Comparative Effect of Cooling on the Physico-chemical-sensory Properties of Ghee from Cow and Buffalo Milk, and Evaluation of the Low-fat Spread Prepared from Cow and Buffalo Milk Ghee

Low-fat spread (LFS) is the product harmonizing with idea of healthy nutrition. At same time, it has a good taste and flavor, as well very spreadability at refrigerator temperature. The present investigation studied effect method cooling on properties cow buffalo milk ghee, comparative evaluation LFS prepared from them. Slowly pre-cooled ghee had intense yellow color than rapidly whereas slowly creamish white color. Rapidly smooth pasty texture ghee. shown maximum sensory scores for appearance, body texture, spreadability, overall acceptability, compared to LFS. Chemically, was observed that both differ in FFA content, while they similar fat, protein, carbohydrate, ash, total solids pH. Oiling off wheying were found higher over Color, flavor improved by addition butter annatto diacetyl respectively. Color acceptability when subjected 35 °C 10, 20, 30 min. It after 10 min exposure °C, physical qualities unchanged, but diminished time passed.