Tanzia Naaz and Jamuna Prakash (2000) Storage Stability of Ghee with Added Spices. The Indian Journal of Nutrition and Dietetics, 37 (1). pp. 20-27.
Full text not available from this repository. (Request a copy)Abstract
Milk and milk products have traditionally formed an important part of the average Indian diet. The consumption of milk accounts for about 46 per cent of total production of milk. The remaining is utilized for conversion to milk products among which "ghee" predominates (28%). Ghee is prepared by heating butter till the moisture content is completely removed. It is highly priced for its characteristic aroma and is used as a cooking media, an ingredient and with meals for its delicate flavour. The reasons for diversion of a large proportion of total milk production to ghee, specially in rural sector are identified by Acharya and Yadav. These include familiarity with the technology of ghee preparation, easy way to dispose off surplus milk, reduction in bulk to facilitate selling and ability of farmers to stagger cash flow according to need since it can be stored for a long time.
| Item Type: | Article |
|---|---|
| Subjects: | B Life Science > Food Science and Nutrition |
| Divisions: | Department of > Food Science and Nutrition |
| Depositing User: | C Swapna Library Assistant |
| Date Deposited: | 17 Dec 2020 10:16 |
| Last Modified: | 17 Dec 2020 10:16 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/14209 |
Actions (login required)
 |
View Item |
