Peroxide detection is the first sign of rancidity in unsaturated fats and oils. Other methods exist, but peroxide value is the most commonly used. It determines the extent to which an oil sample has been subjected to primary oxidation; the extent of secondary oxidation can be determined using the p-anisidine test. Fats and oils contain …
Ghee is a good source of fat-soluble vitamins A, D, E, and K. It also contains conjugated linoleic acid (CLA), a type of fatty acid that has been shown to have a number of health benefits. Free fatty acids (FFA) are a type of lipid that is not bound to any other molecules. FFAs are …
What is the importance of testing Free Fatty acids (FFA) in Ghee? Read More »
The term “double toned milk” refers to a product made by mixing fresh skim milk with either cow or buffalo milk or both, or by mixing milk that has been standardized for solids-not-fat and fat percentages. The milk is great for people trying to lose weight because it is low in calories and fat. 4.5 …
Milk gets spoiled when adding ginger during tea preparation because of the presence of protease which basically acts as a curdling agent. & Zingipain, a protease, is found in ginger. This protease catalyses the denaturation of the milk protein, converting it from a water-soluble to a water-insoluble form, which results in the formation of milk curd, …
Why milk gets spoiled when adding ginger during tea preparation? Read More »
The presence of fats and proteins is the crucial component to the milk overflow. Milk separates into its constituent parts and loses some of its elements when heated. The fat droplets evenly distributed in the milk-based colloidal mixture rise to the top and form the creamy layer. A thin membrane-like film is created by cream …
Why does milk overflow when it boils while water doesn’t? Read More »
Milk is a mixture (called an emulsion) of several compounds, primarily fat, protein and water. The three components of the emulsion separate when milk is heated; curdled milk is the result of the milk proteins coagulating and separating from the water. The small protein molecules in milk typically float around freely and independently because the protein is …
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