Abstract
In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With increasing the temperature (40-50°C), ghee become more fluidly and Ostwald-De-Waele model was found as the most appropriate to fit the flow curves with correlation coefficient R2 = 0.9985‒0.9999. The effective viscosity of ghee decreased from 2.613 to 0.023 Pa·s with increasing temperature from 20 to 50°C. The Arrhenius relationship was employed to estimate the flow activation energy for the ghee samples and was found as Ea = 134.3 ± 0.5 kJ/mol with R2 = 0.9385. The amplitude-sweep was performed at 20°C for determining the yield point and the flow point. Obtained parameters provide useful information for the optimization of industrial processes and control of quality and authenticity of ghee.
Highlights
Nomadic, the Kyrgyz people usually used meat or milk-based foods in their diets
According to the home technology of Kyrgyz ghee preparation shown in Fig.1, cow milk butter is melted on a gentle heat to evaporate the moisture and to separate milk proteins
The flow curves of ghee samples obtained at 20, 30, 40, and 50°C are shown in Figures 2 and 3
Summary
Nomadic, the Kyrgyz people usually used meat or milk-based foods in their diets. Cow and mare milk were consumed in Kyrgyzstan. Ghee (clarified butter, butter oil) is anhydrous milk fat obtained by clarification of cow or buffalo milk fat at a high temperature. According to the literature review, ghee is widely consumed in Asia, Middle East, India, and African countries, methods of manufacture and characteristics vary [1,2,3,4]. According to the home technology of Kyrgyz ghee preparation shown in Fig., cow milk butter is melted on a gentle heat (up to 120 °C) to evaporate the moisture and to separate milk proteins. Heating is stopped when solid residues (milk proteins), called Chöbögö, start turning brown. Transparent yellow butter oil will be decanted from Chöbögö and can be stored for about one year in ambient temperature
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