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:- 1. Definition of Cream 2. Classification of Cream 3. Composition and Nutritive Value 4. Physico-Chemical Properties 5. Production 6. Factors Influencing Fat Percentage 7. Factors Affecting Fat Loss in Skim Milk during Separation 8. Yield 9. Quality 9. Collection. Definition of Cream: Cream has been known from time immemorial as the fatty layer that [...]
In this article we will discuss about:- 1. Introduction to Butter 2. History and Definition of Butter 3. Classification 4. Composition, Food and Nutritive Value 5. Method of Manufacture, Packaging and Storage 6. Distribution and Overrun. Introduction to Butter: Butter leads amongst the milk products manufactured in developed dairying countries of the world today. The world's recorded annual butter production [...]