Physicochemical and Sensory Properties of Traditionally and Laboratory Made Ghee (Samin) of the Sudan
Samin is traditional cooking o il produced using the butter made fro m the milk of sheep , cow or goats.The objectives of the study was the determination of the physical, chemical and sensory characteristics of samin samp les collected fro m local market, preparation of Samin at the laboratory level and evaluation its quality. The mo isture content, acid value (mgKOH/g) , free fatty acids and peroxide value ranged 0.03 ±0.05% - 0.34+0.05%, 0.56 ± 0.0, - 1.94±0.17 (mgKOH/g), 0.28, -0.97±0.09%, 9.93 ± 0.23 - 2.60 ± 0.40 (mEq/kg) in the various samin samp les. However, the saponification value, density, viscosity, melt ing point and refract ive index of the different samin samples ranged 165.50-172.23(mgKOH/g), 0.925-913 g/cm³,0.519×10−3-0.335×10−3±0.02 pa.s, 38-37 Ċ and 1.4600-1.4582, respectively. The sensory evaluation revealed there was no-significant difference in texture, color, and overall acceptability of the samples, but there was significant difference (p ≤ 0.05) in flavour, between LM S sample and the other samples. It is highly reco mmended to imp rove production of samin under controlled hygienic conditions.
Determination of bovine tallow in butter using a comprehensive method
The detection of animal fats such as tallow in butter using standard criteria is more difficult than vegetable fats. In order to perform a complete assessment, several methods are likely to be used together. In the experimental design of this research, compositional characteristics such as fatty acids, sterols and triacylglycerols, along with the conventional physicochemical characteristics of butter mixed with different percentages of tallow (0–15% w/w) were evaluated. An increase of less than 5% (w/w) in bovine tallow content in butter physicochemical tests, sterols and fatty acids could not indicate the adulteration level but the ratio of C6+8+10+12/C18 fatty acids, C52/C50، C52/C48, C52/C46 triacylglycerols, S1, S3, S5-value equation and C52 triacylglycerols could show this adulteration level in butter. Also, the successive use of fatty acids and triacylglycerols resulted in the capability to determine adulteration in butter including bovine tallow above 1% (w/w).
Options for smallholder milk processing in sub-Saharan Africa
MILK IS PRODUCED in almost every production system of sub-Saharan Africa, but only a minor portion of this milk enters the commercial sector owing to marketing constraints and lack of processing techniques suitable for smallholder dairying. ILCA's Dairy Technology Unit has identified simple standard methods which, when adapted to suit local conditions, can be used to process milk into high-quality dairy products. The manufacture of stable marketable products including butter, ghee, low-moisture cottage cheese, some hard cheeses and fermented milks will provide smallholder producers with an additional source of cash, facilitate reinvestment in the enterprise, yield byproducts for home consumption and enable the conservation of milk solids for future sale or consumption. The technologies described in this paper can be rapidly transferred by appropriate training programmes.