Distribution and degradation of HCCH & DDT residues in butter milk, butter & butter oil during processing.
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Animals↗
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Nutritional studies with randomized butter. Cholesteremic effects of butter-oil and randomized butter-oil man [proceedings].
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Butter↗
65Copper absorption by women fed intrinsically and extrinsically labeled goose meat, goose liver, peanut butter and sunflower butter.
Absorption of stable 65Cu incorporated intrinsically or extrinsically into foods was studied in women fed a diet marginal in Cu content. Isotopic enrichment was 73.1 +/- 1.0 atom percent 65Cu in goose breast meat, 74.9 +/- 0.5 atom percent in goose liver, and 55-69.5 atom percent in two crops of peanuts. Seven women were fed a basal diet containing 1.25 mg Cu/d. At 4-wk intervals, they were fed test meals over a 3-d period; each set of meals contained one of the labeled test foods in amounts with similar copper content. Absorption of 65Cu from intrinsically labeled liver was (mean +/- SD) 65 +/- 4%; extrinsic liver, 65 +/- 10%; E/I = 1.00 +/- 0.16. 65Cu absorption from intrinsically labeled goose breast meat was 54 +/- 6%; extrinsic meat, 52 +/- 10%; E/I = 0.97 +/- 0.18. 65Cu absorption from intrinsically labeled peanut butter was 58 +/- 15%; extrinsic peanut butter, 54 +/- 10%; E/I = 0.93 +/- 0.11. 65Cu absorption from extrinsically labeled sunflower butter was 50 +/- 2%. There were no differences in absorption of intrinsic and extrinsic Cu from these foods. Absorption of Cu was significantly higher from goose liver than from goose meat or sunflower butter (P less than 0.05). With a dietary intake of 1.25 +/- 0.20 mg Cu/d, Cu balance, exclusive of surface losses, was essentially zero (0.01 +/- 0.13 mg/d) in the seven subjects.
Animals↗
Persistence of foot-and-mouth disease virus in butter and butter oil.
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Animals↗
The study of shea butter. 4. Stability of medicaments in shea butter ointments and creams.
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Drug Stability↗
[A new type of creamery butter for pediatric and dietetic nutrition].
The paper presents the data on the chemical composition and the technology of manufacturing a new sort of butter for child's and dietetic nutrition. The butter has high biological value due to the introduction of polyunsaturated fatty acids (PUSFA) with vegetable oils and milk-protein ingredients. The milk-protein ingredients also play the role of the butter structure stabilizers. The chemical composition of the new sort of butter, including the vitamin and mineral content, as well as the amino-acid composition of the butter plasma are described. It is shown that the content of PUSFA in the new sort of butter is 10-fold higher than in the routine butter. Various kinds of dessert butter have been developed with different flavoring additives. One of the butter variant has been enriched with bifidobacteria. The new sort of butter is recommended for the dietetic nutrition of children and adults suffering from obesity, as well as for the nutrition of the middle- and old-aged subjects to prevent lipid metabolism disorders.
Bifidobacterium↗
Evaluation of APHA and AOAC II methods for phosphatase in butter and differentiation of milk and microbial phosphatases by agarose-gel electrophoresis.
Salted and unsalted butters with 3 levels of phosphatase were prepared with both raw and pasteurized cream containing 36% fat. Test samples were analyzed for phosphatase by the modified method of the American Public Health Association (APHA) and the official AOAC method, 16.256 (1984, 14th Ed., 1990 15th Ed., 946.02). In the APHA method, weighing of solid frozen butter for testing yielded repeatable results. Addition of 0.0-1.0 mg magnesium to the butter had little effect on phosphatase activity in the APHA modified rapid colorimetric method (MRCM), but caused the phosphatase activity to decrease in the AOAC method. Phosphatase in salted and unsalted butters was quite stable at -17 +/- 1 degrees C and at 3.0 +/- 0.5 degrees C; however, within 2 to 4 days, freshly prepared butters stored at 22 +/- 1 degrees C developed reactivated and/or microbial phosphatases that were both heat-labile and heat-stable. At 22 +/- 1 degrees C, frozen butters showed decreased milk phosphatase activity before producing microbial phosphatase. Heat-labile phosphatases in salted and unsalted butters were inactivated at 62.8 degrees C for 10 min, and the phosphatase lability was partially due to the heat-denaturing effect of NaCl in salted butter. Some heat-stable phosphatases in unsalted butter survived at 66 degrees C for 30 min. Differentiation of milk phosphatase from microbial phosphatases was difficult by both methods; however, they were successfully differentiated by the agarose-gel electrophoretic technique.
Animals↗
Perceptions of spreading fats among women in Helsinki whose households use only butter or margarine.
This study sought to investigate whether women's perceptions about butter and soft margarine vary by the use of these fats. From interviews in 1984 with 102 middle-aged women from a follow-up dietary survey in Helsinki 27% of their households were classified as exclusive butter users, 46% used both butter and margarine and 27% used only margarine. The women evaluated margarine less "tasty" but "lighter", and "healthier" than butter. Women whose households used butter exclusively rated it more "useful" than those who used margarine, whereas women whose households used exclusively margarine rated it higher on taste than did exclusive butter users. Butter is a valued traditional food in Finland, and probably the taste of butter is still a reference standard for all spreads. Nevertheless some of the respondents had evidently come to like the soft vegetable margarine that was not available in their childhood.
Adult↗
Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin.
Composition and flavor of milk and butter were evaluated from cows divided into four treatments including a control, control with bST, added dietary fat from sunflower seeds with bST, or added dietary fat from safflower seeds with bST. Feeding added unsaturated dietary fat resulted in lower concentrations of short-and medium-chain and higher concentrations of long-chain fatty acids in milk fat and butter. Milk fat unsaturated fatty acid concentrations were 25.0, 28.4, 39.6, and 37.9%, and butter unsaturated fatty acid concentrations were 23.0, 26.9, 37.8, and 36.2% for control, control with bST, sunflower seeds with bST, and safflower seeds with bST, respectively. Sensory evaluations indicated that butters from the bST with sunflower seed and bST with safflower seed treatments were equal or superior in flavor to the control butter. Milk from cows receiving bST or fed added unsaturated dietary fat and receiving bST was no more susceptible to oxidized off-flavors than control milk. Butters from sunflower seed and safflower seed treatments with bST contained higher concentrations of unsaturated fatty acids, were softer at 4 and 20 degrees C, and possessed acceptable flavor and processing characteristics compared with butters from control and control with bST.
Animals↗
[Find of enterococci in sour cream and butter].
Studied was the enterococcus count in cream intended for the production of butter. It was found that in about 33 per cent of the cream samples the enterococcus titer varies within the 0.1+range, and in 66 per cent it is 0.01, up to and below 0.0001. It was likewise established that after the churning process is over and after the washing of the butter product more than 90 per cent of the enterococcus microflora has passed into the buttermilk and the waste water. The enterococcus count in the butter was found to be limited: 93 per cent of the butter samples have 0.1 and higher titers, and at least 7 per cent of them are with titers ranging from 0.01 up to 0.001. Prevailing are ususally the species of the fecalis group and in the first place Streptococcus faecalis var. liquefaciens. Suggested are standard norms concerning the admissible numbers of Enterococcus bacteria in butter. For example, superior quality butter should have a titer of 1, and first quality butter --0.1.
Animals↗
Digestibility of cocoa butter and corn oil and their influence on fatty acid distribution in rats.
The comparative bioavailability of cocoa butter (a predominantly saturated fat) and corn oil (a predominantly unsaturated fat) was determined in male Sprague-Dawley rats by analysis of total fecal lipids following ad libitum feeding of purified diets containing 5, 10 and 20% cocoa butter or corn oil for 2 wk. Fecal lipid elimination was significantly increased (P less than 0.05) in each cocoa butter group when compared with the corresponding corn oil group, resulting in lower digestibility coefficients for cocoa butter (59-72%) than for corn oil (93-97%). Body weight gain and food intake data were similar among all treatment groups. Fecal fatty acid profiles in rats fed corn oil diets consisted primarily of 27-34% palmitic acid (16:0), 22-32% stearic acid (18:0) and 25-37% oleic acid (18:1). Palmitic, oleic and linoleic acids were also the primary fatty acids stored in epididymal fat tissue from corn oil-fed rats. In contrast, fecal fatty acids in animals fed cocoa butter diets consisted of 31-37% palmitic acid and 58-64% stearic acid; oleic acid was the major fatty acid stored in epididymal fat tissue. These results indicate that the decreased digestibility of cocoa butter is largely a result of its fatty acid composition. This reduced bioavailability of cocoa butter may be at least partially responsible for its previously described neutral effect on serum cholesterol.
Adipose Tissue↗
Butter-enriched diets reduce arterial prostacyclin production in rats.
Rats were fed diets containing 10%, 30% or 50% energy as fat derived predominantly from butter or lard. The protein content of the diets was maintained at 20%. After three weeks on the diets, the rats were killed and the following parameters measured: prostacyclin production in vitro from abdominal aorta and mesenteric artery; platelet aggregation to ADP and thrombin; fatty acid composition of the phospholipids in plasma, thoracic aorta and liver; smooth muscle reactivity and release of endothelial derived relaxing factor (EDRF) from aortic endothelium stimulated by acetylcholine. There was no significant effect of increasing fat content of the diets (neither lard nor butter) on platelet aggregation. In contrast, prostacyclin production in both the mesenteric artery and the abdominal aorta fell in a concentration-dependent manner in the butter-supplemented rats. However, no effect on prostacyclin production was detected in arteries from the lard-supplemented animals. The effects of the diets on prostacyclin (PGI2) production correlated very well with the changes in plasma, aortic and liver phospholipid arachidonic acid (AA) and eicosapentaenoic acid (EPA) contents. AA decreased in a concentration-dependent manner in the rats fed the butter-enriched diets but did not change in those fed the lard-enriched diets, whereas EPA rose in a concentration-dependent manner in the butter-fed rats and was unchanged in the lard-fed animals. The clear-cut effects of the butter-enriched diets on aortic phospholipid fatty acid composition and aortic PGI2 production were accompanied by a significant reduction in smooth muscle relaxation to EDRF.(ABSTRACT TRUNCATED AT 250 WORDS)
Animals↗
[Influence of various temperatures on the essential fatty acid content of butter].
Acid value and fatty acid content were determined in fresh, heat-treated and stored butter. In heat-treated butter, besides the altered acid value also the percentual fatty acid content was changed so that the highest decrease was found with linoleic, linolenic and higher unsaturated fatty acids, whereas the percentual content of palmitic acid increased. The increased acid value and decreased levels of higher unsaturated fatty acids were demonstrated to depend on the height of the temperature used. The results indicate that the probable cause may be the appearance of polymers of unsaturated fatty acids, with higher retention times than the monomolecular fatty acids. In stored butter a decreased unsaturated fatty acid content was found as well, especially in the group stored at +4 degrees C in a refrigerator. A microbiological examination of fresh and stored butter mostly complied with the requirements of Czechoslovak standards (CSN). The results indicated significant losses of the nutritionally important essential fatty acids causing decreased biological butter values at heating, as well as the possibility of employing the method of saturated and unsaturated fatty acid determination for testing the losses at butter melting, even due to other reasons, as e. g. infections.
Butter↗
A comparison of the digestion and absorption of cocoa butter and palm kernel oil and their effects on cholesterol absorption in rats.
Digestion and absorption of cocoa butter and palm kernel oil and their effect on cholesterol absorption were studied in adult male rats. Duodenal and thoracic duct catheters were inserted surgically into the anesthetized rats. After an overnight fast, animals were given a single duodenal dose of an aqueous emulsion containing [1,2-3H]cholesterol and one of the following: corn oil, cocoa butter or palm kernel oil. Digestion and absorption were estimated by recovering the total fatty acids in the thoracic duct lymph over a 24-h collection period (after subtraction of the baseline "endogenous fatty acids" in the lymph). Intestinal absorption of cholesterol into the thoracic duct lymph was reduced significantly (P less than 0.05) in the presence of cocoa butter, compared to absorption when palm kernel oil or corn oil was administered. Compared to the absorption of corn oil (arbitrarily defined as 100%), the absorption of palm kernel oil and cocoa butter was 82 and 63%, respectively. The present study suggests that palm kernel oil absorption was not significantly different from that of corn oil. The lower absorbability of cocoa butter and its inhibitory effect on cholesterol absorption may explain in part why cocoa butter is less hypercholesterolemic and atherogenic than other equally saturated fats.
Analysis of Variance↗
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↗
[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↗
Determination of aflatoxin B1 levels in peanut butter using an immunoaffinity column clean-up procedure: inter-laboratory study.
Ten United Kingdom laboratories participated in an evaluation of an immunoaffinity column sample preparation procedure used to prepare aflatoxin B1 containing extracts obtained from peanut butters contaminated by aflatoxins. Each laboratory was sent seven randomly numbered samples of roasted peanut butter which included two sets of undisclosed triplicates. These two peanut butters were naturally contaminated with aflatoxin B1 at levels of about 12 and 35 micrograms/kg. The other sample was a nominal blank peanut butter containing approximately 2 micrograms/kg of aflatoxin B1 which was also employed by participants for recovery experiments. Participating laboratories were instructed to follow a protocol regarding the use of the immunoaffinity columns for extract preparation, but were allowed a free choice of instrumental technique for quantification of aflatoxin levels. Mean recovery for spikes was 72%. Coefficients of variation for the results from the 10 participants for the two contaminated roasted peanut butters were, respectively, 45% (on a mean of 13.6 micrograms/kg) and 36% (on a mean of 37.2 micrograms/kg).
Aflatoxin B1↗
Digestibility of cocoa butter and corn oil in human subjects: a preliminary study.
The comparative absorption of cocoa butter (25.5% C16:0, 34.4% C18:0, 34.4% C18:1, 3.4% C18:2) and corn oil (11.4% C16:0, 2.0% C18:0, 26.4% C18:1, 60.0% C18:2) was assessed in six healthy male subjects. During 3-d experimental diet periods, free-living subjects consumed either cocoa butter or corn oil as virtually the sole source of dietary fat, provided at 40% of the total energy intake in the form of specially formulated cookies. Fat absorption was determined by quantifying total fecal lipid excretion over the 3-d period. Total fecal lipid and fecal fatty acids were determined. The percentage of fat excreted was significantly higher (p less than or equal to 0.001) when subjects consumed the cocoa butter (10.8 +/- 3.2%) vs the corn oil (3.5 +/- 1.0%) diet. These results indicate that the digestibility of cocoa butter is significantly less than corn oil and may explain, in part, previous reports of a neutral effect of dietary cocoa butter on plasma cholesterol concentrations.
Adult↗