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400. Factors influencing the keeping quality of ghee*

Published online by Cambridge University Press:  01 June 2009

D. P. Persai  and
C. R. Barnicoat
D. P. Persai
Affiliation:
Massey Agricultural College, Palmerston North, New Zealand
C. R. Barnicoat
Affiliation:
Massey Agricultural College, Palmerston North, New Zealand
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Extract

Of the four main factors commonly regarded as influencing keeping properties of ghee, viz. moisture content, acidity, heat treatment and type of bacterial culture used in souring, the heat treatment was found to be the most important.

In general, the higher the final temperature (110° C. and higher) attained during evaporation, the better were the keeping properties of the product, providing that the butter had been heated in contact with curd, boiled as rapidly as possible, and given a minimum amount of stirring.

The improved keeping properties conferred on ghee heated to 110–150° C. were promoted by antioxidants (apparently phospholipids) extracted from the curd during cooking.

Initial acidity and moisture contents had no effect on storage life of ghee at 38° C., and the practice of grading ghee according to its acidity would appear to be of questionable value. Souring of milk to give 2·5–3·0% lactic acid and the accompanying desirable flavour did not detract from the keeping quality of the ghee made from it.

The type of bacterial culture used for souring had only slight influence on keeping quality of ghee, but a marked influence on flavour.

Storage life of ghee at 38° C. (‘Indian summer temperature’) could be predicted with fair accuracy from its rate of oxidation at 100° C. in a ‘Swift oxidation tester’.

Type
Original Articles
Information
Journal of Dairy Research , Volume 16 , Issue 3 , December 1949 , pp. 356 - 362
Copyright
Copyright © Proprietors of Journal of Dairy Research 1949

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References

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