Ghee (clarified butter fat) is a well relished traditional fat rich dairy product. Ghee preparation
involves concentration of milk fat using of different techniques, followed by heat treated at …

Considering the acceptability, nutritional and bio-functionality of Piper betel leaves (PBL), it
was utilized in ghee-based low-fat spread (LFS). In the first phase of the experiment, the …

The increased use of dairy fat in various applications is facilitated by its fractionation into
hard and liquid fractions. Herein, the fractionation of bovine ghee and buffalo ghee was …

This study aimed to detect various proportions of vanaspati mixed with cow ghee using an
electronic nose (e‐nose) based on fast gas chromatography. The e‐nose apparatus was …

Fats and oils have been key component of human nutrition and possess numerous
therapeutic properties. They supply vital elements to the body and provide the highest …

Ghee residue is a nutritional by product obtained during ghee production. Due to lack of
awareness of its nutritional property and the methods of its effective utilization it was …

Cow ghee is a dairy product mainly produced through the heat treatment of milk, cream, or
butter until achieving complete water evaporation and non-fat solids removal. Eliminating …

Cow ghee has gained wide popularity nowadays owing to its utility, consumer preferences,
and functional properties. It is estimated to witness robust development in the worldwide …

Adulteration of ghee and khoa by fraudulent personnel or middlemen with cheaper
vegetable oils in a meticulous manner is common practice during the festival season. In this …