+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Keeping quality of ghee. 1. Effect of nature of milk, method of preparation, temperature of melting and antioxidants on the keeping quality



Keeping quality of ghee. 1. Effect of nature of milk, method of preparation, temperature of melting and antioxidants on the keeping quality



Indian J. Dairy Sci 6: 147-168



Samples of ghee prepared from cow and buffalo milk under different conditions by the desi and creamery methods were stored for up to 184 days and sampled at intervals. The results are given in detail. Butterfat prepared at 40 degrees , 65 degrees and 115 degrees C. kept well provided that moisture and impurities were removed. Peroxides developed more slowly in the 40 degrees C. sample than in the others.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 013746938

Download citation: RISBibTeXText


Related references

Storage of ghee: influence of the method of preparation and acidity on the keeping quality of ghee. Ann. Biochem. exp. Med 8(3/4): 123-26, 1948

Effect of dissolved oxygen level on keeping quality of milk and milk fat (ghee). Indian Journal of Dairy Science 36(2): 147-150, 1983

The effect of processing conditions on keeping quality of pasteurized milk and methods for evaluating keeping quality. Przegl. mlecz, 15: 1; 6, 20-22; 8-11, 1966

Effect of phospholipids and method of manufacture on flavour and keeping quality of ghee. Indian Journal of Dairy Science 32(2): 161-167, 1979

Keeping quality and raw-milk grading. II. The effect of storage on the results of keeping quality and dye tests. J. Dairy Res 18(1): 43-71, 1951

The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner spray process. I. Keeping properties: factors influencing stability. Journal of Dairy Research 14(1/2): 116-159, 1945

Keeping quality of ghee. 2. Effect of storing butter and ghee on vitamin A content. Indian J. Dairy Sci 7: 1-7, 1954

Effect of ripening of cream, manufacturing temperature and packaging materials on flavour and keeping quality of ghee (butterfat). Journal of Food Science and Technology, India 15(4): 142-145, 1978

Distribution of browning compounds in ghee and ghee-residue and their influence on keeping quality of ghee. Indian Journal of Dairy and Biosciences 5: 16-19, 1994

The effect of antioxidants on the keeping quality of spray-dried whole milk powder. J. Soc. Dairy Technol 24(4): 182-183, 1971

The effect of some antioxidants and emulsifiers on the keeping quality of buffalo whole milk powder during storage. Egyptian Journal of Dairy Science 4(2): 115-119, 1976

The keeping quality, solubility, and density of powdered whole milk in relation to some variations in the manufacturing process I Keeping quality. Jour Dairy Sci: 517-522, 1948

Minor elements in relation to storage quality. Keeping quality of Mclntosh and Spy apples from commercial orchards in the Annapolis Valley. Influence of cultural treatment upon the keeping quality of Wagener and Golden Russet apples. Influence of nutritional treatment upon the keeping quality of Cortland apples stored at 34 degrees F. and on the mineral content of the trees. Applications of unbalanced fertilizers to Red Spy apple trees in relation to keeping quality. A.R. Canada Dep. Agric. Fruit Veg. Prod. Res. Cttee, 10, 1951

Method for the preparation of sparkling milk drink of good keeping quality.. Austrian Pat, 205,328,, 1959

The effect of antioxidants on the keeping quality of whole milk powder. I. Flavones, gallates, butylhydroxyanisole and nordihydroguaiaretic acid. J. Dairy Res 29(1): 55-61, 1962