• Mayuri Shrikhande
• Dr. S.S. Khadabadi
• Dr. S.L. Deore

The Sanskrit word ghruta is the ancestor of the word ghee. Clarified butter fats are known as "ghee" in India. Making ghee may have existed long before the time of written records. The majority of milk products in India are made of ghee. Ghee production consumes around 28% of the milk produced in our nation. Regional preferences for ghee's flavor, colour, and texture differ within our nation. Most often, the desired qualities are obtained by carefully choosing the materials and controlling the manufacturing processes. The human diet must include ghee. It is the most significant component of meals. It has a high caloric value and is a great source of nutritional energy. Certain acids found in ghee are very important and necessary for humans. Ghee's supply is limited due to the market's high demand even though it serves as a vehicle for fat-soluble vitamins. The disparity between supply and demand leads to a number of errors and adulterations. The issue of adulteration has now assumed a very grave dimension. Print and electronic media have reported on the widespread practices of adulterating ghee, particularly in the country's centre and northern regions. On sometimes, fresh and rancid ghee are combined together and sold in the market. Ghee samples that have been manipulated in any way vary in terms of their chemical and physical characteristics. In addition to getting advantage of people's money and messing with their religious beliefs, especially those of the vegetarian society, deceitful sellers are harming people's health by adding animal depot fats to ghee, the divine holy food.

Ghee, DPPH, Saponification value

"STUDY OF PURE AND MARKETED GHEE SAMPLES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 12, page no.a483-a504, December-2022, Available :http://www.jetir.org/papers/JETIR2212054.pdf

"STUDY OF PURE AND MARKETED GHEE SAMPLES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 12, page no. ppa483-a504, December-2022, Available at : http://www.jetir.org/papers/JETIR2212054.pdf