Increasing global population has tremendously increased the pressure on existing food
systems to feed the larger set of people. With limited food resources, contemporary food …

Ghee residue (GR) which is a dairy by product was found to be nutrient dense. The ghee
residue composition could be affected by clarification temperature, method of preparation of …

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 …

Global demand for dairy products is increasing with the population, changing consumption
patterns, and urbanization. The byproduct generation of the industry has also risen in …

Global demand for dairy products is increasing with the population, changing consumption
patterns, and urbanization. The byproduct generation of the industry has also risen in …

Food is a marker of rich heritage traditions and social identity. India is home to a diversity of
regional cuisines that are strongly related to social identity, culture and local agricultural …

Ghee residue (GR)/Bagri/Kittu/Samna residue/ghee mava/Godhavari is a by-product
obtained during ghee making. The brown-colored, highly nutrient-dense product obtained …

The dairy industry is widely recognized as a significant contributor to wastewater generated
during food processing activities in various countries. As a result of stricter wastewater …

Automation is the need of hour today. Sensors and microcontroller based automated
intelligent ghee making unit will greatly add technology to the individual kitchen. This paper …

Ghee residue, a highly nutritious byproduct of dairy industry needs to be utilized in food
system. Sugar and jaggery based chikki (candy) were prepared incorporating ghee residue …