Introduction Ghee, a popular and flavorful type of clarified butter, is an essential ingredient in many cuisines worldwide. It is rich in fat, mainly composed of triglycerides, and contains free fatty acids (FFAs) in trace amounts. The determination of free fatty acids in ghee is crucial as it affects its quality, taste, and shelf …
Introduction: Have you ever wondered how the food cow’s eat affects the quality of milk they produce? Well, get ready for an exploration into the impact of feed on two essential quality factors of milk fat: Richert micelle value and Butyro refractometer values. Join us as we delve into the world of bovine nutrition and …
The Influence of Feed on Richert Micelle Value and Butyro-Refractometer Values Read More »
In Indian cooking, ghee, a form of clarified butter, is frequently utilized. It is made by simmering butter until all the water has evaporated and the milk solids have settled to the bottom. Ghee is perfect for cooking because it has a high smoke point and a flavorful, nutty aroma. One of the reasons why …
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