In this article we will discuss about:- 1. Preparation of Ghee 2. Chemical Composition of Ghee 3. Detection of Adulteration. Preparation of Ghee: Here some of the common methods which are applied in ghee making are mentioned: 1. Village Method: In our villages, the ghee is made by curd or dahi. Dahi is churned in the mathni or village churn. [...]
In this article we will discuss about the steps involved in the manufacture of butter. The steps are: 1. Churning 2. Preparation of Cream 3. Preparation of Starter for Ripening the Cream 4. Ripening of Cream 5. Amount of Cream in Churn 6. Use of Colour 7. Breaking Stage in Churning 8. Washing the Butter Granules 9. Working of Butter [...]
In this article we will discuss about the physico-chemical properties of milk and milk constituents. Physico-Chemical Properties of Milk: 1. Physical State of Milk: Water is the continuous phase in which other constituents are either dissolved or suspended. Lactose and a portion of the mineral salts are found in solution, proteins and the remainder of the minerals in colloidal suspension [...]