Abstract—Physical and chemical characteristics of ghee produced from a direct cream method with different post-clarification heating temperatures and times were studied. Fresh cream from buffalo’s milk was inoculated with freeze dried mixed cultures of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetyllactis and Leuconostoc mesenteroides subsp. cremoris, and incubated at 32±0.5°C for 4 hr. Fermented cream samples were heated to render butter oil (ghee), and post-clarification heatings were conducted at temperatures of 100±5, 110±5, or 120±5°C, for 5, 10, or 15 min, respectively. Free fatty acid values (FFA) and oxidative stability in hours significantly increased (P <0.05). With increasing temperature and prolonged periods of time. The oxidative stability values increased from 15.45±0.17 to 28.60±0.34 h., while FFA values increased from 0.22±0.12 to 0.36±0.03% (expressed as oleic acid). Changes in moisture content of ghee samples were not affected (P >0.05) by post-clarification heatings. Both temperature and time of post-clarification effected changes in L, a, and b values. Values of lightness (L) ranged 100.95±0.07 to 94.91±0.05, yellow (b) ranged 23.17±0.05 to 48.32±0.07, and green (a) ranged -6.46±0.02 to -7.44±0.03, respectively.

Index Terms—Ghee, color, free fatty acid value, oxidative stability.

Niwa Suwarat and Wanna Tungjaroenchai are with the King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Box 10520 Thailand (e-mail: niiwa_mch@yahoo.com, wannat79@yahoo.com).

 

Cite:N. Suwarat and W. Tungjaroenchai, "Characteristic of Ghees Obtained from Different Post-Clarification Temperatures," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 4, pp. 332-334, 2013.