208
Bay-Box and Simmering Processes of Preserving Milk
[Vol. XVIII, Part IV
It is evident from the score that, when fresh, market quality of ghee prepared by hay-box method
is definitely superior to that of simmering method. The variation in the physico-chemical constants
suggests that but for slightly higher acid value for ' hay-box ' ghee, the method of preparation has
no appreciable effect on the constants of ghee. There is, however, some difference in this respect
between the creamery-butter and indigenous methods. In the cream-butter-ghee, according to the
present finding, there is a slight decrease in the S. V. and P. V. indicative of the presence in ghee of
lower proportion of the higher fatty acids and water insoluble steam volatile lower fatty acids. The
development of unsaturation as evident from the I. V. and also acidity seem to be somewhat lower
in the cream-butter samples. Doctor, Banerjee and Kpthavalla [1940] in their study on the effect
of the method of manufacture on the physico-chemical constants of ghee have, however, shown that
the methods of preparation, such as, creamery butter and common indigenous method have no marked
effect on the chemical properties of freshly made ghee.
Owing to the constancy in the dairy ration at Bangalore, no significant change was noticed in
the initial quality of ghee prepared in different seasons. At Jhallar only R. M. value could be deter-
mined and it was noted that there was no marked difference in R. M. value of ghee prepared by differ-
ent treatments. There was, however, a significant difference in this value between ghee samples
prepared in the winter and rainy seasons. The lower value in the winter was due probably to feeding
the buffaloes with cotton seed and dry fodder.
Keeping quality of stored ghee.—At the end of three months storage, the market quality of
stored ghee samples prepared by the different methods during monsoon, post monsoon and winter
seasons were judged for their market quality on the same basis of scoring as for the fresh samples.
The average score, out of 100 marks, were as follows :
1. Hay-box (just boiled)
2. Simmering (just boiled)
3. Hay-box (10 min. boiled)
4. Simmering (10 min. boiled)
5. Cream-butter
54
44
52
44
70
The results of the score show that at the end of the storage period the quality of ' hay-box ' ghee
continued to remain superior to that of ' simmering ' ghee. Compared to what was observed in the
fresh samples, the range of superior marks, however, was considerably narrowed down in the stored
samples. From the relative lowering in the score, it is evident that the keeping quality of ' hay-
box ' ghee is rather poorer than that of ' simmering ' ghee ; and that of either is markedly inferior to
that of cream-butter-ghee.
In Table V are set out the results of analysis of physico-chemical constants of ghee samples after
three months of storage. In Fig. 1 is presented the progressive change in the peroxide value of the
ghee samples.
TABLE V
Physico-chemical constants of ghee samples after three months storage at 104°F.
No.
1
2
3
4
5
Method
S. V.
R. M.
P. V.
July-August (Monsoon)
Hay-box (just boiled)
....
Simmering (just boiled)
Hay-box (boiled for 10 min.)
Simmering (boiled for 10 min.)
Creamery butter
2260
226.5
226.9
225.0
225.3
25.4
24.6
25.3
25.8
25.5
1.2
1.3
1.3
1.4
1.3
I. V.
31.6
34.0
34.2
32.4
32.3
Per. V
7.0
5.0
6.2
5.7
3.7
Acidity
0.39
0.32
0.35
0.35
0.26