Butterfat Losses in Buttermilk from Commercial Churnings
Abstract The effect of churning procedures on fat losses in the buttermilk at two creameries in south Alberta was studied. Seasonal fluctuations were found to exist. Losses ranged from 0.72% to 3.00% with averages of 1.11 and 1.57% at the two plants. The temperature of the buttermilk at time of draining was quite important, 59°F being the maximum permissible to prevent greatly increased losses. A churning time of 45 to 60 minutes appeared to give minimum fat losses although churning times below 45 minutes showed a greater tendency to high losses than did those in excess of 60 minutes. Overloading of the churn greatly increased fat losses.
Seasonal and regional variations in some chemical and physical properties of Alberta butterfat.
Refractive indexes, iodine and Reichert-Meissl values and softening points of butterfat from seven creameries situated in northern, central and southern parts of Alberta displayed distinct seasonal and regional variations over a 2-year period Except for the softening points no statistically significant difference was found when the variations of the 1952-53 data were compared with those of 1953-54. Both seasonal and regional fluctuations in the butterfat composition may be related in part to differing feeding practices High refractive indexes and iodine and Reichert-Meissl values were observed during the spring and summer and low values during autumn and winter, although Lethbridge butterfats were characterized by maximum Reichert-Meissl values in November The average monthly iodine values varied regionally The values of the butterfat from one point, however, did not follow this pattern Softening points were inversely correlated with iodine values (r = −0 37) and with Reichert-Meissl values (r = −0 58)
Assessment of some agro-technological parameters of cactus pear fruit ( Opuntia ficus-indica Mill . ) in Morocco cultivars
Cactaceae had always attracted attention by their strange shapes and important adaptability supporting extreme conditions. For this reasons, Fruit traits were measured on 13 cultivars growing in different locations in Morocco. Results show significant differences between the cultivars. The source of this variation was probably genetic without excluding the geographic effects. The Tamri, Berkan, Ait Baha cultivars showed small fruit dimensions and weight. In contrast, Sidi-Ifni M, Nador, Mohammedia and Ben Guerir were greater than 100 g by fruit. Sidi-Ifni M, Hoceima, Mohammedia and Nador, although larger, contained few seeds, about 200 seeds per fruit; while Tamri, Ait Baha, Safi, Meknes and Tafraout contained over than 230 seeds per fruit. High levels of juice about 62 ml/100 g pulp were obtained with Sidi-Ifni M, Nador, Mohammedia and Ben Guerir cultivars. Total sugars of the 13 cultivars were quite similar and pH was low in Tamri and close to neutrality in the rest of cultivars. Therefore, oil extracted from Opuntia ficus-indica seeds constituted 13.6% of the whole seed. Thin-layer chromatography in conjunction with gas-liquid chromatography-mass spectrometry revealed a relatively high degree of unsaturation, 83.32% and 16% for saturated fatty acid, with a linoleic acid content of 63.66% followed by oleic 18.34%, palmitic 12.84% and stearic acid 2.81%. Based on these results, O. ficus-indica seed oil appears to be a good potential source of edible oil for human and (or) animal consumption. Our investigation describes that Tamri and Tafraout cultivars are not really a commercial viable fruit due to low total soluble solids value and highest seeds number per fruit. Against Mohammedia, Sidi Ifni M and Nador cultivars proved to have the highest fruit weight, very good total soluble solids value and low number of seeds, these cultivars can therefore be planted for both fruit production and for harvesting of cladodes for animal feed.