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In this study, ice creams were produced from cow and buffalo milk using 15% sugar, 13% fat, 11% milk solids not fat, and 0.5% cremodan (TS 39.5%). Triglycerides from C26 to C36 were significantly higher in buffalo milk ice cream than cow milk ice cream. Milk type and storage both affected the fatty acid composition of ice cream samples. Concentrations of unsaturated fatty acids in cow and buffalo milk ice cream samples were 24.4% and 29.9%, respectively. Total antioxidant capacity of buffalo milk ice cream was 18% higher than cow milk ice cream. Concentrations of vitamin A and E were significantly higher in buffalo milk ice cream samples. Buffalo milk ice cream had lower peroxide value and higher oxidative stability than cow milk ice cream. Induction period of cow and buffalo milk ice cream was 8.55 h and 10.79 h with no difference in sensory properties of both types of ice creams. Practical applications: Buffalo milk is widely used for the production of several value‐added dairy products and is the major source of milk in some Asian countries. However, due to limited research work, buffalo milk processing industry could not develop, and buffalo milk based dairy products are not available in markets of these countries. This research work can be helpful for the dairy industries to produce ice cream from buffalo milk at commercial level. [ABSTRACT FROM AUTHOR]

Flaxseed oil was fractionated at −40°C, filtrate was designated as olein fraction (31% yield), which was further fractionated at −60°C, and filtrate was named as super olein fraction (17% yield). Flaxseed oil, olein, and super olein fractions were stored at 25°C–30°C for the duration of 90 days. Alpha linolenic acid in flaxseed oil, olein, and stearin fraction was 55.26%, 63.47%, and 71.61%. High‐performance liquid chromatography (HPLC) characterization showed that phenolic compound was concentrated in olein and super olein fractions. In super olein fraction of flaxseed oil, concentration of gallic acid, protocatechuic acid, 4‐hydroxybenzoic acid, syringic acid, p‐coumaric acid, and ferulic acid was 8.14, 40.59, 75.38, 7.95, and 9.27 mg/100 g. Total phenolic contents of flaxseed oil, olein, and super olein were 145, 185, and 247 mg GAE/100 g. Peroxide value of 90 days stored flaxseed oil, olein, and super olein was 0.59, 0.75, and 0.96 (MeqO2/kg) with no difference in color and flavor scores. Practical applications: Several fractions of palm oil and milk fat are commercially produced for large number of industrial applications. However, fractionation of flaxseed oil is not previously performed, and chemical characteristics of olein and super olein fractions of flaxseed oil are not reported in literature. In this study, olein and super olein fractions of flaxseed oil were produced by dry fractionation. Super olein fraction revealed more than 70% alpha linolenic, higher magnitude of phenolic compounds than parent flaxseed oil, with reasonable oxidative stability and acceptable sensory attributes. Olein and super olein fraction of flaxseed oil may be conveniently used for the supplementation of large number of food products. [ABSTRACT FROM AUTHOR]

The effect of replacing milk fat with low-melting fractions of milk fat on lipolysis of cheddar cheese was investigated. Cream was fractionated through dry fractionation at 10, 15 and 25C, labeled as LMF-10, LMF-15 and LMF-25, used as fat source (3.5%) in the formulation of cheddar cheese. Cheddar cheese prepared from unmodified milk (3.5% fat) served as control. Chemical composition of unripened experimental cheese was not different from control. The cheese formulated from the low-melting fractions of milk fat went under excessive lipolysis and ripened earlier than control. After 60 days of ripening, free fatty acids of LMF-10 and control were 0.16% and 0.29%. Concentration of short-chain fatty acids in experimental cheeses was greater than control after the ripening. Taste scores of 60-day ripened experimental cheese were more than control (P < 0.05). Lowmelting fractions of milk fat can be used in the formulation of cheddar cheese with acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]

Oxidation of anhydrous milk fat products is a serious problem making them unfit for consumption. Moringa oleifera oil ( MOO) is known to contain substantial amount of natural antioxidants. In this study, the effect of various concentrations of MOO for the stabilization of butter oil ( BO) at ambient temperature was investigated. MOO was incorporated into BO at four different levels i.e., T1 (97.5% BO and 2.5% MOO) T2 (95% BO and 5% MOO) T3 (92.5% BO and 7.5% MOO) and T4 (90% BO and 10% MOO). Control was used for comparison (100% BO). Concentration of oleic acid in T3 was 14.02 ± 0.11% higher than control, total phenolic content of MOO, BO and T3 were 38.75 ± 0.15, 2.84 ± 0.07 and 5.51 ± 0.09 mg/100 g, respectively. Free radical scavenging activity of control, MOO and T3 was 51.11 ± 0.42, 15.74 ± 0.36 and 31.65 ± 0.34%, respectively. Peroxide value of control and T3 at elevated temperature was 16.94 ± 0.56, 8.35 ± 0.29 (meq./kg) and induction period was 5.9 ± 0.06, 8.2. ± 0.14 h, respectively. BO samples added with various concentration of MOO showed less concentration of conjugated dienes, trienes, free fatty acids and anisidine value than control. The overall acceptability score of T3 was 7.6 out of 9; these results give indications for exploiting the antioxidant properties of MOO in different dairy and nondairy fat products. Practical Applications The antioxidant activity of Moringa oleifera oil can be used for the enhancement of keeping quality of butter oil in tropical regions. Moringa oleifera oil is highly resistant to autoxidation and can be used as a replacement of synthetic oxidants due to their perceived carcinogenicity. [ABSTRACT FROM AUTHOR]