PHSICO-CHEMICAL CHARACTERISTICS OF TRADITIONAL BUTTER OIL MADE FROM SPONTANEOUS FERMENTATION OF GOATS ’ MILK

@inproceedings{Desouky2015PHSICOCHEMICALCO,
  title={PHSICO-CHEMICAL CHARACTERISTICS OF TRADITIONAL BUTTER OIL MADE FROM SPONTANEOUS FERMENTATION OF GOATS ’ MILK},
  author={Marwa M. Desouky},
  year={2015}
}
Chemical and physical characteristics of goats’ butter oil prepared from naturally fermented goats’ milk, and stored under accelerated oxidation conditions at 63±0.5 ° C for 30 days were investigated. Different concentrations of αtocopherol (2.5-10 mg/100g fat) and 1% of milk phospholipids (PL) were added to goat’s butter oil. Increasing the concentration of α-tocopherol and autoxidation process time significantly (P<0.05) influenced the properties of the butter oil properties. All αtocopherol… CONTINUE READING

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