In this article we will discuss about:- 1. Introduction to Ghee 2. Definition of Ghee 3. Statistics of Production and Consumption 4. Physico-Chemical Constants 5. Food and Nutritive Value 6. Market Quality 7. Keeping Quality 8. Renovation 9. Neutralizing High-Acid Ghee 10. Marketing 11. Problems of Adulteration 12. Grading-Agmarking 13. Judging and Grading 14. Uses. Contents: Introduction to Ghee Definition [...]
In this article we will discuss about:- 1. Introduction to Dahi 2. Definition of Dahi or Curd 3. Classification 4. Food and Nutritive Value 5. Composition 6. Method of Production 7. Market Quality 8. Packaging, Storage and Keeping Quality 9. Uses. Contents: Introduction to Dahi Definition of Dahi or Curd Classification of Dahi Food and Nutritive Value of Dahi Composition [...]
In this article we will discuss about:- 1. Introduction to Khoa 2. Definition of Khoa 3. Classification 4. Composition, Food and Nutritive Value 5. Methods of Production 6. Physico-Chemical Changes in Milk on Conversion into Khoa 7. Market Quality 8. Yield and Overrun 9. Packaging, Storage and Marketing 10. Keeping Quality 11. Type of Spoilage 12. Judging and Grading 13. [...]