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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 2090-2099
DOI: https://doi.org/10.20546/ijcmas.2019.804.246


A Study on Physico-Chemical Properties of Uthukuli Ghee
S.Bhavani Ramya1, D. Baskaran2*, K. Vijayarani3, R. Palanidorai4 and D. Ramasamy5
1College of Food and Dairy Technology, College of Food and Dairy Technology (TANUVAS),Koduveli, Chennai- 52, India
2Department of Livestock Technology (Dairy Science),
3Department of Animal Biotechnology,
4Department of Livestock Technology (Dairy Science), MVC, Chennai- 52, India
5Directorate of Extension Education, MMC, Koduveli, Chennai- 52, India
*Corresponding author
Abstract:

Ghee is known as valuable natural source of food that has numerous health benefits entirely beneficial to the human population. It is one of the popular ingredients in the Indian diet and takes infinitely prevalent position in the dairy industry market. The geographical production makes curious difference in the physico-chemical properties, flavour uniqueness, sensory and storage stability parameters. Concentrating on the geographically important ghee, uthukuli ghee from region of TamilNadu is known for its extraordinary flavour. Exclusiveness in ghee production is primarily dependent on the area of production, breed of animal, feed used for the animals, temperature and other intrinsic, extrinsic factors. In this paper, physico-chemical parameters such as Reichert- Meissl (Rm) value, Polenske value, Iodine value, Saponification value (SV), Butyro-refractometer (BR) reading, Melting Point, Free fatty acid (FFA), peroxide value, Critical Temperature of Dissolution (CTD) have been determined for geographically relevant uthukuli ghee.


Keywords: Ghee, Geographical nature, Physico-chemical properties, Nutritional composition
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How to cite this article:

Bhavani Ramya, S., D. Baskaran, K. Vijayarani, R. Palanidorai and Ramasamy, D. 2019. A Study on Physico-Chemical Properties of Uthukuli Ghee.Int.J.Curr.Microbiol.App.Sci. 8(4): 2090-2099. doi: https://doi.org/10.20546/ijcmas.2019.804.246