College of Dairy Technology, Warud, (Pusad), Maharastra-445204, India.
Ghee samples showed an average moisture of 0.24% in cow and 0.21% buffalo milk ghee. Insoluble impurities were ranging from 2.1 to 2.0 per cent. Color units of cow ghee (15.90) were about five times higher than those from buffalo ghee (3.56). Comparatively higher liquid portion was observed in desi ghee (64.4%). Smallest grain size was observed in ghee from direct boiling of ripened cream (200.66m). Significantly higher melting point (33.64 °C) was observed in buffalo ghee than cow ghee (32.20 °C). Specific gravity demonstrated that, cow ghee is lighter than buffalo ghee. Higher viscosity value was recorded with cow ghee (33.893 cP.) irrespective ofmethods of preparation.
