Local Butter Research Articles

Assessment of risk factors of food safety in local butter marketing in Kersa, Mana and Welmera districts of Oromia, Ethiopia

Risk factors pre-disposing local butter to food safety hazards in the informal marketing system along the supply chain of the central highlands and south-west midlands of Ethiopia were assessed. Purposive random sampling technique was used to select 1101 respondents from the local butter supply chain (532 producers, 107 retailers and 462 consumers). Data were collected using a semi-structured questionnaire developed separately for each category of respondents. Ninety- nine percent of the respondents indicated that butter was stored and marketed at ambient temperature with no cold chain management. Common butter storage materials included high-density polyethylene containers (51%), low-density polyethylene plastic bags (29%) and clay pots (73%). The respondents packed and marketed butter using castor leaves, plastic cups and false banana leaves and lints. Stream, river and borehole water sources were used to wash vessels, churners and fresh butter. However, only 23% of the respondents used tap water for the same purposes. The majority of the respondents trekked on their foot to take butter to local market places followed by the use of horse carts (11%) and three-wheel drives (10%). Itinerant traders and retailers played key roles in the informal supply chain of butter. Overall, there are no standard operating procedures and infrastructures along the supply chain. Thus, local butter supplied to consumers is liable to sensorial, physico-chemical and microbial deterioration and is exposed to risks of food-borne pathogens. The practices endanger the safety and quality of local butter unless stringent quality control measures are taken by concerned regulatory bodies. The objective of the study was to identify risk factors and design intervention to minimize the food safety hazards in butter. Key words: Food safety hazards, informal market, local butter, risk factors, supply chain

Manganese quantification in some Egyptian food items using inductively coupled plasma optical emission spectroscopy

ABSTRACT The current study was conducted to measure the manganese content in nine different food groups. A cross-sectional study was designed; a total of 89 food items were randomly purchased from the main markets and hypermarkets in Alexandria Governorate, then digested by wet ashing procedure and finally analyzed using ICP-OES. The highest mean Mn value was obtained in the fat group (6.75 µg/g) compared to the other eight groups, followed by nuts (4.64 µg/g) and the protein-rich food group (4.52 µg/g), while meat and its products have the lowest mean of Mn (0.53 µg/g). Manganese content in food groups is strongly correlated with the food matrix, soil composition, and fortification process. Local butter, margarine, sunflower oil, corn oil, Scomberomorus commerson, poulty fish, pistachio, and walnuts had the highest content of manganese.

Detection of adulterants in some common food items available in the Bhutanese market

The study was conducted during 2020-2021 at the Department of Physical Science, Sherubtse College, Royal University of Bhutan with an objective to find out whether the food items that we consume daily are adulterated or not. Various food items, both locally produced and imported, were purchased from different Dzongkhags and analyzed in the laboratory for the presence of adulterants. Locally produced food items purchased were local butter, local cheese, local honey, local chili powder, beaten rice, etc. and imported food items included pulses, chili powder, turmeric powder, spices, milk, etc. Qualitative analysis of food items for detection of adulterants was done by a simple chemical test as per the standard procedure followed by various researchers. The finding showed that local butter was found to be adulterated with banana and dalda, local honey was adulterated with sugar syrup, and beaten rice was adulterated with chlorophyll pigment. Imported lentils were adulterated with Metanil yellow. Chili powder and some spices were adulterated with artificial colours and dust particles.

Preliminary Identification of Native Lactic Acid Bacteria Spices from Local Butter for Potential Use as Starter Culture

Preliminary Identification of Native Lactic Acid Bacteria Spices from Local Butter for Potential Use as Starter Culture

Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter

Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter

Assessment of Butter Adulteration Practices and Associated Food Safety Issues along the Supply Chain in Traditional Communities in the Central Highlands and Southwest Midlands of Ethiopia

Butter adulteration practices and their health risks were assessed along the supply chains in the central highlands and southwestern midlands of Ethiopia. A purposive sampling technique was used to select 1,101 respondents. Based on the results of the cross-sectional study, fatty acid profiles of butter samples collected from retailers' shops were investigated to determine the extent of adulteration and understand the risks of food safety. The assessment showed that an average of 94% of the respondents were aware of practices of butter adulteration. The common butter adulterants identified include different brands of hydrogenated vegetable oils, Irish potato puree, banana pulps, melted tallow, wheat and maize dough, and buttermilk, as well as water. The practice of adulteration significantly differed (P < 0.05) along the supply chain and increased from farm markets to the retail shops. Economically motivated adulteration is the main cause and resulted in up to 50% of butter spoilage. There were significant differences among the fatty acid profiles of pure butter; retailers' butter; pure butter intentionally adulterated with hydrogenated oil, potato puree, and banana pulp; and pure hydrogenated oil. The presence of methyl oleate, gondoic acid, and eicosadienoic acid in the retailers' butter might result from adulteration with hydrogenated oils and banana pulps. The study showed the presence of multiple-stage adulteration along the supply chain that could endanger the safety and quality of local butter. Policymakers and regulatory bodies in the area can use the information to improve the safety and quality of local butter along the supply chain.

Bacterial and oxidative control of local butter with smart/active film based on pectin/nanoclay/Carum copticum essential oils/β-carotene

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) and Carum copticum Essential oils (CCE) concentration on the antioxidant activity and color/mechanical properties of Pec/Clay/CCE/βC film was studied. The morphology and antibacterial activity of film were studied. The films containing maximum essential oil and β-carotene showed the best antibacterial activity, antioxidant activity, flexibility and firmness. So the Pec/Clay/CCE0.5%/BC0.03% film as the optimum film was used for packaging of local butter. Oxidative stability, microbial count, and color properties (L*, a* and b*) of butter packaged with active film (Pec/Clay/CCE/βC) were investigated. Results showed that Pec/Clay/CCE/βC film was effective against Bacillus cereus (B. cereus) more than Escherichia coli (E. coli). According to the results active packaged butter had the highest oxidative stability, lowest microbial load, and the least color change during storage. In the packaging process, Pec/Clay/CCE/βC film color was changed from orange to light yellow and this color change was used as a smart color indicator to detect the oxidation of butter and expiration time of butter.

The Butter People

The Butter People Leyna Krow (bio) The butter people had become a problem. The apple people were all right, though a little talkative for Gerald's liking. Same with the berry people. And all the fruit people, for that matter. The milk people took themselves too seriously. There were no sugar or flour people, so these items arrived by truck to the bakery, each week's delivery a source of shame to Ginny, who had wanted to use only local ingredients in her pies. All of this though, would have been manageable, were it not for the butter people. Gerald had promised Ginny, after he retired, they would do whatever she wanted. Her choice, one hundred percent. What Ginny wanted was to live in Missoula, Montana, near their daughter and grandson. And to make and sell pies. So be it. They bought a house. They leased a storefront downtown. They spent time with their daughter and her boy. And they made pies. Well, Ginny made pies. Gerald was the supply guy, as Ginny called him. That meant it was up to him to make sure Ginny had flour and sugar, fruit and chocolate, pecans and spices and milk. It was up to him to make sure she had fucking butter. "Some people make their crusts with lard instead," Gerald said, when the trouble first started. "Have you considered lard?" But Ginny would not consider lard. "I don't understand what the issue is," she said. And truth be told, neither did Gerald. At first it had been just fine with the butter people. He'd go out to their farm – Hales' it was called – and get the butter. But then, one day, he was told by one of the Hale brothers that there was no butter in stock. So he went back the next day, and they only gave him half what he'd ordered. When he pointed this out, both brothers shrugged in unison. He returned again the third day and this time they gave him cheese. They were also cheese people, the butter people. But since Gerald didn't have a use for cheese, he never referred to them this way. "This isn't what I want," he told the brothers. "I need butter." "You don't deserve butter," the older Hale said. "What's that mean?" "It means what it means," said the younger one. Gerald left fuming and he went to see the milk people. The milk people were not siblings, but husband and wife. "Do you make butter?" Gerald asked. [End Page 104] "I'm sorry, we only do milk," the husband said. "How much would I have to pay you to start making butter?" "We're really not set up for that," the wife said. "It's a whole different thing." "Not that different though," Gerald said. "Most dairies also do butter. And cheese. Although I don't need cheese." "I'm sorry," the husband said again. After that, Gerald told Ginny they would just have to order butter in bulk, like they did with the flour and sugar. But Ginny said no. "If there's local butter, I want to use it. It's important to me." So Gerald returned once more to the butter people. "Okay, what do I have to do to be deserving of the butter?" he asked. "You have to be the butter," the older brother said. "And the cow," said the younger brother. "You also have to be the cow." "And the butter churn," said the older one. "Do you mean literally? Or figuratively?" "Both," said the brothers. "That doesn't make any goddamn sense," Gerald said. "Okay, just be the cow then," the older brother said. "That still doesn't make any goddamn sense," Gerald said, and he left again without butter. That night Gerald and Ginny had dinner with another baker, a woman who made cookies. "What do you know about the Hale brothers?" Gerald asked her. "I get my butter from them!" she said. "Such sweet boys!" "But don't you think they're strange?" Gerald pressed. "Oh no. I think they're just sort of free spirits. In touch with nature and auras and...

Isolation and identification of bacteria with determination of bacterial loads from different brands of butter and cheese

The present study was conducted to isolate and identify the organisms in butter and cheese manufactured by different plants namely Milk Vita and Quality sold in retail stores at Dinajpur, Bangladesh were collected and transported aseptically to the laboratory for bacteriological analyses. The samples were analyzed to determine the hygienic status of butter and cheeses and also for the total viable count (TVC), presence of gram-positive and gram-negative bacteria. TVC was performed according to the American Public Health Association, using plate count agar medium for TVC and Eosine methylene blue (EMB) agar for total E. coli count and Staphylococcus agar no. 110 for total Staphylococcus count. The average TVC for Milk Vita butter 3.28 x 105 CFU/gm (log 5.5) was lower than local butter 5.45 x 106 CFU/gm (log 6.7) and average TVC for Quality cheese 4.5 x 105 CFU/gm (log 5.7) was lower than local cheese 5.14 x 106CFU/gm (log 6.7). The bacterial loads of butter and cheese samples were within the acceptable limit of public health safety, since the count was well below the acceptable limit. The highest extent of bacterial contamination and proliferation of viable bacteria occurred in local butter and local cheese. The numbers of E. coli in local butter and cheese were little bit higher indicating poor hygienic practices during manufacture, post process contamination and unsatisfactory transportation. Statistically the E. coli were more closely related to TVC than the staphylococcal counts in the samples of Milk Vita butter 2.68 x 103 CFU/gm (log 3.4), Local butter 3.15x 104 CFU/gm (log 4.5), Quality cheese 4.46 x 103 CFU/gm (log 3.6) and Local cheese 1.19 x 104 CFU/gm (log 4.0) respectively. The results demonstrated that Milk Vita butter and Quality cheese are of superior quality product in respect of sanitary condition.&#x0D; Asian Australas. J. Biosci. Biotechnol. 2016, 1 (3), 504-513

Obituary: Clyde Jones (1935–2015)

Clyde Jones (Fig. 1) was born in Scottsbluff, Nebraska, on 3 March 1935, to John Walter and Leona Hall Jones. His parents divorced soon afterwards, and Clyde and his older brother, (John) Carlyle, spent much of their boyhoods growing up on the Hall ranch in the sandhills north of Burwell, Nebraska. Two of Leona’s siblings, Robert and Mary Hall, and their mother managed the place, so the boys grew up surrounded by family. The Halls raised cattle feed and purebred Herefords, and both boys worked hard on the ranch. For several years, Leona rented a house in town and worked in the local butter factory while the boys attended school. Leona and 2 of her sisters had taught in country schools, and she and the rest of the Halls encouraged the boys to do well as students and as athletes (both played football and ran track while in school in Burwell). In spite of a 14-year difference in age, Clyde and Carlyle were close. Clyde and the rest of his family were devastated when Carlyle died on Iwo Jima in 1945. Clyde provided additional details about his early life in Jones (2005). Fig. 1. Dr. Clyde Jones, upon being made Paul Whitfield Horn Professor in The Museum, Texas Tech University in 1999. Photo by permission of Texas Tech University. After graduation and a year of working in a naval munitions plant, Clyde attended Hastings College (Hastings, Nebraska), initially considering careers in physical therapy, teaching, or ranching. While at Hastings, 3 major events impacted his future. He married a Burwell girl, who was working in Hastings, Charlene Owen, in the campus chapel on 3 September 1956. Among other things, they shared an enthusiasm for Cornhusker football and, eventually, for international travel. He and Charlene became friends with fellow biology student and football …

Economics of Local Cow Milk Products Marketing in Kwara State, Nigeria

This study examined the local cow milk products marketing in Nigeria, using Kwara as a case study. Specifically, the study appraised socio-economic characteristics of local cow milk products marketers, the marketing profile and identified problems limiting marketing activities for local cow milk products. For the study 75 respondents were surveyed across the study area while data gathered were analysed using marketing margin and marketing efficiency analyses. Results show that only women were marketers of local cow milk products. The marketing chain for the commodity is simple and crude. It starts from the raw cow milk processors through retailers to the consumer. Local cow milk products include cheese: fried and raw, ‘nono’ (sour-milk), ‘mai sanu’(local butter) and ‘ori-amo’. However these products were poorly packaged. Estimated average marketing margin was i90.6 per kg of processed milk while the estimated marketing efficiency is 115.5%. Most respondents sourced their marketing funds solely from their meager personal savings. Problems militating against the local milk products marketing were lack of efficient storage facilities and the seasonal supply/availability of cow milk. Considering the study findings, there is the need for stake-holders in the milk market to work out necessary improvements in the quality of local cow milk products. Researches and relevant efforts aimed at increasing cow milk yields in the study area should be stepped up so as to facilitate raw milk availability. Better processing equipment for the local milk processing activities should also be researched into. There is also the need to provide credit facilities to local cow milk processors and traders alike as this will go a long way to supplement marketer’s personal savings. Key words: retailers, consumers, marketing margin, marketing efficiency, personal savings

Seasonal variation, characteristics and enterotoxin production by staphylococcal isolates from fermented milk products

A total of 480 samples of sour milk (nono), sour milk cereal mix (fura) and local butter (manshanu) were collected over a 12-month period for analysis. Of these samples 195 (81·3%) of ‘nono’, 110 (91·7%) of ‘fura’ and 75 (62·5%) of ‘manshanu’ were contaminated with staphylococci. The effect of seasonal changes on the pH, titratable acidity, staphylcoccal count and total aerobic plate count were studied. The pH of ‘nono’, and ‘fura’ samples collected in seasonal (harmattan), II (early rain/hotperiod) and III (wet period) (mean range 4·1–4·4) were not different but they were all significantly ( P < 0·05) higher than the pH of ‘nono’, and ‘furs’ collected in season IV (early dry period, mean range 3·8–4·1) The titrable acidity of season II (mean range 0·53–0·54%) was significantly ( P < 0·05) lower than that of other seasons (mean range 0·70–0·84%). The staphylococcal count (10 6 cells ml −1) were significantly ( P < 0·05) higher in the wet season and low in the harmattan season, being 10 4 cells ml −1 and 10 5 cells ml −1, respectively.

The occurrence of Staphylococcus aureus in fermented milk products (Fura and Manshanu) in Nigeria

Ninety-three samples of fermented milk cereal (Fura) and 79 of local butter (Manshanu) were collected from four different markets around Zaria. For Fura the mean content of Staphylococci for each of the four markets ranged from 4.5 × 10 3 to 4.3 × 10 4 cfu/ml and the mean aerobic mesophilic plate count from 5.6 × 10 5 to 2.7 × 10 6 cfu/ml. For Manshanu the mean staphylococcal count and aerobic mesophilic plate count ranged from 3.4 × 10 2 to 2.2 × 10 3 cfu/ml and 6.7 × 10 4 to 1.1 × 10 6 cfu/ml respectively. Significant differences were seen between the different markets.