Clarified butterfat, also known as ghee, a popular dairy product in Indian cuisine, has low oxidative stability due to its limited natural antioxidant content. Antioxidants are crucial for enhancing the stability of food lipids during storage and heating processes. While synthetic antioxidants are commonly used in ghee, concerns have arisen due to potentially toxic by-products formed during their breakdown. Gamma-oryzanol, an antioxidant compound found in rice bran oil, has shown significant improvement in ghee’s antioxidant properties when added at a 0.5% concentration, as confirmed by various free radical scavenging tests. High Performance Liquid Chromatography analysis revealed that γ-oryzanol remained stable during ghee storage at 37° C ± 1° C and 60° C ± 1° C but experienced some degradation during deep fat frying at 180° C. Notably, γ-oryzanol effectively prevented the formation of cholesterol oxidation products in ghee during a 60-min frying period. Therefore, γ-oryzanol could serve as a natural antioxidant to safeguard ghee from oxidative and thermal deterioration, offering a preferable alternative to butylated hydroxyanisole to address human health concerns.

Exceeding 10°C during raw milk transportation leads to its degradation, making it unsuitable for consumption. Maintaining a stable low temperature is therefore crucial to preserving milk quality over long distances. Traditional insulation methods have proven inadequate, particularly under extreme climatic conditions. This study proposes a novel approach incorporating an immersed evaporator within the milk tank to significantly extend the cooling duration and ensure product safety. Using unsteady laminar flow and heat transfer simulations, we evaluated the performance of the immersed evaporator system under various operating conditions. Results demonstrate a substantial improvement in cooling efficiency compared to conventional insulation. Key findings include: (1) An immersed evaporator can extend the cooling time by up to 3 h and 19 min (a 69% improvement) compared to insulation alone (1 h and 36 min). (2) Increasing the length of the evaporator by approximately 46% further extends the cooling period by 91%, while maintaining the same temperature of 2°C in both cases. (3) Increasing the evaporator length and decreasing its temperature to 0°C further enhance cooling performance, with potential improvements of up to 137% (8 h 48 min) in cooling time. A well-designed immersed evaporator system can maintain milk temperature below 10°C for an entire day, even in harsh environments. These findings offer a promising solution for the safe and efficient transportation of milk over long distances. By integrating immersed evaporators into milk tankers, we can ensure product quality and minimize spoilage, thereby contributing to a more sustainable and reliable food supply chain.

The objective of this research paper was to assess consumer knowledge, attitudes, and perceptions towards dairy fat. Adult participants completed a web-based survey collected from November 2022 to February 2023, across Mexico, Chile, and Argentina. In total, 1,204 respondents completed the survey. Most respondents were between 18 and 39 years old, female, educated, and employed. For both women (χ2 = 13.7, df = 4 p < 0.01) and men (χ2 = 26.7, df = 4 p < 0.01), the percentage of people who consume dairy products at least once a day increases with age. However, neither gender nor age affected the consumption of milk, yogurt, butter, cheese, or cream. An effect of country (χ2 = 330.2, df = 18 p < 0.01), age (χ2 = 69.2, df = 36 p < 0.01), and gender (χ2 = 69.2, df = 36 p < 0.01) was observed with respect to the type of milk consumed. In Mexico, whole milk consumption rates were highest, while semi-skimmed milk was favored in Chile, and skimmed milk in Argentina. Whole milk consumption was higher in men, however, skimmed and light milk were preferred by women. An effect of country (χ2 = 30.4, df = 14 p < 0.01) and age (χ2 = 70.1, df = 28 p < 0.01) was observed in relation to the type of fat that people consider most important. More respondents (48%) considered milk fat to be “healthy” or “very healthy” while no dependence was observed between countries and the relationship between the milk fat content and health. The best-known milk fat component in Argentina was omega-6 while Chilean consumers were less familiar with this component. Mexican consumers, gave greater importance to mono-unsaturated fats. Knowledge of other dairy fat groups and nutrients was similar across countries. This study benchmarks consumer knowledge and perceptions of dairy fat in Latin America, offering valuable insights for academia, industry, and consumers in the dairy sector.