Asian Journal of Dairy and Food Research, volume 25 issue 2 (june 2006) : 101-104

PHYSICAL PROPORTIES OF GHEE PREPARED FROM HIGH ACIDIC MILK-II

S.P. Changade, R.V. Tambat, R.R. Kanoje
1College of Dairy Technology, Warud,(Pusad), Maharastra-445204, India
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Cite article:- Changade S.P., Tambat R.V., Kanoje R.R. (2024). PHYSICAL PROPORTIES OF GHEE PREPARED FROM HIGH ACIDIC MILK-II. Asian Journal of Dairy and Food Research. 25(2): 101-104. doi: .
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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