Comparative study between imported butter oil and Egyptian cow ghee [Egypt]
1987
Hallabo, S.A. (Cairo Univ. (Egypt). Faculty of Agriculture) | El-Nikeety, M.M.
Five imported butter oil brands were physically and chemically evaluated in comparison with Egyptian butter-oil. Results showed that all butter-oil brands differ in one or more of the physical or the chemical constituent compared to Egyptian butter oil. These variations were mainly relative high melting point, absent of butyric acid, presence of high content of oleomargaric acid, absent of cholesterol and high content of B-sitosterol and stigmasterol. These variations were assigned to presence of adulteration components in all imported samples.
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Este registro bibliográfico ha sido proporcionado por Egyptian Documentation and Information Centre for Agriculture