Composition of ghee (Samn Barr's) from cows and sheep's milk. Food Chem. 46:373-375.A. Al-Khalifah and H. Al-Kahtani, "Composition of ghee (Samn Barri's) from cow's and sheep's milk," Food Chemistry, vol. 46, no. 4, pp. 373-375, 1993....
Sensory evaluation was carried out on ghee made from grass-fed cow milk to identify whether the methods of preparation had an impact on the aroma profile. The results from all the analyses were compared for the different samples. Non-detectable differences were found in the fatty acid profiles ...
Table 1. Physical properties and chemical composition of different milks (donkey milk, human milk, buffalo milk and cow milk). SpeciesChemical constituents (%)Physical properties Empty CellTotal solidsFatProteinLactoseAshEnergy (kJ/kg)Specific gravitypHViscosity (cP)Electrical conductivityFreezing point ...
The content and composition of PC in cowpeas as well as their activity change when seeds are soaked, germinated or undergo culinary processing [35,36,50]. The issue of PC activity in a human organism has been actively discussed. PC can function directly or activate enzym...
Samples of milk from camel, cow and buffalo were analysed for fat contents Cream was separated from the respective milk and ghee was prepared by employing direct cream method. Yield of ghee was measured and recovery of fat obtained was estimated. The samples of ghee were analysed for selected ...
Sensory evaluation was carried out on ghee made from grass-fed cow milk to identify whether the methods of preparation had an impact on the aroma profile. The results from all the analyses were compared for the different samples. Non-detectable differences were found in the fatty acid profiles ...
Background and Objective: Ghee is a dairy product produced from milk, cream or butter of buffalo or cow and for a long time, it has been widely consumed in Asia and the Middle East; nonetheless, in the last few years, the population of the American continent has increased its consumption...
Triglyceride (TG) profiling was explored to distinguish cow ghee from buffalo ghee to check their admixing. Cow and buffalo butter was clarified at 110, 130 and 150 掳C to obtain ghee. Temperature of clarification did not show any significant effect on TG profile. Cow ghee showed maxima at ...
material of preparation of ayurvedic devotional candle wick for lighting purpose at the time of praying to God; consisting of a homogenous mixture of wax, cotton, vanaspati ghee (a hydrogenated vegetable fat used as a butter substitute in India), cow ghee, black coloured and flavoured essence. ...
The herbo-lipid composition comprises an extract of petals and stalks of Padmak, an extract of whole Durva plant, and decoction of roots of Ananta, which are processed in cow's ghee. The herbo-lipid composition of the present disclosure can be used internally for alleviating symptoms of ...