72
Methods
of Preparation of Ghee
It has been observed that an alkali neither too strong nor too weak is suitable for the
neutralization of ghee. This fact has been observed in the case of cream neutralization as
well. An alkali strength, one part of which neutralizes the free fatty acids in 10 parts of
ghee, works best. Caustic soda works better than the other alkalies tried. It is better to
add the neutralizer in 4 to 6 instalments than in one and wash each time with water about
twice the volume of ghee. Finally, ghee should be washed thoroughly until the fat clears up
into a clear yellow liquid. Vigorous agitation should be avoided and sufficient time should
be allowed for the wash water to drain to the bottom of the vessel.
In a test case 1450 gm. of ghee of acidity 4.2 per cent oleic acid, were neutralized as
described above. The neutralized ghee weighed 1350 gm. and was of acidity 0.4 per cent
oleic acid. The time taken was 6½ hours and 18 litres of water were used. The process
resulted in a loss of 100 gm. of which 61 gm. were free fatty acids calculated as oleic acid,
Two more samples from Peshawar were similarly treated and the effect of the process on the
carotene, vitamin A, R. M. and saponification value were determined. The results are given
in Table IV. High acid ghee can thus be neutralized, and a product of better quality made.
The fat loss is not high but the carotene and vitamin A contents are partly lost. Other con-
stants of ghee are not much affected. Colour and texture are improved but not the flavour.
Ghee that would otherwise be unfit for use can be recovered in this way.
REFERENCES
Banerjee and Doctor (1938). Agric. and Live Stk. India 8, 158
Davies(194l ). J. Indian Chem. Soc. 4, 178
Godbole and Sadgopal (1936). Z. Unters Habensm 72, 35
Friedman and Kendal (1929). J. Biol. Chem. 82, 23
Narasimhamurthy (1941). Analyst 66, 98
Wheeler ( 1932). Oil and Soap 9, 89
STUDIES ON THE METHODS OF PREPARATION OF GHEE 1
II. SOURING PROCESS
By M. R. SRINIVASAN AND B. N. BANERJEE, Department of Biochemistry, Indian
Institute of Science, Bangalore
(Received for publication on 13 November 1945)
(With four text figures)
PROCESSING OF MILK
WHILE the problems of production and handling of milk are outside the scope of ghee
manufacture, still, in a country like India, with a tropical climate and inadequate com-
munication, it is important that milk should be produced with as little contamination as possible
in order to ensure storage quality. Otherwise there is a grave risk of souring and spoilage. A
sour and spoilt milk cannot be expected to give a sweet curd nor a fine butter and ghee. Butter
and ghee, made in summer and rainy seasons, are generally bad and of poor quality. In a
tropical climate the temperature seriously affects the keeping quality of the product. It has
been found that milk stored at 100° F. will only keep sweet for about quarter of the time of
milk kept at 60° F. [Wright, 1937]. It follows that under Indian conditions, any processing
of milk, which may be necessary, should take place as soon as possible after production.
While as a result of ignorance and poverty of gowalas and farmers milk is not produced in a
clean condition still, in India, the problem of milk-borne disease does not arise. This is due
to the almost universal custom of boiling the milk before it is consumed. This does not mean
that all milk is sold or used only after boiling. However, by processing the maximum of germ
destruction with a minimum of heat flavour is what is aimed at.
Modern processing methods, based on heat treatment or on refrigeration or both, add
to the costs of milk. The existing types of equipment are expensive and are not designed to
'In this paper the quality and constants of ghee are expressed as follows :
1. Acidity as percentage of lactic acid, unless otherwise mentioned.
2. Vitamin A as Lovibond blue units per gram with Carr and Price reagent,
3. Carotene as Lovibond yellow units per gram,
4. Quality of ghee denotes, flavour, texture and colour,
(a) Flavour can be expressed as clean, pronounced, pleasant, aromatic with no taint and free from
yeasty, cheesy, curdy and other flavours.
(b) Texture can be expressed as firm, granular pasty and semi-liquid.
(c) Colour is yellow, but may be pale, greenish, or deep with an orange tint.