Butter Research Articles

Peanut Butter Recall: Salmonella Linked to Kids’ Favorite Food!

An FDA alert warns that the CDC has linked more than 288 cases of salmonella Tennessee infection reported in 39 states to two brands of peanut butter,

Economie pastorale et marchés laitiers au Sahel : l’âge d’or du commerce de beurre clarifié au Tchad de 1930 à 1970

L’histoire économique du Tchad a été marquée par l’essor, au début du XXe siècle, d’un circuit d’exportation de beurre clarifié. Des recherches bibliographiques doublées d’entretiens auprès de personnes ressources ont permis de mieux comprendre cet « âge d’or » du beurre tchadien. Ce négoce reposait sur l’existence de surplus importants issus de l’économie pastorale. Produit de conserve, le beurre clarifié constitue en effet une réserve de valeur mobilisable pour les échanges locaux, les arrangements pastoraux et pour l’usage familial. Comme dans d’autres pays sahéliens, l’existence d’un commerce traditionnel au Tchad servit de base à l’émergence d’une véritable filière contrôlée par des commerçants libano-syriens expédiant le produit par camion vers les pays du Moyen-Orient via Le Caire. A la fin des années 1930, les maisons de commerce coloniales détournèrent une partie de ce commerce vers l’Europe via le Nigeria et le Congo. La Grande-Bretagne et la France, en proie à une économie de guerre, importèrent chaque année plusieurs milliers de tonnes de beurre tchadien. Ces échanges vers l’Europe perdurèrent jusqu’au milieu des années 1950, mais ils furent bientôt freinés par la concurrence d’excédents laitiers sur les marchés du Nord. Sur le marché local, le beurre clarifié fut aussi concurrencé par diverses huiles végétales. Il connut enfin l’impact des sécheresses qui touchèrent le Sahel à partir de 1973. Cet épisode de l’histoire de l’élevage tchadien n’en constitue pas moins une expérience originale, dans une région aujourd’hui structurellement importatrice de produits laitiers. Ce travail historique permet d’ébaucher des recommandations pour les politiques d’élevage visant à renforcer l’intégration marchande des systèmes pastoraux en Afrique.

Butter and Bread, an Interview with John Taylor

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Production of nitric oxide (NO) by lactic acid bacteria isolated from fermented products

In this study, the bacteria which were isolated from various milk and fermented food products were tested for their ability to convert metmyoglobin to nitrosomyoglobin. Lactic acid bacteria were isolated from samples of raw milk, unsalted butter, Beyaz cheese, yoghurt, pickles and silage. The nitric oxide (NO) forming abilities of 1534 isolates were tested using plates of de Man, Rogosa, Sharpe agar supplemented with metmyoglobin (MRS-Mb). Ten isolates formed bright red colonies, brown or clear zones due to the conversion of metmyoglobin to nitrosomyoglobin were identified. Five of the 10 bacteria were identified as Lactobacillus plantarum, three as Pediococcus acidilactici, and two as Leuconostoc mesenteroides subsp. dextranicum. NO formation ability was measured in MRS-Mb broth. There were differences not only among the species, but also among the strains of a species. The highest NO concentrations of 51.5, 51.3, 50.2 μM were produced by P. acidilactici S2, L. plantarum T119, and P. acidilactici S3, respectively.

Influence of added lyophilized butter serum on the heat stability of unconcentrated and concentrated bovine milk

The influence of added lyophilized butter serum on the heat stability of milk was investigated. The addition of lyophilized serum from salted butter to unconcentrated skimmed milk (SM) reduced the heat coagulation time (HCT) at, and increased the pH of, the maximum in the pH–HCT profile and caused disappearance of the minimum. NaCl had similar effects on the heat stability of SM as lyophilized salted butter serum, whereas lyophilized serum from unsalted butter had little effect. The addition of lyophilized salted butter serum to concentrated skimmed milk (CSM) also shifted the pH of maximum heat stability to a higher value and, at certain concentrations, increased the maximum HCT; similar effects were obtained on addition of NaCl, but lyophilized serum from unsalted butter had little effect. These results suggest that the effects of lyophilized serum from salted butter on the heat stability of SM or CSM are due primarily to the presence of a high level of NaCl in this serum.

RESEARCH CONCERNING THE PEARS QUALITY OF SOME PEAR TREE CULTIVARS IN LUGOJ

The fruit tree varieties are being ascertained for different cultivation areas and centers considering their reaction to the ecological conditions of that zone. In Banat, the pear tree is less represented in cultivation. The sortiment is poor, being represented mainly by the local varieties and some valuable varieties like: Cure, Clapp’s Favorite, Williams, Beurre Hardy and others. In the conditions of the Fruit Tree Growing Resort in Caransebes, in research and also in yield the pear tree was less represented and this is the reason why we have made this research in order to provide proper varieties of pear tree to be cultivated in the conditions of the western part of our country.

Guns and butter

Guns and butter

La production de modernités urbaines « glocales » : explorant les failles dans le miroir

Les villes sont — et ont toujours ete — des lieux fortement differencies, qui expriment une heterogeneite, des activites diverses, de la joie et du plaisir. Ceux sont des arenes pour la poursuite d’activites et de desire in-oppresse, mais aussi des espaces remplis de pouvoir systematique, de danger, d’oppression, de domination et d’exclusion. Pouvoir jongler entre ces tensions paradoxales, l’emancipation et la perte de pouvoir, a ete bien sur le quotidien des urbanistes, designer, ingenieurs sociaux, architectes et d’une vaste liste de visionnaires depuis les debuts des temps d’urbanisation. Cependant, les villes — et en particulier, les villes modernes — ne rendent pas l’apprivoisement facile. Dans les dernieres decennies, les parametres de la vie urbaine se sont orientes dans de nouvelles directions et se sont deplaces rapidement hors des contraintes dans lesquels les conceptions modernes et les pratiques gestionnaires urbaines avaient essaye de les retenir. Cette contribution soutient, premierement, que ce nouvel etat urbain presente une reaffirmation dramatique des forces modernes plutot que l’annonce d’une image, radicale, d’une nouvelle ville « post-moderne ». Dans une seconde partie, l’attention se tournera vers les nouvelles conditions et les failles qui infusent l’urbanisation contemporaine. La differentiation et la fragmentation a tous les niveaux sont devenues le resultat naturel de l’internationalisation, de la mondialisation et de l’imposition croissante d’une culture total(isante) de biens. En dernier lieu, cet article s’orientera vers des questions de justice sociale et urbaine dans cette nouvelle image de la ville. Alors que les plans urbains et d’urbanisation, durant la periode d’apres-guerre, se sont enveloppes dans une idee Rawlsienne d’une « Justice Equitable » autour de grands termes de redistribution, le mirage d’une ville et d’une region juste, a distribution equitable, a ete pulverise par la geopolitique d’accumulation de capitaux, prenant une nouvelle route importante apres les transformations cataclysmiques des deux dernieres decennies. Nous en concluons donc que les dynamiques contradictoires d’urbanisation hypermodernes actuelles ouvrent toute sorte de failles et de fissures. L’image d’une ville refletant la modernite est brisee, tel un kaleidoscope et tout sauf coherent. Ce sont justement dans ces « Third Spaces » (troisiemes espaces) interstitielles que resident les possibilites pour une intervention creative et pour toute autre experimentation innovatrice urbaine. Ce sont aussi dans ces endroits ou se negocie et se promulgue les questions et les pratiques d’une justice differente, du droit a la ville, et d’une vie urbaine emancipatrice. En effet, a l’interieur de ces interstices d’une logique commerciale d’urbanisation « glocale », se cache avec tout son potentiel energetique, la possibilite d’une forme et d’une vie urbaine, veritablement humaine.

Ergonomic evaluation of manually-operated peanut butter mills

No Abstract Available JASSA: Journal of Applied Science in Southern Africa Vol.8(2) 2002: 76-88

Fatty Acids Profile and Trans Isomers Assessment of Currently Available Margarines in Iran(2003)

Introduction: Cholesterol and fatty acids are two important components of the lipids. Various fatty acids have different effects on plasma lipoproteins. Consumption of saturated fatty acids tends to increase total plasma and LDL cholesterol levels. While polyunsaturated fatty acids reduce both LDL and HDL cholesterol, edible oil rich in monounsaturated fatty acid (MUFA) however, tend to lower LDL-cholesterol without affecting HDL levels. Trans fatty acids which are produced during industrial hydrogenation not only increase the LDL but also reduce the HDL cholesterol and their consumption contribute to increased risk of coronary artery disease. Since different margarines have recently been manufactured and introduced as healthier alternatives to butter, this study was aimed to evaluate the fatty acid profile of currently available margarines in Iran. Materials & Methods: Different commercial brands (6 brands) of currently available margarine in Iran were purchased and subjected to fatty acid analysis in a descriptive study. Extraction of fatty acids was performed using the Folch method. After the saponification and derivatization of the fatty acids, the samples were submitted to analysis by a HPLC method using a gradient of methanol and water as the mobile phase and an ODS column as the stationary phase. Results: Our results show that the mean of trans fatty acids consisted of 24% and total trans and saturated fats accounted for 51.2 % of total margarine fatty acids, respectively. In some samples the total trans and saturated fatty acids were more than 60% of the total margarine fatty acids. Conclusion: The result of this study showed that there are a lot of cholesterol rising saturated and trans fatty acids in currently available margarines in Iran, which their intake is positively related to coronary artery diseases. Comparing our results with the available data on fatty acids profile of margarines in the literature our samples contain more amounts of saturated and trans fats. This study proposes that substantial improvement of these products must be done and people should be warned about the adverse health effects of margarine.

Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat

The goal of this study was to determine how deep-fat frying in olive oil (OO), sunflower oil (SO), butter (BT) or pig lard (PLD) affected the colour, lipid oxidation, coloured products from Maillard reaction and fatty acid composition of intramuscular fat of fried pork loin chops. Instrumental colour significantly changed with frying and type of culinary fat. Frying pork loin chops caused a significant increase in lipid oxidation index, measured as TBA-RS, in all samples except for butter-fried pork loin chops. Differences in the absorbances at 420 nm of coloured material extracted with different solvents were significantly affected by the kind of culinary fat used for frying. Absorbances at 420 nm of methanol extracted coloured materials (ECM) were significantly higher in OO fried samples than in BT ones, while absorbances at 420 nm of acetone ECM were significantly higher in PLD loin chops than in samples fried in the two vegetable oils –OO and SO–. Frying significantly modified fatty acid profiles of neutral lipids (NL) and free fatty acids (FFA) fractions, and slightly altered polar lipids (PL). Regarding NL composition, fatty acid composition of the samples fried with PLD did not differ markedly from that of raw loin chops. However, C12:0, C14:0 and C16:0 fatty acids increased 11, 2.6 and 1.1-fold (11, 47 and 289 g kg −1, respectively) in pork loin chops fried in BT. In samples fried in OO, oleic acid (C18:1 n-9) increased 1.4-fold (591 g kg −1), while linoleic acid (C18:2 n-6) increased 3.8-fold (313 g kg −1) in samples fried in SO. FFA profiles also reflected fatty acid profile of culinary fat. Lauric acid and total saturated fatty acids percentages significantly increased in BT loin chops. Besides linoleic acid percentages significantly rose in samples fried in SO.

Fried Butter: A Food Memoir

Fried Butter: A Food Memoir

Determination of the aroma impact compounds in heated sweet cream butter

AbstractThis study was conducted to determine which volatile compounds are primarily responsible for the aroma of heated sweet cream butter. Static headspace analysis was used for aroma isolation and gas chromatography–olfactometry (GC–O) for the selection of odour‐active components. Quantification of selected odourants was done via purge and trap‐GC/mass spectrometry (MS). Nineteen odour‐active compounds were detected in the headspace (static) of heated butter (hydrogen sulphide, methanethiol, acetaldehyde, 2,3‐butanedione, 1‐hexen‐3‐one, butanoic acid, 3‐methylbutanoic acid, 2‐heptanone, methional, dimethyl trisulphide, 1‐octen‐3‐one, hexanoic acid, furaneol, δ‐hexanolactone, nonanal, (E)‐2‐nonenal, δ‐octanolactone, skatole and δ‐decanolactone). Aroma recombination studies followed by sensory analysis indicated that the aroma of our heated butter model was rated the same (similarity) as a heated commercial butter (obtained from local market) in comparison to a heated freshly manufactured butter. The aroma of a heated commercial unsalted butter and a heated butter aroma model of Budin 1 also were significantly less similar than the aroma of our heated butter model in comparison to a heated freshly manufactured butter. Copyright © 2003 John Wiley &amp; Sons, Ltd.

It's Not Nuts to Eat Nuts to Decrease Diabetes Risk

The association between the consumption of peanut butter and nuts and the risk for type 2 diabetes was examined recently in a prospective cohort study.

Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in butter, yellow fat spreads, and margarine as affected by temperature and physical abuse

Survival and growth characteristics of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in six commercial butter, yellow fat spread, and margarine products that had been subjected to temperature and physical abuse were determined. Sweet cream whipped salted butter, sweet cream whipped unsalted butter, salted light butter, two yellow fat spreads, and light margarine were surface inoculated with pathogens to simulate incidental post-processing contamination. Products (31–78% fat, pH 4.05–6.40) at 4.4°C were then held at 37°C under high relative humidity (85%) for 1 h to induce condensation of water on the surface before storing at 4.4°C or 21°C for up to 21 days. All three pathogens grew between 1 and 2 days in sweet cream whipped salted butter (pH 6.40) stored at 21°C. L. monocytogenes began to grow between 7 and 14 days on the same product stored at 4.4°C. None of the pathogens grew on sweet cream whipped unsalted butter (pH 4.51), salted light butter (pH 4.58), yellow fat spreads (pH 4.05 and 5.37), or light margarine (pH 5.34) stored at 4.4 or 21°C for 21 days. Rates of inactivation of the three pathogens were more rapid in products stored at 21°C, compared to 4.4°C, and in products containing preservatives and acidulants. The adverse affects of acidic pH and preservatives presumably were amplified at 21°C compared to 4.4°C. In a second study, products at 37°C were physically abused by pummeling for 3 min in a stomacher before inoculating with pathogens and storing at 4.4°C or 21°C for up to 21 days. Salmonella, but not E. coli O157:H7 or L. monocytogenes, grew in sweet cream whipped salted butter at 21°C. None of the pathogens grew in the other five products stored at 21°C or in any of the six products stored at 4.4°C.

Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Garlic Butter as Affected by Storage Temperature

Garlic is known to have antimicrobial activity against several spoilage and pathogenic bacteria. However, the fate of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in garlic butter has not been reported. This study was undertaken to determine the viability of these organisms in garlic butter as affected by the type of raw minced garlic added to the butter, storage temperature, and storage time. Unsalted butter at 40°C was combined with raw minced jumbo, elephant, or small-cloved garlic at a 4:1 butter/garlic ratio (wt/wt), inoculated with mixed-strain suspensions of Salmonella, E. coli O157:H7, or L. monocytogenes, and stored at 4.4, 21, or 37°C for up to 48 h. All pathogens retained their viability at 4.4°C, regardless of the presence of garlic. The addition of garlic to butter enhanced the rates of inactivation of all three pathogens at 21 and 37°C. The most rapid decline in pathogen populations was observed at 37°C. The inactivation of L. monocytogenes occurred more slowly than did that of Salmonella or E. coli O157:H7. The inactivation of Salmonella and L. monocytogenes was more rapid in jumbo garlic butter than in elephant or small-cloved garlic butter. It is concluded that Salmonella, E. coli O157:H7, and L. monocytogenes did not grow in unsalted butter, with or without garlic added (20%, wt/wt), when inoculated products were stored at 4.4, 21, and 37°C for up to 48 h.

The Influence of Inventory Effects and Reference Points on the Rate of Consumption

The authors develop and test a model to study the in uence of inventory-on-hand and price-based reference points on the consumption rate of consumers. The model is motivated by recent theoretical and empirical research which suggests inventory pressure can cause consumers to increase consumption. A second stream of research shows that purchase behavior is affected by consumer expectations about product prices. To date, no study has developed a unified assessment of both the direct (via prices) and indirect (via inventory) effect of marketing activity on consumption. We introduce the concept of \inventory elasticity of consumption to represent the effect of inventory on consumption rates and propose a function that allows consump- tion to vary with time and level of inventory on hand. The consumption function also accounts for the effect of positive and negative deviations from category price expecta- tions. The model is estimated on eleven product categories. The inventory elasticity of consumption is highly significant in all categories and the elasticities range from 0.28 to 2.46. Some categories (e.g., butter, crackers, margarine, paper towels, soft drinks and sugar) are consumption inelastic while others (e.g., bathroom tissue, detergents, hot dogs, and ice cream) are consumption elastic with respect to inventory. While consumption rates in all categories are sensitive to negative deviations from the reference point (i.e., losses) the consumption rates of relatively \discretionary products (e.g., bacon and soft drinks) show the greatest slowdown. Overall, reference effects matter less than the inventory effect in driving exible consumption, but categories with greatest inventory effects also show the greatest reference effects. Implications for managers and researchers are discussed.

Hydrogenated fat consumption affects cholesterol synthesis in moderately hypercholesterolemic women

To determine mechanisms by which hydrogenated fat influences plasma lipid levels, 14 women (65–71 yrs with LDL-C ≥ 130 mg·dl−1) consumed, for 5-week periods each, a baseline (BL) diet (39% kcal fat, 164 mg chol·1000 kcal−1) and reduced fat diets (30% kcal) where two-thirds of the fat was either soybean oil (SO), low trans squeeze (SQM), medium trans tub (TM), or high trans stick (SM) margarines, or butter (BT). Plasma lipid levels were analyzed at the end of each phase. Fractional synthesis rates (FSR) in pools/day (p·d−1) and absolute synthesis rates (ASR) in grams/day (g·d−1) of free cholesterol (FC) were measured using the deuterium incorporation methodology. Plasma total (P < 0.01) and low density lipoprotein (P < 0.05) cholesterol levels increased with increasing degree of hydrogenation or saturated fat intake. High density lipoprotein cholesterol levels (P < 0.05) were lowest on the SM diet when compared to the BT diet. Low trans SQM (0.081 ± 0.019 p·d−1) and medium trans TM (0.086 ± 0.029 p·d−1) diets elicited responses similar to the SO (0.078 ± 0.024 p·d−1) diet, whereas high trans SM (0.053 ± 0.029 p·d−1) diet mimicked the BT (0.062 ± 0.017 p·d−1) and high fat BL (0.053 ± 0.023 p·d−1) diet in its suppression (P < 0.05) of FSR-FC. ASR-FC, which is an approximation of the daily production of newly synthesized cholesterol, showed a trend similar to the FSR-FC data. These results indicate that reduced synthesis is not responsible for the higher plasma TC levels seen with consumption of the SM, BT, and BL diets, and suggest that another mechanism, possibly impairment of the catabolic pathway of cholesterol, is involved.—Matthan, N. R., L. M. Ausman, A. H. Lichtenstein, and P. J. H. Jones. Hydrogenated fat consumption affects cholesterol synthesis in moderately hypercholesterolemic women. J. Lipid Res. 2000. 41: 834–839.

Food avoidance by women at risk for recurrence of breast cancer.

This cross-sectional study examined self-reported restriction of foods by middle-aged and older women at risk for breast cancer recurrence, who were participating in an intervention study, and by women without breast cancer. Data examined were height, weight, dietary intake, and avoidance of specific food types in women with breast cancer (n = 56) and a comparison group of women without breast cancer (n = 51). Data were analyzed with t-tests and chi-square analysis. The broad food categories of meat, dairy foods, and sweets were restricted by women both with (53%, 74%, and 62%, respectively) and without breast cancer (47%, 63%, and 63%, respectively). Significantly more women with breast cancer avoided cakes, butter, and milk, compared with women without breast cancer (p < 0.05). Women in both groups attained a mean consumption of >75% of the Recommended Dietary Allowance for many nutrients; however, mean consumption for calcium was <75% of the RDA for the two groups. Analysis of food avoidance by women with breast cancer who participate in diet-intervention studies and by women without breast cancer may provide information about adherence to dietary guidelines and adequate nutrient consumption among these populations.

Better butter? This one may fight cancer

Better butter? This one may fight cancer