DETECTION OF OXIDATIVE RANCIDITY IN GHEE AT AN EARLY STAGE
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Date
2017
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SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Ghee is almost anhydrous milk fat, occupies prominent place in India. It has very
excellent nutritive, medicinal and therapeutic properties. Oxidative rancidity is the
major pathway by which ghee undergoes deterioration. Deterioration of ghee which
affects not only the economic value of product but also spoils its appetizing flavor,
making it unpalatable and produce toxic compounds.
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