LA MATIERE GRASSE LAITIERE ANHYDRE (MGLA OU SMEN) : EFFET DE LAJOUT DU ROMARIN SUR LA QUALITE PHYSICOCHIMIQUE, SENSORIELLE ET NUTRITIONNELLE DE TROIS DIFFERENTS TYPES.
this patent relates to a comparative study of three types of anhydrous milk fat (amf) or traditional (men), sheep, cattle and goats) with or without the addition of rosemary, highlighting the differences of physicochemical, sensory and nutrition.the amf, laiteir produced exclusively from butter of primary quality through physical separation processes. it can be used in many applications, the recombination of dairy products, the production of biscuits, ice cream proudits confectionery.despite its low utilization over butter in recent years, the amf is beginning to appear on the market where it is exposed on the surface and in the light of the major epiceries and grace to habits and beneficial effects as demonstrated by its use.the objective of this work is to study the physiochemical characteristics, sensory and nutrition of the traditional amf (sheep, cattle and goats) with or without the addition of rosemary.the activity of the water samples of amf tested from cows milk (v), goat, sheep) and ch (br) is approximately 47 per cent, while these values were around 46% for samples of amf with the addition of rosemary (cows milk with vr. rosemary, chr: milk of g it would, with rosemary and rosemary brevis with milk.however, the addition of rosemary for the three samples led to the decrease of acidity, the decrease of rosemary for the three samples is the origin of the decrease of acidity, the dimutnition is almost 0.5 g \/ l for vr and brr and 1.3 g \/ l for chr.a decrease in the acid value was observed after the addition of rosemary for the three types of samples, which were small for samples of amf in cattle and goats and sheep for the amf. also, the ph values of different samples of amf are reduced through the addition of rosemary.the rate of ash in the sample p is high compared to the samples without rosemary. the samples analyzed are found br and higher melting points, compared to the other samples.analysis by gas chromatography (gc) showed that palmitic acid (c16:0)
