SUMMARY:The objective of this study was to characterize the effects of pH values (5, 5.5, 6, 6.5 and 7) on the properties of buffalo and cow butter-based low-fat spreads. Sensory evaluation of the samples decreased with an increase in pH values and during the storage periods. In addition, phase separation occurred with pH 6, 6.5 and 7. The differences in peroxide values and oil stability index among the samples compared to the control samples were slight, while peroxide values and oil stability index decreased during the storage periods. Changes in fatty acid composition among the pH treatments and during the storage periods were detected. Differences in solid fat contents among pH treatments separately and during the storage periods were negligible. A decline in the hardness and viscosity of the samples were accompanied by an increase in pH values, and the treatments had increased effects during the storage periods. Generally, an increase of pH values did not affect the melting profiles of the spreads. Additionally, changes between the melting profiles of buffalo and cow butter-based low-fat spreads were detected. KEYWORDS: Buffalo butter; Cow butter; Fatty acids composition; Low fat spreads; Melting behavior; Sensory evaluation; ViscosityRESUMEN: Efecto del pH en las propiedades de mantequillas para untar baja en grasa de búfalos y vacas. El objetivo fue determinar los efectos del pH (5, 5.5, 6, 6.5 y 7) en las propiedades de mantequillas para untar bajas en grasa de búfalos y vacas. La puntuación sensorial de las muestras disminuyó con el aumento del pH y durante los períodos de almacenamiento, además, la separación de fases se produjo con pH de 6, 6,5 y 7. Se observaron diferencias en los valores de peróxido e índice de estabilidad de la grasa de las muestras en comparación con las muestras control, mientras que los valores de peróxido incrementaron, el índice de estabilidad de la grasa disminuyó durante los períodos de almacenamiento. Se observan cambios en la composición de ácidos grasos entre los tratamientos de pH y durante los períodos de almacenamiento. Las diferencias en el contenido de grasa sólida entre los tratamientos de pH por separado y durante los períodos de almacenamiento fueron no significativas. La disminución en la dureza y la viscosidad de las muestras fueron proporcionales al incremento del pH, y los tratamientos aumentan los efectos durante los períodos de almacenamiento. En general, un aumento de los valores de pH no afectó a los perfiles de fusión de los untables. Además, se observaron cambios entre los perfiles de fusión de los untables bajos en grasa a base de mantequilla búfalos y vacas. PALABRAS CLAVE: Comportamiento de fusión; Composición en ácidos grasos; Evaluación sensorial; Mantequilla de búfalo; Mantequilla de vaca; Untable bajo en grasa; ViscosidadCitation/Cómo citar este artículo: Abdeldaiem AM, Jin Q, Liu R,Wang X. 2014. Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads. Grasas Aceites 65 (3): e038. doi: http://dx.doi.

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Background and Objective: Cichorium and bromelain extracts considered a good source for enhancing of cheese ripening without appear off-flavour in final product in case of added during cheese making in specific proportion, therefore the present study was applied the foregoing plant extracts to enhance of Domiati Cheese Properties. Materials and Methods: Fat content of buffalo's milk was reduced to 4% fat, both bromelain and cichorium were extracted according to official methods. Experimental Domiati cheese has been carried out. Physicochemical and biochemical properties of Domiati cheese were determined according to the official methods. Results: No significant (p>0.05) differences were noticed in the moisture and salt contents and salt/moisture ratio of cichorium and bromelain samples as compared with control samples, while the significant (p<0.05) decreases in moisture content of all treatments were observed during the storage days, in contrast the significant (p<0.05) increases in salt content has been occurred with the storage. The total nitrogen (TN) and TN/dry matter (DM) ratio exhibited significant (p<0.05) differences between control and other cheese samples, also these parameters had significant (p<0.05) increases as the storage time proceeding. The significant (p<0.05) decreases in pH values of Domiati cheeses were noticed compared with controls. During the storage periods, the pH values were decreased for all cheese samples. All ripening indices of control samples were less than other treatments. The ripening indices of cheeses significantly (p<0.05) increased as the storage periods proceeding. Cheese treatments were acquired high sensory evaluation scores concurrently with the increase of the plant extracts to the pickling solution compared to their addition before renneting step, moreover, the bromelain samples organoleptically were obtained slightly higher scores than cichorium treatments. From the economic point view, the experimental Domiati cheeses should be sold at one month than fresh cheese treatments. Conclusion: According to the physical, biochemical and organoleptic properties, bromelain and cichorium extracts (0.1% and 0.2%) has been enhanced of Domiati cheese properties. Economically, cichorium and bromelain Domiati cheeses should be sold at one month than fresh Domiati cheeses.