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The Keeping Qualities of Ghee

Iowa State College, Ames, Iowa

ABSTRACT

Studies on the keeping qualities of normal and abnormal ghee, butter and butter fat showed that ghee and butter fat kept much better than butter or ghee containing added moisture. This suggests that the composition is a big factor in the keeping qualities of these products. The addition of moisture seemed to favor the deterioration of ghee more than the addition of protein.

The flavor and odor of ghee which had developed a pronounced off condition were usually cheesy; in general the growth of mold accompanied the development of this condition.

The most definite change in the fat constants during the deterioration of ghee was an increase in the acid values.