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    Study on the effects of culture and pH variations on quality of ghee.

    Access Status
    Open access via publisher
    Authors
    Bhattarai, Rewati Raman
    Thaguna, Sudip
    MIshra, Shyam Kumar
    Date
    2013
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Bhattarai, R.R. and Thaguna, S. and MIshra, S.K. 2013. Study on the effects of culture and pH variations on quality of ghee. International Journal of Current Research. 5 (1): pp. 129-132.
    Source Title
    International Journal of Current Research
    Additional URLs
    https://journalcra.com/article/study-effects-culture-and-ph-variations-quality-ghee
    ISSN
    0975-833X
    Faculty
    Faculty of Science and Engineering
    School
    School of Molecular and Life Sciences (MLS)
    URI
    http://hdl.handle.net/20.500.11937/88687
    Collection
    • Curtin Research Publications
    Abstract

    Milk was analyzed for several parameters like pH, acidity, fat, protein, solids-not-fat, total solids and moisture content. The values obtained were found to be satisfactory in comparison to composition of normal cow milk. Cream was separated from milk using hand-operating cream separator. Analysis of cream showed satisfactory results in comparison to cream obtained by cream separation process. The cream was divided into three parts of which first was directly made ghee without culturing, second was cultured with dahi culture and third with yoghurt culture. Chemical analysis of all ghee samples gave satisfactory results in comparison to normal ghee composition. Sensory evaluation of the three samples were performed taking attributes like flavor, acidity, color, texture, absence of impurities and overall. Ghee prepared from dahi cultured cream showed the highest. Again, dahi cultured cream was treated to different pH (4.5, 4.0 and 3.6). Ghee was prepared and subjected to sensory evaluation. The cream cultured to pH 3.6 showed the highest score. This finding indicates that flavor is produced in ghee in greater extent by dahi cultured cream in respect to yoghurt cultured and non-cultured cream and greater the extent of culturing, more is the flavor yielding diacetyl produced.

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