Mrs. JAYASHRI P. HIREMATHM. ARCHANA2021-01-132021-01-132019-08https://krishikosh.egranth.ac.in/handle/1/5810160034“Ghee” means the pure clarified fat derived solely from milk or curd or from desi butter or from cream to which no colouring matter or preservative has been added. Ghee is well known for its unique flavour, aroma, taste, nutritional & therapeutic properties, distinctive fatty acid profile & physico-chemical constants. Variation in methods of manufacture, heating, fatty acid profile, as well as adulteration at low levels alter the sensory, physico-chemical quality & granulation behaviour of ghee. In the present study, an attempt was made to prepare ghee by different methods viz., DCCH, DCMH, CBCH and CBMH. In direct creamery, cream was directly heated and in creamery butter method, ripened cream was converted to butter & ghee. Heating methods like conventional & microwave heating were employed for making ghee. All ghee samples were analysed for gross composition like fat, moisture and FFA. Among all the ghee samples DCMH showed low moisture i.e. 0.12%, higher fat i.e. 99.87% and %FFA was found be least i.e. 0.22%OA as compared to other methods. Physico-chemical constants like RM, PV, IV, SV, BR, MP, grain size, sensory attributes and complete fatty acid profile were determined. The effect of blending of adulterants like starch, ABF and palm oil with ghee at 5% and 10% levels on physicochemical constants and granulation behaviour of ghee was studied. The blending resulted in increased grain size in all types of ghee. During storage at 29°C & at 60°C the quality of ghee was determined by analysing peroxide value and %FFA. It was observed that ghee prepared by DCMH scored maximum for sensory attributes and grains size indicating that different production and heating methods definitely affect the physico-chemical properties, fatty acid profile and grains size of ghee.EnglishThesis