Buffalo Ghee Research Articles

Comparative study on fatty acids, triacylglycerides profiles and nutrition indices of goat, cow and buffalo ghee

Comparative study on fatty acids, triacylglycerides profiles and nutrition indices of goat, cow and buffalo ghee

Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk

The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25˚C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p<0.05). At the end of storage, the PV in buffalo ghee (0.34 meqO2/kg) was significantly lower than that of cow ghee (0.39 meqO2/kg) (p<0.05). Fatty acid composition analysis revealed a high degree of saturation (67.93 and 72.69% in buffalo and cow ghee, respectively), with C14:0, C16:0, and C18:0 being the predominant saturated fatty acids. On the other hand, C18:1 and C18:2 were the main monounsaturated and polyunsaturated fatty acids in buffalo and cow ghee. Buffalo ghee displayed a significantly higher level of conjugated linoleic acid than that of cow ghee (p<0.05). Significantly higher scores were given to buffalo ghee by the panelists for all evaluated sensory attributes (p<0.05). According to the findings of this study, buffalo ghee has high nutritional potential as well as consumer acceptance, and its development would improve the livelihoods of rural herders by promoting their market share and preventing the stagnation of buffalo breeding activity.

Physico-chemical and color parameters to distinguish cow ghee from buffalo ghee.

Ghee production form one of the largest segments of the milk consumption and utilization pattern in India. Recently, cow ghee has become more popular and fetching premium over buffalo ghee as there are innumerable health benefits credit to cow ghee since they contain an important array of nutrients and therapeutic principles. Therefore, the present investigation was conducted to differentiate and characterize cow ghee from buffalo ghee using physico-chemical parameters viz. BR reading, RM value, Polenske value, Kirschner value and different color values. Pure cow and buffalo ghee samples were prepared using creamery butter method. Pure ghee samples (cow and buffalo) and cow ghee samples admixed with buffalo ghee @ 5%, 10%, 15% and 20% were analyzed for above mentioned physico-chemical parameters and different color parameters. The results revealed that BR reading, RM value, Polenske value and Kirschner value of pure cow ghee ranged from 41.87-43.62, 27.5-31.13, 1.30-1.90 and 20.74-24.14 and in buffalo ghee these values ranged from 40.01-43.23, 31.91-39.99, 1.10-1.50 and 26.84-33.96, respectively. The color values i.e. lightness (L), redness(a), yellowness (b), yellowness index (Y) and whiteness index (W) of pure cow ghee ranged from 70.17-81.56, -14.04 to -28.96, 59.68-79.31, 74.25-88.92 and 16.07-28.85 and of buffalo ghee ranged from 71.89-83.71, -1.07 to -11.92, 1.39-9.61, 5.21-22.46 and 68.74-84.61. BR reading, RM value, Polenske value and L, a, b and Y of cow ghee adulterated with buffalo ghee up to 20% falls within the range of different pure cow ghee samples but whiteness index (W) and Kirschner value of admixed cow ghee (23.91 and 34.86) were having significantly higher values than the pure cow ghee (21.07 and 25.45, respectively). Kirschner Value and whiteness index (W) can be used to distinguish cow ghee from buffalo ghee.

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

Preparation of curcumin fortified buffalo ghee

Attempts were made in the present investigation to standardize the ghee manufacturing method for preparation of curcumin fortified ghee. Sensory evaluation and fat recovery revealed that ghee preparation using creamery butter method was more preferable than desi and direct cream method. Fermenting cream using NCDC 352 starter @ 2% inoculation rate yielded sensorially superior ghee in least fermentation time. Sensory attributes of ghee were affected upon addition of curcumin beyond 250 ppm; however, the samples containing upto 350 ppm of curcumin were acceptable to the sensory panelists. During cooking, it was observed that increasing the heating temperature improved the sensory attributes while increasing the heating duration decreased the same. The study will be useful for dairy industries looking for functionality enhancement of ghee.Â

Fatty acid and amino acid profiles of cheese, butter, and ghee made from buffalo milk.

Objective:The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee.Materials and Methods:Buffalo milk (raw) was collected from the Bangladesh Agricultural University (BAU) Dairy Farm, BAU, Mymensingh-2202, Bangladesh. Cheese, butter, and ghee were prepared at the Dairy Chemistry and Technology Laboratory, Department of Dairy Science, BAU, Mymensingh, Bangladesh, and subjected to subsequent analyses. The gross nutritional composition and AAs profile of milk were analyzed prior to the manufacture of cheese, butter, and ghee. The gross nutritional composition of milk and dairy products was analyzed by applying an automated milk analyzer and the Association of Agricultural Chemists techniques, respectively. The cholesterol, FAs, and AAs contents of cheese, butter, and ghee were determined by the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh. Furthermore, atherogenic and thrombogenic indices were also calculated using reference equations.Results:The results indicated that the buffalo milk is a good source of first-rate nutrients (dry matter: 16.50%, fat: 7.50%, protein: 3.75%). Findings indicated that the butter was significantly rich with (p < 0.05) total solids and fat where higher (p > 0.05) protein, carbohydrate, and minerals were found in cheese. The saponification, Reichert-Meissl, Polenski, and Kirschner values of buffalo ghee were found to be 225, 30, 1.2, and 25, respectively. A significant (p < 0.05) variation was found in the cholesterol content of buffalo cheese, butter, and ghee. Butter and ghee had 40.14 and 39.57 mg more cholesterol, respectively, than cheese. The results revealed identical FA profiles except for C24:0 among the three dairy products where the major FA compositions were C4:0, C14:0, C16:0, and C18:0 and C18:1 cis-9. The atherogenicity index and thrombogenicity index of cheese, butter, and ghee were statistically similar (p > 0.05). Butter was found with the most conducive anti-atherogenic and anti-thrombogenic characteristics due to lower saturated and higher polyunsaturated FAs. However, all the AAs concentrations were statistically higher (p < 0.05) in cheese than in butter and ghee.Conclusion:To conclude, buffalo cheese is superior to butter and ghee as regards nutrient density, but consumers can choose other foods based on their choice.

Milch Buffalo Keeping in the Kole Lands of Thrissur District, Kerala – An Analysis of its Strengths, Weaknesses, Opportunities and Threats

This paper discusses the results of a study on strengths, weaknesses, opportunities and threats of the milch buffalo rearing system of the Kole lands of Thrissur district of Kerala state with a view to address significant issues as well as to understand potential threats that have to be mitigated in the long run. Kole lands are the wetlands coming under the Ramsar convention; Focus group discussions and personal interviews with Key Informants such as buffalo farmers from non- sampling areas and veterinarians working in the Kole lands paved the way for the generation of various strengths, weaknesses, opportunities and strengths of the milch buffalo rearing system. These items were then pretested in a non-sampling area before being administered to 50 milch buffalo farmers through personal interviews. The results of the study indicated that the higher adaptability and disease resistance of the animal coupled with its ability to convert low quality fibre into high quality protein, high fat percentage of buffalo milk and the medicinal property of buffalo ghee were perceived by respondents as being potential strengths of this system. Lack of opportunities for training on scientific buffalo rearing practices was perceived by the respondents as being the most important weaknesses of the milch buffalo rearing system along with the lack of a compulsory Haemorrhagic septicemia (H.S) vaccination policy for buffaloes. Perceived opportunities of the milch buffalo rearing system were centred on the factor associated with the market environment for current products. Significant threats to this system included the lack of policy measures to contain the disproportionate increase in feed cost when compared to milk price as well as lack of government incentive based schemes to promote buffalo farming and significant pollution of the Kole water bodies.

A Comparative study on the S- values of cow and buffalo ghee calculated using equations specified in ISO (17678) method of determining the milk fat purity by gas chromatographic analysis of triglycerides

Cow and buffalo ghee samples were prepared from the milk collected from the locations in eastern, western, southern, and northern parts of the country. Ghee prepared so was subjected to triglyceride analysis using gas-liquid chromatography and S- limits were calculated using the equations specified in the ISO method. All the five S- limits, as specified in the standard for cow milk, got deviated on both the lower and upper side of the limits in the case of the cow as well as buffalo ghee samples of all four regions. Buffalo ghee samples were found to have a higher upper S- total (ST) limit ranging from 109.34 to 118.21 in the samples from all four regions, whereas lower value was slightly less (94.06 to 94.59) than the lower range specified in the standard for buffalo ghee samples from eastern, northern and southern region samples. A similar trend was observed in the case of s- limit (S4) specified for the detection of Palm oil and beef tallow. In cow ghee also the S- values showed a trend of deviation from the standard.

A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition

Triglyceride (TG) profiling was explored to distinguish cow ghee from buffalo ghee to check their admixing. Cow and buffalo butter was clarified at 110, 130 and 150 °C to obtain ghee. Temperature of clarification did not show any significant effect on TG profile. Cow ghee showed maxima at TG C38 and C52. Buffalo ghee exhibited maxima at C38 and C50 unlike cow ghee. Cow ghee samples showed a higher TG content of C42 to C54, whereas buffalo ghee samples were associated with a greater content of C26 to C38. Principal component analysis (PCA) and hierarchical clustering showed two ghee types as distinct separate clusters.

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83.65% for buffalo and cow ghee, respectively. More than 52% of the fatty acids were saturated, and palmitic (24-28.8%), stearic (9.4-14%) and myristic (8.5-10%) acids were predominant. Monounsaturated fatty acids were approximately 23.8% and the major component was oleic acid. Polyunsaturated fatty acid content was 2.45% (buffalo) and 4% (cow). The vaccenic acid (2.18%) and the conjugated linoleic acid (CLA cis-9, trans-11) with a concentration of 0.77% in buffalo and 1% in cow ghee, were the main ruminant trans fatty acids. The physicochemical and microbiological characteristics of cow and buffalo ghee complied with the literature and national regulation. Finally, the sensory profile of buffalo and cow ghee was defined with a predominantly lactic odor, followed by cooked and fatty notes. The taste was characterized as fatty, lactic, sweet and cooked; and the texture was described as fatty with fatty mouthfeel, lumpy and greasy notes.

Factors affecting milk yield, milk composition and physico-chemical parameters of ghee in Murrah buffaloes of Punjab region

The objective of this study was to find out the effects of season, stage of lactation, production status and parity on milk yield, milk composition and physico-chemical parameters of ghee in sixty Murrah buffaloes. Milk samples were collected from individual animal during morning in both summer (August 2016) and winter (February 2017) season. The results indicated that milk yield was significantly influenced by the stage of lactation, production status, and parity. The average fat percentage was significantly affected by season, stage of lactation, production status and parity. However, the protein percentage was affected by the production status and stage of lactation. The Reichert-meissl (RM) value of buffalo ghee was significantly influenced by the season, production status and lactation stage, however, Polenske value (PV) by the season, production status and parity. An effect of season, lactation stage, production status and parity on butyro-refractometer (BR) reading was significant.

Fluorescence Spectroscopy Based Detection of Adulteration in Desi Ghee.

Desi ghee, obtained by buffalo and cow milk, is highly expensive because it contains valuable vitamins and conjugated linoleic acid (CLA). Its high demand and cost result in to its adulteration with inferior banaspati ghee. In this study, Fluorescence spectroscopy along with multivariate analysis has been utilised for the detection and quantification of adulteration. Spectroscopic analysis showed that buffalo ghee contains more vitamins and CLA than cow, whereas cow ghee is enriched with beta-carotene. For multivariate analysis, principle component analysis (PCA) and partial least square regression (PLSR) have been applied on the spectral data for the determination of adulteration. PLSR model was authenticated by predicting 23 unknown samples including 3 commercial brands of desi ghee. The root mean square error in prediction (RMSEP) of unknown samples was found to be 1.7 which is a reasonable value for quantitative prediction. Due to non-destructive and requiring no sample pre-treatment, this method can effectively be employed as on line characterization tool for the food safety assurance.

Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy.

In the current study, the effect of ghee extraction methods (direct cream DC, milk butter MB and milk skin MS) on its molecular composition has been investigated using Fluorescence spectroscopy. The excitation wavelength of 300nm was found the best to produce pronounced spectral signatures of beta-carotene, vitamins and conjugated linoleic acid (CLA) in both cow and buffalo ghee types. Principal component analysis (PCA) has been applied on the spectral data to visualize the classification among ghee samples extracted by three methods. Both cow and buffalo ghee contain spectral signatures of vitamin A, E, K, D and CLA which has been verified through plotting loading vectors. The analysis of loading plots has been suggested that for cow ghee, MS extraction method conserve relatively higher concentration of beta carotene while DC and MB methods are a good choice for preserving relatively more concentrations of vitamins D, E and K. Similarly, for buffalo ghee, MS extraction method appear with higher concentration of CLA, whereas DC extraction method looks to preserve relatively higher concentration of vitamin A while MB method retains relatively low concentration of CLA and vitamins as compared to other two methods.

A novel approach to detect highly manipulated fat adulterant as Reichert-Meissl value-adjuster in ghee (clarified butter) through signature peaks by gas chromatography of triglycerides.

Ghee, the clarified butter fat being the costliest fat among other edible oils and fats in India, prone to adulteration with highly manipulated cheaper oils/fats, especially during lean season. The present investigation carried on triglycerides profile of one of the latest components of the adulterant fat i.e. RM (Reichert-Meissl)-adjuster, has been exploited to check the adulteration of ghee with a newly emerged highly manipulated fat. Using standardized (S)-limits specified by the ISO/IDF for cow milk fat, the minimum level of detection of the adulterant fat was observed as 7.5%. However, in case of buffalo ghee, due to non-availability of the ISO/IDF limits, the detection of this adulterant fat in buffalo ghee was not possible. Gas chromatograms showed specific signature peaks of large size in the retention time region of 4.5 to 6.5min for RM-adjuster and adulterant fat, whereas no such peaks were observed in pure cow and buffalo ghee samples. The new approach of zooming in and superimposing of selected peaks in the chromatograms of triglycerides of suspected ghee has been used as a strategy to find adulterant fat's presence. Through this approach, the addition of RM-adjusted highly manipulated foreign fat (adulterant fat) to the tune of even 0.5% could be achieved in both cow as well as buffalo ghee.

Detection of hydrogenated vegetable oils (vanaspati) in ghee using infrared spectroscopy

Infrared spectroscopy, widely used for the characterization of cis- and transisomers of oils and fats, was used for the detection of adulteration in ghee with hydrogenated vegetable oils (Vanaspati) as the latter contains significantly higher levels of trans isomers formed during hydrogenation process used for vanaspati manufacturing. The average content of trans isomers (expressed as % trielaidin) in buffalo ghee, cow ghee and vanaspati as determined using infrared (IR) absorption at 10.36 μ (965.25/cm) was 5.41, 6.82 and 37.05%, respectively. On the basis of increased level of trans isomers in ghee, as low as 5% addition of vanaspati to ghee could be detected easily.

Characterization of desi ghee obtained from different extraction methods using Raman spectroscopy.

In this study, the potential of Raman spectroscopy has been utilized to characterize the methods direct cream (DC), milk butter (MB) and milk skin (MS) used for the extraction of desi ghee from buffalo and cow milk. Raman spectra from six types of ghee samples extracted by above methods were acquired using two laser wavelengths of 532 and 785 nm. The Raman spectra of cow ghee revealed that it contains three bands of beta-carotene at 1005, 1156 and 1520 cm-1 which differentiated it from buffalo ghee. To highlight small spectral differences, statistical analysis through principal component analysis (PCA) has been performed on the Raman spectra of ghee samples to reach subsequent conclusion. Based on the variations in molecular composition of cow ghee samples, it has been found that DC method retain relatively higher concentration of beta-carotene and MB method contain higher concentration of conjugated linoleic acid (CLA) and fatty acids than MS method. Similarly, DC & MS methods were found best for retaining relatively higher concentration of CLA and fatty acids in buffalo ghee as compared to MB method which retains relatively higher concentration of fatty acids.

Raman spectroscopy based characterization of desi ghee obtained from buffalo and cow milk

Raman spectroscopy bands (1006, 1156 and 1520 cm−1) representing beta-carotenoids differentiated cow ghee from buffalo ghee. The band at 1080 cm−1 represented free cholesterol, the concentration of which was higher in cow ghee than in buffalo ghee. Vitamin D and conjugated linoleic acid (CLA) in both cow ghee and buffalo ghee was identified through their Raman bands; the former contained more CLA isomers. A partial least squares regression model was developed to predict cow ghee adulteration of buffalo ghee and unknown samples. Coefficient of determination, standard error of prediction and standard error of calibration values of 0.96, 0.101 and 0.105, respectively, confirmed the authenticity of the model. Unknown samples loaded into the model yielded values of 0 or 1, indicating pure buffalo ghee or cow ghee adulteration, respectively. Nine unknown samples were tested blind; the root mean square error in prediction was 0.02, confirming the accuracy of the model.

Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

Ghee is chemically highly complex in nature. The authentication and characterisation of edible fats and oils by routine chemical methods are highly laborious and time‐consuming. Fourier transform near infrared (FT‐NIR) spectroscopy has emerged as the predominant analytical tool in the study of edible fats/oils. In order to assign absorption bands in the infrared (IR) spectrum, spectra of cow and buffalo ghee samples were acquired in the NIR region (10 000–4000 cm−1). In the FT‐NIR spectrum, a total of nine peaks were obtained for cow and buffalo ghee, with almost equal intensity of absorption. The intensity of absorbance was higher for cow ghee compared to buffalo ghee.

Study on FT-MIR spectra of ghee (anhydrous milk fat)

PurposeGhee, anhydrous milk fat, is chemically highly complex in nature. The authentication and characterization of edible fats and oils by routine chemical methods are highly laborious and time consuming. Fourier transform-mid-infrared (FT-MIR) spectroscopy has emerged as a predominant analytical tool in the study of edible fats/oils. However, sufficient attention has not been paid so far to spectral characterization of milk fat obtained from cow and buffalo milk. The purpose of this paper is to fill this void.Design/methodology/approachGhee samples were prepared from cow and buffalo milk by the direct cream method. From each type of milk (cow and buffalo), 35 samples of ghee were prepared; thus, in total, 70 samples of ghee were obtained for the study. For assigning absorption bands in the IR spectrum, spectra of cow and buffalo ghee samples were acquired in the MIR region (4,000-650 cm−1).FindingsIn FT-MIR spectra of ghee, 14 peaks were obtained at different positions and with varying intensities. They were at 3,005, 2,922, 2,853, 1,744, 1,466, 1,418, 1,377, 1,236, 1,161, 1,114, 1,098, 966, 870 and 721 cm−1 for cow and buffalo ghee with almost equal intensity of absorption.Practical implicationsThe finding of this study will be useful for characterization and authentication of ghee.Originality/valueApplication of IR spectral bands of ghee in the MIR region using a FT-infrared spectrometer to monitor the quality of ghee is suggested.

Detection of adulteration by caprine body fat and mixtures of caprine body fat and groundnut oil in bovine and buffalo ghee using differential scanning calorimetry

Differential scanning calorimetry was used to detect adulteration of pure ghee with caprine body fat when added singly (at 5, 10 and 15%) and in combination with groundnut oil (GNO) (at 5, 10 and 15%). Samples were analysed for transition behaviour in terms of crystallising and melting curves. When compared to pure ghee, adulterated ghee samples showed a shift in the midrange temperature of thermal curves, indicating the presence of foreign fats. The results revealed that the detection of adulteration was possible at the lowest level of the study (5%), irrespective of the nature of the adulterants.