Keeping Quality of Ghee in Relation to its Copper Content
S. M. Chaudhary
Dairy Technology Department, Anand
Corresponding author
S. H. Vyas
Dairy Technology Department, Anand
K. G. Upadhyay
Dairy Technology Department, Anand
P. N. Thakar
Dairy Technology Department, Anand
Abstract
The cream having 42% fat was pasteurised at 85°C for 20 seconds in which copper was added as copper sulphate solution at the rate of zero, 100, 200 and 500 µg/kg. The ghee was prepared by cream-butter-ghee process and stored at 6°C and room temperature. The keeping quality of ghee was studied for 20 weeks storage period by chemical tests like peroxide value, FFA content and TBA values. The copper content of ghee did not show any effect on development of FFA and TBA value but Peroxide value was observed to be in most accordance with the copper content of ghee.