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Food Science and Technology QUESTION #5912
Question 1
In the production of desi ghee, the traditional method involves:
  • Direct cream separation and churning at low temperature
  • Curdling milk with acid then churning the dahi (curd) to obtain desi butter, then clarifying by heating at \(110\text{–}120^{\circ}\text{C}\) to remove moisture and MSNF✔️
  • UHT treatment followed by centrifugal separation
  • Adding emulsifiers to anhydrous milk fat
Correct Answer Explanation
Traditional desi ghee production: milk \(\rightarrow\) dahi (yoghurt) \(\rightarrow\) churning dahi \(\rightarrow\) desi butter (makkhan) \(\rightarrow\) heating at \(110\text{–}120^{\circ}\text{C}\) to remove moisture and MSNF \(\rightarrow\) filtering \(\rightarrow\) desi ghee. Maillard reaction during heating gives desi ghee its characteristic flavor.