A Review Paper: Current Knowledge of Ghee and Related Products

Sserunjogi, M.L.; Abrahamsen, Roger K.; Narvhus, Judith

doi:10.1016/s0958-6946(98)00106-x

Cited by 112 publications

(130 citation statements)

References 7 publications

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“…This is because cattle-rearing communities in Kenya are traditionally similar to those in Uganda. For example, the butter/ghee-making methods by the Masai and Kikuyu tribes are very similar to those of the Jie tribe of Kotido [5].…”

Section: Ghee-making Elsewhere In Sub-saharan Africamentioning

confidence: 84%

“…The significance of ghee in pastoral communities is the renowned uses in sauce and as a spice [5]. This by-product of milk is the raw material for some popular meals in Western Uganda, such as eshabwe (light white-milky sauce).…”

Section: Ghee-market and Usesmentioning

confidence: 99%

“…Indians have been known to make ghee from the fermented milk as far back as 1500 BC [5]. Different cattle-keeping communities in sub-Saharan Africa have engaged in ghee-making.…”

Section: Ghee-making Elsewhere In Sub-saharan Africamentioning

confidence: 99%

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Ghee-making in the cattle corridor of Uganda

Kisaalita¹

2017

AJFAND

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In sub-Saharan Africa, women in smallholder dairy operations carry a disproportionate labor burden, especially in making traditional fermented milk products like ghee. There is a clear need to improve the production processes, not only to decrease the labor burden, but also to increase quantity and enhance quality. The objective of this study was to document the current butter/ghee-making practice and to identify priority areas that need attention. Women groups engaged in traditional butter/ghee production were identified from the cattle corridor of Uganda. The five study locations were: Ngoma village/town in Nakaseke district, Nyamilinga and Kabuye villages in Kiboga district, Kanyaryeru village in Kiruhura district and Kotido in Kotido district. The women demonstrated the processes and were engaged in focus groups to better understand details that were not adequately covered during the demonstrations. The demonstrations were video-taped for future reference. Butter is made from the milk of a cow that has been lactating for at least one month. Milk and/or cream are allowed to ferment for up to 12 hours and butter is separated by churning in a gourd. The butter/ghee-making practices in the cattle corridor of Uganda differ in how the milk is handled before churning to separate the butterfat. The study revealed that butter/ghee-making is an effective way to reduce losses when farmers cannot sell their milk. However, churning to separate butter fat is the most laborintensive component of the overall ghee-making process; it is the bottle neck to increasing quantity without proportionately increasing the labor burden. Also, women handling large volumes complained of fatigue due to high energy required for manual churning. Women reported chest pains, especially those churning 10 liters of milk in 20-liter gourds. This posture of placing the gourd on their laps or between the legs on a cushion followed by shaking reportedly causes knee and elbow pains and as a result some women have given up churning. The study concluded that a hand-operated high capacity churning device, if developed and adopted, will not only increase farmer productivity in terms of reduced labor and/or increased incomes, but will also enhance quality and reduce churning-related health problems.

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Section: Ghee-making Elsewhere In Sub-saharan Africamentioning

confidence: 84%

Section: Ghee-market and Usesmentioning

confidence: 99%

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Ghee-making in the cattle corridor of Uganda

Kisaalita¹

2017

AJFAND

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“…Ghee is a type of clarified butter that originated in India [2] and in Uganda, butter production is mainly at subsistence level and majority of the people are unaware of its health benefits. It is traditionally made by churning fermented milk in naturally grown plant material vessels -calabashes and gourds, to separate butter fat from the rest of the milk [2,3]. Traditional butter/ghee-making in the cattle corridor of Uganda and other sub-Saharan countries is accomplished mainly by women [3].…”

Section: Introductionmentioning

confidence: 99%

Quality assessment of butter produced using traditional and mechanized churning methods

Kisaalita¹

2017

AJFAND

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Traditional butter/ghee-making, predominantly done by women, is labor-intensive. To reduce this labor and/or increase incomes among these women, a hand-operated churner was previously developed with the capacity to reduce labor eight-fold. The present study was carried out to compare the quality of butter/ghee made using traditional churning in locally harvested plant containers (gourds and calabashes) and mechanized churning in the new device. As opposed to shaking the whole vessel, churning in the new device is achieved through a hand-operated crank connected to mixing baffles. Butter samples were aseptically collected from four locations (Kiboga1, Kiboga2, Kotido, and Ngoma) along the cattle corridor of Uganda. A "control" butter sample was made under laboratory conditions following standard procedure. The five samples were analyzed with respect to microbial safety, type and concentration of free fatty acids, and sensory attributes. Total viable count (TVC), Total coliforms (TC), Staphylococcus aureus, Salmonella, yeasts and molds counts were determined using International Organization for Standardization (ISO) standards.Fatty acid profile was determined by gas chromatography. Sensory evaluation of aroma, smell, taste, mouth feel, and overall acceptability of the products were also conducted. In the sensory evaluation, two commercially marketed ghee products (Sameer, and Lubega brands) were added. Total viable counts in all the samples were in the range of 10 2 -10 7 cfu/g. Total coliforms were detected in Kiboga samples in the 10 1 -10 3 cfu/g range while none were detected from other regions' samples. Yeasts and molds were detected in the 10 2 -10 5 cfu/g range. Staphylococcus aureus was detected only in butter samples from Kiboga region (10 2 cfu/g) while Salmonella was not detected in any of the samples. The fatty acid profile consisted of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, trans-fatty acids, omega 3 fatty acids, omega 6 fatty acids, and omega 9 fatty acids. Saturated fatty acids were most dominant in the butter and ghee samples ranging from 70-82% whereas trans-fatty acids were present in the least concentration. From the overall acceptability dimension, the butter/ghee made using traditional churning and the new device scored the highest. However, Student's t-test analysis showed no significant difference in the organoleptic parameters analyzed in all the samples (p>0.05). Therefore, the butter/ghee produced using mechanized churning is as acceptable and as microbiologically safe as butter/ghee produced using traditional churning and two representative marketed products.

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“…These differences affect the shelf life of kaymak. Kaymak should be consumed within one week because it is a non fermented product, whereas the shelf life of the other mentioned products was reported as 6-8 months (Sserunjogi et al, 1998). The possibility of microbial contamination of the product makes it necessary to consume the product in a short time.…”

Section: Introductionmentioning

confidence: 99%

Determination of some chemical and microbiological characteristics of Kaymak

Akalın¹,

Gönç²,

Ünal³

et al. 2006

Grasas y Aceites

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RESUMEN Determinación de algunas características químicas y microbiológicas del KaymakKaymak es una clase de crema concentrada, que se fabrica tradicionalmente de la leche del búfalo o de la vaca en Turquía. Se consume generalmente con la miel en el desayuno y en algunos postres turcos tradicionales. El objetivo de este estudio fue determinar algunas características quí-micas y microbiológicas del kaymak. Las muestras fueron obtenidas de diversas instalaciones lecheras productoras de kaymak de leche de vaca y de mercados locales situados en I · zmir. Se analizó el contenido en sólidos totales y grasas, acidez, pH y valores de peróxido, además del conteo de tan bien como cuentas de las bacterias coliformes, E. coli, levadura y mohos, y estafilococos. Las características químicas de las muestras fueron generalmente aceptables para el Turkish Food Codex. Sin embargo, las características microbiológicas de algunas muestras fueron muy malas. La industria del kaymak debe ser extremadamente cuidadosa durante la fabricación y el almacenaje del producto. PALABRAS-CLAVE: Características químicas -Características microbiológicas -Kaymak

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A Review Paper: Current Knowledge of Ghee and Related Products

Cited by 112 publications

References 7 publications

Ghee-making in the cattle corridor of Uganda

Ghee-making in the cattle corridor of Uganda

Quality assessment of butter produced using traditional and mechanized churning methods

Determination of some chemical and microbiological characteristics of Kaymak

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