Abstract
The physical and chemical characteristics of ghee extracted from cow's and sheep's milk were studied. Iodine number was lower, but saponification number was higher in sheep's ghee. 1,2-Diacylglycerides were absent in sheep ghee. The range of vitamin A was 315–376 μg/100 g and of cholesterol 252–284 mg/100 g. Fatty acid composition showed a relatively high degree of saturation (53.9–66.8%) with C16:0 (31.7–38.3%) and C18:1 (21.6–33.7) being the predominant saturated and unsaturated fatty acids, respectively.
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