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. [...]
The properties of practical importance in the mix are- viscosity, acidity (lactic) and pH, mix stability, specific gravity, surface tension, freezing point, and whipping rate. A. Viscosity: This is defined simply as the resistance offered by liquids to flow. Viscosity is considered an important property of the ice cream mix, and a certain amount of it seems essential for proper [...]
In this article we will discuss about the steps involved in manufacturing and storing ice cream. The steps are: 1. Selection of Ingredients 2. Figuring the Mix 3. Making the Mix 4. Pasteurizing the Mix 5. Homogenizing the Mix 6. Cooling and Ageing the Mix 7. Freezing the Mix 8. Packaging of Ice Cream 9. Hardening and Storage of Ice [...]