STUDIES ON MODIFIED BUFFALOESES MILK FAT

Abstract: In recent years, most industrialized countries and developed countries have decreased consumption of butter and fatty products produced from buffaloes milk due to their negative effects on health aspects of serious diseases such as atherosclerosis and obesity, as well as some technological characteristics of these products when consumed such as Poor Spreadable, therefore this study aimed to modify the chemical composition of buffaloes milk fat by using crystallization to separate the fractions of fat in different temperatures. The study included the following points:
1. Improving the functional properties of Buffaloes Butter Oil Fractions obtained by Multi-Step Dry Fractionation
In this study, buffaloes butter oil was used in the preparation of milk fat fractions (high - medium - low melting point) solid and liquid in a multi-step crystallization method at temperatures 35, 25, and 15OC depending on the melting point, and obtained three solid fractions S15. S25, S35 and three liquid fractions L15, L25 and L35. Some of the physiochemical and chemical properties and oxidation stability and microscopic microstructure were studied by confocal microscope and Different Scanning Calometric (DSC) and the results obtained were as follows:
1. The higher content of L15 was 66.42% from the original L25.
2. The ratio liquid and solid fraction was 45.33:54.67, 58.88:41.12 and 66.42: 33.58 at 25, 35 and 15OC, respectively.
3. SMP was recorded 36.54OC for BO, while resulted fractions descended in order as follows: 39.76, 36.30. 32.36 ,26.83 .22.46 and 13.37?C for S35, S25, L35, L25, S15, and L15, respectively.
4. The high number of iodine (IV) for low-melting fat fraction S15 and L15 reaches (38.65 and 43.87) compared to butter oil (BO) and other fractions.
5. The concentration of cholesterol in liquid fraction was significantly (P?0.05) higher than that of solid fractions. About 95.39% of total cholesterol was recorded in L15, whereas, in S15 was 76.45%.
6. The OSI oxidation stability index of butter oil was higher compared to the obtained fractions, as it reached 9.30 hr while it reached 4.65 hr in L15.
7. The palmitic and stearic fatty acids (C18:0, C16:0) content was reached in HMF (S35) being 35.47 -14.942 mg/100gm respectively, while the oleic fatty acid content (C18:1) was the highest which ranged between 33.17-35.53 mg/100gm in S15 and L15, respectively.
8. The ratio of the omega-6 to omega-3 (?6:?3) was increased with decreasing Atherogenicity index (AI) in obtained fractions.
9. The DSC curve for butter oil (BO) showed 2 exothermic curves at low temperature 20.42OC, the first abroad curve and at 18.96OC for the second curve.
10. HMF (S35) exothermic peaks temperatures tended to rise to 33.79OC for the first curve and 4.31OC for the second curve, while
Publication year 2020
Organization Name
Country Egypt
Author(s) from ARC
Publication Type Master Thesis
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