Study on the Variation in different Physico-Chemical Constant of Cow and Buffalo Ghee prepared from Desi and Creamery Method
Anthology The Research: (ISSN: 2456–4397 RNI No.UPBIL/2016/68067 Vol-5* Issue-12* March-2021) Paper Submission: 05/03/2021, Date of Acceptance: 20/03/2021, Date of Publication: 21/03/2021 Devesh Gupta Head, Dept. of Dairy Sciences & Technology, J.V. College, Baraut, Baghpat, U.P., India Abstract The present study was conducted to determine the phsicochemical constants of ghee as influenced by different methods of manufacture and species.Ten samples in each group were analyzed. It can be conluded that cow ghee has lower percentage of steam volatile water soluble and insoluble fatty acid and low percentage of saturated and high molecular fatty acid as compared to buffalo ghee.The acid value and P.value are not influenced by the species for full paper please visit below link : http://www.socialresearchfoundation.com/upoadreserchpapers/7/415/2103301206541st%20devesh%20gupta%2013929.pdf