Composition and shear crystallization of milkfat fractions extracted with supercritical carbon dioxide

Effect of bovine and buffalo ghee fractionation on triacylglycerol profile, lipid nutritional quality indices, thermal behavior, and tocopherol content: A comparative analysis with 2 categories of infant formula fat

The increased use of dairy fat in various applications is facilitated by its fractionation into hard and liquid fractions. Herein, the fractionation of bovine ghee and buffalo ghee was investigated, and triacylglycerol (TAG) profiles of milk fat fractions and 2 categories of infant formula fat were quantified by using ultraperformance convergence chromatography quadrupole time-of-flight MS (UPC2-Q-TOF-MS) using carbon dioxide as the mobile phase. Furthermore, the thermal behavior of the different samples was evaluated, and tocopherol content was also quantified. A total of 176, 188, and 84 TAG species were identified in bovine ghee fractions, buffalo ghee fractions, and infant formula fat, respectively. The results showed significant differences in TAG profile, lipid quality indices, and tocopherol content between the different fat types. Stearin fractions had higher levels of saturated TAG, whereas olein fractions had significantly lower levels. These results could provide interesting insights into the field of human milk fat substitutes.

Improvements in makkhan (traditional Indian cultured butter) production: a review

Since Vedic times, traditional Indian cultured butter or makkhan has been one of the most demanding and extensively used food items in the village households of Indian subcontinent. Its processing and overall quality suffers due to the use of conventional practices, which has probably discouraged the production of product in organized sectors. No scientific intervention has taken place to improve the product quality and process since the inception of makkhan making. As an initiative towards the improvement, the present study is focused to prepare a detail scientific background on chemistry, quality attributes, utilization, preparation methods, and storage of product for identifying challenges and scopes of overall improvement in production status. To validate the opportunities identified for the improvements in production various approaches especially mechanized approaches are suggested in this review.