CHARACTERIZATION OF GHEE PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SHELF LIFE DURING STORAGE
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Date
2013
Authors
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Publisher
AAU, Anand
Abstract
Ghee constitutes an important part of Indian life; however, information on its physical
properties, chemical characteristics, sensory quality and shelf life of ghee prepared
from camel milk is not reported. Therefore, present study was planned to generate the
information on such aspects of ghee prepared from camel milk. Simultaneously
samples of ghee were also prepared from cow milk as well as from buffalo milk for
comparison. Samples of ghee were prepared by direct creamery method in which
cream was heated to 115°C with no hold. The amount of ghee obtained from each
batch was measured and samples of ghee obtained were analyzed for selected
physico-chemical constants and sensory quality. The samples of ghee were also
subjected to shelf life study. Total five replications were conducted. The average yield
of ghee obtained from camel, cow and buffalo milk was 3.52, 3.82 and 5.49 per cent
respectively.
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Keywords
dairy science, dairy chemistry, Evaluation