Technology of Ghee production by microwave oven

The cow (C), buffalo (B) and 1:1 cow buffalo (BC) cream were inoculated with culture L. diacitilactic (K₁) and mixed culture of with S. Lactis and L. diacitilactic in the ratio of 1:1 (K₁) at 36°C for 24 hours. One sample in each group was kept without culture (K₀). Microwave (M) and direct (D) techniques were used for preparation of ghee. The yield of ghee (52.68%), flavour score (42.83), colour and appearance score (8.47) were significantly higher (P<0.01) in ghee sample B than the values obtained in sample C prepared by microwave method. These values were apparently higher in ghee prepared by method M than the values found by method D. The body and texture score was significantly (P<0.01) higher in the samples prepared by method D than method M in cow and buffalo ghee both. Irrespective of the types of cream used, the flavour score was significantly (P<0.01) higher in ghee prepared with cultured cream than cream without culture.