Comparative study on cost effectiveness and quality characteristics of ghee prepared from different animals milk
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Authors
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Vickrant Raina
College of Veterinary Sciences and AH
DUVASU, Mathura
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Vikas Pathak
College of Veterinary Sciences and AH
DUVASU, Mathura
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Meena Goswami
College of Veterinary Sciences and AH
DUVASU, Mathura
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Sanjay Singh
College of Veterinary Sciences and AH
DUVASU, Mathura
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Vivek Sahu
College of Veterinary Sciences and AH
DUVASU, Mathura
Keywords:
Ghee, Sahiwal, Cross breed, Murrah buffalo, cost effectiveness, cholesterol content, ghee residue and sensory evaluationAbstract
The present study was conducted to compare the cost effectiveness and physic-chemical properties of ghee prepared from different milch animals. In first experiment, ghee was prepared from Sahiwal, cross breed and Murrah buffalo milk separately from two different methods i.e. traditional method and creamery butter method. Cost of formulation per liter ghee was lowest in Murrah buffalo ghee (MG) per kg was less than Sahiwal ghee (SG) and cross breed ghee (CG) for both methods, again creamery butter method was found cost effective than traditional method for ghee preparation on the basis of raw material and other factors. In next experiment, MG, SG and CG were prepared with butter creamy method and compared for various physico-chemical properties and sensory evaluation. Among the physico-chemical properties, BR, iodine, polenske values and cholesterol content of SG and CG were significantly (P<0.05) higher than MG. Fat content, saponification and Reichert values of MG were significantly (P<0.05) higher than SG and CG. There was no significant difference between SG and CG for any parameter. Peroxide value of freshly prepared ghee samples was 0. For sensory evaluation, colour scores of SG and CG were significantly (P<0.05) higher than M, however there was no significant difference in texture and ghee residues scores. Flavour and total scores of MG were significantly (P<0.05) higher than SG and CG. Therefore, it was concluded that creamery butter method was more cost effective for ghee preparation than traditional method and cost of formulation was less in Murrah buffalo ghee than Sahiwal ghee and cross breed ghee. All ghee samples were very well acceptable by sensory panelists, however sensory scores of Murrah buffalo ghee were comparatively higher than Sahiwal and cross breed ghee in terms of flavour and overall acceptability.
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