NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
K. S. RANGAPPA, M. R. SRINIVASAN AND B. N. BANERJEE 85
TABLE
I
Preparation
of ghee with processed
and unprocessed
milk
Ser i al No.
1
2
3
4
5
6
7
8
9
10
11
12
Village
Sivahally
Control
Hollalu
Kothathi
Control
Bevinhally
Sathanoor
Sathanoor
Ct rol
Bilideglu
Control
Bilideglu
Fresh milk
Acidity
0.11
0.11
0.11
0.13
0.13
0.11
0.09
0.15
0.11
0.11
0.11
0.15
Lact os e
5.0
4.84
4.84
4.7
4.7
4.84
4-7
3.7
4.84
5.4
5.4
2.74
Processing
Warmed to 70°C
Boiled for
5 minutes
nil
nil
Boiled for
5 minutes
nil
Warmed to 70°C
Morning war-
med to 70°C
and mixed
with raw milk
of the night
Boiled for
5 minutes
nil
Boiled for
5 minutes
Morning war-
med to 70°C
and mixed
with raw milk
of the night.
Seed curd acidity
0.59
1.0
0.55
0.7
1.1
0.6
0.93
0.6
1.1
0.55
1.09
0.57
Methylene blue test
21 hr.
33 hr.
11 hr.
12 hr.
35 hr.
11 hr.
20 hr.
18 hr.
32 hr.
14 hr.
35 hr.
15 hr.
Time of souring
12 hr.
12 hr.
12 hr.
12 hr.
12 hr.
12 hr.
11 hr.
11 hr.
11 hr.
13 hr.
12 hr.
12 hr.
Curd
Acidity
1.27
0.86
1.2
1.13
0.7
0.9
0.63
1.3
0.75
0.73
0.76
1.2
Lact os e
2.42
3.8
1.84
2.3
3.8
2.5
2.8
2.1
3.9
2.37
4.1
2.2
Qual i
t
y
Good
Good
Ropy
Gassy and
Sour
do
Good
Ropy,
Gassy and
Sour
Good
Firm but
Gassy and
Sour
Good
Ropy,
Gassy and
Sour
Good
Good
Butter
Acidity
0.2
0.1
0.18
0.17
0.10
.17
.22
.2
.11
.13
.09
.22
Qual i
t
y
Good
Good
Texture
good,
Flavour
acidic
do
Good
Texture
good
Flavour
on
Good
Good
Good
Texture
good but
acidic
Good
Good
Ghee acidity
De c a nta tion
0.06
003
0.08
0.05
0.04
0.04
.08
.06
0.03
0.04
0.02
0.05
Boi l
i
ng
0.15
0.07
0.12
0.09
.06
0.08
0.15
.08
0.06
0.09
0.05
0.15
Yi el d
6.3
6.6
6.2
6.3
6.5
6.3
6.4
6.2
6.5
6.3
6.4
6.3
Qual i
t
y
Fair
Good
Fair
Fair
Good
Fair
Fair
Fair
Good
Fair
Good
Fair
Note. —(1) Acidities are expressed as percentage of lactic acid.
(2) Methylene blue test: Time for decolourizing 1 c.c. of 1 in 20,000 methylene blue by 10 c.c. of milk at 24°C to 27°C.
(3) Yield is expressed as grams of fat per 100 c.c. of milk.
86
Methods of Preparation of Ghee
SEASONAL VARIATION IN MANDYA WINTER
In order to study seasonal variations in the methods of manufacture as well as in the
quality of butter and ghee, experiments were repeated in Mandya villages (Bilideglu and
Kothathi in the month of December. The temperature then ranged between 20° and 24°C.
and the animals were being fed on the freely available green
herbage. There was no change in the method of preparation of
butter due to season, except that in the village of Kothathi the
time of souring was increased to 24 hours as against 12 hours in
summer.
Experiment. Pooled milk was divided into three villager's
pots and treated in the same way as is the practice in the
village. In Kothathi, milk was collected in the morning, and
in Bilideglu, in the evening. The milk in two of the pots was
boiled for 10 minutes, and that in the third was left unpro.
cessed. One lot of boiled milk was seeded with the curd
obtained from boiled milk. The other two lots were seeded
with the village seed. The Bilideglu samples were soured for
10 hours and those of Kothathi for 24 hours, and then the butter
was churned out and melted into ghee by the boiling off and
decantation methods. Portions of butter samples were stored
for three and seven days and analysed for acidity and storage
property. The results are given in Tables V and VI. Bazaar
samples were not collected this time as it was found that the
collections were being sent away to Bangalore the same day,
without any storage in Mandya.
Observations. The quality of curd is about the same
as in summer except that there was no gas bubbles in the
mass of curd which was lump like in texture. The acidity
developed and lactose consumed is lower than before. This
is due to the lower temperature prevailing in the season but
is complicated by the use of uncontrolled seed curd. Thus in
Kothathi, where the seed had deteriorated, though the time
of souring is double, the acid development is not as high as
before.
Again, there is a higher destruction of lactose as com-
pared to the rise in acidity. A study of curd, butter and ghee
acidities points to undesirable lipolysis in the souring pro-
cess. Though the acidity in the ghee is less than in summer,
the storage property is not satisfactory. Want of predomi.
nance of lactic acid bacteria in the seed curd and development
of lipolytic flora is clearly indicated in the results. In the end, the winter curd, butter, and
ghee, though expected to be much superior to the summer samples, are only slightly better.
This is due to the use of unprocessed milk, bad seed curd, and to the defective souring
process.
FIG. 1. Rise in acidity on
storage of butter from boiled and
unprocessed milk.
PREPARATION OF ghee IN KODURU, OUDDAPPAH DISTRICT
Koduru, where laboratory facilities were available, was chosen for the investigation
in Cuddappah district. Ghee alone is sold in this area, and only buffalo milk is used in its
preparation. The animals are poor milkers (3 to 5 1b.) and so are milked only once a day.
K. S. RANGAPPA, M. R. SRINIVASAN AND B. N. BANERJEE 87
Time of storage in days
Zero
Three days
Six days
Sample 10
Acidity of
butter
0.13
040
0.64
Acidity of
ghee
0.09
0.31
0.58
Flavour of
ghee
Good
Good
Fair
Sample 12
Acidity of
butter
0.22
0.32
0.52
Acidity of
ghee
0.15
0.28
0.41
Flavour of
ghes
Good
Fair
Slightly off
Sample 11 (Coutrol)
Acidity of
butter
0.09
0.15
0.19
Acidity of
ghee
0.05
0.1
0.11
Flavour of
ghee
Good
Good
Good
TABLE III
Storage of butter—Bazaar samples
Serial No.
13
14
15
16
Name of shop
Gupta
G. R. T.
Subbanna
Rathnam
Acidity of butter
0.64
0.49
0.42
0.52
Acidity of ghee
Boiling process
0.63
0.46
0.32
0.34
Decantation proeess
0.41
0.39
0.29
0.32
88
Methods
of Preparation of Ghee
TABLE IV
Storage of Mandya and control butters
Time of
storage
in days
0
3
6
9
13
14
17
SAMPLE 17 (shop)
BUTTER
Acidity
—
—
0.54
2.14
3.25
—
6.79
Flavour
—
—
Faintly
off
Off
Bad
—
Rancid
Acidity
—
—
0.47
1.13
3.65
—
6.0
Flavour
—
Very
faintly
off
Slightly
off,
masked
by
charred
casein
Off
masked
by
charred
casein
—
Off
Ghee
Induction
period
—
—
8 hr.
—
—
—
13 hr.
Vitamin A
blue units
—
—
9.3
—
—
—
8.2
SAMPLE 18 (control)
BUTTER
Acidity
0.14
0.18
0.2
0.25
—
0.35
—
Flavour
Good
Good
Sour
Sour
—
Off
—
Ghee
Acidity
0.08
0.10
0.1
0.15
0.25
—
Flavour
Good
Good
Good
Good
—
Good
—
Induction
period
—
—
14 hr.
—
—
12 hr.
—
Vitamin A
blue unite
—
—
10.4
—
—
10.4
—
K. S. RANGAPPA, M. R. SRINIVASAN AND B. S. BANERJEE 89
TABLE V
Seasonal variations in Mandya winter
Ser i al number
Curd
Acidity
Lactose
Quality
Butter
Acidity
Flavour and
texture
Ghee : Boiling process—B
Decantation process—D
Acidity
Vitamin A
Carotene
Induction period
in hours
Flavour
and
texture
Kothathi village milk—acidity 0.13, lactose 4.4, no processing, village seed curd, soured for 21 hours.
1
2
3
4
5
6
0.60
0.62
0.67
2.0
2.16
Ropy and
sour
Firm and
sour
0.21
0.21
curdy
„
B 0.15
D —
B 0.15
D —
11.0
11.0
„
„
2.8
2.8
„
„
Control boiled 10 minutes, laboratory seed curd, soured for 10 hours
2.7
Firm and
sweet
0.22
Good
B 0.20
D 0.11
„
„
„
„
7.5
—
6
—
8
7.5
Good
Mild
Good
„
Good
Mild
Bilideglu village milk acidity 0.10, lactose 4.5, no processing village seed curd, soured for 10 hours
0.91
0.98
2.83
2.95
Ropy and
sour
Firm and
sour
0.20
0.21
Curdy
„
B 0.20
D 0.19
B 0.12
0 0.09
10.5
10.5
„
„
2.2
2.2
„
„
5
8.5
3.5
7.5
Good
Mild
Good
Mild
Control
0.94
3.35
Firm and
sweet
0.26
Good
B 0.11
D 0.08
„
„
„
„
9
9
Good
Good
Note. Temperature varied from 20°C. to 24°C. during the experiment.
TABLE VI
Storage of butter (in winter in Mandya)
Time of storage
in days
Kothathi
0
4
7
Bilideglu
0
4
7
Acidity and flavour
I
0.21
Sweet and curdy
0.63
Faintly off
0.74
Slightly off
0.20
Sweet but curdy
0.46
Sour and faintly off
0.80
Off
II
0.21
Good
0.74
Faintly off
1.4
Off
0.21
Good
0.52
Sour
faintly off
5.03
Estery
III
0.22
Good
0.49
Slightly sour
—
0.26
Good
0.33
Acidic
0.44
Acidic
90
Methods
of Preparation of Ghee
TABLE VII
Lactose—acidity relationship, Cuddapah
Serial number
1
2
3
4
5
6
7
8
9
Na me of village
Vengamma
Reyu Podu
(control)
do.
Narayan
Raju Podu
do (control)
do.
Anantha
Raya Petta
(control)
do.
Fresh milk
Acidity
0 05
0.045
0.05
0.125
0.135
0.127
0.11
0.10
0.11
Lactose
4.6
4.62
4.7
4.9
4.7
4.7
4.6
4.7
4.75
Methylene blue
time
9 hr.
9½ „
9 „
8½ „
9 „
8½ „
9 „
10 „
9½ „
Processing
Villagers
method
Control
Villagers
„
Control
Villagers
Control
Villagers
Seed curd
acidity
.4
1.2
.4
.35
1.10
.40
.50
1.20
.44
Methylene blue time
of processed
milk
18 hr
22 „
17½ „
16 „
20 „
17⅓ „
18 „
20 „
17 „
Cur d
Acidity
1.2
1.2
1.4
1.8
1.3
1.7
1.5
1.25
1.6
Lactose
2.56
3.4
2.3
2.05
3.3
2.1
2.3
3.2
2.0
Quality
Good
firm
sour
and
but
„
„
„
„
„
„
„
„
Butter
Acidity
0.14
0.13
0.14
0.23
0.15
0.20
0.17
0.15
0.22
Quality
Good and
firm
„
„
Good but
pasty
Good and
firm
Good bat
pasty
Good and
firm
„
Good, firm
but sour
Acidity
Boiling
0.08
0.07
0.07
0.10
0.08
0.09
0.11
0.08
0.09
Decantaion
0.06
0.03
0.05
0.08
0.05
0.06
0.06
0.05
0.05
Ghee
Quality
Granu-
lar and
fair
Good
Good
Fair
Good
Fair
„
„
„
Yield
5.9
6.0
5.8
6.2
6.0
5.9
6.0
6.2
6.1
Ti me of souring
20 hr
20 hr
20 „
22 „
22 „
22 „
21 „
21 „
21 „
I
nduct i
on period
6 hr.
15½ „
N. B. (1) In the three sets of experiments temperature varied from 37.5°C. to 33°C.
(2) Methylene blue time is the time required for decolourising 1 c. c. of 1 in 20,000 Methylene blue solution by 10 c. c. of sample.
(3) The yield is expressed as number of grams of fat recovered from 100 c. c. of milk.
K. S. RANGAPPA, M. R. SRINIVASAN AND B. N. BANERJEE 93
TABLE
X.
Lactose—acidity
relation,
Guntur
Ser i al number
1
2
3
4
5
6
7
8
9
10
11
12
Vi l l age
(L1)
Lam
(L2)
Control
(G1)
Gorantla
(G2)
Control
(K1)
Koratipadu
(K2)
Control
Reddipa-
layam
Control
Thakkala-
padu
Gannava-
ram
Kalukaluru
Control
Fresh milk
Acidity
0.13
0.13
0.10
0.10
0.13
0.13
0.09
0.09
0.12
0.11
0.09
0.09
Lactose
3.9
3.9
4.1
4.1
4.4
4.4
4.6
4.6
4.52
4.64
4.8
4.8
Processing
Villagers
Boiled for 5
minutes
Villagers
Boiled for 5
minutes
Villagers
Boiled for 5
minutes
Villagers
Boiled for 5
minutes
Villagers
„
„
Boiled for 5
minutes
Seed curd acidity
0.36
1.0
0.50
1.0
0.40
0.40
0.6
0.6
0.38
0.36
0.44
0.44
Time of
souring
20 hr
8 „
20 „
7 „
10 „
7 „
22 „
8 hr
20 hr*
„
„
„
Temperature of souring
40°C.
38°C.
40°C.
36°C.
„
„
„
„
42°C.
40°C.
42°C.
40°C.
44°C.
40°C.
„
42°C.
38°C.
„
Curd
Acidity
1.7
1.0
1.65
0.89
l.25
0.95
1.83
1.02
1.54
1.6
1.7
1.1
Lact os e
1.5
3.0
2.0
3.1
2.9
3.2
1.05
3.4
2.5
2.7
1.3
3.3
Qual i
t
y
Firm and
sour
Good
Sour and
firm
Good
„
„
Mouldy
but firm
Good
Slightly
mouldy
Sour and
firm
Mouldy
and sour
Good
Butter
Acidity
0.23
0.37
0.25
0.15
0.20
0.15
0.23
.18
.25
.21
.26
.17
Qual i
t
y
Sour and
firm
Good
Dirty but
firm
Good
Dirty but
good
Good
Sour and
firm
Good but
slightly
sour
Sour and
firm
„
„
Good
Ghee
Acidity
Boiling
0.11
0.07
0.12
0.08
0.08
0.08
0.10
.08
.12
.09
.10
.07
Decantation
0.06
0.05
0.07
—
—
—
—
.05
—
—
—
—
Yield
6.7
6.8
7.0
6.9
7.2
7.2
6.7
6.8
6.6
6.6
7.0
6.9
Qual i
t
y
Good
„
„
„
„
„
„
Good
„
„
„
„
Vitamin
10.5
11.0
—
11.0
11.0
—
—
—
10.5
—
11.0
11.0
Induction period
7½ hr
14½ hr
15 hr
12 hr
6½ hr
7½ hr
Remar
One batch mixed with 10-hour batches before churning
94
Methods of Preparation of Ghee
TABLE XI
Quality of bazaar samples of ghee, Guntur
Serial
number
13 (1)
14 (2)
15 (3)
16 (4)
Name of place
of collection
Kolakaluru
Reddipalayam
Gannavaram
Thakkaipadu
Acidity of
ghee
0.32
0.18
0.35
0.61
Quality of
ghee
Pasty,
slightly off
Pasty but
good
Fair
Off
Remarks
Usually from 24
hours
soured
curd, butter 3
days
Mixture of butter
from 12 and 24
hours
soured
curd, 1-4 days
old butter
Mostly 3 days old
Mostly 7 to 9 days
old butter
Vitamin A
blue units
9.5
9.0
—
9.5
Induction
period
4 hours
3½ hours
2½ hours
No. (1) Dirty white, oily flavour and pasty structure
„ (2) Whitish gray, granular texture, good but poor flavour, sweet but non-aromatic
„ (3) Pale yellowish white, pasty, off-flavour slightly rancid and non-aromatic
„ (4) Dirty white, pasty, offensive cheesy flavour and rancid
TABLE XII
Storage of butter, Guntur
Time of
storage
in days
0
3
6
Sample 5 (10 hours
souring) from villagers
Butter
acidity
0.20
0.29
0.32
Ghee
acidity
0.08
0.12
0.13
Ghee
flavour
Good
Good
Good
Sample 6 (7 hours souring control)
Butter
acidity
0.15
0.20
0.22
Ghee
acidity
0.08
0.09
0.09
Induc-
tion
period
14½ hours
14 hours
Ghee
flavour
Good
Good
Good
ample 3 (24 hours sourinsg)
from villagers
Butter
acidity
0.25
0.30
0.35
Ghee
acidity
0.12
0.13
0.15
Ghee
flavour
Good
slightly
off
Off
Induction
period
8 hours
6½ hours
small amount produced by individual owners. A little co-operative organization can allow
this drawback to be rectified, and if properly bottled and marketed, a first class table ghee
comparable to first class butter can be produced in this area. The quality is due to the use of
cow's milk only and the plentiful supply of green herbage in the feed of animals.
It will be noted from Tables XIII and XIV that the temperature of souring is quite
high, above 30°C. The rise of acidity due to souring is also from 0.85 to 1.45; this is a
little more than that produced by a pure culture of Lacto bacillus acidophilus. It may
be due to the presence of Bulgaricus type of organisms, but if the acidity developed
and the lactose destroyed are compared it points to an almost pure lactic fermentation. The
high lactose content of curd, its sweet taste and firm texture also confirm the above sugges-
tion. The acidity of butter and ghee, 0.2 and 0.06 per cent respectively, are very satisfactory.
The chemical constants like R. M., R. I., I. V. and S. V., point to the samples as being of
the very best quality.
The changes taking place in butter on storage (atmospheric temperature 30°C.—40°C.)
may surprise butter and ghee makers and traders. The development of acidity in butter
and ghee, even by the decantation process, the loss of vitamins and the storage property
are very high. The ratio of ghee acidity to butter acidity points to the fact that all
the acids developed are derived from the degradation of fat. When ghee is made from fresh
butter, its acidity is as low as could be desired but the ignorant mistake of storage in the
form of butter raises the acidity by 5-6 times in a week, and 15-50 times in a fortnight
K. S. RANGAPPA, M. R. SRINIVASAN AND B. N. BANERJEE 95
TABLE XIII
Lactose-acidity relationship, Hogenical
Sample
Billigundlu
(A)
do.
(B)
Uttamalai
Allambadi Patty
(A)
do.
(B)
Padikatty Patty
(A)
do.
(B)
Panna Patty
Milk
Acidity
0.12
0.11
0.14
0.14
0.14
0.15
0.16
0.14
Lactose
4.0
4.2
4.4
4.2
4.2
4.1
4.3
4.2
Seed curd
acidity
0.7
0.7
0.7
0.4
0.5
0.63
0.6
0.8
Souring
Tempe-
rature
°C
32
32
32
32
30
30
30
30
Time in
hours
10
10
12
10
12
10
11
12
Curd
Acidity
1.4
1.3
1.4
0.9
1.0
1.0
1.2
1.3
Lactose
2.6
2.8
2.6
3.2
2.7
3.2
1.0
2.7
Acidity
Butter
0.18
0.20
0.17
0.18
0.22
0.18
0.19
0.20
Ghee
(decan-
tation
process)
0.06
0.05
0.05
0.06
0.06
0.05
0.07
—
TABLE XIV
Storage of butter, Hogenical
Acidity after
Vitamin A, carotene etc.
0
days
3
days
7
days
10
days
15
days
0
days
7
days
10
days
0
days
7
days
10
days
Butter
Ghee
Butter
Ghee
Butter
Ghee
Butter
Ghee
Butter
Ghee
Vitamin A
Carotene
Vitamin A
Carotene
Vitamin A
Carotene
Induction period in
hours
do.
do.
Biligundlu
(glass)
0.2
0.06
0.27
0.08
0.43
0.18
—
—
—
—
—
—
—
—
—
—
—
32
21
—
Allambadi
(chatti)
(A)
—
—
0.36
0.10
1.2
0.75
1.4
1.0
2.8
3.0
—
—
—
—
4
1.5
Patty
(chatti)
(B)
0.23
0.06
0.33
0.20
0.41
0.29
—
—
1.2
1.5
11.0
5.0
7.0
4.0
7.0
—
32
12
4
Padikatti
(chatti)
(A)
0.20
0.05
0.43
0.10
0.53
0.34
0.75
0.72
1.0
1.1
11.0
5.0
9.0
4.0
6.5
4.0
40
16
6
Patty
(tinned brass)
(B)
0.20
0.05
0.30
0.07
0.32
0.09
0.36
0.27
0.90
0.75
11.0
5.0
10.0
5.0
8.0
4.0
40
22
9
Chemical constants of the sample 4 ; R. M., 30, P. V, I,8, R. I, I., 4530, I, V., 29,2
K. S. RANGAPPA, M. R. SRINIVASAN AND B. N. BANERJEE 97
TABLE XV
Lactose-acidity relationship, Dhinoj
No.
I
II
III
IV
Milk
Acidity
0.11
0.15
0.13
0.14
Control
V
0.18
Lactose
4.7
5.1
5.9
4.8
5.1
Curd
Acidity
1.5
1.9
1.2
1.1
1.5
Lactose
2.8
3.1
3.4
3.0
2.6
Butter
acidity
0.21
0.25
0.16
0.44
0.22
Ghee
Acidity
0.11
0.16
0.13
0.36
0.10
Vitamin
A
8.0
7.5
8.0
9.0
7.5
Induction
per
hours
0.5
—
—
0.5
5.0
Quality
Light, pasty and
acid
do
do
do
Light, granular
fair
Bazaar samples
I
II
III
—
—
—
—
—
—
—
—
—
—
—
—
—
0.15
0.42
0.31
8.0
7.0
8.0
0.5
0.5
—
Light, granular
and acid
Light, granular
and off
do
N.B.—The induction period of control ghee is only 5 hours as against 13-15 hours of samples from
Koduru, Guntur and Mandya. It has to be found out whether this is due to storage as
katcha ghee (moisture) or to the omission of. processing of milk or the natural antioxidants in
milk or ghee (feed).
TABLE XVI
Lactose-acidity relationship, self-soured curd
Method of souring
Self-souring
(48 hr.)
Seed curd
(48 hr.)
Self-souring
(18 hr.)
Seed curd
(18 hr.)
Curd
Acidity
Lactose
Quality
Butter
Acidity
Quality
Ghee (decantation)
Acidity
Vitamin A
Carotene
Induction
period in
hours
Milk—Lactose 4.5, acidity 0.1
1.0
1.2
0.65
0.9
3.0
3.2
3.7
3;5
Ropy,
bland
Good
Ropy,
bland
Good
0.2
0.2
0.16
0.14
Milky good
texture.
Good
Milky,
pasty
Good
0.07
0.03
0.07
0.05
9.2
11.0
10.5
11.0
2.2
2.2
2.2
2.2
6.0
20.0
8.0
21.0
Quality
Good
Good
Good
Good
98
Methods of Preparation of Ghee
TABLE XVII
Lactose-acidity relationship, Izatnagar
Milk
Acidity
0.10
0.15
0.16
0.14
0.10
0.13
Lactose
4.4
5.0
5.2
5.3
4.8
5.0
Seed curd acidity
1.3
1.4
1.1
1.2
1.6
1.5
Curd
Acidity
1.4
1.1
1.2
1.6
1.5
1.5
Lactose
2.0
2.2
2.6
1.4
1.3
1.6
Butter acidity
0.19
0.19
0.14
0.11
0.11
0.14
Ghee (boiling)
Acidity
0.12
0.08
0.08
0.05
0.06
0.07
Vitamin A
8.5
—
—
6.0
6.0
8.5
Induction
period in
hours
8
6.5
—
0.0
0.0
4.0
Quality
Light, non-granular and off
Light, non-granular and fair
do.
Light, pasty and tallowy
White, pasty and off
Light, non-granular and fair
Bazaar samples
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
0.31
0.25
0.43
0.41
0.09
0.14
0.21
0.21
8.0
6.0
6.0
6.0
3.0
1.5
1.0
1.0
Light, granular and fair
do.
White, pasty and off
do.
N.B.—The vitamin A, induction period and quality of the ghee samples were determined in Bangalore
2-3 months after the date of preparation, during which period there was no increase in acidity.
STUDIES ON THE METHODS OF PREPARATION OF GHEE 1
IV. METHOD OP PREPARATION AND PROPERTY OP BUTTER AND GHEE
By K. S. RANGAPPA AND B. N. BANERJEE
Department of Biochemistry, Indian Institute of Science, Bangalore
(Received for publication on 13 November 1945)
(With two text-figures)
LIPASE AND INFECTION
INVESTIGATIONS on the village methods of preparation of ghee revealed three defects. First,
milk is not boiled before seeding in many villages. Second, the seed curd and method of
souring give rise to the growth of undesirable microflora. Third, after butter is churned
out, it is seldom washed, and is stored for some days before being melted into ghee. While
the first two defects are not serious, the third one is grave, and is responsible for the degrada-
tion of ghee (rancidity) and ruination of the genuine ghee trade in India.
1 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.
K. S. RANGAPPA, AND B. N.
BANERJEE
101
TABLE II
Acidity of stock butter and of formalined and sterilized butter on storage at 30°C,
Sample I—Prepared in August
Period of
storage in
days
0
½
4
7
14
21
Acidity
0.21
0.28
2.51
4.02
6.17
6.35
pH (5 per
cent alcoho-
lic solution)
—
5.8
5.3
5.25
5.25
5.2
Percentage
of non-pro-
tein nitro-
gen
—
—
0.027
0.027
0.027
0.029
Flavour
faintly
Sour
„
Sour
Slightly
fishy
Badly
fishy
Putrifac.
tive, mouldy
patches
Acidity of butter
formalin-
ed
—
0.28
0.35
0.35
0.43
0.42
steri-
lized
—
0.42
—
—
0.44
Flavour of
sterilized butter
Faintly sour
masked by
ghee flavour
—
—
—
Same as at
start
Sample II—Prepared in November
Period of
storage
in days
0
3
7
14
21
Acidity
0.19
0.68
2.01
6.18
9.19
Flavour
Very
faintly
mouldy
Slightly
sour and
mouldy
Off
Off
Eatery
Acidity of butter after
the addition of formalin
and storage for
3 days
0.23
0.71
2.08
6.28
—
7 days
0.29
0.76
2.22
6.66
9,33
14 days
0.20
0.84
2.12
7.32
9.25
21 days
0.28
0.82
—
—
10.2
Acidity of butter after
sterilization and storage
0 day
0.20
Ghee
flavour
—
1.99
Ghee
flavour
6.63
Ghee
flavour,
faintly
oily 9.83
Oily
21 days
0.17
Faintly
oily
—
2.32
Oily
6.97
Oily
10
Off
Sample III—Purchased in November
Period of
storage in
days
0
5
12
19
26
Acidity
—
0.74
2.81
0.65
6.28
Flavour
—
Faintly off
Off
Eatery
„
Aridity of butter after addition of formalin and
0 day
—
0.74
2.81
4.65
6.28
7 days
—
0.84
2.94
5.44
6.48
14 days
—
—
3.14
5.64
7.17
(16 days)
21 days
—
0.88
3.28
5.91
(16 days)
—
102
Methods of Preparation of Ghee
FIG. 1. Lipase activity in unprocessed-milk
(Mandya) butter.
The rise of acidity in butter on storage varies with the seasonal temperature and
flora. The addition of formalin does not increase the initial acidity of butter. But
sterilization increases the initial acidity slightly and the increase is more in high acid
butters. This is due to the action of heat of sterilization and the free acidity of butter.
Growing flora (infection) causes the increase of acidity in butter. The period for which
village butter can be stored at about 22°—25°C. is nearly four days. But for making
ghee it should not be stored and should be melted into ghee at once,
FIG. 2. Development of acidity and microflora in
Mandya (unprocessed milk) butter at various
temperatures of storage
K. S. RANGAPPA AND B. N. BANERJEE 105
roughly in equal portions of 50 gm. One of each sample and the agar tubes corresponding to
t were stored at 8°C.—12°C. in a frigidaire, in a cupboard at the room temperature of
19°C.—33°C., and at 37°C., in an incubator. The growth of the colonies in the agar tubes
and the acidities of the butters at each temperature of incubation were examined at intervals
of a few days. The results are given in Table IV, and represented graphically in Fig. 2,
TABLE IV.
Development of acidity and microflora in Mandya butter at different
temperatures of storage
Laboratory sample = Lab., Bazaar sample = Baz.
Days of storage
8°C.—12°C.
0
3
7
9
14
21
28
35
19°C.—33°C.
0
3
7
9
14
21
28
Acidity
Lab. 0.14
Baz. 0.5
Lab. 0.34
Baz. 0.38
Lab. 0.44
Baz. 0.56
Lab. 0.59
Baz. 0.98
Lab. 0.95
Baz. 0.94
Lab. 0.95
Baz. 1.23
Lab. 0.14
Baz. 0.5
Lab. 2.25
Baz. 1.68
Lab. 5.18
Baz. 3.71
Lab. 6.64
Baz. 5.06
Lab. 7.01
Flavour and colour
Faintly mouldy
Sourish
Faintly mouldy
Sourish
Faintly mouldy
Sourish
Faintly mouldy
Sourish
Faintly mouldy
Sourish
Faintly mouldy
do.
Faintly mouldy
Sourish
Sourish, yellowish on
the outside
Estory
Eatery, yellowish
green
Estery, light green
Estery, yellowish
green
Estery, light green
Estery, yellowish green
Microflora on agar
—
—
nil
Faint appearance of white mould
Faint appearance of yeast and
Phycomycetales
Faint appearance of white mould
White mould is slowly spreading
White mould slowly spreading yeast
just appeared
White mould is slowly spreading
White mould slowly spreading yeast
as before
White mould spreading
White mould and yeast slowly spread-
ing
—
Penicillium is growing
Prolific growth of Penicillium, faint
appearance of yeast
Penicillium spreading fast, appear-
ance of white mould
Penicillium is spreading, slow growth
of yeast
Penicillium growing fast, white
mould, faint
Penicillium spreading fast, appear-
ance of white mould
Penicillium is growing fast, while
mould slowly
Penicillium still growing