Study on the effects of culture and pH variations on quality of ghee.
Milk was analyzed for several parameters like pH, acidity, fat, protein, solids-not-fat, total solids and moisture content. The values obtained were found to be satisfactory in comparison to composition of normal cow milk. Cream was separated from milk using hand-operating cream separator. Analysis...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
2013
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| Online Access: | https://journalcra.com/article/study-effects-culture-and-ph-variations-quality-ghee http://hdl.handle.net/20.500.11937/88687 |