Physico-chemical characteristics of ghee prepared from sheep and buffalo milk

A study was conducted to generate information on the physico-chemical characteristics of ghee prepared from sheep milk (SMG) and compare it with ghee prepared from buffalo milk (BMG). The yield was significantly (P<0.05) lower in SMG (70.56%) as compared to BMG (80.53%). Cholesterol content was significantly (P<0.05) lower in SMG than BMG. Medium and higher chain triglycerides were higher in SMG than BMG. All the physico-chemical properties tested for sheep ghee fulfilled the requirements of Food Safety and Standard Authority of India (FSSAI) specified under legal standards. The study revealed that physico-chemical characteristics recommended by FSSAI are satisfied ghee prepared from sheep milk and cholesterol content of sheep ghee is relatively lower than buffalo ghee.