Phys­i­cal Ob­ser­va­tions

Consumer Voice - - Ghee/Comparative test -

a) Ghee shall be free from ex­cess mois­ture. b) On melt­ing, the ghee shall be clear, trans­par­ent and free from sed­i­ment or for­eign colour­ing mat­ter. c) A good ghee sam­ple should have well-de­vel­oped gran­ules dis­persed fairly, thickly and uni­formly over the en­tire mass. A bright yel­low colour, caused by the pres­ence of carotenoid pig­ments (beta carotene), is as­so­ci­ated with cow ghee and con­sti­tutes a de­sir­able cri­te­rion in ar­eas where it is pre­ferred. Buf­falo ghee is white in colour. Some­times, it may also have a green­ish tinge de­pend­ing on the re­gion and feed­ing sched­ule. Ghee from mixed milk has a straw-yel­low colour. The colour of fats al­ways ap­pears deeper to the eyes when melted than when in solid form. Phys­i­cal ob­ser­va­tions on the 14 sam­ples were made by lab­o­ra­tory sci­en­tists, check­ing for colour and tex­ture and whether they were free from sed­i­ment and ob­jec­tion­able flavour. Nav­danya was given the high­est score. The other brands fol­lowed close be­hind and were given equal scores.

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