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. Introduction to Continuous Cheese Making 2. Basic Principles of Continuous Cheese Making 3. Methods 4. Advantages. Introduction to Continuous Cheese Making: It is generally agreed that the conventional batch process of cheese making is time-consuming and laborious, involving back-breaking manual work. Further, the rise in present- day labour and manufacturing costs in [...]
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 [...]