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Journal articles on the topic 'Butteroil'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Garcia, H. S., B. Yang, and K. L. Parkin. "Continuous reactor for enzymic glycerolysis of butteroil in the absence of solvent." Food Research International 28, no. 6 (January 1995): 605–9. http://dx.doi.org/10.1016/0963-9969(95)00051-8.

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12

ELLING, J. L., and S. E. DUNCAN. "Physical Properties of 20% Milk Fat Reformulated Creams Manufactured from Cholesterol-reduced Butteroil." Journal of Food Science 61, no. 2 (March 1996): 375–78. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14197.x.

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13

GARCIA, HUGO S., CLYDE H. AMUNDSON, and CHARLES G. HILL. "Partial Characterization of the Action of An A. niger Lipase on Butteroil Emulsions." Journal of Food Science 56, no. 5 (September 1991): 1233–37. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04741.x.

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14

Kuo, Shu-Jung, and Kirk L. Parkin. "Substrate preferences for lipase-mediated acyl-exchange reactions with butteroil are concentration-dependent." Journal of the American Oil Chemists' Society 70, no. 4 (April 1993): 393–99. http://dx.doi.org/10.1007/bf02552713.

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15

MARANGONI, ALEJANDRO G. "Candida and Pseudomonas Lipase-Catalyzed Hydrolysis of Butteroil in the Absence of Organic Solvents." Journal of Food Science 59, no. 5 (September 1994): 1096–99. http://dx.doi.org/10.1111/j.1365-2621.1994.tb08199.x.

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16

Garcia, Hugo S., Arif Qureshi, Louis Lessard, Souheil Ghannouchi, and Charles G. Hill. "Immobilization of pregastric esterases in a hollow fiber reactor for continuous production of lipolysed butteroil." LWT - Food Science and Technology 28, no. 3 (January 1995): 253–58. http://dx.doi.org/10.1016/s0023-6438(95)94035-9.

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17

YANG, BAOKANG, and KIRK L. PARKIN. "Monoacylglycerol Production from Butteroil by Glycerolysis with a Gel-Entrapped Microbial Lipase in Microaqueous Media." Journal of Food Science 59, no. 1 (January 1994): 47–52. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06894.x.

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18

Sehanputri, Prima S., and Charles G. Hill. "Lipase-mediated acidolysis of butteroil with free conjugated linoleic acid in a packed bed reactor." Biotechnology and Bioengineering 83, no. 5 (June 20, 2003): 608–17. http://dx.doi.org/10.1002/bit.10720.

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19

Malcata, F. Xavier, Charles G. Hill, and Clyde H. Amundson. "Hydrolysis of butteroil by immobilized lipase using a hollow-fiber reactor: IV. Effects of temperature." Biotechnology and Bioengineering 39, no. 11 (May 1992): 1097–111. http://dx.doi.org/10.1002/bit.260391105.

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20

Malcata, F. Xavier, Charles G. Hill, and Clyde H. Amundson. "Use of a lipase immobilized in a membrane reactor to hydrolyze the glycerides of butteroil." Biotechnology and Bioengineering 38, no. 8 (October 20, 1991): 853–68. http://dx.doi.org/10.1002/bit.260380807.

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21

Yang, Baokang, W. James Harper, Kirk L. Parkin, and Jyhping Chen. "Screening of commercial lipases for production of mono- and diacylglycerols from butteroil by enzymic glycerolysis." International Dairy Journal 4, no. 1 (January 1994): 1–13. http://dx.doi.org/10.1016/0958-6946(94)90045-0.

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22

Malcata, F. Xavier, Charles G. Hill, and Clyde H. Amundson. "Hydrolysis of Butteroil by Immobilized Lipase Using a Hollow-Fiber Reactor: Part V. Effects of ph." Biocatalysis 7, no. 3 (January 1993): 177–219. http://dx.doi.org/10.3109/10242429308997678.

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23

SUNDFELD, ESDRAS, SUSAN YUN, JOHN M. KROCHTA, and THOMAS RICHARDSON. "SEPARATION of CHOLESTEROL FROM BUTTEROIL USING QUILLAJA SAPONINS. 1. EFFECTS of PH, CONTACT TIME and ADSORBENT." Journal of Food Process Engineering 16, no. 3 (October 1993): 191–205. http://dx.doi.org/10.1111/j.1745-4530.1993.tb00316.x.

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24

Hill, Charles G., Jr Souheil Ghannouchi, Arnoldo Lopez-Hernandez, and Hugo S. Garcia. "Selectivity Aspects of Lipolysis of Milkfat (Butteroil) by Immobilized Pregastric Esterases from Kid Goats and Lambs." Journal of Food Science 71, no. 2 (May 31, 2006): E68—E79. http://dx.doi.org/10.1111/j.1365-2621.2006.tb08899.x.

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25

Malcata, F. Xavier, Hugo S. Garcia, Charles G. Hill, and Clyde H. Amundson. "Hydrolysis of butteroil by immobilized lipase using a hollow-fiber reactor: Part I. Lipase adsorption studies." Biotechnology and Bioengineering 39, no. 6 (March 15, 1992): 647–57. http://dx.doi.org/10.1002/bit.260390609.

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26

Malcata, F. Xavier, Charles G. Hill, and Clyde H. Amundson. "Hydrolysis of butteroil by immobilized lipase using a hollow-fiber reactor: Part II. Uniresponse kinetic studies." Biotechnology and Bioengineering 39, no. 10 (April 25, 1992): 984–1001. http://dx.doi.org/10.1002/bit.260391003.

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27

Malcata, F. Xavier, Charles G. Hill, and Clyde H. Amundson. "Hydrolysis of butteroil by immobilized lipase using a hollow-fiber reactor: Part III. Multiresponse kinetic studies." Biotechnology and Bioengineering 39, no. 10 (April 25, 1992): 1002–12. http://dx.doi.org/10.1002/bit.260391004.

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28

Marai, L., A. Kuksis, and J. J. Myher. "Reversed-phase liquid chromatography-mass spectrometry of the uncommon triacylglycerol structures generated by randomization of butteroil." Journal of Chromatography A 672, no. 1-2 (June 1994): 87–99. http://dx.doi.org/10.1016/0021-9673(94)80596-2.

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29

Garcia, Hugo S., and Charles G. Hill. "Improving the continuous production of lipolyzed butteroil with pregastric esterases immobilized in a hollow fiber reactor." Biotechnology Techniques 9, no. 7 (July 1995): 467–70. http://dx.doi.org/10.1007/bf00159559.

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30

Garcia, Hugo S., José A. Arcos, Kurt J. Keough, and Charles G. Hill. "Immobilized lipase-mediated acidolysis of butteroil with conjugated linoleic acid: batch reactor and packed bed reactor studies." Journal of Molecular Catalysis B: Enzymatic 11, no. 4-6 (January 2001): 623–32. http://dx.doi.org/10.1016/s1381-1177(00)00071-0.

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31

ONWULATA, C. I., P. W. SMITH, and V. H. HOLSINGER. "Flow and Compaction of Spray-Dried Powders of Anhydrous Butteroil and High Melting Milkfat Encapsulated In Disaccharides." Journal of Food Science 60, no. 4 (July 1995): 836–40. http://dx.doi.org/10.1111/j.1365-2621.1995.tb06242.x.

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32

Segall, K. I., and H. D. Goff. "Influence of adsorbed milk protein type and surface concentration on the quiescent and shear stability of butteroil emulsions." International Dairy Journal 9, no. 10 (October 1999): 683–91. http://dx.doi.org/10.1016/s0958-6946(99)00143-0.

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33

SUNDFELD, ESDRAS, JOHN M. KROCHTA, and THOMAS RICHARDSON. "SEPARATION of CHOLESTEROL FROM BUTTEROIL USING QUILLAJA SAPONINS. II. EFFECTS of TEMPERATURE, AGITATION and CONCENTRATION of QUILLAJA SOLUTION." Journal of Food Process Engineering 16, no. 3 (October 1993): 207–27. http://dx.doi.org/10.1111/j.1745-4530.1993.tb00317.x.

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34

Lessard, Louis P., and Charles G. Hill. "Production of lipolyzed butteroil by a calf pregastric esterase immobilized in a hollow fiber reactor: III. Effect of glycerol." Biotechnology and Bioengineering 79, no. 3 (June 11, 2002): 323–33. http://dx.doi.org/10.1002/bit.10291.

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35

Malcata, F. Xavier, Charles G. Hill, and Clyde H. Amundson. "Hydrolysis of Butteroil by Immobilized Lipase Using a Hollow-Fiber Reactor: Part VI. Multiresponse Analyses of Temperature and pH Effects." Biocatalysis 8, no. 3 (January 1993): 201–28. http://dx.doi.org/10.3109/10242429308998207.

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36

Kemppinen, Asmo, and Paavo Kalo. "Analysis of sn -1(3)- and sn -2-short-chain acyl isomers of triacylglycerols in butteroil by gas-liquid chromatography." Journal of the American Oil Chemists' Society 75, no. 2 (February 1998): 91–100. http://dx.doi.org/10.1007/s11746-998-0017-8.

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37

Kinderlerer, Judith L., Helen E. Matthias, and Paul Finner. "Effect of medium-chain fatty acids in mould ripened cheese on the growth ofListeria monocytogenes." Journal of Dairy Research 63, no. 4 (November 1996): 593–606. http://dx.doi.org/10.1017/s0022029900032131.

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SummaryListeria monocytogenesandList. innocuawere isolated from commercial soft ripened and blue-veined cheeses manufactured in France, mainly from Brie cheese made from unpasteurized milk. Five isolates wereList. monocytogenesserotype 1/2 and two wereList. innocua. Examination of Bleu d'Auvergne cheese with the cryoscanning electron microscope showed that many conidia spores were present in the blue veins in close contact with the cheese surface. There were few conidia spores in the Brie, mostly on the outside of the cheese but not in contact with the surface. High concentrations of free dodecanoic (lauric) acid (1·77–2·50 g/kg cheese) and tetradecanoic (myristic) acid (2·54–6·38 g/kg cheese) were found in the veins of the blue cheese, but concentrations in the white regions were much lower. Free lauric and myristic acids were not detected in the Brie cheeses. There was no difference in the overall fatty acid composition of the fat in the surface ripened and blue-veined cheeses, although higher concentrations of free medium-chain fatty acids were found in a blue cheese compared with a surface ripened cheese. The pH and fat content were higher in regions with obvious fungal growth, the blue veins of Fourme d'Ambert and the rind of Brie. Free lauric acid dissolved in butteroil inhibited multiplication in broth at pH 7·0 of a test strain ofList. monocytogenesisolated from Bleu d'Auvergne. Some inhibition was seen with hexanoic, octanoic, decanoic and tetradecanoic acids. We suggest that the presence of localized concentrations of free medium-chain fatty acids (dissolved in the fat) in the blue veins of blue mould ripened cheese could act as natural preservatives and inhibit the growth of listerias in conditions where (if present), one would otherwise expect them to grow.

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38

Coyne, D. P., J. M. Reiser, D. Smith, L. Sutton, D. Lindgren, and A. M. Ibrahim. "Development and Release of the Novel Near-oblate Butternuttype Squash Variety `Butterbowl'." HortScience 33, no. 3 (June 1998): 472g—473. http://dx.doi.org/10.21273/hortsci.33.3.472g.

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`Butterbowl' (NE-RBN-4) is a novel, small-sized (0.8 to 1.36 kg), flavorful (sweet), early maturing (90–95 days), near-oblate butternut type winter squash variety (Cucurbita moschata Duch. Ex Poir). No Butternut squash variety is similar in shape to `Butterbowl'. `Butterbowl' (S6) was derived from selfing a near-oblate open-pollinated S4 line derived from a cross of two true breeding crookneck lines (allelic test) NE-BNCR-67-1-7 (mutant out of `Butternut 23') X golden Cushaw (Agway Co.). Total fruit yield and fruit weight of `Butterbowl' were nearly similar to Butternut `Ponca'. The total fruit weight of'Waltham' was greater than `Butterbowl' in two out of four trials. The vining habit of `Butterbowl' (1.7 to 2.0 m) is more compact than `Waltham' or `Ponca'. `Butterbowl' is suitable for small gardens with limited space due to its compact plant habit. No crookneck fruit developed in `Butterbowl' in all tests. `Butterbowl' is resistant to bacterial spot, black fruit rot, and vine borer while it is moderately susceptible to powdery mildew. `Butterbowl' fruit should be used for consumption up to 45 to 55 days after harvest because slight fruit shriveling occurs at that time due to moisture loss. The fruit cooks uniformally in a microwave oven due to its more uniform flesh thickness.

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39

Al-Jahani, Amani H. "Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread." International Journal of Food Science 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/2054252.

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The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that incorporation of different concentrations of buttermilk in bread formulations progressively enhanced water absorption capacity, dough development time, gelatinization temperature, and peak viscosity, whereas it reduced the dough stability and temperature at peak viscosity. Supplementation of wheat flour with 30% buttermilk significantly (P≤ 0.05) enhanced the physical properties of pan bread compared to nonsupplemented control. Incorporation of different percentages of buttermilk in bread formulation concomitantly (P≤ 0.05) increased protein, oil, and ash contents and it reduced the carbohydrate contents of both types of bread. Incorporation of 60 and 100% of buttermilk in bread formula showed low scores of all sensory attributes compared to control and 30% buttermilk containing pan and pita bread. In conclusion, supplementation of bread formulas with 30% buttermilk is recommended for improving the nutritional and sensorial qualities of pan and pita bread.

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40

Abou-Zeid, Nadia A. "New type of Domiati cheese of potential benefit to people with high blood cholesterol." Journal of Dairy Research 59, no. 1 (February 1992): 89–94. http://dx.doi.org/10.1017/s0022029900030284.

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SummaryPart of the milk used for manufacturing Domiati cheese was replaced by buttermilk at rates of 0, 20, 30, 40, 50 and 60%. The fat and SNF contents were standardized at 5 and 10% respectively. The hypocholesterolaemic effect of buttermilk when incorporated into cheese was tested with rats by including cheese manufactured with and without buttermilk mixed in their diet at a rate of 30% for a period of 60 d. When the diet containing Domiati cheese free from buttermilk (control cheese) was given to rats, there were highly significant increases in serum and liver cholesterol. However, when part of the milk used in manufacturing Domiati cheese was replaced by buttermilk the increases in serum and liver cholesterol concentrations were reduced. These reductions were proportional to the proportion of buttermilk incorporated in the milk used to manufacture the cheese. When 50% of the milk used for Domiati cheese was replaced by buttermilk the hypercholesterol-aemic effect of Domiati cheese was nullified and the serum and liver cholesterol concentrations were restored to their normal values. The effect of replacing 50% of the milk used in the manufacture of Domiati cheese by buttermilk on the quality of the cheese was tested periodically during the ripening period. The buttermilk improved the flavour of the cheese whilst only slightly affecting its ripening.

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41

Szkolnicka, Katarzyna, Izabela Dmytrów, and Anna Mituniewicz‐Małek. "Buttermilk ice cream—New method for buttermilk utilization." Food Science & Nutrition 8, no. 3 (February 14, 2020): 1461–70. http://dx.doi.org/10.1002/fsn3.1429.

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42

Szkolnicka, Katarzyna, Izabela Dmytrów, and Anna Mituniewicz-Małek. "The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage." Foods 10, no. 8 (July 31, 2021): 1783. http://dx.doi.org/10.3390/foods10081783.

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The dairy industry releases huge amounts of by-products. One of them is buttermilk, obtained during butter production. This by-product is characterized by high nutritional and technological value and is finding more and more applications in food production. This study aimed to produce and analyze the characteristics of quark cheese obtained entirely from buttermilk during 3-week refrigerated (4 ± 1 °C) storage. Four kinds of sour buttermilk were used: two from industrial butter production, and another two from butter production at laboratory scale. Laboratory buttermilk differs in the kind of starter culture used in the production. The evaluation of cheese quality properties included physicochemical analyses, texture measurement, and sensory assessment. The results showed that the kind of buttermilk used in production influences the acidity, total solids, textural characteristics, and fat content of the obtained quark cheeses. All obtained cheeses had very high sensory quality throughout the storage period. The study indicates that buttermilk may be successfully used as a substitution for milk in quark cheese production.

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43

Barukčić, Irena, Katarina Lisak Jakopović, and Rajka Božanić. "Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities." Food technology and biotechnology 57, no. 4 (2019): 448–60. http://dx.doi.org/10.17113/ftb.57.04.19.6460.

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Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food production. Various technological solutions have been studied in order to increase the production of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages.

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44

Omelchenko, Oleksandr, Gregoriy Deynichenko, Vasyl Huzenko, Inna Zolotukhina, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Olga Melnik, Olha Korolenko, and Liudmyla Tsvirkun. "Efficiency determination of methods for eliminating the polarization layer in the process of membrane concentration of buttermilk." ScienceRise, no. 4 (August 31, 2021): 32–38. http://dx.doi.org/10.21303/2313-8416.2021.002021.

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The object of research: the process of membrane concentration of buttermilk using methods of removing the polarizing layer on the membrane surface. Investigated problem: determination of the effectiveness of methods for eliminating the polarization layer on the membrane surface during membrane concentration of buttermilk. Main scientific results: The results of experimental studies on methods of removing the polarization layer to increase the productivity of ultrafiltration equipment in the process of membrane concentration of buttermilk are presented. Mathematical models are proposed based on the regression equation of a factorial experiment using the elimination of the polarization layer on the membrane to determine the rational operating parameters of the membrane concentration of buttermilk. These parameters were determined: pressure – 0.4 … 0.5 MPa, buttermilk temperature – 40 … 50 °С, speed of pulsating flows – 1.5 … 1.7 m/s, frequency of bubbling of raw materials – 0 , 10 … 0.15 min-1, bubbling pressure – 0.56 … 0.58 MPa. A comparative analysis of the application of the method of vibrational mixing and bubbling of separated non-fat dairy raw materials to eliminate the formation of a polarization layer on the surface of membranes in the process of membrane concentration is presented. Based on the obtained quantitative and qualitative characteristics of the ultrafiltration products, it can be seen that vibrational mixing and bubbling of the processed buttermilk equally intensify the process of membrane concentration of buttermilk. The area of practical use of the research results: enterprises of the dairy industry of the food industry, engaged in waste-free processing of dairy raw materials and its by-products. An innovative technological product: devices for reducing the polarization layer, allowing to increase the performance of membranes in the process of membrane concentration of buttermilk. Scope of application of the innovative technological product: waste-free processing of dairy raw materials at dairies and dairy plants and other food industry enterprises.

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Spitsberg, Vitaly L., Liza Ivanov, and Vladimir Shritz. "Recovery of milk fat globule membrane (MFGM) from buttermilk: effect of Ca-binding salts." Journal of Dairy Research 86, no. 3 (August 2019): 374–76. http://dx.doi.org/10.1017/s002202991900061x.

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AbstractIn this Research Communication we present a study of the effect of Ca-binding salts on the recovery of milk fat globule membrane (MFGM) from buttermilk. Sodium phosphate buffer was used for the purpose of MFGM recovery from buttermilk for the first time and we showed that 0.1 M buffer at pH 7.2 was the most effective for the recovery of MFGM. The fact of high efficacy of sodium phosphate buffer in recovery of MFGM from buttermilk allowed us to suggest that MFGM in buttermilk is present in association with casein through Ca- bridges formed between phospholipids of MFGM and phosphate groups of casein, primarily with k-casein as the peripheral protein of casein micelles.

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McC., J. "Butterhill & Beyond." Journal of the County Louth Archaeological and Historical Society 22, no. 2 (1990): 213. http://dx.doi.org/10.2307/27729701.

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McINGVALE, S. C., X. Q. CHEN, J. L. McKILLIP, and M. A. DRAKE. "Survival of Escherichia coli O157:H7 in Buttermilk as Affected by Contamination Point and Storage Temperature." Journal of Food Protection 63, no. 4 (April 1, 2000): 441–44. http://dx.doi.org/10.4315/0362-028x-63.4.441.

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The effects of contamination point (during fermentation versus postfermentation) and storage temperature (5 and 12°C) were determined for survival of Escherichia coli O157:H7 in fermented buttermilk. E. coli O157:H7 was recovered from buttermilk inoculated during fermentation for 22 days and in buttermilk inoculated postfermentation for 32 days. For storage temperatures of 5 and 12°C, D-values were lower for E. coli O157:H7 inoculated during fermentation (2.5, 2.2 days) than postfermentation (5.6, 4.8 days) (P < 0.05). Developed acidity in inoculated buttermilks was not different from controls (P > 0.05). The extended recovery of viable enterohemorhagic E. coli O157:H7 from both processing scenarios indicates that the presence of E. coli O157:H7 in buttermilk is not limited to postprocessing contamination.

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Sprong, R. Corinne, Marco F. E. Hulstein, Tim T. Lambers, and Roelof van der Meer. "Sweet buttermilk intake reduces colonisation and translocation ofListeria monocytogenesin rats by inhibiting mucosal pathogen adherence." British Journal of Nutrition 108, no. 11 (February 27, 2012): 2026–33. http://dx.doi.org/10.1017/s0007114512000165.

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The bovine milk fat globule membrane (MFGM) contains several antimicrobial components with proven efficacyin vitro, butin vivoevidence is scarce. The present study was performed to determine the efficacy of the bovine MFGMin vivo.Rats were fed diets based on bovine skimmed milk powder (low in MFGM) or bovine sweet buttermilk powder (high in MFGM). After dietary adaptation, rats were orally infected withSalmonella enteritidisorListeria monocytogenes.Whereas sweet buttermilk powder did not protect rats against infection withS. enteritidis, it protected againstL. monocytogenes, as shown by a lower colonisation and translocation of this pathogen. Protection coincided with higher listericidal capacity of gastric and caecal contents. The digestion products of phosphoglycerides and sphingomyelin are bactericidalin vitro.To study their role, rats were fed diets containing either 0·1 % phosphatidylcholine or sphingomyelin, or a control diet. After dietary adaptation, rats were infected withL. monocytogenes.SinceListeriacolonisation was not affected by these diets, phosphoglycerides and sphingomyelin are not involved in the protective effect of sweet buttermilk. Additionalin vitroexperiments were performed to further explore the mechanism of the beneficial effects of sweet buttermilk. Inhibition of the adherence ofL. monocytogenesto the intestinal mucosa is the most likely explanation, since sweet buttermilk powder inhibited the binding ofL. monocytogenesin both a haemagglutination assay and a Caco-2 cell adherence assay. In conclusion, sweet buttermilk powder, which is rich in MFGM, protects againstL. monocytogenesinfection in rats, probably by preventing adherence of this pathogen to the intestinal mucosa.

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Pereira, Alessandro Campos, Fernanda Barbosa Borges Jardim, and Marlene Jerônimo. "Development of pineapple and wine flavored fermented dairy product." Research, Society and Development 10, no. 7 (June 18, 2021): e19310716522. http://dx.doi.org/10.33448/rsd-v10i7.16522.

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The objective of this work was to take advantage of buttermilk and whey for the development of a pineapple and wine flavored fermented dairy product and to characterize the product in physicochemical, microbiological and sensorial terms. The experiment was carried out through four treatments with the following formulations: T0 (70% UHT skim milk and 30% whey), T1 (70% buttermilk and 30% whey), T2 (60% buttermilk and 40% whey), T3 (50% buttermilk and 50% whey). The average treatment values did not differ among themselves, at a 5% level of significance, regarding pH, acidity, viscosity and color. The protein and fat levels decreased with the increase of the amount of buttermilk in the treatment formulations. There was no significant difference, at a 5% level of significance, in the average acceptance values of the 57 judges for flavor, texture, aroma, color and overall impression, with values above 8.0 (9 point scale) for all attributes. In the purchase intention test, there also were no differences, with averages superior to 5.4 (7 point scale) for all formulations. All formulations had counts of total coliforms and E. Coli within the acceptable range, taking into consideration the legislation for fermented dairy beverages. Regarding the lactic acid bacteria, the counts were superior to 1.3 x 107 CFU g-1 and also in accordance with the legislation. It was concluded that the use of buttermilk in the production of fermented dairy products is technologically feasible.

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Paraffin, Annah S., Titus J. Zindove, and Michael Chimonyo. "Effect of Structural Condition of Milk Processing Facilities and Food Safety Systems on Escherichia coli and Coliforms Presence in Cultured Buttermilk." Journal of Food Quality 2019 (September 24, 2019): 1–8. http://dx.doi.org/10.1155/2019/7365983.

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The study investigated the effect of structural conditions of milk processing facilities and food safety systems on E. coli and coliform presence in buttermilk. Milk records collected by Dairy Services Zimbabwe (DSZ) from large-scale dairy milk processors (n=12) and small-scale farms (n=15) were analysed. Binomial logistic regression was used to estimate the likelihood of E. coli or coliforms being present in cultured buttermilk as a function of the hygiene level and structural adequacy of the processors. The likelihood of having E. coli and coliforms in cultured milk from processors with poor sanitary premises was two times higher than that from processors with good sanitary premises (P<0.05). Milk processors that used unfiltered water were 1.77 times more likely to produce cultured buttermilk contaminated with E. coli (P<0.05). Processors without food safety systems like hazard analysis critical control point (HACCP) systems were more than twice likely to produce cultured buttermilk contaminated by E. coli and coliforms (P<0.05). Poor structural condition of roofs, windows, insect-proof screens, and drainage in small- and large-scale processing facilities results in production of cultured buttermilk that is contaminated by E. coli and coliforms.

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