Physical, chemical and stability properties of buffalo butter oil fractions obtained by multi-step dry fractionation

A comprehensive review on the composition and properties of buffalo milk

“…The 13 cis isomer of retinol, which has the maximum vitamin A potency, was present in very small amounts in fresh raw BM (2.4-5.2 μg·100 g −1 ) but increased through heat treatment (Mattera et al 2007). The concentration of vitamin E in buffalo milk and milk fat was less than that of cow milk which supports the relation between the tocopherol content and the polyunsaturated content of milk fat (Fatouh et al 2005). The only cited report on vitamin D content of buffalo milk fat (Fatouh et al 2005) reported a value of 0.03 μg·g −1 indicating that BM was not a good source of vitamin D. Buffalo milk contained higher vitamin C than CM with levels of 20.3±0.07 and 8.6±0.07 μg·mL −1 being reported, respectively (Mohamed et al 1990).…”

“…Levels of 2.62, 3.47, and 3.54 mg·g −1 fat have been reported (Prasad and Pandita 1990) for cholesterol in Murrah buffalo, Haryana and Sahiwal cows milk respectively. Also, Fatouh et al (2005) reported an average cholesterol of 2.80±0.02 mg·g −1 fat in Egyptian butter oil.…”

“…Colostral fat contained 60-70% of carbonyls in normal milk fat which increased rapidly during early lactation (Bhat et al 1981). A total of 16.8 μg·g −1 ( 3.0 of δ-10, 6.3 of δ-12, and 7.3 of δ-14, respectively) of lactones has been reported in BMF (Fatouh et al 2005). …”

“…However, FA distribution was non-random in buffalo milk triglycerides with SFA prevalently esterified in third position while MUFA in the second position (Blasi et al 2008). Using GLC methods, triglycerides (TGs) of BMF consist of carbon chains lengths of C24 and C54 (Kuzdzal and Savoie 1980;Fatouh et al 2005;El-Shibiny et al 2005). The TG pattern of BMF shows two maximums at C38 and C50, respectively, similar to the TG pattern of CMF.…”

Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends

“…Statistical analysis showed no significant difference between oil percent and storage period at (p#0.05). The refractive index of fats and oils may be correlated with fatty acids content, free fatty acids content, saturation degree and oxidative state (Fatouh et al, 2005). Several researches were made on the refractive index of butter oil blended with palm oil (Ozkanli and Kaya, 2007) and (Samet-Bali et al, 2009).…”