STUDIES ON MODIFIED BUFFALOESES MILK FAT

Abstract

Buffaloes Milk fat has excellent properties, variable physicochemical properties but its lack of functionality which restrict its uses in food industry. The study was designed to fractionate the buffaloes butter oil (BO) at different temperature (35-15OC) by multi-step dry fractionation to gain three solid fractions (S35, S25, S15) and three liquid fractions (L35, L25, L15). Chemical properties, fatty acids composition, solid fat content (SFC), thermal behavior, texture and microstructure of its fraction was implemented. In addition, production of modified butter spread (MBS) by using various proportion of milk fat fractions as follow: L15, L25, S25 at ratio (6:3:1 and 7.5:1.5:1), L15:L25: L15 (7:2:1and 8:1:1) and L15:S15: S25(7:2:1) for MB1, MB3, MB2, MB5 and MB4 respectively during cold storage at 5OC. The physicochemical, oxidation stability, thermal analysis, texture and sensory properties were also studies. The results indicated that L15 has the lowest SFC, AI, melting and crystal temperature, whereas recorded the highest MUSFA, PUSFA, PUFA/SFA ratio and ω6:ω3 ratio to compared with other fractions and two control( BF&CB). An increasing the L15 level in MBS samples the MUSFA, PUSFA, spreadable index, ω6:ω3 ratio and DPPH was observed .The MB5 sample had gained the highest sensory attributes when fresh or during at 5OC 90 days. It can be concluded that functional properties and nutritional value of BO fractions and its products were achieved. Both products can be recommended in functional food preparations.