Studies on physico-chemical properties of buffalo milk ghee prepared by using turmeric powder (Curcuma longa L.)

Abstract

In the present investigation ghee was prepared by considering treatment combination of buffalo milk and turmeric powder as 99.5%, 99% and 98.5% of buffalo milk and 0.5%, 1% and 1.5% of turmeric powder. The physico-chemical parameters include moisture, free fatty acid, iodine value, peroxide value, melting point, butyro-refractoeter reading were studied. It was observed that as the turmeric powder increase decrease in moisture content, peroxide value, butyro-refractometer reading, free fatty acid of the developed product.