Compositional differences between goat milk fat and that of cows and buffaloes

Bindal, M. P.; Wadhwa, B. K.

doi:10.1016/0921-4488(93)90040-o

Cited by 13 publications

(5 citation statements)

References 3 publications

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“…Camels' BO and its various fractions (except SMF) melted at 43 °C and attributed the high SMP to the high percentage of solid fat over the entire melting range relative to SMF (data presented in Table 2). These results are in the same trend reported by Bindal & Wadhwa (1993) and Fatouh et al, 2005. As expected, the SFC decreased with the decrease of the fractionation temperature and it decreased with increasing measured temperatures, the SFC increased within the subsequent order: LMF, LMF: SMF (1:1) and SMF. Also, SMF and LMF showed the highest and the lowest SFC, respectively at all measured temperature due to the proportion of SFA and USFA content 2 At 0 °C, the SFC of LMF was the lowest (60.11 g/100 g) with a continual decrease with increasing the measured temperature until the fractions melted entirely (35 ºC).…”

Section: Solid Fat Content (G/100 G)supporting

confidence: 90%

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Physico-Chemical Characteristics of Ice Cream Made With Camel Milk Fat Fractions

Desouky

2021

Egypt. J. Food Sci.

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T he purpose of this paper is to investigate some quality attributes of camel ice cream (10% fat) prepared by substituting cream with butter oil (BO), solid milk fat fraction (SMF), liquid milk fat fraction (LMF) and SMF: LMF (1:1 v/v) in the mixes. The BO was fractionated by multi-step dry crystallization at 40 and 30ºC to obtain SMF and LMF, respectively. Fatty acids composition and some physical characteristics of the resultant fractions were investigated. All mixes and the resultant ice cream samples were evaluated for their physicochemical, rheological properties and the sensory quality attributes. Results show that the type of milk fat fraction or fat form did not affect pH values, titratable acidity, and surface tension of ice cream mixes while the viscosity was affected (P ≤ 0.05). The overrun of the ice cream was affected adversely by the viscosity of the mix. Furthermore, the whipping ability decreased gradually with the increasing slip melting point of the fraction used. The use of the SMF in ice cream mix led to decrease adsorption of protein, fat destabilization and characterized by the slowest meltdown of ice cream samples than other milk fat sources. The highest and lowest hardness values were found in ice cream mixes that were made with SMF and LMF, in the same order. In conclusion; ice cream samples could be successfully made by using milk fat fractions in place of cream. However, substitution with the SMF followed by SMF: LMF (1:1 v/v) is recommended in arid and semi-arid zones; improved both whipping abilities, overrun and flavor scores which declined by using LMF in the ice cream mix.

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Section: Solid Fat Content (G/100 G)supporting

confidence: 90%

“…MARWA M. DESOUKYThe melting point of triacylglycerol is a function of the chain length of its three fatty acids residues, their type of unsaturation and their distribution on the glycerol backbone. Our results are in the same trend reported byAwad et al (2008) andFatouh et al (2005);Bindal & Wadhwa (1993);Abbas et al (2019 ).…”

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confidence: 94%

Physico-Chemical Characteristics of Ice Cream Made With Camel Milk Fat Fractions

Desouky

2021

Egypt. J. Food Sci.

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“…These results indicated that fermentation of cream before churning decreases shear stress of butter, due to the action of the starter which was used. Results are in accordance with that reported by (Hofi et al 1982;Bindal and Wadhwa, 1993), who demonstrated that goat ghee has a higher liquid fraction (69%) compared with cow ghee (30.5%) or buffaloe ghee (36%). Levels of glycerides were also higher in goat ghee (64.5%); (54.5%) for cow ghee and (56%) for buffaloe ghee, respectively, this trend is in agreement with our work.…”

Section: Fermented Cream Buttersupporting

confidence: 93%

Relationship Between Type of Butter and Its Rheological Properties

El-Senaity

El-Din²

2000

Journal of Food and Dairy Sciences

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Fresh whole buffaloe, cow, mixed of buffaloe and cow, ewe and goat milk were separated to cream. Cream was divided into two parts, the first part was churned into sweet cream butter while the second part was fermented using starter and churned to fermented cream butter. Rheological properties of the resultant butter were studied. Results showed that buffaloe butter was harder than other types of butter, and it was able to resist more shearing forces than the others at the same level of shear rate. Goat butter gave the lowest shear stress for the upward curve at the same shear rate, while buffaloe butter can suffer high value of stress than the others at the same shear rate. In fermented cream butter, fermentation process decreased shear stress of the resultant butter. Yield value of sweet cream butter was higher than that of fermented cream butter. Buffaloe butter gave high yield, whereas the lowest yield was observed in butter made from goat milk. It means that goat butter requires low values of stress to flow while buffaloe butter needs high values of stress to flow and was able to reform or rebuild more strongly than goat butter. Structural viscosity of buffaloe sweet butter was higher than the other types of butter at all shear rate, while it was lower in fermented cream butter also for all shear rates. Changes in deforming and reforming of butter can be divided into the following: 1) main changes would happened on rate level of 5 -12.5 (sec -1 ), 2) at shear rate 12.5 -25 (sec -1 ) changes would be slowly mild., 3) between rates 25 -50 (sec -1 ) changes showing a very slight differences., and 4) sequence of butter flowing and then reforming for different types as follows:-Buffaloe  Ewe  Mixed (buffaloe and cow)  Cow  Goat. Correlation coefficient (r) between iodine value and structural viscosity was calculated and showed that in either sweet or fermented cream butter there were negatively highly significant (P  0.01) at different shear rates. It means that when iodine value of butter increased structural viscosity decreased.

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“…Indeed, part of long chain FAs derives from adipose tissue deposits, while the short chain FAs derive mostly from rumen metabolism (Schmidely and Sauvant, 2001). Moreover, short chain FAs are important for their contribution to milk fl avour and taste (Bindal and Wadhwa, 1993). In order to keep at good levels the organoleptic characteristics in milk and milk products, the loss of BCS during the fi nal period of lactation should be avoided.…”

Section: Discussionmentioning

confidence: 99%

Relationships between body condition score, milk yield and milk composition of Sarda goat

Vacca¹,

Carcangiu²,

Dettori³

et al. 2004

J. Anim. Feed Sci.

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ABSTACTIn order to assess the correlation between body condition score (BCS), milk yield and milk fatty acid (FA) composition, 25 lactating Sarda breed goats were studied. BCS and milk yield were measured monthly, and milk samples for fat, protein, lactose and fatty acid profi le analysis were collected. Statistical analysis showed signifi cant correlations between numerous fatty acids and BCS. From these results, it comes out a strong link between milk fatty acid composition and nutritional status of the animal, which could be guided, not only to improve milk productions, but also to characterize its quality.

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Compositional differences between goat milk fat and that of cows and buffaloes

Cited by 13 publications

References 3 publications

Physico-Chemical Characteristics of Ice Cream Made With Camel Milk Fat Fractions

Physico-Chemical Characteristics of Ice Cream Made With Camel Milk Fat Fractions

Relationship Between Type of Butter and Its Rheological Properties

Relationships between body condition score, milk yield and milk composition of Sarda goat

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