Add to ORKGNot AvailableTriglyceride (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 ?C to obtain ghee. Temperature of clarification did not show any significant effect on TG profile. Cow ghee showed maxima at TG C38 and C52. Buffalo ghee exhibited maxima at C38 and C50 unlike cow ghee. Cow ghee samples showed a higher TG content of C42 to C54, whereas buffalo ghee samples were associated with a greater content of C26 to C38. Principal component analysis (PCA) and hierarchical clustering showed two ghee types as distinct separate cluster
We used a multivariate chemometric approach to differentiate or associate retail bovine milks with d...
seasonal variation of fatty acids composition of milk and various milk products have been subjected ...
The milk from individual cows was analyzed by gas chromatography (GC) of the butyl esters and their ...
Not AvailableTriglyceride (TG) profiling was explored to distinguish cow ghee from buffalo ghee to c...
360-371Ghee, a clarified butter commonly used in Indian cuisine for centuries. Both beneficial and h...
Ghee is a clarified milk-fat product originally from India. Ghee is prepared traditionally by cultur...
Ghee is a class of clarified butter that originated from the Indian subcontinent and is commonly use...
Although buffalo milk is the second most produced milk in the world, and of primary nutritional imp...
Objective: This study investigated and compared the chemical composition, cholesterol content, fatty...
peer reviewedThis study compared the fatty acid (FA) profile of milk from different dairy mammals: b...
The fatty acid (FA) profile of ghee produced from milk of cattle–yak hybrids grazing five mountain p...
Factors affecting milk and milk fraction composition, such as cream, are poorly understood, with mos...
Fatty acid (FA) profile is a crucial factor in defining milk properties and quality. Increasing atte...
276-281The present study aimed to detect sheep body fat and palm olein in milk fat. The B.R. reading...
Abstract: Seasonal variation of fatty acids composition of milk and various milk products have been...
We used a multivariate chemometric approach to differentiate or associate retail bovine milks with d...
seasonal variation of fatty acids composition of milk and various milk products have been subjected ...
The milk from individual cows was analyzed by gas chromatography (GC) of the butyl esters and their ...
Not AvailableTriglyceride (TG) profiling was explored to distinguish cow ghee from buffalo ghee to c...
360-371Ghee, a clarified butter commonly used in Indian cuisine for centuries. Both beneficial and h...
Ghee is a clarified milk-fat product originally from India. Ghee is prepared traditionally by cultur...
Ghee is a class of clarified butter that originated from the Indian subcontinent and is commonly use...
Although buffalo milk is the second most produced milk in the world, and of primary nutritional imp...
Objective: This study investigated and compared the chemical composition, cholesterol content, fatty...
peer reviewedThis study compared the fatty acid (FA) profile of milk from different dairy mammals: b...
The fatty acid (FA) profile of ghee produced from milk of cattle–yak hybrids grazing five mountain p...
Factors affecting milk and milk fraction composition, such as cream, are poorly understood, with mos...
Fatty acid (FA) profile is a crucial factor in defining milk properties and quality. Increasing atte...
276-281The present study aimed to detect sheep body fat and palm olein in milk fat. The B.R. reading...
Abstract: Seasonal variation of fatty acids composition of milk and various milk products have been...
We used a multivariate chemometric approach to differentiate or associate retail bovine milks with d...
seasonal variation of fatty acids composition of milk and various milk products have been subjected ...
The milk from individual cows was analyzed by gas chromatography (GC) of the butyl esters and their ...