reference feta cheese was produced without bleaching. All cheeses were stored in brine at 4 °C, and cholesterol oxidation was measured during a storage period of 5 months. For the first 11 weeks of storage, the concentration of cholesterol oxides was comparable for the bleached feta cheeses, but on longer storage the concentration of oxysterols was highest in feta cheeses produced from the butteroil bleached at 280 °C. The bleaching temperature rather than the bleaching time affected cholesterol oxidation, which was minimal in the non-bleached reference cheese throughout the storage period compared with the bleached feta cheeses. 7-Ketocholesterol was found to be the dominant oxysterol in the feta cheeses at the end of the storage, comprising ∼ 50% of the total cholesterol oxides. In feta cheeses based on butteroil bleached at 265 °C, the concentration of 7-ketocholesterol ranged from 3·7 to 4·9 µg/g lipid at the end of the storage period, and in feta cheese based on butteroil bleached at 280 °C the concentration was 10·4–13·1 µg/g lipid. In the reference feta cheese the concentration of 7-ketocholesterol was 1·2 /µg/g lipid. There was no difference in yellowness, measured by tristimulus colorimetry as the Hunter b characteristic, of the feta cheeses bleached at 265 and 280 °C, and a small scale bleaching experiment with butteroil showed that it was possible to secure complete bleaching at temperatures down to 220 °C. We suggest that bleaching of butteroil for feta production should be performed at temperatures as low as possible in order to prevent cholesterol oxidation.
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KONSTANCE, R. P., C. I. ONWULATA, and V. H. HOLSINGER. "Flow Properties of Spray-Dried Encapsulated Butteroil." Journal of Food Science 60, no. 4 (July 1995): 841–44. http://dx.doi.org/10.1111/j.1365-2621.1995.tb06243.x.

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ONWULATA, C. I., R. P. KONSTANCE, and V. H. HOLSINGER. "Properties of Single- and Double-Encapsulated Butteroil Powders." Journal of Food Science 63, no. 1 (January 1998): 100–103. http://dx.doi.org/10.1111/j.1365-2621.1998.tb15685.x.

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WILHELM, C. L., J. HEYDON, R. WHITEMAN, M. A. AMER, and W. W. NAWAR. "Enhancement of Shortening Stability by Incorporation of Butteroil." Journal of Food Science 53, no. 6 (November 1988): 1838–39. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07855.x.

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OEHLMANN, SHELLEY M., SUSAN E. DUNCAN, and THOMAS W. KEENAN. "Butteroil Emulsification with Milk-Derived Membrane and Protein Fractions." Journal of Food Science 59, no. 1 (January 1994): 53–56. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06895.x.

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ELLING, J. L., S. E. DUNCAN, T. W. KEENAN, W. N. EIGEL, and J. BOLING. "Composition and Microscopy of Reformulated Creams from Reduced-Cholesterol Butteroil." Journal of Food Science 61, no. 1 (January 1996): 48–53. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14723.x.

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CHRISTEN, GENEVIEVE L. "A METHOD TO QUANTIFY BUTTEROIL ADDED TO BUTTER-MARGARINE BLENDS." Journal of Food Quality 11, no. 6 (February 1989): 453–59. http://dx.doi.org/10.1111/j.1745-4557.1989.tb00908.x.

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Elliott, Jerome M., and Kirk L. Parkin. "Lipase-mediated acyl-exchange reactions with butteroil in anhydrous media." Journal of the American Oil Chemists’ Society 68, no. 3 (March 1991): 171–75. http://dx.doi.org/10.1007/bf02657763.

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Torres, C. F., G. Torrelo, F. J. Señoráns, and G. Reglero. "Supercritical fluid fractionation of fatty acid ethyl esters from butteroil." Journal of Dairy Science 92, no. 5 (May 2009): 1840–45. http://dx.doi.org/10.3168/jds.2008-1492.

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Nagarajappa, V., S. N. Battula, S. Arora, and L. N. Naik. "Fortification of milk with phytosterol and its effect on sensory and physicochemical properties." Irish Journal of Agricultural and Food Research 57, no. 1 (August 31, 2018): 63–70. http://dx.doi.org/10.1515/ijafr-2018-0007.

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AbstractPhytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion. For the preparation of an emulsion, diacetyl tartaric acid ester of mono- and diglycerides was used as an emulsifier and butteroil was used as a source of fat. Three emulsion formulations, i.e. A (8% phytosterols), B (10% phytosterols) and C (12% phytosterols), were prepared in which the levels of emulsifier (6.5%) and butteroil (10%) were kept constant, and each emulsion was added to milk at a rate of 5% (w/w). Based on sensory evaluation, B-emulsion formulation was selected for fortification of milk. The phytosterol content of the fortified milk determined by reverse-phase high-performance liquid chromatography was 410.8 mg/100 g. No significant loss in the initial content of phytosterol was observed after 1 week of storage. Sensory and physicochemical analyses indicated that significant differences were not observed between control and fortified milk samples up to 7 days of refrigerated storage. The present study suggests that it is feasible to add phytosterol as a functional ingredient in milk in the form of water-soluble emulsion to enhance health benefits of consumers. Two servings of such fortified milk per day provide almost the entire recommended daily requirement of phytosterol.
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Dissertations / Theses on the topic "Butteroil"

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Scott, Lisa Lenore. "The effect of milkfat melting properties on chemical and physical properties of 20% reformulated cream." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/44995.

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Skim, sweet buttermilk, and butter derived aqueous phase components were used to re-emulsify low-melt and medium-melt fraction butteroils to yield 20% milkfat creams. The implications of separation temperature in obtaining components, melting point characteristics, and formulation on the chemical and physical properties of reformulated and natural creams were analyzed. Transmission electron microscopy indicated that both reformulated and natural creams were oil-in-water emulsions, demonstrating lipid globules surrounded by surface material. Chemical analysis of components proved that sweet buttermilk and butter-derived aqueous phase components had significantly higher (p less than or equal to 0.01) amounts of cholesterol and phospholipid than skim milk, resulting in creams formulated with sweet buttermilk and butter-derived aqueous phase creams having significantly higher (p less than or equal to 0.01) amounts of cholesterol and phospholipid than creams formulated with skim milk. Butter-derived aqueous phase had higher (p less than or equal to 0.01) amounts of lipid, cholesterol, and phospholipid than sweet buttermilk. However, skim component had higher (p less than or equal to 0.01) amounts of protein than butter-derived aqueous phase. When compared to natural creams, creams consisting of sweet buttermilk and butter-derived aqueous phase components had similar amounts of total phospholipid and amount of phospholipid adsorbed to lipid globules than creams consisting of skim component. Creams consisting of skim component had higher (p less than or equal to 0.01) amounts of protein than natural cream. Reformulated creams having low-melt fraction butteroil had higher (p less than or equal to 0.01) amounts of cholesterol. For reformulated creams, creams processed from components obtained by 49oC separation had significantly higher (p less than or equal to 0.01) amounts of cholesterol than like creams manufactured from 55oC separation components. Creaming stability, viscosity, feathering, and sensory quality of reformulated and natural creams were analyzed over a 13 day storage period at 3.3oC. Formulation, separation temperature, or melting point characteristics did not significantly (p greater than 0.01) affect creaming stability of reformulated and control creams homogenized at 13.6/3.4 MPa. The day within storage period, however, was a significant factor (p less than or equal to 0.01) in determining creaming stability of reformulated and natural creams. All creams displayed typical non-Newtonian behavior at 7oC, displayed by hysteresis curves in which viscosity decreased as shear rate increased. Formulation and separation temperature used to obtain components did not have a significant (p greater than 0.01) effect on viscosity; however, all creams formulated with medium-melt fraction butteroil had significantly (p less than or equal to 0.01) higher apparent viscosity values than creams with low-melt fraction butteroil at shear rate 692.48 s-1 and at 1384.96 s-1 and 2769.92 s-1 for creams formulated with skim component. Regardless of formulation, separation temperature, and melting point characteristics, all creams feathered in a pH range of 4.70-5.09. Reformulated and natural creams met sensory quality specifications as determined by the In/Out Method of Specification, except for creams formulated with skim milk and low-melt fraction butteroil which were characterized as having oxidized flavors. Creams formulated with buttermilk and butter derived aqueous phase had more comparable physical properties to natural creams than skim milk creams.
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Elling, Jodi L. "Chemical composition and physical properties of 20% milk fat reformulated creams manufactured from reduced cholesterol butteroil." Thesis, This resource online, 1995. http://scholar.lib.vt.edu/theses/available/etd-03242009-040416/.

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Ireland, Elizabeth Rosa. "Developing a better buttermilk solution." Thesis, University of Canterbury. Master of Engineering Management, 2014. http://hdl.handle.net/10092/8946.

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This document is a project document based on finding a more economical way to use buttermilk at Synlait Milk Ltd. Buttermilk is a by-product from the Anhydrous Milk Fat (AMF), which is the concentration of cream. It is a problem for many dairy companies in New Zealand, including Synlait. the problems arise due to the opportunity cost of using it. It is a low value product, but made in substantial quantities at a ratio of 55% buttermilk to 45% AMF. This feasibility study contains an analysis on buttermilk at Synlait, including opportunity costs and benefits with processing buttermilk into buttermilk powder. It provides insight into the feasibility of implementing a ‘washed cream’ process at Synlait which would provide an alternative method for using buttermilk. The feasibility of separating buttermilk components for separate use is also examined. Overall, this project provides a more economical solution for buttermilk use at Synlait Milk Ltd.
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Oehlmann, Shelly M. "Reenvelopment of antive and processes butteroils into globules resembling milk lipid globules in functional properties." Thesis, This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-12052009-020112/.

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Nguyen, Tracey Mai T. "The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/1075.

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Milk derived ingredients from the production of cheese and butter can be used as vehicles for nutrients. Buttermilk is a nutritious product of milk that comes from the churning of cream into butter. One of the advantages of buttermilk is that it is enriched in milk fat globule components, such as phospholipids and forms emulsions with fat when treated with high shear. The objective of this work was to explore the effects of shear on regular buttermilk and whey buttermilk in terms of liposomal aggregate size and chemical composition. The effects of microfluidization at 2000 psi and homogenization at 2000 psi/500 psi on the particle size distribution of liposomal aggregates between whey buttermilk (WBM) at pH 4.6 and 6.8 and commercial sweet buttermilk (SBM) at pH 4.60 were compared with whey protein isolate (WPI) at pH 4.6. At pH 6.80, WPI and SBM are too soluble in water to measure particle size but WBM is not as soluble. From this investigation, the mean particle diameter of the SBM aggregates at pH 4.6 decreased after the first pass through the microfluidizer and the same is true, after homogenization. SBM aggregates at pH 4.6 had a significantly larger mean particle diameter before treatments in both shear processes compared to WPI at pH 4.6 and WBM at pH 4.6 and WBM at pH 6.8 (p < 0.0001). WPI at pH 4.6 and WBM at both pH showed no significant differences in their mean particle size in both homogenized and microfluidized treatments. WPI and SBM samples resulted in significant particle diameter differences vi from before to after homogenizing at pH 4.6. SBM at pH 4.6 had significantly larger average particle diameter than WBM at pH 4.6 (p < 0.0002), WPI at pH 4.6 (p < 0.0002) and WBM at pH 6.8 (p < 0.0045) before microfluidization at pass 0. WBM and WPI across all treatments showed very similar tendencies in small particle size attributes and some similarities in protein composition. In addition, the small aggregate size of WBM is suggested to be influenced by the presence of phospholipids and thus, creating significantly smaller mean particles compared to SBM even before inducing high shear. In contrast, treated and untreated SBM differed from WBM in phospholipid composition in both homogenization and microfluidization techniques. WBM samples contained more phospholipids than SBM, whereas WPI samples contained very low concentrations of phospholipids. Through HPLC analysis, WPI, SBM, and WBM showed different profiling of the phospholipid classes. These differences may be due structural changes of the aggregates from shearing, initial thermal treatments or hydrophobic and/or protein-phospholipid interactions between the aggregates. SBM samples also exhibited different protein profiling than WBM and WPI samples. This study suggests that high shear and presence of phospholipids impact the size distribution of liposomal aggregates through structural alterations. The aggregates can be utilized as a novel ingredient and in the processing of dairy foods to deliver nutrition.
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Morin, Pierre. "On the fractionation of buttermilk by microfiltration membranes." Thesis, Université Laval, 2006. http://www.theses.ulaval.ca/2006/23852/23852.pdf.

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Sauceman, Fred W. "Buttermilk and Bible Burgers: More Stories from the Kitchens of Appalachia." Digital Commons @ East Tennessee State University, 2014. http://amzn.com/0881464791.

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In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of a summer night. The scenes and subjects are oftentimes uniquely personal, and they combine to tell a love story, a chronicle of one person's affection for a region and its people, its products, and its places. Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda shop in South Carolina, BUTTERMILK AND BIBLE BURGERS is a tribute to people loyal to the land and proud of their culinary heritage. Sauceman describes the common bond of breaking beans, the dignity of the barbecue pit, the nobility of the black-iron skillet, and the transformative power of a glass of Tennessee buttermilk. Sauceman also shares recipes from a teacher who lived to be 116. He explains Kentucky banana croquettes and Virginia Ju-Ju burgers. He samples trout caviar in the mountains of North Carolina and sorghum on the Cumberland Plateau in Tennessee. From a notebook stained by Nehi, Sauceman calls forth stories of Hungarian immigrants who gather every fall to make cabbage rolls in Virginia and Cubans who converge in Tennessee to roast a pig and to remember. BUTTERMILK AND BIBLE BURGERS is most of all an expression of gratitude for the persistence of the people who feed us.
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Zhang, Dong. "Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/369.

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Cultured buttermilk is becoming popular as an ingredient for bakery applications and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and the probiotics Lactobacillus acidophilus and Bifidobacterium spp. The cultured buttermilk was prepared using a commercial mesophilic starter CHN22 (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconstoc mesenteorides subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis) and the probiotics. The control buttermilk was prepared using CHN22 and the symbiotic buttermilk were analyzed for chemical composition, probiotics survivability, mold, yeast and coliform counts. Changes in pH, titratable acidity and proteolysis were also determined during storage at 4℃ for 12 weeks. The chemical composition of the control and symbiotic buttermilk were: protein 3.29±0.05 and 3.30±0.02%; fat 3.28±0.04 and 3.26±0.06%; carbohydrate 4.55±0.05 and 5.16±0.06%; total solids 11.81±0.05 and 12.42±0.03%; ash 0.69±0.03 and 0.70±0.01%, respectively. The populations of both Lactobacillus acidophilus and Bifidobacterium spp. were initially above 107 cfu/ml and remained 106cfu/ml during the 12-week study and no mold or yeast were detected. There were significant differences in pH and titratable acidity between the control and symbiotic buttermilk (p<0.05). There was no considerable difference in proteolysis between the two samples. Results indicated that the symbiotic buttermilk might be considered as a functional food as survival of probiotics was significantly higher compared to other fermented foods. Key words: Buttermilk, Symbiotic, Inulin, Functional foods, Lactobacillus acidophilus, Bifidobacterium spp.
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Saffon, Maxime. "Development of a new dairy ingredient for the utilization of buttermilk constituents." Thesis, Université Laval, 2013. http://www.theses.ulaval.ca/2013/30076/30076.pdf.

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L’utilisation du babeurre pour la formulation alimentaire est limitée à cause de la capacité de rétention d’eau importante de ses phospholipides. L’objectif de ce projet était de développer une nouvelle approche de valorisation des constituants du babeurre. Ce sous-produit de l’industrie laitière est riche en composants d’intérêts qui ont des propriétés nutritionnelles, santés, et fonctionnelles prometteuses comme les constituants de la membrane de globule de matière grasse (MFGM) et les phospholipides. Les deux principaux procédés de production d’agrégats protéiques laitiers ont été combinés donnant un traitement thermique intensif à pH acide des protéines du lactosérum en présence des constituants du babeurre. Les résultats ont d’abord montré qu’il était possible de substituer différentes proportions de protéines du lactosérum par des protéines du babeurre et que la présence des constituants du babeurre entrainait la formation d’agrégats protéiques variés avec une capacité de rétention d’eau plus faible. Les résultats ont révélé que des agrégats protéiques étaient préformés lors de la préparation des babeurres incluant les protéines du lactosérum, les caséines et les protéines de la MFGM. Les phospholipides sont intégrés aux agrégats par l’intermédiaire de la MFGM à des températures faibles (65°C) alors qu’ils semblent s’associer directement avec les protéines à des températures plus élevées ( 80°C). Par la suite, les agrégats du babeurre agissent à titre de noyau d’agrégation pour les protéines issues du lactosérum. Le type d’interactions formées entre les protéines a un impact significatif sur les propriétés physiques et fonctionnelles des agrégats. En dernier lieu, il a été possible d’utiliser ces agrégats variés pour la production de yaourt ferme. Les agrégats lactosérum:babeurre ont agi à titre d’agent passif plutôt que d’agent actif mais des interactions entre les agrégats et les protéines du lait écrémé ont été observées. Ces associations seraient initiées par les groupements thiols libres des agrégats présents avant le chauffage. Cependant, la mise en solution de la poudre d’agrégats doit être strictement contrôlée. Ce projet propose une nouvelle approche pour l’utilisation du babeurre ainsi qu’une meilleure compréhension du comportement à la chaleur de ses constituants.
The use of buttermilk in food formulation is limited due to the extensive water-holding capacity of its phospholipids. The goal of this project was to develop a new approach for the valorization of buttermilk’s constituents. This by-product is rich in valuable components with promising nutritional, healthy, and functional properties such as the milk fat globule membrane (MFGM) constituents, the phospholipids. The two main processes of production of dairy aggregates have been combined resulting of the intensive heat-denaturation of whey proteins at low pH (4.6) in presence of proteins from buttermilk. First, results showed that it was possible to substitute whey proteins by different levels of buttermilk proteins in the process and that the presence of buttermilk constituents led to the formation of mixed aggregates with new functional properties such as a low water-holding capacity. Results revealed that aggregates are pre-formed during the preparation of the buttermilk concentrates involving whey proteins, casein, and MFGM proteins. Phospholipids are integrated to the aggregates through the MFGM at low temperature (65°C), but seem to directly interact with the proteins at higher temperatures ( 80°C). These pre-formed aggregates from buttermilk can act as aggregation nucleus for the proteins from whey. The types of interactions that occur between the proteins significantly affected the properties of the aggregates such as their water-holding capacity, their size, and the solubility of the powder. Finally, it was possible to use the mixed aggregates in the production of set-type yogurt. Whey:buttermilk aggregates were acting more like a passive than a reactive filler, but some possible interactions with the proteins from the skim milk were observed due to the high concentration of thiol groups of the aggregates before heating. However, the dispersibility of the powder must be strictly controlled. Overall, this project proposed a new approach for the use of buttermilk and allowed a better understanding of the thermal behavior of its constituents.
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SREENIVASARAGHAVAN, SOWMYANARASIMHAN. "A Study of the Effects of Supercritical CO 2 Treatment on Physicochemical Properties of Spray-Dried Buttermilk Powder to Develop a Novel Dairy Processing Operation." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534685778937538.

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Books on the topic "Butteroil"

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Cosgrove, Stephen. Buttermilk. New York, NY: Price/Stern/Sloan, 2003.

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Cosgrove, Stephen. Buttermilk. Vero Beach, FL: Rourke Enterprises, 1986.

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Buttermilk hill. Toronto: Scholastic, 2004.

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Buttermilk sky. Carol Stream, Illinois: Tyndale House Publishers, Inc., 2014.

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Ruth, White. Buttermilk Hill. New York: Farrar, Straus and Giroux, 2004.

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Cosgrove, Stephen. Buttermilk-bear. Los Angeles: Price Stern Sloan, 1995.

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Cosgrove, Stephen. Buttermilk-bear. Los Angeles: Price Stern Sloan, 1995.

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Cosgrove, Stephen. Buttermilk-Bear. Vero Beach, FL: Rourke Enterprises, 1987.

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Cosgrove, Stephen. Buttermilk-bear. Los Angeles: Price/Stern/Sloan, 1987.

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Barbara, Mitchell. Down Buttermilk Lane. New York: Lothrop, Lee & Shepard Books, 1993.

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Book chapters on the topic "Butteroil"

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Battula, Surendra Nath, N. Laxmana Naik, Rajan Sharma, and Bimlesh Mann. "Ghee, Anhydrous Milk Fat and Butteroil." In Dairy Fat Products and Functionality, 399–430. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-41661-4_16.

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White, Charles H. "Cultured buttermilk." In Manufacturing Yogurt and Fermented Milks, 369–79. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch17.

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Meriläinen, V. T. "Yoghurt and Cultured Buttermilk." In Milk, 661–72. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_75.

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Cortenraad, Wouter H. F. M. "On Buttermilk and Islands of Conscious Power." In The Corporate Paradox, 15–40. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4619-1_2.

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Kendi, Ibram X. "“A Fly in Buttermilk”: Black Campus Movement Organizations, Demands, Protests, and Support." In The Black Campus Movement, 107–25. New York: Palgrave Macmillan US, 2012. http://dx.doi.org/10.1057/9781137016508_7.

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Frede, E. "MILK FAT PRODUCTS | Anhydrous Milk Fat – Butteroil, Ghee." In Encyclopedia of Dairy Sciences, 1853–59. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00312-6.

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"Butteris." In Encyclopedic Dictionary of Archaeology, 210. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-58292-0_20783.

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Libudzisz, Z., and L. Stepaniak. "Fermented Milks | Buttermilk." In Encyclopedia of Dairy Sciences, 489–95. Elsevier, 2002. http://dx.doi.org/10.1016/b978-0-12-374407-4.00183-7.

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Libudzisz, Z., and L. Stepaniak. "FERMENTED MILKS | Buttermilk." In Encyclopedia of Dairy Sciences, 1028–34. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00165-6.

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"Natural and Cultured Buttermilk." In Fermented Milk and Dairy Products, 234–57. CRC Press, 2015. http://dx.doi.org/10.1201/b18987-14.

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Conference papers on the topic "Butteroil"

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Brown, Andrew C., Beth A. Gross, and Marty Christman. "Buttermilk Creek Bank Stabilization: Retaining Wall Design and Construction." In IFCEE 2018. Reston, VA: American Society of Civil Engineers, 2018. http://dx.doi.org/10.1061/9780784481622.024.

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Ognean, Mihai, Claudia Felicia Ognean, and Simona Hogea. "New Ingredient in Bakery, Technological and Nutritional Effects of Buttermilk." In Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/isils-19.2019.55.

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G., Deinychenko, Zolotukhina I., and Yudina T. "INFLUENCE OF TECHNOLOGICAL PARAMETERS OF LOW-CALCIUM BUTTERMILK COPRECIPITATE ON ITS RHEOLOGICAL CHARACTERISTICS." In TOURISM OF THE XXI CENTURY: GLOBAL CHALLENGES AND CIVILIZATION VALUES. Київський національний торговельно-економічний університет, 2020. http://dx.doi.org/10.31617/k.knute.2020-06-01.58.

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Reports on the topic "Butteroil"

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Gardiner, W. W., E. S. Barrows, L. D. Antrim, B. D. Gruendell, J. Q. Word, and J. J. S. Tokos. Evaluation of dredged material proposed for ocean disposal from Buttermilk Channel, New York. Office of Scientific and Technical Information (OSTI), August 1996. http://dx.doi.org/10.2172/406052.

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Health hazard evaluation report: HETA-2008-0230-3096, report on an investigation of buttermilk flavoring exposures and respiratory health at a bakery mix production facility, General Mills, Los Angeles, California. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, November 2009. http://dx.doi.org/10.26616/nioshheta200802303096.

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