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Confirmation of buffalo tallow in anhydrous cow milk fat (cow ghee) is a major problem to date. In the present investigation, a novel strategy has been developed to detect and confirm the buffalo tallow in cow ghee. It involved coupling the gas liquid chromatography (GLC) of triglycerides with the rapid species‐specific polymerase chain reaction (PCR) to confirm the presence of buffalo tallow in anhydrous cow milk fat. Adulteration of cow ghee with buffalo tallow at 10% level could be confirmed using the standardised protocol. The standardised protocol can help in countering the cases of cow ghee adulteration with buffalo tallow. [ABSTRACT FROM AUTHOR]

The oxidative stability of α-linolenic acid (ALA) was investigated in market milk fortified with flaxseed oil microcapsules. Milk was fortified at levels of 1, 2 and 3 g/100 mL using flaxseed oil powder, and optimised on the basis of sensory scores. No significant difference was observed between the control, 1 and 2 g/100 mL fortified milk samples. Therefore, 2 g/100 mL fortified milk was further evaluated for oxidative stability, fatty acids profile and sensory acceptability during 5 days of storage. The fortified milk was oxidatively stable and sensorially acceptable, retaining ~10.35% ALA, which indicated that 250 mL of milk could meet ~46% of the RDA for ω-3 fatty acids. [ABSTRACT FROM AUTHOR]

The highest degree of succinylation was achieved at the level of 6 moles of succinic anhydride/mole of lysine in whey protein concentrate ( WPC). Structural modification of protein or the presence of a high negative charge on the surface of protein upon succinylation exposed buried hydrophobic sites. The solubility of succinylated protein derivatives increased at alkaline pH but decreased at acidic pH values as compared to native WPC. The physicochemical properties of succinylated protein derivatives, such as water- and oil- binding capacity, viscosity and emulsion properties increased significantly ( P < 0.05) compared to native WPC, whereas, foaming stability reduced significantly ( P < 0.05) and there was no change in the foaming capacity. [ABSTRACT FROM AUTHOR]

Grain formation is one of the critical attributes affecting consumer acceptability of ghee. It was observed that both control ghee and low-cholesterol ghee had grains of 0.236 ± 0.006 and 0.250 ± 0.002 mm size after incubation at 29 °C for 24 h, respectively. The maximum grain yield was 63 ± 2.60% and 68 ± 1.15% at 26 °C in control and low-cholesterol ghee, respectively. Ghee grains in both the cases were stable over a temperature range of 25° to 36 °C. Time taken by both the samples for onset of nucleation was 50 min. The study revealed that cholesterol removal did not affect the crystallisation behaviour. [ABSTRACT FROM AUTHOR]

Product formulations based on combinations of two sweeteners were optimised in a sweetened paneer whey lemon beverage (WLB) by organoleptic panels. The binary sweetener blend aspartame/saccharin (70:30, 0.0425%) scored the highest based upon comparison with the best-optimised single sweetener aspartame (0.07%) in WLB and had nonsignificant differences with the control WLB sweetened with sucrose in all sensory attributes. This best binary blend showed maximum synergy in sweetness intensity (14.4%) and overall acceptability (7.5%) in respect of a single sweetener aspartame. The multiple-sweetener approach involving use of binary blend (0.0425%) resulted in 39% reduction of usage level when compared with single sweetener aspartame (0.07%). [ABSTRACT FROM AUTHOR]

A fractionation technique followed by the apparent solidification time (AST) test was adopted for detecting the admixture of foreign oils and fats in milk fat. The AST values of the solid fraction obtained at 20°C, and solid and liquid fractions obtained at 18°C for pure cow milk fat, were 2 min 30 s, and 3 min 21 s and 3 min 31 s, while for buffalo milk fat they were 1 min 58 s, and 2 min 47 s and 3 min 10 s respectively. This new approach can detect some mixtures of foreign oils and fats in cow milk fat but not in buffalo milk fat. [ABSTRACT FROM AUTHOR]

Sucrose was successfully replaced with the sweetener aspartame for the preparation of the indigenous dairy product burfi. Analytical conditions were standardised for the solid phase extraction of aspartame and its degradation products from burfi followed by their reverse phase HPLC. Recovery using this method was 90–97%. Aspartame at a level of 0.065% of milk w/w scored highest in terms of sweetness perception and resembled control burfi in sweetness. Storage studies at 6–8°C revealed that aspartame-sweetened burfi resembled the control burfi in retaining the sensory profile, but showed an increase in acidity and microbial load and could not retain the texture. High-performance liquid chromatography analysis revealed no degradation of aspartame in burfi, establishing its stability and hence its sweetness on storage. [ABSTRACT FROM AUTHOR]