Effect of season, heat clarification temperature and ripening of cream on physico-chemical parameters of Ghee

Abstract

In this experiment effect of season, heat clarification temperature and ripening of cream on physico-chemical parameters of Ghee viz. BR reading, RM value, Polenske value and Kirschner value was seen. The raw milk samples were collected from Livestock Research Centre of NDRI, Karnal on bimonthly basis and Ghee samples were prepared in laboratory using creamery butter method from (ripened/fresh) cream by giving different heat clarification temperature. It was observed that effect of season was visible on BR reading, RM value, Polenske value and Kirschner value of cow Ghee and buffalo Ghee whereas ripening of cream as well as heat clarification temperature did not cause any significant effect on different physico-chemical parameters. The results showed that highest B.R. reading for cow and buffalo Ghee was observed in month of February-March (42.93±0.004 and 43.22±0.004), RM value in the month of February-March (30.45±0.31) and Dec-Jan (35.64±0.28), Polenske value in Dec-Jan (1.83±0.04 and 1.43±0.04) Kirschner value in Aug-Sep (22.96±0.23 and 30.30±0.03), respectively.