Abstract In this study, Pectin/Nanoclay (montmorillonite)/Carum copticum Essential oils/β-
Carotene (Pec/Clay/CCE/βC) composite film was prepared. The effect of β-Carotene (βC) …

The formation of biogenic amines in food products forms a serious challenge for food
producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) …

This study aims to describe the procedures and practices used in local production of raw
milk butter. The demand for local products is increasing; hence, there is a need to describe …

Abstract Camel (Camelus dromedarius and (Camelus bactrianus) are commonly
domesticated in the arid and semi-arid regions because they are well adapted to live in …

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 …

In this study, it was aimed to determine various characteristics of butter samples obtained
from Van market and butter oil produced from these butters. Fat, acidity value, water activity …

Fifty traditional Tibetan ghee (TTG) varieties were collected and analyzed their systematic
characteristic indices, including physicochemical parameters, minerals, fatty acid …

This study was conducted to evaluate the viability of Lactobacillus casei strains and
antioxidant action of bixin in probiotic butter as well as the acceptability of the product …

In the volcanic islands of the Azores archipelago, pasture is available the entire year and
affects the composition of bovine milk fat. The composition of cows' milk butter manufactured …

This is the first report describing microbiological, physicochemical properties and fatty acid
composition of a traditional butter produced from goat's milk in East of Algeria. Our results …