Cow Butter Research Articles

Efficacy of virechana karma in the management of obesity and hypothyroidism: A case study

Overweight and obesity have become major health problems that can lead to or aggravate other medical problems such as Hypertension and Diabetes Mellitus. Hypothyroidism is defined as failure of the thyroid gland to produce sufficient thyroid hormone to meet the metabolic demands of the body. A female patient aged 36 years and was a housewife reported to the Panchakarma O.P.D. of Rishikul campus, Haridwar with complaints of increase in weight, heaviness in the body, pain and stiffness in joints and sore throat with known case of hypothyroidism and was on medication of thyroxine 25μg OD for 2 months. She had earlier taken hormonal therapy (progesterone) for infertility. The patient had undergone Virecana Karma (medicated purgative therapy), in which dīpana–pācana (increasing digestive fire for digesting undigested material) with Pancakola Phāṇṭa, snehapāna (internal oleation) with goghṛta (cow's butter fat), virecana (medicated purgative therapy) with Trivṛt Leham, Kuṭakī, Āragvadha, jaggery and Icchābhedī Rasa followed by anupāna ( drink taken with or after medicine) of Drākṣā was given. After saṃsarjana krama ( a diet regimen after Pancakarma for improving digestion and regaining strength of patient), Ārogyavardhinī Vaṭi was introduced for 7 weeks in a dose of 2 tablets twice in a day (Each tab 250 mg) with lukewarm water. There was marked relief in the symptoms of heaviness, pain, stiffness, weight reduction from 76 kg to 72 kg with significant improvement in TSH level from 7.98 μg/dl to 2.07 μg/dl after completion of saṃsarjana krama (a diet regimen after Pancakarma for improving digestion and regaining strength of patient). 18 days after it, TSH level become 3.83 μg/dl and weight reduced to 70 kg. Again after seven weeks TSH was 2.99 μg/dl and weight was 67 kg. Six weeks after discontinuation of Ārogyavardhinī Vaṭi TSH was 2.32 μg/dl and weight was 67 kg. Virecana (medicated purgative therapy) is effective in management of obesity and Thyroid level.

Physicochemical Analysis and Microbial Quality of Cow Butter Obtained from Menz District of Amhara Region, Ethiopia

Menz has long been known for its quality butter production but traditional milk products are reported to be of substandard quality. Therefore, this investigation was conducted to access physiochemical and microbial quality of butter from Menz District along the market value chain. The microbiological count data were transformed to log10 values before statistical analysis. Overall values of 15.05:82.62:2.09%, 14.26:83.44:2.77%, 14.25:83.30:1.03%, 14.58:83.82: 3.58% and 12.52: 83.96: 2.82% moisture, fat and free fatty acid contents were observed in samples from farmers, traders, made by investigators, Tarmaber and Addis Ababa, respectively. Overall mean score of total Aerobic Mesophilic Bacterial count ranging from 3.26 x109 (sample made by invigilator) to 4.20 x 109 (sample from Addis Ababa) were recorded. Similarly, the total coliform count ranges from 1.61 x 106 to 3.03 x106 and the yeast and mold counts vary from 1.31 x106 to 1.83 x106 from samples collected at different butter market value chains. There is unhygienic production and processing of butter in the study area which calls for improvement.

Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks

In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared with that of cow's butters and higher levels of CLA and omega 3 fatty acids in OCB were observed. Regarding to the firmness, at refrigeration temperature (5 °C), SB was much firmer than CCB and OCB, but as a function of temperature, it was softened much quicker. However, at temperatures around 18°C it was already softer than the latter. From dynamic rheological data, it was found that butter samples display solid-like viscoelastic behavior since the values of G׳ were much higher than those of G″ with a low dependence on frequency. The values of G׳ and G″ also decreased in butters containing more percentage of unsaturated fatty acids. The temperature effect on the viscosity followed an Arrhenius-type relationship and OCB had a less activation energy than others, indicating that the butter containing high SCFA was more sensitive to temperature changes. Through differential scanning calorimetery, the thermal behavior of the butters during melting was analyzed.

Standard manufacturing procedure for Laghu Malini Vasanta Rasa in context of Bhavana (levigation).

Introduction:Laghu Malini Vasanta (LMV) Rasa is a well-known Vasanta Kalpa (formulation). As per reference of Yoga Ratnakara, Rasaka and Maricha are chief ingredients in 2:1 proportion. Bhavana (levigation) is said to be given first with Navaneeta (freshly prepared cow's butter) and then with Nimbu Swarasa (lemon juice) until Ghrita Vimukta stage is reached. Quantity of Bhavana Dravya (levigating media) and duration of levigation are not mentioned.Aims:To develop standard manufacturing procedure of LMV Rasa.Materials and Methods:The study was carried out in two stages - preparation of Yashada Bhasma and preparation of LMV Rasa and its tablet. A pilot study was carried out to fix quantity of cow's butter as levigation media. Based on results of the pilot study, LMV Rasa was prepared in two groups, that is, LMV 50 (LMV Rasa - prepared with weight of freshly prepared butter in 50% quantity of total ingredients) and LMV 75 (LMV Rasa prepared with weight of freshly prepared butter in 75% quantity of total ingredients). Complete drying of levigated mass and minimal spreading of fatty portion on filter paper was considered as the end point of levigation. Tablets of both samples were prepared by adding Pippali and honey in it and analyzed for their quality control parameters.Results:Twenty-eight hours duration of repeated levigation was required in LMV 50 which was prolonged up to 48 h in batch carried out in rainy season. In LMV 75, comparatively maximum duration of 54 h was required for levigation which was prolonged in the rainy season to 88 h. In both groups, lemon juice required for repeated levigation was 10 times of quantity of butter added initially.Conclusion:From pharmaceutical point of view, preparation of LMV Rasa tablets with quantity of butter in 50% of total ingredients is more convenient.

Effect of Calcium Chloride on the Preparation of Low-fat Spreads from Buffalo and Cow Butter

Purpose: To investigate the effects of CaCl2 on the preparation of low-fat spreads from buffalo and cow butterMethods: Buffalo and cow butter-based low-fat spreads (B-LFS and C-LFS) were treated with CaCl2 (0, 0.02, 0.04, 0.06, and 0.08%) at pH 5.5 and stored at 4°C. They were sampled after 3, 30, 60, and 90 days, and analysed for sensory, morphological, rheological, and melting properties using a 9-point hedonic scale, digital camera, texture analyser TA-XT 2i, Physica MCR 301 rheometer, and differential scanning calorimeter, respectively.Results: Sensory evaluation results showed that control samples were the best of all the treatments; additionally, no phase separation was found in samples treated with 0, 0.02 or 0.04% CaCl2, but separation occurred with 0.06 and 0.08% CaCl2. Generally, hardness and viscosity of samples decreased with increasing CaCl2 concentrations; however, these parameters increased during storage. Increasing CaCl2 concentrations didn’t affect the melting profiles of the spreads, but the parameter varied for B-LFS during storage. Furthermore, the temperature range of the high melting zones of the BLFS samples was greater than that of C-LFS samples.Conclusion: Sensory, morphological, and rheological properties were affected by CaCl2 concentrations but there were negligible effects on the melting behaviour of the spreads.Keywords: Buffalo butter, Cow butter, Calcium chloride Low-fat spread, Sensory, Morphology, Melting

PHYSICOCHEMICAL DIFFERENCES BETWEEN COOKING AND PASTEURIZED BUTTER SOLD IN ALEXANDRIA CITY

Fifty random samples of cooking and pasteurized cow butter (25 samples each) were collected from different markets in Alexandria, city. Samples were examined for organoleptic and physicochemical characters. Sensory evaluation revealed that 10 (40%) ; 9 (36%) and 6 (24%) of cooking butter samples were graded as good, fair and poor, respectively, while 3 (12%) samples of pasteurized butter were excellent ; 16 (64%) good ; 4 (16%) fair and 2 (8%) of poor quality. Cooking butter samples showed average fat %, acid degree value (ADV), iodine value, solid not fat (SNF) and moisture content as 76.27 + 5.17; 2.51 + 1.8 ; 36.29 + 16.7 ; 2.88 + 1.65 and 17.55 + 2.34, respectively. While corresponding results for pasteurized butter were 81.66 + 5.96 ; 0.96 + 0.54 ; 43.07 + 11.9 ; 2.25 +1.12 and 15.07+ 2.09, respectively. Nine (36%) samples of cooking butter and 4 (16%) samples of pasteurized butter had a fat content lower than the legal limit set by the Egyptian Standards not less than 78% (EOSQC 154-5/2005). According to the results of Acid degree value (ADV) 2 (8%) of cooking butter samples graded as normal { 1.5}. Regarding pasteurized butter samples 11 (44%) were normal ; 8 (32%) borderline ; only one (4%) were slightly lipolyzed and 5 (20%) were extremely lipolyzed, while the legal limit set by the Egyptian Standards not exceed than 0.4% (EOSQC 154-5/2005). Measurement of iodine value (IV) declared that 20 (80%) and 21 (84%) of cooking and pasteurized butter samples, respectively were within the normal iodine value range (26-43). While 3 (12%) and 4 (16%) of cooking and pasteurized butter samples, respectively had higher values than the maximum limit and they may be adulterated by vegetable oils. Two (8%) of cooking butter samples showed results lower than the minimum limit of iodine value. According to the results of Solid Not Fat (SNF), 12 (48%) and 16 (64%) of cooking and pasteurized butter samples, respectively were within the normal. While, 11 (44%) and 5 (20%) of cooking and pasteurized butter samples, respectively had high (SNF) content more than 3%. Measurement of moisture content declared that 22 (88%) and 23 (92%) of cooking and pasteurized butter samples, respectively were in the normal limit, while 3 (12%) and 2 (8%) of cooking and pasteurized butter samples, respectively had moisture content higher than 18%. All the examined butter samples were proved to be free from adulteration by starch.

EFFECT OF COW DRY BUTTER OIL FRACTIONATON ON FATTY ACIDS

Fractionation of cow butter oil using dry crystallization method at different temperatures 20,25 and30ºC for four different fractions : the solid fraction at 30,25 and 20ºC and liquid fraction at 20ºC. Changes in fatty acids composition using a gas chromatograph were investigated. The results showed a rise in mono and poly unsaturated fatty acids in liquid fraction compared to solid fractions. The highest amount of these acids was observed in liquid fraction at 20ºC (36.88%), whereas the lowest amount was found in solid fractions at 30C (26.33%), compared to the original butter oil (32.32%).The lowest amount in long chain saturated fatty acid was found in liquid fraction at 20ºC (49.51%) compared to the solid fractions at 30ºC (63.35%) and original butter oil (55.54%).The short chain saturated fatty acids (C4-C10) were increased from 11.94% in the original butter oil to 13.37% in the liquid fraction, while C4-C10 in the solid fractions at 25ºc was decreased to 10.05%.

Analysis of the unsaponifiable fraction of lipids belonging to various milk-types by using comprehensive two-dimensional gas chromatography with dual mass spectrometry/flame ionization detection and with the support of high resolution time-of-flight mass spectrometry for structural elucidation

The present investigation is focused on the use of a comprehensive two-dimensional GC (GC×GC) method, with dual mass spectrometry/flame ionization detection (MS/FID), for the qualitative and quantitative analysis of the unsaponifiable fraction of milk lipids (cow butter, buffalo, ewe, and goat milks). The structure of many constituents (particularly sterols) was confirmed by using GC–high resolution time-of-flight MS. The GC×GC column set used consisted of a low-polarity first dimension, and a medium-polarity secondary one, both characterized by a high thermal stability. The use of dual detection enabled the attainment of both mass spectral information and relative % FID data. The complexity of the fingerprint, generated by the unsaponifiable fraction, justified the employment of the two-dimensional GC technology. However, it was two other GC×GC characteristics that contributed most to the attainment of promising results, namely sensitivity enhancement and the formation of group-type patterns. Because many milk lipid constituents were not contained in the MS databases employed, exact mass information proved to be valuable for identification purposes.

Refractometric investigation of butter and margarine

In this study the refractive indices (RI) of 11 types of butter and margarine have been measured at \(\lambda = 632.8\,{\rm nm}\) by using a specially designed laser refractometer. Refractometric data have been obtained for five different temperatures: 25, 30, 32, 35, and 40 °C. The temperature gradients \(({\frac{{{\rm d}n}}{{{\rm d}t}}})\) have been found for each of the given butters or margarines. The density of the samples has been determined picnometrically at t=40 °C. Refractometric analysis of four mixtures of cow butter with margarine, palm fat, and lard fat has been performed.

Goat milk in human nutrition

Goat milk and its products of yoghurt, cheese and powder have three-fold significance in human nutrition: (1) feeding more starving and malnourished people in the developing world than from cow milk; (2) treating people afflicted with cow milk allergies and gastro-intestinal disorders, which is a significant segment in many populations of developed countries; and (3) filling the gastronomic needs of connoisseur consumers, which is a growing market share in many developed countries. Concerning (1), very much improvement in milk yield and lactation length of dairy goats, especially in developing countries must be accomplished through better education/extension, feeding and genetics. Concerning (2), little unbiased medical research to provide evidence and promotional facts has been conducted, but is very much needed to reduce discrimination against goats and substantiate the many anecdotal experiences about the medical benefits from goat milk consumption, which abound in trade publications and the popular press. Goats have many unique differences in anatomy, physiology and product biochemistry from sheep and cattle, which supports the contention of many unique qualities of dairy goat products for human nutrition. Concerning (3), a few countries like France have pioneered a very well-organized industry of goat milk production, processing, marketing, promotion and research, which has created a strong consumer clientele like in no other country, but deserves very much to be copied for the general benefit to human nutrition and goat milk producers. The physiological and biochemical facts of the unique qualities of goat milk are just barely known and little exploited, especially not the high levels in goat milk of short and medium chain fatty acids, which have recognized medical values for many disorders and diseases of people. The new concept of tailor making foods to better fit human needs has not been applied to goat milk and its products so far, otherwise the enrichment of short and medium chain fatty acids in goat butter, and their greater concentration compared to cow butter, could have become a valued consumer item. Also revisions to human dietary recommendations towards admitting the health benefits of some essential fats supports the idea of promoting goat butter. While goat yoghurt, goat cheeses and goat milk powder are widely appreciated around the world, goat butter is not produced anywhere commercially in significant volume.

Study on some functional and compositional properties of yak butter lipid

ABSTRACTThe present experiment was performed to determine some functional properties of yak butter lipids such as lipid class composition; conjugated linoleic acid (CLA) composition, differential scanning calorimetric (DSC) analysis, tyrosinase inhibition activity and antioxidant property. Yak butter lipids composition contained 98% triacylglycerols, 0.9% free fatty acids, 0.32% free sterols and 0.27% phospholipids. The CLA content in yak butter was 2.5% and the major portion was of cis‐9 and trans‐11 (90%). The DSC analysis of yak butter lipids showed a similar path for transition temperature as cow butter lipids, although the enthalpy of yak lipid was higher (40.0 mJ/mg) compared to cow butter lipids (32.0 mJ/mg). Melting point of yak butter was observed at 41°C. Yak butter with lactic acid, NaCl, citric acid and ascorbic acid showed pronounced tyrosinase inhibition activity. Vegetable oils blended with yak butter have extended the oxidation induction time.

Yak butter lipid composition and vitamins in comparison with cow butter lipids

Yak butter lipid composition and vitamins in comparison with cow butter lipids

Early childhood feeding practices in northern Cameroon

Following the identification of differences in disease patterns among infants from households of different social groups (Moslem and non-Moslem) in northern Cameroon, 534 mothers and their children 0–23 months old were studied to determine early childhood feeding practices in the 2 groups. Several significant differences were revealed. Compared with non-Moslem infants, Moslems were more likely to be given animal milk instead of breast milk before the age of 3 d. On average, millet pap was introduced to Moslem babies between their 1st and 2nd months and to non-Moslem babies between their 3rd and 4th months. Moslem mothers more commonly prepared pap with oil or cow butter as an ingredient. Moslem mothers also planned to wean their children at an earlier age than non-Moslems and were less likely to report boiling their children's drinking water. Moslem mothers of infants less than 5 months old were likely to believe their breast milk was insufficient. The implications of these findings on the higher incidence of infant diarrhoea, stunting and early childhood death among Moslems are discussed.

Research Regarding Physicochemical Changes in Cow Butter During Freezing Storage

SUMMARY Physicochemical characteristics and freshness indic ators of cow butter during freezing storage (-15 - 18 o C) were studied. The content of saturated fatty aci ds was higher (68.35%) than that of unsaturated fatty acids (31.65%). There was an incr ease of titrable acidity during storage, butter hydrolysis was installed after one month under free zing conditions. Results showed that butter is resistant to oxidation, epihidrinic aldehyde was sh own after 9 months of storage in freezing condition s. The content of saturated fatty acids in butter was (68.35%) and that of unsaturated fatty acids (31.65%), major fatty acids present were miristic, palmitic, capric, stearic and oleic acids, as shown in fig.1. Fig.2 shows that in the first 6 months of st orage under freezing there was a slow increase of t he peroxide index, which corresponds to the initiation phase of oxidation, followed by a sharp increase corresponding to propagation phase in which are for med the largest amount of hydroperoxides as primary compounds of oxidation, in the next 3 months the growth was relatively constant because the balance formed between peroxides and secondary compounds, and after 9 months the peroxide index decreased, in this moment Kreis reaction is positiv e indicating epihidrinic aldehyde presence. Fig.1 Fatty acids composition of cow butter Fig.2 Peroxide index variation of frozen b utter Results showed that butter is likely to acid hydrol ysis due to the high water content (16%), and is resistant to oxidation due to low compositio n in unsaturated fatty acids, advanced oxidation wa s installed after 9 months if frozen butter. In froze n butter altering processes take place more slowly than in that stored under refrigeration. Hydrolysis process is installed more quickly in terms of refrigeration and freezing than oxidative processes , being intensified by a higher water content in product and by hydrolytic enzymes presence.

Blood Factor XI after Fat-Rich Meals

SummaryControlled meals were given to normal persons and to certain patients, and blood coagulation was investigated before and after the meal, especially with an assay sensitive for activated antihemophilic C factor (AHC5 = activated f. XI).After bread and rich amounts of margarine (produced mainly from hydrogenated marine oils), the AHC’ assay in fresh plasma registered a significant acceleration about 5 hours after the meal. No significant changes were measured in the levels of AHA (f. VIII), AHB (f. IX) and proconvertin (f. VII). A weaker tendency to acceleration in AHC5 assay seemed also to occur after intake of vegetable margarine (produced from hydrogenated vegetable oils). Bread with low or high amounts of cow butter gave no acceleration.The active principle in the postprandial plasmas could not be demonstrated after a few days of storage at — 20° C.The hypothesis that the acceleration effect is due to an activation of blood AHC was supported by the observation that no corresponding effect was measured after margarine meals to patients with AHC deficiency.Patients with von Willebrand’s disease showed the same activation as normals.The activation seemed to be prevented by intake of linseed oil prior to the margarine meal.The results are discussed.

Anatomic lesions in rats fed high fat diets

Summary Rats were fed high fat diets composed of either cow butter, cocoa butter or peanut oil in addition to cholic acid, propylthiouracil and cholesterol. Most of the animals were maintained on the diet until they spontaneously died after 2–6 months of feeding. A group of animals were fed the cow butter diet for 9 weeks followed by 8 weeks of feeding a normal Purina chow diet at which time they were sacrificed. Autopsy of the rats dying revealed malnourished animals with fatty infiltration in various organs. The animals placed on a normal diet after 9 weeks gained weight and showed little fatty infiltration. Cardiovascular lesions (thrombi and infarcts) were found in 22% of animals fed a diet containing saturated fat (cow butter or cocoa butter) and none of these lesions were demonstrated in animals fed a diet containing an unsaturated fat (peanut oil). Myocardial infarcts with mural thrombi were the main lesions found, however a thrombotic coronary occlusion was found in only one case. Atherosclerosis was not demonstrated. Fresh and intermediate aged lesions were found in animals dying spontaneously whereas old scarred lesions were found in animals sacrificed. The pathogenesis of the thrombi and infarcts is discussed with “hypercoagulation” and stasis being the chief mechanisms in the absence of intimal lesions. Lipid containing macrophages found in the vessels of animals fed high fat diets may have caused local vascular stasis. Hemorrhage was found frequently in animals dying and was most likely the result of the propylthiouracil contained in the diet. Jaundice associated with hemolytic anemia was found in some of these animals and might be related pathogenetically to the Z IEVE syndrome.

BLOOD COAGULATION CHANGES IN RATS FED HIGH FAT DIETS.

High fat diets were given ad libitum or force-fed to rats. The incidence of thrombosis in animals fed a cow butter diet was higher than in those fed a cocoa butter diet. No thrombosis was found in rats fed a diet containing peanut oil. Coagulation studies performed at weekly intervals on blood samples obtained from a tail vein of rats fed the diets ad libitum showed that there was a gradual but marked increase in the levels of Factors II, VII, and X of animals fed a diet containing cow or cocoa butter, but not one containing peanut oil. Several weeks prior to death, however, the level of all coagulation factors, including Factors I and V, fell. A significant prolongation of the values for the partial thromboplastin time was found in animals killed at the time when levels of plasma coagulation factors decreased. The pattern of changes in concentration of plasma coagulation factors was similar in the groups of animals dying with proven thrombosis and in those in which thrombosis was not found. All rats force-fed the above two diets died within two weeks, showing a marked fall in all coagulation factors and no thrombosis. Weight loss was more pronounced in the groups of animals fed the diet containing cow butter and cocoa butter than in animals fed Purina chow. Autopsy findings were: intra-ventricular thrombi with myocardial infarction, lung hemorrhage, pneumonia, and rarely jaundice. No cause of death other than inanition was discernible in some of the animals. Marked fatty infiltration of the liver was a feature of all animals autopsied.

PEDIATRIC REPORT ON MEDICAL CONDITIONS IN PUERTO RICO

THE GENERAL health of the infants and children of Puerto Rico is as good as might be expected in a tropical climate and under the existing conditions of nutrition of the entire population. The infants are spared the usual digestive disturbances and infections of the first year of life by the fact that most of them are breast fed for the greater part of that year. If any supplementary feedings are given, they are usually beans and rice, the staple diet of all the islanders. There is, no doubt, a lack of vitamin A in their diet if the breast milk is deficient, as fresh cow's milk, butter and eggs are rarely used. This may account for the unexpected number of respiratory disturbances seen in these children. Colds, bronchitis, pneumonia and laryngotracheobronchitis are common. If milk is given, the dried milk products are mostly used, although evaporated milk is now

Some further observations on the occurrence of an octadecadienoic acid in cow butter fats

Some further observations on the occurrence of an octadecadienoic acid in cow butter fats