Dr. K. D. APARNATHITANMAY HAZRA2017-05-182017-05-182012http://krishikosh.egranth.ac.in/handle/1/5810011457Ghee, a fat rich dairy product with pleasing flavor, is prone to oxidative deterioration during storage. In recent years use of natural antioxidant to retard such spoilage is gaining popularity from safety aspects. Tomato is a source of lycopene which has high antioxidant potential with plethora of health benefits. Therefore, the present study was undertaken to examine potential of tomato as an antioxidant to enhance shelf life of ghee.enDairy ChemistryStudyThesis