M. D. PATEL, B. M. PATEL AND C, N. DAVE 99
Cow ghee vs. buffalo ghee. The data in Table II
offer a clear picture of the impression made by an
identical diet on the milk fat of cows and buffaloes.
It may be seen that, under both experimental and
control feeding, the B.R., P. and Acid values are
significantly higher, and such constants as Sap.
value, R.M. value and K. value are significantly
lower in the ghee from the milk fat of cows than
that of buffaloes. These results are in agreement
with the findings of Doctor et al. [1940] who have
determined the physical and chemical constants of
ghee from different breeds of cows as well as from
Murrah buffaloes, kept under similar conditions
of feeding and management. These results thus
lead to the conclusion that even under identical
dietary and management there is a distinct species
difference in the character of the milk fat secreted
by the cow and the buffalo. The B.R. and Sap.
values suggest that in the milk fat of the buffalo
the proportion of the fatty acids of higher mole-
cular weight is less than that in the milk fat of the
cow. This is also supported by the higher R.M.
value. The higher K. value of buffalo ghee shows
that the milk fat of this species is richer in butyric
acid, but its proportion of water insoluble volatile
acids is comparatively lower than that of the milk
fat of the cow as is evident from the P. value deter-
mined. The free fatty acid content is higher in
the milk fat of the cow than that of the buffalo.
The effect of heavy feeding of cotton seed. The
effect of the replacement of the concentrate
mixture in the production ration entirely by cotton
seed on the constants of ghee from cows and
buffaloes is shown in Table III.
TABLE III
The effect of heavy feeding of cotton seed on the
physical and chemical constants of ghee
Species
Cow . . .
Buffalo . .
Cow . . .
Buffalo . .
Cow . . .
Buffalo . .
Cow . .
Buffalo . .
Cow . . .
Buffalo . .
Cow . . .
Buffalo . .
Mean values
Experi-
mental
43.3
42.6
221.9
224.1
23.7
28.1
20.2
25.2
1.20
0.94
0.47
0.31
Control
Diff. in
mean
values
B. R. value
42.6
40.9
0.7
1.7
Say. value
225.2
232.6
3.3
8.5
R.M. value
25.0
34.7
1.3
6.6
R. value
21.4
30.3
1.2
5.1
P. value
1.50
1.30
0.30
0.36
Acid value
0.56
0.41
0.09
0.10
Per cent
higher (+)
or lower
(—) value
+1.6
+4.0
—1.5
—3.8
—5.5
—23.5
—5.0
—20.2
—25.0
—38.3
—19.2
—32.3
It is apparent from the data in Table III that
the qualitative secretion of milk fat in buffaloes is
comparatively more susceptible to dietary modi-
fication than that in cows.
The limits of the variation in the physical and
chemical constants of ghee. The investigation bas
afforded an opportunity to record the limits of
variations in the constants of ghee under the
present experimental conditions. In Tables IV and
V the minimum and maximum values of different
constants of ghee from cows and buffaloes are
respectively set out. In these tables, similar
figures collected by Doctor, et al. [1940] are includ-
ed for a comparative study.
TABLE IV
Limits of variations in the constants of ghee from cow
Constants
B. R. value . .
Sap. value . .
R.M. value. .
K. value . .
P. value . .
Experimental
Min.
41.9
214.6
18.7
16.0
1.0
Max.
44.3
227.9
28.4
24.3
1.4
Control
Min.
41.9
221.6
22.9
19.2
1.0
Max.
43.1
227.9
27.3
23.8
1.9
Doctor, et al
Min.
40.0
219.0
23.0
17.0
1.9
Max.
45.2
230.0
30.0
24.2
3.0
TABLE V
Limits of variation in the constants of ghee from
buffalo
Constants
B.R. value . .
Sap. value . .
R.M. value . .
K. value . .
P. value . . .
Experimental
Min.
41.2
218.8
23.7
22.3
0.8
Max.
43.6
228.6
33.4
29.2
1.1
Control
Min.
40.2
230.0
33.5
27.4
1.0
Max.
41.4
235.6
37.9
34.0
1.6
Doctor, et al
Min.
42.5
229.0
30.2
26.6
1.5
Max.
43.6
239.0
31.7
26.8
2.0
The wide variability in the constants as evident
from the data in Tables IV and V emphasizes the
limitation of the chemical and physical methods
used at present for testing the purity and for the
grading of ghee. It would, however, be of interest
for future research to find out the possible correla-
tion between the variation in the constants and
such factors as the keeping quality and the bio-
logical value of ghee which is being investigated
in this laboratory.
SUMMARY
Experiments have been conducted to study the
effect of identical diet on the physical and chemical
constants of ghee prepared from the milk fat of
Kankrej cows and Surati buffaloes. The results