Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

Peña-Serna, Carolina; Betancur, Luis Fernando Restrepo

doi:10.1590/fst.32219

Cited by 16 publications

(7 citation statements)

References 32 publications

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“…The n ‐3/ n ‐6, AI and TI values of cow ghee were lower than the concentration reported by Pena‐Serna et al. [ 37 ] for cow ghee. Whereas, UFA/SFA ratio of AY ghee (0.48) was also lower than the ratio reported by Jing et al.…”

Section: Resultscontrasting

confidence: 74%

A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes (Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions

Singh

Deshwal

Bam

et al. 2021

Euro J Lipid Sci & Tech

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The present study aims to characterize “ghee” derived from Arunachali yak (AY), yak–cow hybrid (YCH), and cow reared under semi‐intensive conditions in Arunanchal Pradesh, India. The milk obtained from Arunachali yak has significantly (p < 0.05) higher fat, solids‐not‐fat, and protein content compared to YCH and cow. The ghee obtained from three different genotypes is characterized and showed significant variation (p < 0.05) in various physicochemical parameters viz., yield, moisture, specific gravity, saponification value, free fatty acid, cholesterol, vitamin A, and instrumental color profile. Further, the ghee obtained from YCH milk has significantly (p < 0.05) higher oleic acids (35.24% ± 0.21), linoleic acid content (1.18% ± 0.03), and unsaturated fatty acid (UFA)/saturated fatty acid (SFA) ratio (0.69 ± 0.01), whereas cow ghee has significantly (p < 0.05) higher α‐Linolenic acid (0.57% ± 0.04) compared to the other samples. AY ghee has higher saturated fatty acids (63.58% ± 0.07); however, no significant difference is observed in the total fatty acids content of the ghee obtained from AY and YCH. In Fourier transform infrared (FT‐IR) analysis, the characteristic intensity of the absorption peaks in the region of 650–4000 cm−1 is taken. They are nearly comparable, and no differences are detected by the naked eye. It can be concluded that the findings of this study will be useful for characterization and also provide scientific support for further in‐depth study. Practical applications: The experimental results of this study would aid the increase of information about physicochemical characterization of these three genotypes of foot hills of the Himalayas.

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Section: Resultscontrasting

confidence: 74%

A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes (Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions

Singh

Deshwal

Bam

et al. 2021

Euro J Lipid Sci & Tech

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“…All these results can be accepted since the legal Egyptian Standards (ES: 154-5/2005) state that the iodine values for the extracted fat should be in the range of 26.4–43.1 g 100 g -1 . These results are not similar to those reported by another researcher who found that the iodine values of buffalo and cow ghee samples are 22.6 and 50.6 mg100 g -1 , respectively ( Pena-Serna and Restrepo-Betancur, 2020 ). It is considered that environmental conditions (such as temperature, origin, the composition of milk, processing condition, etc.)…”

Section: Resultscontrasting

confidence: 97%

Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

Nasralla

Gomah

Aly

et al. 2022

Current Research in Food Science

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Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and develop a process to utilize those dairy products after end of shelf-life in non dairy applications (cosmetic cream and soap). Several dairy products, such as sterilized milk, yogurt, soft cheese, hard cheese, cream, and butter were collected from markets in Egypt before shelf-life and after three months of shelf-life. Electrophoresis analysis was conducted to estimate the changes in the protein fractions of protein products (sterilized milk, yogurt, and cheese) before and after expiration. Also, gas chromatography (GS) was performed to compare the fatty acids of fat products (cream and butter) before and after end of shelf-life. Sterilized milk, yogurt, soft, and hard cheese were turned into powder (Expired dairy products powder; EDPP) to be used as a raw material in manufacturing of cosmetic creams. The fat was separated from cream, butter, and hard cheese (Expired dairy products fat; EDPF) to be utilized in making soap. The formulated cosmetic creams were examined in vitro. Functional properties of cream were determined, such as appearance, spreadability, irritancy, and pH. Additionally, the soap quality was tested after manufacture. We found that dairy products, such as milk, yogurt, and cheese after shelf-life can be utilized as raw materials for the production of cosmetic creams, as well as production of soap from butter and cream. The produced products were similar to those in commercial markets. This study is an endeavor to conquer the dairy industry challenges, which are considered a huge loss from the economic and environmental aspects.

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“…Söz konusu bileşiklerin Ghee'ye kremamsı, tatlı aroma ve koyu karamelize aromalarını verdiği tespit edilmiştir. Tereyağının ısıtılması ile inek ve manda sütünden üretilmiş Ghee örneklerinin karşılaştırıldığı bir çalışmada ise [56], her iki Ghee örneğinin de laktik-fermente, bütirik-peynirimsi, tatlı, ransit, pişmiş, ahır, kimyasal ve metalik aromalarla karakterize oldukları ve özellikle laktik-fermente aromanın manda sütünden üretilmiş Ghee'de daha yüksek olduğu belirlenmiştir. Tekstürel özellik bakımından inek sütünden yapılmış Ghee'nin daha fazla partiküllü yapı göstermesine manda sütünden üretilen Ghee'nin kumsu yapı skorları daha yüksek bulunmuştur.…”

Section: Ghee Yağıunclassified

Sensory Characteristics of Some Products Made From Buffalo Milk

Aydın¹,

Güneşer²

2021

Uşak Üniversitesi Fen Ve Doğa Bilimleri Dergisi

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Buffalo is an animal whose meat, milk and workforce is benefitted and its history goes back to at least 2,500 BC. Buffalo milk is not directly utilized as a drinking milk in several country due to its intense aroma, and taste properties. However, the buffalo milk is used at high levels for the production of various dairy products such as Mozzarella cheese, Ghee in South Asia and Italy. "Afyon kaymağı"and "Kömüş yoğurdu" are produced from buffalo milk in our country. Dairy products produced from buffalo milk have superior sensory properties owing to high level of fat content in buffalo milk. In this review, knowledge about the production of certain dairy products produced from buffalo milk were given, and aromatic and sensory properties of these products were revealed.

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Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

Abstract: Three batches of each type of ghee were produced using 100 L of milk. Three samples of each batch, for a total of nine samples, were taken and analyzed.

Cited by 16 publications

References 32 publications

A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes (Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions

A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes (Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions

Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

Sensory Characteristics of Some Products Made From Buffalo Milk

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