Roya Fathitil; Javad Hesari; Sodeif Azadmard Damirchi; Mahbub Nemati; Seyed Hadi Peighambardoust; Seyed Abbas Rafat
Abstract
Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and ...
Read More
Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. GC and HPLC were utilized to determine fatty acid and tocol profiles of samples, respectively. Results showed that margarine addition up to the level of 15%, had a significant (p
Roya Fathitil; Javad Hesari; Adel Ahmadi-Zenouz
Abstract
The objective of this study was to determine the effect of CO2 treatment on proteolysis, lipolysis
and quality characteristics of refrigerated raw milk. Four treatments of raw milk were selected
(controlled milk (milk without any special treatment) and milks treated with CO2 until pH = 6.4, 6.2,
6). ...
Read More
The objective of this study was to determine the effect of CO2 treatment on proteolysis, lipolysis
and quality characteristics of refrigerated raw milk. Four treatments of raw milk were selected
(controlled milk (milk without any special treatment) and milks treated with CO2 until pH = 6.4, 6.2,
6). All experiments were triplicate. Samples were stored at 4°C for 10 days and were analyzed on 1, 5,
8, 10 day for chemical evaluations. Statistical evaluation of the effects of treatments was performed
using of split plot experiment with randomized complete block design (RCBD). Statistical analysis,
indicated that no significant proteolysis and lipolysis were observed during 10 days of storage using
addition of CO2 to pH = 6, 6.2 and an increase in CO2 concentration did further reduce proteolysis and
lipolysis. The sensory panel did not detect significant difference between CO2 treated milks and fresh
milk. The research revealed that the best treatment was using of CO2 to pH = 6, although in the most
cases there was no significant difference between pH 6.2 and 6.
