Ghee is a class of clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals. Ghee is important part of human diet. It also gives longer shelf life compared to other food product. Now a days, people have interested in products obtained from species other than cow and buffalo to get more health benefits. Physicochemical, nutritional and sensory aspects of ghee obtained from different species varied among each other due to the varied composition of milk. Due to difference in the milk composition of varies species, this affect physicochemical, nutritional and sensory aspects of different species. Variation of this aspects affect the consumer's preference, benefits on human health from ghee of varies species and also helps to people who wanted to check adulteration in ghee.By Kapadiya Dhartiben B. | Aparnathi, K.D." Comparison of Physicochemical, Nutritional and Sensory Aspects of Ghee obtained from Different Species"
Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-6 , October 2017,
Paper URL: http://www.ijtsrd.com/papers/ijtsrd5807.pdf
Direct URL: http://www.ijtsrd.com/chemistry/food-science/5807/comparison-of-physicochemical-nutritional-and-sensory-aspects-of-ghee-obtained-from-different-species/kapadiya-dhartiben-b
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