A comparison of the physico-chemical properties of low-cholesterol ghee with standard ghee from cow and buffalo creams

Abstract

Low-cholesterol ghee with 90% less cholesterol was prepared using β-cyclodextrin. The physico-chemical properties such as Reichert-Meissl (RM) value, Polenske value, Butyro-refractometer (BR) reading at 40°C, Iodine value and free fatty acids (FFA) as oleic acid in cow standard ghee and the corresponding low-cholesterol ghee remained almost unaltered. A similar trend was also observed in buffalo ghee. Fat soluble vitamins (β-carotene, A and E) in both cow and buffalo low-cholesterol ghee were very similar to that of respective standard ghee samples. However, 65 to 70% loss of vitamin D was observed in low-cholesterol ghee. © 2010 Society of Dairy Technology.