International Journal of All Research Education & Scientific Methods
An ISO Certified Peer-Reviewed Journal
ISSN: 2455-6211
International Journal of All Research Education & Scientific Methods
An ISO Certified Peer-Reviewed Journal
ISSN: 2455-6211
Posted Date : 02nd Jan, 2026
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Analysis methods of various Indian Milk Products
Author Name : Saloni Singh
DEFINITION: Ghee means the pure clarified fat derived solely from milk ,curd , desi (cooking) butter or from cream to which no colouring matter or preservative has been added. Ghee is manufactured by pre satisfaction method raising the temperature to 110°c to 120°c. when the product with mild flavour is obtained. Ghee with intense ‘burnt’ flavour is liked in southern and eastern part of India, which is obtained by clarification at higher temperature 120°c to 140°c.
