As a replacement for saturated fats, bigel butter spread (BgBs) based on sesame oleogel
and alginate hydrogel was developed. Morphology, oxidative stability, microbiological …

Traditional Tunisian butter (TTB) is one of the most appreciated dairy products in Tunisia.
Herein, the storage stability of TTB enriched with antioxidants from tomato processing by …

Goat (Capra hircus) is one of the main sources of milk and meat products for human
consumption. Goat milk differs from cow and human milk in both composition and nutritional …

The current era of rapid climate change necessitates greater emphasis on wild, often
underutilized yet sturdy, edible plants that are capable of growing in harsh arid lands. When …

This study was carried out to determine whether butter can be a carrier for probiotics by
observing the survivability of selected probiotic strains during cold storage. The effects of …

Microbial contamination of dairy products with a high fat content (eg, butter) has been
studied insufficiently. No studies using modern molecular methods to investigate microbial …

Food safety include all health aspects of the food especially adulterations. Butter, particularly
traditionally produced butters is one of the highly consumed foods in Iran. The aim of this …

In Ethiopia, butter production, handling, packaging, and storage often face challenges and
are susceptible to deterioration. This research aimed to evaluate the effect of modified …

A factorial categorical design totalling six treatments was applied to investigate the influence
of the substitution of corn starch with whole and partially defatted chia flour under the …

Aims: This investigation was carried out to study the microbiological quality of butter
produced in Khartoum State, Sudan. Methodology: Butter was manufactured traditionally by …