| publication name | Acid development in cows’ and buffaloes’ butter in relation to fat oxidation |
|---|---|
| Authors | Ibtisam I. Ghita, Sania M. Abdou, A. E. Abou Dawood |
| year | 1977 |
| keywords | |
| journal | Annals of agricultural science, Moshtohor |
| volume | 15 |
| issue | 2 |
| pages | 69-75 |
| publisher | Not Available |
| Local/International | International |
| Paper Link | Not Available |
| Full paper | download |
| Supplementary materials | Not Available |
Abstract
Flavour, stability and keeping quality of cows’ and buffaloes’ also butter were measured by A. V. , P. V. , T. B. A. and Kreis tests. pH was determined. Lipid oxidation occurred on storage at room temperature (20 - 25°C). The pattern of increase in the P. V., T. B. A. values were similar to that of the acid values during the storage period in both cows’ and buffaloes’ butter; while the pH took an opposite trend. Kreis test also gave good results for measuring acidity.