Butter Production Research Articles

Groundnut (ARACHIS HYPOGAEA L.) seed defect classification using ensemble deep learning techniques

Groundnut is an oil seed cash crop, that can be consumed directly by humans and animals. It is also used as an intelligence in the industrial production of butter and other products. However, Groundnut seeds can become infected with fungi, viruses, pests, physical damage, and high heat, which can negatively impact crop yield, quality, and economic value, and pose health hazards. To address these challenges, computer vision technology detects and classifies defects. This study introduced an ensemble deep learning defected classification model that combines VGG16 and InceptionV3 using seed images. To enhance model performance, collected images are preprocessed using novel techniques tailored to different image types. Preprocessing techniques are chosen based on image-quality evaluation metrics. Watershed segmentation is applied followed by detecting the region of interest in the image using YOLOv3. The image dataset is augmented and balanced using a Generative Adversarial Network (GAN). The model development involves a combination of classical and deep-based features, comparing features extracted with (HOG and GLCM) to those extracted with InceptionV3 and VGG16. The ensemble model achieves an accuracy of 96.25 % with a split ratio of 10 % for testing, 10 % for validation, and 80 % for training set. This research benefits farmers looking to improve yield, consumers of groundnut products, and researchers studying seed defects. The work provides valid insights for future researchers regarding dataset creation, augmentation, methods, and feature selection for modeling. However, the model experienced misclassifications due to the similar appearance of sample images in different classes. Future researchers should address these challenges and consider factors such as oil content and defect grading.

Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production.

Sweet buttermilk, a by-product of butter production, remains highly underutilized despite containing some relevant components (i.e., phospholipids) that may have a high biological value and may exert some positive technological functions. The aim of this study was to investigate the possibility of using ultrafiltered (UF) sweet buttermilk at different volume reduction ratios (3 and 5) to replace emulsifiers and/or stabilizers in the production of a novel clean-label ice cream formulation made with sweet buttermilk-based mixtures. The functional, thermo-rheological, and sensory profile of four types of ice creams was investigated. Increasing the degree of sweet buttermilk concentration positively influenced the overrun values and at the same time improved the ice cream's resistance to melting. Also, the thermo-rheological profile during melting was influenced by the presence of UF buttermilk. These differences in techno-functional properties were probably partly caused by the different total phospholipids content caused by UF buttermilk. Some sensory properties (i.e., structure, consistency) were positively related to the utilization of UF buttermilk, while aroma and taste were negatively influenced. This study demonstrated that UF buttermilk can be used as an additive replacer in ice cream production because it enhances the structural and rheological properties of the final product.

Exploration of microRNAs in butter and their potential influence on human health

Milk is the richest body fluid in microRNAs (miRNAs), which are small non-coding RNAs, regulating many biological processes, influencing human health. With the objective of determining their bioavailability in processed dairy products, we established the miRNomes of butter using small-RNA-Seq, identifying 526 miRNAs, including 50 % in common with milk miRNomes. The top 30 most abundant miRNAs were not the exact mirror of the top 30 miRNAs already reported in Holstein milk and milk fat miRNomes, suggesting differences during the butter production process or storage. We identified predicted miRNAs whose sequences also aligned with those of bacteria used in dairy processing. The effects of the top 30 miRNAs on human health were estimated by in silico analyses, revealing potential consequences on cell life and regulation of gene expression that could affect consumer health. Our results highlight the importance of the bioavailability of food miRNAs, including in various processed dairy foods.

Влияние катодной электрохимической активации молока на свойства сливочного масла

Pasteurization and sterilization of milk are known to affect its biological properties. Cathodic electrochemical activation offers a prospective alternative to the abovementioned processes. It involves soluble amino acids of whey proteins that are selected from α-lactoalbumins and β-lactoglobulins, including such amino acids as asparagine, glycine, glutamine, serine, threonine, and tyrosine at 0.5 wt. %. Cathodic electrochemical activation provides a long-term preservation of antioxidant properties: titratable acidity ≤ 17 °T, active acidity (pH) 8-10.5; pathogenic microflora ≤ 8×104 (CFU)/cm3. In this study, the butter sample obtained from electrochemically activated milk demonstrated better sensory properties than the control. As for the physicochemical variables, the experimental sample had a 2.5% higher moisture level while the mass fraction of fat was 81.5% and the titratable acidity was slightly lower than that of the control sample (by 0.3%). After three months of storage, the increase in yeast and mold was by 3 CFU/g in the control sample and by 2 CFU/g in the experimental one. The method of cathodic electrochemical activation proved suitable for industrial butter production.

Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.

Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow's milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (w/w) (BM10) and 20% (w/w) (BM20) for the production of Camembert-type cheese. A control cheese made entirely from milk was also produced. The cheese samples underwent a 28-day ripening process during which their composition, acidity, water activity, color, and sensory properties were examined at 1-week intervals. The microstructure of the matured Camembert-type cheese samples was analyzed using scanning electron microscopy (SEM), and their texture was evaluated. The production yield of BM20 cheese (18.03 ± 0.29 kg/100 kg) was lower (p < 0.05) than that of the control (19.92 ± 0.23 kg/100 kg), with BM10 showing the distinctly lowest yield (14.74 ± 0.35 kg/100 kg). The total solid and fat content of BM Camembert-type cheese samples was lower than the control. However, the total protein content in cheese BM20 at the end of the ripening period was the same as that of the control. The changes in acidity in all samples were typical for Camembert cheese, and water activity was high (above 0.92). The sensory properties of all samples were characteristic of the cheese type, while the color of BM cheese samples differed from the control. The microstructure of BM10 and BM20 cheese variants was similar, namely homogenous and less porous compared to the control. In terms of texture, the BM samples had significantly lower hardness, adhesiveness, and gumminess. This study indicates that sweet BM, particularly at a concentration of 20%, may be effectively used in the production of Camembert-type cheese.

Investigation of fraud in the production of butter: a forensic case study of criminal association

Butter is among the most popular and commercially valuable dairy products. Its high commercial value makes it a major target for adulteration, which aims to reduce production costs by using lower-quality fats and oils from other sources. The annual global market is around USD 30 billion (2023), expected to reach USD 36 billion in 2028, which also justifies the enormous interest in adulteration. In this work, a confirmed case of butter adulteration was studied by Nuclear Magnetic Resonance (NMR) and Stable Carbon Isotopic Ratio Analysis (SCIRA) techniques, employed to detect the inclusion in butter production of vegetable oils, such as soybean and palm oils. A total of 21 samples seized by the Brazilian Federal Police were analysed by NMR and SCIR, and compared to original butter obtained from commercial sources. The composition of all the seized samples was a mixture of butter (dairy fat of animal origin) with fat of vegetable origin (soybean and palm oil) and did not contain milk as a major component. While NMR was an unequivocal choice to discriminate the chemical composition of food samples, identifying the short-chain saturated fatty acids present in milk fat, including the butyryl alkyl chain, SCIRA was able to discriminate the origin of fat present in the butter samples as C3 sources, such as palm vegetable oils.

Impact of Different Extraction Processes on the Quality of Shea Butter (Vitellaria paradoxa) Produced by Women in the Northern Regions of Côte d’Ivoire

Aims: The objective of this study is to evaluate the influence of different extraction processes on the quality of butter produced in each region. Study Design: The production of shea butter (Vitellaria paradoxa) is an activity widely practiced in the North of Côte d’Ivoire using different processes, specific to each region. This leads to the great variability of butters on the market, calling into question the control of the quality of butter and limiting its valorization in the food and even technological fields. Place and Duration of Study: Laboratory of Food Biochemistry and Tropical Products Technology, between June 2021 and July 2022. Methodology: To do this, the physical and chemical properties of butter from four (4) regions of northern Côte d'Ivoire (Poro, Bagoué, Tchologo and Hambol) were studied to judge their qualities. These different butters were then subjected to an organoleptic test in order to evaluate their levels of acceptability by a panel trained for this purpose. Results: The results obtained reflect a significant influence of all the processes on the physical and chemical properties of the butter, particularly on the quality criteria. We observe a high level of oxidation between 10.347±0.01 meq/kg (Poro) and 10.430±0.011 meq/kg (Bagoué), an accentuated acidity where the acid number varied from 10.763±0.01 mg/g (Tchologo) to 11.373±0.01 mg/g (Bagoué), leading to high free fatty acid contents of 5.986±0.02% (Bagoué), 5.891±0.01% (Poro), 5.771±0.010% (Hambol) and 5.665±0.010 (Tchologo) and an impurity phase to monitor ranging from 0.168±0.002 to 0.192±0.001. These impurity indices mostly show non-compliance for direct consumption (category I butter). However, some conformities are recorded when butters are downgraded to category II intended for the food industry with vigilance on these said conformities. Finally, the organoleptic analysis revealed a strong correlation of the general appreciation of butters with the taste but also texture and color which were influenced by the processes. Conclusion: This study highlighted the impact of all the extraction processes on the shea butter produced in Côte d’Ivoire, particularly on the peroxide indices and free fatty acids; confirmed by sensory testing.

Innovation among Small-Scale Firms in Shea Butter Production in Ghana

Innovation among Small-Scale Firms in Shea Butter Production in Ghana

Gender-based approaches for improving milk safety, value addition, and marketing among smallholder livestock farmers

In the context of Uganda, this study delves into gender-based strategies aimed at enhancing women’s engagement in milk safety, value addition, and marketing within smallholder livestock farming. The objectives were two-fold: first, to document the current practices of women in milk safety, value addition, and marketing channels; second, to examine the constraints, opportunities, and strategies related to the production of safe milk and milk products, along with accessing sustainable markets. Conducted in four sub-counties of the Kiruhura district, this research employed both qualitative participatory methods and structured questionnaires, including 12 focused group discussions and 20 key informant interviews with both women and men. Notably, 217 structured questionnaires were administered. The findings illuminate that women played a central role in milk processing, water provisioning, sanitation, and hygiene practices and were the primary contributors to milk value addition, particularly in the production of butter and ghee. Despite their active involvement, women face challenges in accessing adequate milk quantities, employ traditional labor-intensive procedures, and encounter difficulties in marketing their processed products. Men, often the household heads, held decision-making authority over milk consumption and controlled the selling of milk, contributing to gender disparities. Addressing these challenges necessitates comprehensive support, including training and capacity-building initiatives for both men and women in milk value addition, credit access, and market entry. The study underscores the potential for improved women’s access to milk quantities, particularly for butter and ghee production, to strengthen rural livelihoods and boost dairy production in Uganda.

The role of financial and marketing services on rural shea-producing women

Purpose: This study aims to empirically investigate the impact of financial and marketing services on shea butter production, with an emphasis on the Tolon district of Ghana, to inform evidence-based policies and practices. Research methodology: This study employed a quantitative research design, utilizing a survey approach to collect data from a sample of shea butter producers in the Tolon District of Ghana. In total, 151 Shea nut processors from Tolon, Dimabi 1, and Dimabi 2 were selected using a combination of purposive and simple random sampling techniques. Data were collected through structured questionnaires, which were subsequently analyzed using quantitative methods. Furthermore, the study employed linear regression analysis with an endogenous treatment effect model in STATA version 17 to examine the relationship between financial and marketing services, and shea butter production. Results: The empirical evidence derived from the linear regression with the endogenous treatment model indicates a statistically significant and positive relationship between financial and marketing services and shea butter production, indicating that financial and marketing services are significant factors in predicting the productivity of shea butter production. Limitations: The sample size of the study was small, which may restrict the generalizability of the findings. Contribution: This study provides novel insights into the dynamics of shea butter production in Ghana’s Tolon District by highlighting the quantitative effect of financial and marketing services on shea butter production, and the importance of improving access to these services. This study also provides evidence-based recommendations for collaborative synergies between government and non-governmental organizations to establish microfinance programs and marketing service centers to facilitate easier access to these essential services for shea butter producers.

Effect of Microencapsulated Goat Clarified Butter on Free Fatty Acids and Physicochemical Properties in Cow Butter Production

In the study, goat clarified butter was encapsulated using a concentric nozzle and the microencapsulation process. The cow creams were mixed with encapsulated goat clarified butter in various quantities and left for a week. The study looked at the physical and chemical qualities, as well as the levels of free fatty acids and α-tocopherol, of cow butters that had different amounts of goat ghee microcapsules added to them. % Lactic acid, acid value, Polenske number, and α-tocopherol of cow butter all went up significantly when encapsulated goat butter was added (p

Ruminant Relations

Java offers exciting opportunities to trace human–cattle relations in a Southeast Asian context. By foregrounding inscriptions, court poems (kakavin), and other textual and iconographic sources, we aim to unearth some historical and cultural aspects of pre-Islamic cattle management and milk consumption, paying special attention to the words used for different breeds, dairy products, and other bovine terminology. Contacts with the Indian subcontinent heralded the introduction of larger cows and eventually milk-based economies, despite the conventional wisdom that the early Javanese avoided dairy products. When read critically and comparatively, Old Javanese texts reveal that locally domesticated cattle (sapi) had a relatively low status and were often used for heavy work. South Asian zebus (lǝmbu), by contrast, enjoyed more prestige and were valued for their holy profile and superior lactation. The consumption and ritual use of dairy products was especially prevalent in Hindu circles, but appears to have had an impact on rural village life more broadly. When the religious hegemony of Brahmins decreased, the production of milk and butter generally ceased to be seen as a worthwhile investment. As a result, the bovine landscapes reconstructed in this article gradually changed beyond recognition in Islamic, colonial, and postcolonial times.

Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods

To meet the high consumer demand, butter production has increased over the last few years. As a result, the buttermilk (BM) co-produced volumes require new ways of adding value, such as in cheese manufacturing. However, BM use in cheese milk negatively influences the cheesemaking process (e.g., altered coagulation properties) and the product’s final quality (e.g., high moisture content). The concentration of BM by ultrafiltration (UF) could potentially facilitate its use in cheese manufacturing through an increased protein content while maintaining the milk salt balance. Simultaneously, little is known about the digestion of UF BM cheese. Therefore, this study aimed to characterize the impact of UF BM on cheese manufacture, its structure, and its behavior during in vitro digestion. A 2-fold UF concentrated BM was used for cheese manufacture (skim milk [SM] – control). Compositional, textural, and microstructural analyses of cheeses were first conducted. In a second step, the cheeses were fed into an in vitro TNO gastrointestinal digestion model (TIM-1) of the stomach and small intestine and protein and phospholipid (PL) bioaccessibility was studied. The results showed that UF BM cheese significantly differed from SM cheese regarding its composition, hardness (p < 0.05) and microstructure. However, in TIM-1, UF BM and SM cheeses showed similar digestion behavior as a percentage of protein and PL intake. Despite relatively more non-digested and non-absorbed PL in the ileum efflux of UF BM cheese, the initially higher PL concentration contributes to an enhanced nutritional value compared to SM cheese. To our knowledge, this study is the first to compare the bioaccessibility of proteins and PL from UF BM and SM cheeses.

A shelf life prediction method for butter based on the effects of β‐carotene on colour and oxidative stability

This study aimed to examine the impact of β‐carotene, astaxanthin and phytosterol esters on the colour and oxidative stability of butter, as well as to explore a shelf life prediction method based on colour analysis. The results of correlation analysis indicated a significant linear correlation between acidity and whiteness index and yellowness index, with a linear fit coefficient (r2) exceeding 0.9796. In comparison with traditional shelf life prediction models, this method exhibited an average deviation of only 6.9% in its predicted results. The findings may contribute to the rapid evaluation of the shelf lives of commercial butter products.

Application of hesperidin crude extract from Siamese orange peel as an alternative natural antioxidant in the butter making process

Butter is a form of fat product that is quickly rancid. Reactions that cause rancidity can be prevented by adding synthetic antioxidant compounds. Behind that, the use of synthetic antioxidants triggers various side effects. Based on these problems, this study aimed to determine the effect of adding hesperidin crude extract from Siamese orange peel on the quality of the resulting butter product. In general, this research was divided into two parts: the isolation of the crude extract of hesperidin and the preparation and characterization of the final quality of butter. The crude extract of hesperidin showed positive for flavonoids and polyphenols. In general, the addition of hesperidin crude extract showed an effect by increasing the value of antioxidant activity and decreasing the peroxide value. The conclusion that can be obtained is the shelf life and the addition of hesperidin crude extract showed an effect on the final quality of butter. The best formulation in this study was the addition of 1.5% hesperidin crude extract. The formulation proved to have the highest value for antioxidant activity and the lowest value for peroxide value.

Factors Associated with Supply of Butter and Optimal Value Chain of Milk Product in Kedida Gemela District of Kembata Tambaro Zone, Southern Ethiopia

Butter product is one of most important Dairy products in the livestock production and referred as livelihood base that ignites economy of the farming communities in Kedidagamela districts and Kembata Tembaro zones of Southern Ethiopia. But the level of value addition in butter and its determinants and optimal value addition channel was not identified and updated. Hence, the study done based on targets of gathering update information to examine factors affecting butter supply in the value chain and indicate optimal value addition channel for the districts. The study done at Kedidagamela districts of Kembata Tembaro zone and used cross sectional data from household survey of 101 households. The study applied multiple linear regression model and descriptive statistics for analysis. The study finding indicated that level of butter supply defined as function of agricultural and off-farm income earned, age of respondents, area of improved forage at farm land, number of cow owned and feeding and medication costs of dairy cow. The study identified the optimal value chain for producer that provokes the household to adopt value addition practise in making different products rather than selling fresh milks for consumers. The study points out that butter supply to market can be enhanced through promotion of improved forage cultivation, enabling producers to earn income from agricultural and none agricultural activities, reducing feeding and medication cost of cow rearing, owing more cows and obtain experience in production. The level of value added in dairy products and income of producers can be optimized in adopting value addition practices of daily products that experienced by more than two third households in the districts.

INVESTIGATION OF THE EFFECT OF FERMENTED MILK STARTER CULTURE ON BUTTER QUALITY INDICATORS

Butter production in Kazakhstan is gaining growth, the food market is represented by a diverse range of sweet and creamy butters, butters with fillers, which are produced by oil processing enterprises. This article presents research on the development of sour-cream butter with functional properties, studies have been conducted on the influence of fermented milk crops on oil quality indicators during storage. Standard methods were used in three-fold repetition to conduct the research. Various types of fermented milk starter cultures were studied, and models of butter recipes with starter cultures were compiled. Fermented milk ferments were introduced into the butter layer during thermomechanical processing. The results of the study showed that it is recommended to use the bacterial starter culture of EM Kurungа for the production of butter. The butter quality indicators were studied using this starter culture. The introduction of a starter culture in an amount of 3% allows you to get a product with the best characteristics, the value of the acid number is within the normal range for sour cream butter and allows you to maintain the quality of the product for 60 days. The finished product had positive organoleptic properties, shelf life and can be recommended for functional nutrition.

Probing the Potential of Water Chestnut Powder (Trapa bispinosa) in Improving the Shelf Life of Buttermilk

Buttermilk, a valuable by-product of butter production, faces challenges in commercialization due to its limited shelf life and susceptibility to fungal growth. This study aimed to explore the use of water chestnut powder (WCP) as a means to extend the shelf life of buttermilk. The investigation involved evaluating the physicochemical properties, antioxidant activity, antifungal properties, and stabilizing effects of WCP in buttermilk. Buttermilk samples were prepared with varying concentrations of WCP (0%, 0.5%, 1%, 1.5%, and 2%) and stored at 4 °C for one month. The analysis of physicochemical properties showed that the concentration of WCP had a significant impact on the protein percentage, ash content, pH, and acidity of the Water Chestnut Buttermilk (WCBM). Assessment of antioxidant activity using the phosphomolybdenum method showed that, on the 21st day of storage, WCBM3 and WCBM4 exhibited total antioxidant capacities of 0.57±0.12 and 0.60±0.32, respectively, compared to the control with a capacity of 0.48±0.07. The antifungal activity of water chestnut powder buttermilk was evaluated using a qualitative method, which demonstrated inhibition of fungal growth. In the control and WCBM1 and WCBM2 treatments, the observed inhibition ranged from 1-4 mm. However, as the concentration of water chestnut powder increased in WCBM3 and WCBM4, the level of inhibition also increased. Textural analysis further indicated the stabilizing effect of WCP on buttermilk. Overall, the incorporation of WCP in buttermilk yielded promising results in terms of enhancing its physicochemical properties, antioxidant activity, antifungal potential, and textural stability. This study highlights the potential of water chestnut as an ingredient to improve the shelf life and quality of buttermilk, creating opportunities for its commercial utilization in the dairy industry.

Shelling and characterisation of the technical parameters of a shea nut (&lt;i&gt;Vitellaria paradoxa&lt;/i&gt;) shelling machine in Cameroon

Producers of shea kernels encounter difficulties in processing the nuts. This leads to greater losses of raw material and a reduction in the yield of shea butter, as processing is generally done manually by smallholders, who produce more shea kernels in local areas. Added to this is the arduous work involved in shelling, due to the lack of a shelling machine adapted to their level of production. This study was, therefore, carried out to improve local shea butter production capacity. The huller was designed using data on the physical, gravimetric, geometric and frictional properties of shea nuts, before being built and tested. The hopper has an angle of inclination of 62.64°, a concave clearance of 3.6 cm and a winnowing air flow rate of 0.53 m3/s. The machine has an hourly capacity of 136 kg/h. The performance test showed that moisture content had a significant influence on hulling efficiency, cracking rate and machine output. The best cracking rate of 3.68±0.74% was obtained with a moisture content of 10.24%. The hulling efficiency obtained with the abovecontent is 92.43±1.05%, a cleaning efficiency of 78.30±0.55% and a machine yield of 88.83±0.38%. Water contents of &lt; 10.24% are ideal for better shelling efficiency.

Chemical, microbial, and sensory characteristics of cow butter as affected by modified atmospheric packaging

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 atmospheric packaging (MAP) on the chemical, microbial, and sensory characteristics of butter during a 12-month storage period. The modified Atmospheric Packaging (MAP) with [MAP1 (10 ± 5% O2 and 50 ± 5% CO2), MAP2 (5 ± 5% O2 and 75 ± 5% CO2), MAP3 (95 ± 5% CO2) and ambient air (21% O2, 0.03% CO2 and 78%N2)] were evaluated in the study. The study found significant variations in chemical and microbial parameters for different MAP conditions. The pH value ranged from 6.65 to 3.87, moisture content from 16.5 to 13.49%, crude fat content from 81.08 to 84.27%, free fatty acid 0.92–25.4% oleic acid, Acid value 1.29–41.46 mg KOH/gram and peroxide value 0.2–7.62 meq peroxide. kg−1. Throughout the 12 months of storage, all analyzed microbial parameters in the butter samples increased significantly, while sensory attributes deteriorated. However, butter stored in an environment with higher concentrations of CO2 maintained its quality and shelf stability for the entire storage time. The results also revealed strong correlations among all the parameters studied. Based on these findings, it is recommended to use MAP3 (95 ± 5% CO2) to enhance the storage quality and shelf stability of traditional cow butter. This research provides valuable insights for both the food industry and consumers, as it contributes to prolonging the shelf life of butter. It is recommended that reducing the level of ambient O2 and increasing the percentage of CO2 in the packaging retain the quality of butter during storage.