Rancidity in Indian butterfats (ghee)

Abstract

It has long been realized that the analytical characteristics of deteriorated butterfats depart considerably from those of the fresh fats. It is the more surprising, therefore, that the changes in

Evaluation of different methods to monitor primary stage of oxidation of heat clarified milk fat (ghee)

“…Kumar, Sharma, Lal, Kumar, and Seth () reported the mean iodine value of cow and buffalo butterfat in the range of 35.16 ± 0.293 and 31.89 ± 0.06, respectively. Achaya () found that iodine value decreased to varying extents during development of rancidity in cow and buffalo AMFs and the data reported for iodine value of fresh and rancid AMF were in the range of 34.5–39.2 and 25.7–31.1, respectively. Thus the iodine values obtained in the present study for fresh ghee samples were within this normal range.…”

Exploring Margarine in Anhydrous Milk Fat by Chromatographic Tools

“…Polenske value for cow AMF is higher (2 to 3) than buffalos' (1 to 1.5) [5]. Reichert and Polenske values found by Achaya for original cow AMF samples ranged from 23.8-26.2, 1.2-2.1 and for rancid ones the values were 27.9-30.2 and 2.0-3.0, respectively [46].…”

“…Obviously, differences in lactation period, feeding, seasonal and geographical variations and processing and storage conditions have impact on iodine value [43,44,45]. Achaya found that IV decreased to varying extents during development of rancidity in cow and buffalo AMFs and the data reported for IV of fresh and rancid AMF by Achaya were in the range of 34.5-39.2 and 22.2-35.0, respectively [46].…”