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Asian Journal of Dairy and Food Research

PHYSICAL PROPORTIES OF GHEE PREPARED FROM HIGH ACIDIC MILK-II

Article Id: ARCC5289 | Page : 101-104
Citation :- PHYSICAL PROPORTIES OF GHEE PREPARED FROM HIGH ACIDIC MILK-II.Asian Journal of Dairy and Food Research.2006.(25):101-104
S.P. Changade, R.V. Tambat and R.R. Kanoje
Address : College of Dairy Technology, Warud,(Pusad), Maharastra-445204, India

Abstract

Ghee samples showed an average moisture of 0.24% in cow and 0.21% buffalo milk ghee. Insoluble impurities were ranging from 2.1 to 2.0 per cent. Color units of cow ghee (15.90) were about five times higher than those from buffalo ghee (3.56). Comparatively higher liquid portion was observed in desi ghee (64.4%). Smallest grain size was observed in ghee from direct boiling of ripened cream (200.66m). Significantly higher melting point (33.64 °C) was observed in buffalo ghee than cow ghee (32.20 °C). Specific gravity demonstrated that, cow ghee is lighter than buffalo ghee. Higher viscosity value was recorded with cow ghee (33.893 cP.) irrespective ofmethods of preparation.

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