In the preceding units, we discussed that ghee is the most expensive dairy product,almost three times costlier than vegetable fats. It has several health benefits andmany food applications. Above all, ghee is known for its typical aroma and creamy taste which can not be duplicated by any other fat or oil. The palatability of any food to which ghee is added increases to a very high preference level. These benefits can only be availed if ghee of good quality is prepared, packaged and protected from adulteration and spoilage. We shall discuss these aspects in this unit.The information on butter oil is also provided wherever relevant and necessary.
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