• N.Sushma
• G. Sowmyadevi
• R.Rupadevi
• D.Divya

Ghee is the clarified butter obtained from the milk of buffaloes; cows, goats and sheeps. It is prepared by melting the butter, boiling off the moisture and decanting the clarified fat. Consumers love its distinct flavor. In order to ensure a genuine product to the consumer, the Government of India has prescribed the compositional standards for ghee, under PFA act and Agmark rules. But, unfortunately, the producers or the middle-men involved in the ghee trade, inn their greed to have more money, tend to adulterate ghee with cheaper oils and fats like vegetable oils, animal body fats, hydrogenated fats, and sometimes even the non edible mineral oils, especially during lean season. The most intricate problem facing the ghee industry today is its widespread adulteration, especially with hydrogenated and refined vegetable oils. This has adversely affected both the consumer and the producer.

QUALITATIVE ANALYSIS OF PURE AND MARKET GHEE SAMPLES

"QUALITATIVE ANALYSIS OF PURE AND MARKET GHEE SAMPLES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 8, page no.477-479, August-2018, Available :http://www.jetir.org/papers/JETIRA006087.pdf

"QUALITATIVE ANALYSIS OF PURE AND MARKET GHEE SAMPLES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 8, page no. pp477-479, August-2018, Available at : http://www.jetir.org/papers/JETIRA006087.pdf