Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Butter”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 91 records · Page 5Linked to original sources
PubMed1999

Levels of PCBs, PCDDs and PCDFs in commercial butter samples in Spain.

Feasibility of three different extraction methods for the simultaneous determination of polychlorinated biphenyls (PCBs), polychlorinated dibenzo-p-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) in butter is discussed. The method based on liquid-liquid extraction with water of the non fatty solids from butter dissolved in hexane was found to be the most efficient for the determination of the lipid content and the levels of the investigated pollutants. This method was used to evaluate the background levels of PCBs, PCDDs and PCDFs in butters commercially available in Spain. Broad ranges of PCB, specifically, PCDD and PCDF concentrations were found in the different brands analysed. Levels, profiles and patterns of these pollutants in butter were compared with those previously reported for different Spanish dairy products. The toxic tetra-equivalents of 2,3,7,8-TCDD (1-TEQ) averages for PCDDs and PCDFs in the 21 butter samples analysed were 0.41 and 0.70 pg/g fat basis, respectively. These values were similar or lower than those cited in the literature for other countries.

Benzofurans↗
PubMed2006

Production of butter fat rich in trans10-C18:1 for use in biomedical studies in rodents.

Trans fatty acids are suspected to be detrimental to health, particularly to cardiovascular function. Trans fatty acids include a wide range of fatty acids, with isomers of C18:1, conjugated and non-conjugated C18:2 as major components. A vaccenic acid (trans11-C18:1) + rumenic acid (cis9,trans11-CLA)-rich butter has been shown previously to exhibit health beneficial effects, but less is known concerning another trans-C18:1 present in hydrogenated vegetable oil-based products and sometimes in milk fat, the trans10-isomer. The present experiment was conducted to produce butters from milk of variable fatty acid composition for use in biomedical studies with rodents, with the overall aim of evaluating the specific effect of trans10-C18:1 and trans11-C18:1 + cis9,trans11-CLA on cardiovascular function. Milks from lactating dairy cows fed two types of maize-based diets supplemented (5% of dry matter)--or not--with sunflower oil were collected, and used to manufacture butters either rich in trans10-C18:1 (14% of total fatty acids, 64.5% of fat content) or rich in trans11-C18:1 + cis9,trans11-CLA (7.4 and 3.1% of total fatty acids, respectively, 68.5% of fat content), or with standard fatty acid composition (70% of fat content). Additionally, total saturated fatty acid percentage was reduced by more than one third in the enriched butters compared with the standard butter. An understanding of the role of nutrition on milk fatty acid composition in cows allows for the production of dairy products of variable lipid content and composition for use in biomedical studies in animal models and human subjects.

Animal Feed↗
PubMed2004

Does fat in milk, butter and cheese affect blood lipids and cholesterol differently?

OBJECTIVE: To compare the effects of isoenergetic amounts of milk, cheese and butter (adjusted to the same content of lactose and casein) on fasting and postprandial blood lipids and lipoproteins, and on postprandial glucose and insulin response. DESIGN: The experiments were designed to provide 20% of total energy from dairy fat, as either whole milk, mean (+/-SD) 2164 (+/-97) g, butter 93 (+/-4) g, and hard cheese 305 (+/-45) g, which were served to 14 healthy young men for three periods of three weeks each, separated by washout periods, in a randomized, cross-over study with strictly controlled dietary intake. Fasting blood samples were taken at the end of the study periods. Measurements of the postprandial effect of the three different dairy test products (0.7 g of milk fat/kg body weight) were carried out on day 4 of each intervention period. Blood samples were taken before and at 2, 4, 6 and 8 hours following intake of the meals. RESULTS: Fasting LDL cholesterol concentration was significantly higher after butter than cheese diet (p = 0.037), with a borderline significant difference in total cholesterol (p = 0.054) after the experimental periods of three weeks. Postprandial glucose showed a higher response after cheese diet than after milk diet (p = 0.010, diet x time interaction). CONCLUSIONS: A different effect of fat in milk and butter could not be confirmed in this study. The moderately lower LDL cholesterol after cheese diet compared to butter diet should be investigated further.

Adult↗
PubMed2005

Lack of effect of dietary conjugated linoleic acids naturally incorporated into butter on the lipid profile and body composition of overweight and obese men.

BACKGROUND: Dietary conjugated linoleic acid (CLA) is known to reduce atherosclerosis, plasma total and LDL-cholesterol concentrations, and body fat accumulation in several animal species. Of the few studies that investigated the effects of CLA supplementation in humans, all used commercially formulated oral supplements made from a mixture of CLA isomers. OBJECTIVE: We compared the effects on plasma lipoproteins and body composition of the consumption of a modified butter naturally enriched with CLA (CLA-B: 4.22 g CLA/100 g butter fat) by the addition of sunflower oil to the diet of dairy cows with the consumption of a control butter (CON-B) that was low in CLA (0.38 g CLA/100 g butter fat). DESIGN: In a crossover design study including an 8-wk washout period, 16 men [x +/- SD age: 36.6 +/- 12.4 y; body mass index (in kg/m2): 31.2 +/- 4.4] were fed each of the 2 experimental isoenergetic diets, providing 15% of energy as protein, 45% as carbohydrates, and 40% as lipids, of which >60% was derived from experimental fats, for 4 wk. RESULTS: Consumption of the CLA-B diet induced a significantly (P < 0.05) smaller reduction in plasma total cholesterol and in the ratio of total to HDL cholesterol (-0.02 mmol/L and -0.00, respectively) than did consumption of the CON-B diet (-0.26 mmol/L and-0.34, respectively). Abdominal adipose tissue area measured by computed tomography showed no difference in accumulation of either visceral or subcutaneous adipose tissue after the 2 experimental diets. CONCLUSION: These results suggest that a 10-fold CLA enrichment of butter fat does not induce beneficial metabolic effects in overweight or obese men.

Adipose Tissue↗
PubMed1996

Effect of butter compared with tallow consumption on postprandial oxidation of myristic and palmitic acids.

To assess the influence of dietary fat composition on rates of oxidation of dietary myristic (MA) and palmitic (PA) acids, eight healthy males consumed prepared solid-food diets for 11 d with 40% of total energy as fat. Fifty-five percent of the energy obtained in the form of fat was provided as butter or beef tallow. On days 8 and 11 of each diet cycle, 20 mg/kg body wt of either [1-(13)C]MA or [1-(13)C]PA was ingested with breakfast. Hourly breath samples were collected over 9 h thereafter and 13CO2 enrichments were determined by using isotope-ratio mass spectrometry. The percentage of [13C]MA appearing in breath carbon dioxide over 9 h was more than twofold that of PA (P < 0.01). Diet fat composition did not influence the mean (+/- SEM) percentage 13C recovered over 9 h from either labeled MA (7.1 +/- 1.0% compared with 8.6 +/- 0.9% for butter and tallow, respectively) or PA (3.3 +/- 0.7% compared with 3.0 +/- 0.9% for butter and tallow, respectively). However, net MA oxidation, calculated as the percent recovery of fatty acids in the meal, was greater (P < 0.05) after the butter (329 +/- 45 mg) than after the tallow (212 +/- 25 mg) breakfast. In contrast, no difference was observed in net oxidation of dietary PA between butter (441 +/- 99 mg) and tallow (348 +/- 95 mg) meals. In conclusion, there was no effect of varying the dietary content of MA and PA on fractional oxidation; consequently, net oxidation of these fatty acids was proportional to their concentration within the diet.

Adult↗
PubMed1999

Conjugated linoleic acid-enriched butter fat alters mammary gland morphogenesis and reduces cancer risk in rats.

Conjugated linoleic acid (CLA) is a potent cancer preventive agent in animal models. To date, all of the in vivo work with CLA has been done with a commercial free fatty acid preparation containing a mixture of c9,t11-, t10,c12- and c11,t13-isomers, although CLA in food is predominantly (80-90%) the c9,t11-isomer present in triacylglycerols. The objective of this study was to determine whether a high CLA butter fat has biological activities similar to those of the mixture of free fatty acid CLA isomers. The following four different endpoints were evaluated in rat mammary gland: 1) digitized image analysis of epithelial mass in mammary whole mount; 2) terminal end bud (TEB) density; 3) proliferative activity of TEB cells as determined by proliferating cell nuclear antigen immunohistochemistry; and 4) mammary cancer prevention bioassay in the methylnitrosourea model. It should be noted that TEB cells are the target cells for mammary chemical carcinogenesis. Feeding butter fat CLA to rats during the time of pubescent mammary gland development reduced mammary epithelial mass by 22%, decreased the size of the TEB population by 30%, suppressed the proliferation of TEB cells by 30% and inhibited mammary tumor yield by 53% (P < 0.05). Furthermore, all of the above variables responded with the same magnitude of change to both butter fat CLA and the mixture of CLA isomers at the level of CLA (0.8%) present in the diet. Interestingly, there appeared to be some selectivity in the uptake or incorporation of c9,t11-CLA over t10,c12-CLA in the tissues of rats given the mixture of CLA isomers. Rats consuming the CLA-enriched butter fat also consistently accumulated more total CLA in the mammary gland and other tissues (four- to sixfold increases) compared with those consuming free fatty acid CLA (threefold increases) at the same dietary level of intake. We hypothesize that the availability of vaccenic acid (t11-18:1) in butter fat may serve as the precursor for the endogenous synthesis of CLA via the Delta9-desaturase reaction. Further studies will be conducted to investigate other attributes of this novel dairy product.

Animals↗
PubMed2004

Influence of high fat diet (butter) on pharmacokinetics of phenytoin and carbamazepine.

The study was carried out to evaluate the effect of butter on the pharmacokinetics of phenytoin and carbamazepine. In a crossover study, phenytoin 30 mg/kg and carbamazepine 56 mg/kg were given orally to New Zealand white rabbits (n = 8 for each drug). Blood samples were drawn at different time intervals from 0-24 h from the marginal ear vein after drug administration. After a washout period of 7 days, butter (5 mg/kg) was administered for 7 days to the animals. On the 8th day, butter and phenytoin or carbamazepine were administered simultaneously and the blood samples were withdrawn at the same time points. Plasma was separated and stored at -20 degrees C until assayed for phenytoin and carbamazepine by HPLC and different pharmacokinetic parameters were calculated. Butter increased the absorption of both phenytoin and carbamazepine, as there was a significant increase in the Cmax and AUC(0-alpha) of both drugs after butter administration. No significant difference in Tmax was observed. In this study, it was found that a high fat diet increases the bioavailability of phenytoin and carbamazepine in New Zealand white rabbits.

Absorption↗
PubMed2000

Effects of duodenal infusions of palmitic, stearic, or oleic acids on milk composition and physical properties of butter.

Four dairy cows fitted with a duodenal cannula were used in a 4 x 4 Latin square design to investigate the effects of daily duodenal infusion of 500 g of fatty acids (containing mainly C16:0, C18:0, or cis-C18:1) on fecal concentrations of fatty acids, fatty acid profiles of milk fat, and solid fat content of butter. Fecal concentrations of C16:0 and especially of C18:0 were increased by duodenal infusion. Infusion with C16:0 increased the proportion of C16:0 in milk fat and delayed softening of butter when the temperature rose. Infusion with C18:0 resulted only in a slight increase of C18:0 proportion in milk fat and did not significantly affect solid fat in butter between -10 and 30 degrees C. With the infusion of cis-C18:1, the proportion of cis-C18:1 in milk fat was more than twice that of control, to the detriment of C16:0. Butter contained low proportion of solid fat, even at low temperatures. Increasing C16:0 or cis-C18:1 in milk fatty acid via duodenal infusion can be used to study their specific effects on butter characteristics, but, because of a low transfer from infusion to milk, this method is less efficient with C18:0.

Animals↗
PubMed2000

Technical note: production of butter with enhanced conjugated linoleic acid for use in biomedical studies with animal models.

Cancer models utilize massive doses of carcinogen so that investigations of anticarcinogenic effects require equally large doses. Conjugated linoleic acids (CLA), predominately consumed in dairy products, are thought to be anticarcinogenic. Our objective was to naturally produce a CLA-enhanced butter for use in biomedical studies with animal models. To do this, we fed cows a low forage diet supplemented with sun-flower oil. This resulted in increases in content of CLA of milk fat, but the markedly elevated concentrations were transient and declined over a 3-wk period. By collecting milk fat over the first few days on the diet (d 7 to 10) and selecting cows with the greatest CLA concentrations, we were able to produce a butter in which CLA content was enhanced sevenfold over control butter (41 vs. 5 mg/g of fatty acids) and the cis-9, trans-11 isomer predominated (91%). Thus, butter produced by this method can be used to investigate the preventive role of CLA in natural foods with biomedical models of different types of cancer. Furthermore, the butter allows examination of the other beneficial health effects of CLA reported with animal models.

Animal Feed↗
PubMed2003

Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the degree of unsaturation in milkfat may affect melting characteristics and oxidation rates, leading to quality issues in dairy products. Three milkfat compositions (high-oleic, high-linoleic, and control) were obtained by modifying the diets of Holstein cows. Ice cream and butter were processed from milkfat obtained from cows in each dietary group. Butter and ice cream samples were analyzed to determine fatty acid profile and firmness. High-oleic milkfat resulted in a softer butter. Solid fat index of high-oleic and high-linoleic milkfat was lower than the control. Control ice cream mix had higher viscosity compared with high-oleic and high-linoleic, but firmness of all ice creams was similar when measured between -17 and -13 degrees C. Nutritional and textural properties of butter and ice cream can be improved by modifying the diets of cows.

Animal Feed↗
PubMed1989

Fate of Staphylococcus aureus in whey, whey cream, and whey cream butter.

Fresh Cheddar cheese whey was inoculated with ca. 10(6) Staphylococcus aureus/ml and held at 4, 25, and 37 degrees C for 48 h. Numbers of staphylococci decreased in whey at 25 and 37 degrees C and decreased or remained constant in whey at 4 degrees C. When Cheddar cheese whey was neutralized with sodium hydroxide before inoculation with ca. 10(2) or 10(6) S. aureus/ml, numbers of the bacterium increased at all incubation temperatures. Viability of S. aureus strains in whey butter made from inoculated whey cream (from Cheddar cheese whey) was determined. Whey cream was either neutralized to a titratable acidity of .15% or untreated before inoculation with ca. 10(4) S. aureus/ml. Butter churned from the whey cream was held at 4, 25, and 30 degrees C for up to 4 wk. Viability of S. aureus was enhanced in lightly salted (1%) whey cream butter and in butter made from neutralized whey cream. Strains of S. aureus did not survive in unsalted or in salted (1.5%) butter made from untreated whey cream.

Animals↗
PubMed2006

Prevalence of Listeria monocytogenes and other Listeria species in butter from United Kingdom production, retail, and catering premises.

Two recent listeriosis outbreaks involving butter prompted this first cross-sectional study on the prevalence, levels, and types of Listeria species in 3229 samples of butter from production, retail, and catering premises in the United Kingdom during May and June 2004. When the criteria of the Microbiological Guidelines were used, 99.4% of samples were found to be of satisfactory microbiological quality, 0.5% were of acceptable quality, and 0.1% were of unsatisfactory quality as a result of high levels (>100 CFU/g) of Listeria spp. The butter samples with Listeria spp. present at more than 100 CFU/g were negative for L. monocytogenes. L. monocytogenes was detected in 0.4% (n=13) of samples, all at levels of less than 10 CFU/g, and were therefore of acceptable quality. Butter was contaminated more frequently with Listeria spp., including L. monocytogenes, when packed in plastic tubs, when in pack sizes of 500 g or less, when stored or displayed above 8 degrees C, when a hazard analysis system was not in place, and when the manager had received no food hygiene training. This study demonstrates that although butter is regarded as a low-risk product, it may provide an environment for the persistence and growth of Listeria spp., including L. monocytogenes. The control of L. monocytogenes in food processing and supply systems is critical in order to minimize the potential for this bacterium to be present in foods at the point of consumption at levels hazardous to health.

Butter↗
PubMed2001

Serum cholesterol response to replacing butter with a new trans-free margarine in hypercholesterolemic subjects.

UNLABELLED: Margarine leads to lower total and LDL cholesterol (LDL-C) levels than butter but may contain trans fatty acids that increase atherogenic lipids. A food company has used data concerning the cholesterolemic effects of individual fatty acids, including trans fatty acids, to develop a commercially available and virtually trans-free margarine. OBJECTIVE: The effect of this novel margarine on serum lipids and lipoproteins was compared with that of butter in free-living, hypercholesterolemic subjects. DESIGN AND SETTING: A two-period, outpatient cross-over trial at a university hospital lipid clinic. SUBJECTS: The study involved 77 subjects, and was completed by 53 men and 19 women aged 35-65 years with total serum cholesterol levels of between 6.0 and 7.9 mmol/L. INTERVENTION: Two 23-day regimens, separated by a 4-week washout period, included individualised dietary prescriptions supplemented with butter or margarine designed to provide 15% of total dietary energy. RESULTS: In comparison with butter, margarine intake lowered total and LDL-C levels by respectively 11.1% (99% CI: 8.1-14.1) and 11.3% (99% CI: 7.6-15.1). The reduction in LDL-C was < 3% in nearly one-fifth of the subjects despite appropriate changes in serum triglyceride fatty acids. Of the tested clinical and demographic variables, only the percentage of energy obtained from saturated fat during the margarine intake period was associated with dietary responsiveness (explaining 12% of the variation; p < 0.01). CONCLUSION: Our results suggest that a margarine designed to meet nutritional recommendations for hypercholesterolemia is more efficacious than butter in reducing atherogenic lipid levels in hypercholesterolemic subjects.

Adult↗
PubMed2006

Effect of dietary supply of butters rich either in trans-10-18 : 1 or in trans-11-18 : 1 plus cis-9, trans-11-18 : 2 on rabbit adipose tissue and liver lipogenic activities.

Experimental butters with a high content of trans-18 : 1 fatty acids and/or cis-9,trans-11-18 : 2 (rumenic acid; RA) were fed to thirty-six New Zealand White rabbits to investigate their effects on adipose tissue (AT) and liver lipogenic activities. Animals received one of three atherogenic (0.2 % cholesterol) diets containing 12 % butter with either a standard fatty acid composition (rich in saturated fatty acids), rich in trans-10-18 : 1 (T10 diet) or in trans-11-18 : 1 plus RA (T11+ RA diet) for 6 or 12 weeks. The ingestion of butters rich in trans fatty acids and/or RA for 6 weeks had little or no effect on liver and AT lipogenesis. The ingestion for 12 weeks of butter rich in T11+ RA decreased perirenal AT weight, lipogenic enzyme and lipoprotein lipase activities, without affecting liver lipid concentration or lipogenic activities except for a decrease in glycerol-3-phosphate dehydrogenase activity. Similar trends, but of a lower magnitude, were observed in rabbits fed the T10 diet for 12 weeks. Ingestion of the T10 or T11+ RA diets for 6 or 12 weeks had no significant effect on plasma metabolites and hormones except for glucose which increased at 6 weeks in the T10 group. Plasma leptin concentration was positively correlated with AT weight but did not differ between the three diets. In conclusion, the supply of butters rich in either T10 or T11+ RA in an atherogenic diet for 12 weeks decreased rabbit AT lipogenesis, with a more marked effect of the T11+RA diet, but had no effect on liver lipogenesis.

Adipose Tissue↗
PubMed1979

[Diacetyl content and the organoleptic evaluation of cow's milk cultured butter].

Diacetyl content of cow butter is one of the factors determining its quality. It is a metabolic product of aroma producing lactic acid streptococci. The gradation of diacetyl water solutions and the correlation between diacetyl quantity in cow butter and its taste, flavour and aroma evaluation were assessed by smelling. It was confirmed that experienced degustators of dairy butter can distinguish and grade diacetyl water solutions in a comparatively very good order. A satisfactory correlation was observed between the organoleptic evaluation of the taste, flavour and aroma of cow sour cream butter. In the opinion of experienced degustators of cow butter the latter can be graded only organoleptically.

Animals↗
PubMed1980

Modification of the method for vitamin A in foods and feeds for use with margarine and butter: collaborative study.

An adaptation of the method for vitamin A in feeds and foods to margarine and butter was studied in 1977 and 1978. The principal change was the use of 2 extractions with an ether-hexane mixture instead of one with hexane. Results of the 1977 test were not good enough to recommend adoption. The 1978 analytical samples consisted of 4 margarines, including a known, and a butter. Data were reported by 11 analysts. Averages for vitamin A (microgram/g) and coefficients of variation (%) were, respectively: A (known)--7.2, 5.7; 1--8.2, 11.1; 2--11.4, 3.9; 3--7.6, 10.7; butter--8.5, 13.3; and for carotene: A--5.6, 6.4; 1--6.0, 5.5; 2--0; 3--5.8, 3.8; butter--3.1, 11.8. Carotene results were grouped reasonably closely and tended to be distributed randomly, but vitamin A results had a less random trend. Trifluoroacetic acid was studied as an alternative colorimetric reagent for determining vitamin A, with overall satisfactory results. The modification for determining vitamin A and carotene in butter and margarine, and the use of trifluoroacetic acid as an alternative colorimetric reagent have been adopted as official first action.

Animal Feed↗
PubMed2000

Kinetics of Crystallization in n-Hexadecane and Cocoa Butter Oil-in-Water Emulsions Accounting for Droplet Collision-Mediated Nucleation.

Droplet collision is shown to be important in the propagation of nucleation through supercooled oil-in-water emulsions by the use of a novel membrane technique. On the other hand, nucleation mediated by Tween 20 micelles is shown to be of relatively much less importance in both n-hexadecane and cocoa butter oil-in-water emulsions. The droplet collision phenomenon probably occurs via a surfactant bridge between the colliding droplets. When this process is taken into account we show that the Turnbull model for crystal nucleation kinetics explains very well nucleation in cocoa butter oil-in-water emulsions by seed crystals. On the basis of this model we characterized the seed crystals in cocoa butter via isothermal crystallization studies at 14.2, 15.0, 15.5, and 15.8 degrees C. We suggest that there are few seed crystals whose size exceeds 0.28 µm at 80 degrees C. In our cocoa butter samples there were between 10(16) and 10(17) seed crystals m(-3) whose average size we inferred to be less than 0.09 µm. A value of 0.133 mJ m(-2) is obtained for the Gibbs free energy of the nucleating surface in our West African cocoa butter samples. There is evidence that the alpha-polymorph of POS comprises the nucleating layer in the seed crystal. There is no evidence that surfactant influences the primary nucleation of oil crystals. However, the surfactant has a big effect on the kinetics of the secondary nucleation process, mediated by droplet collision. Copyright 2000 Academic Press.

Journal Article↗
PubMed2002

Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring.

As the result of a high prevalence of fixed airways obstruction in workers at a microwave popcorn manufacturing plant, we examined the hypothesis that vapors of butter flavoring used in the manufacture of microwave popcorn and other foods can produce airway injury in rats. Rats were exposed to vapors liberated from heated butter flavoring. Rats were exposed for 6 h by inhalation and were necropsied 1 day after exposure. The exposure was found by GC-MS analysis to be a complex mixture of various organic gases with the major peaks consisting of diacetyl (2,3-butanedione), acetic acid, acetoin (3-hydroxy-2-butanone), butyric acid, acetoin dimers, 2-nonanone, and delta-alkyl lactones. Diacetyl was used as a marker of exposure concentration. In the lung, butter flavoring vapors containing 285-371 ppm diacetyl caused multifocal, necrotizing bronchitis, which was most consistently present in the mainstem bronchus. Alveoli were unaffected. Butter flavoring vapors containing 203-371 ppm diacetyl caused necrosuppurative rhinitis, which affected all four levels of the nose. Within the posterior two nasal levels (T3 and T4), necrosis and inflammation was principally localized to the nasopharyngeal duct. Control rats were unaffected. Therefore, concentrations of butter flavoring vapors that can occur during the manufacture of foods are associated with epithelial injury in the nasal passages and pulmonary airways of rats.

Animals↗