Comparative study on cost effectiveness and quality characteristics of ghee prepared from different animals milk

The present study was conducted to compare the cost effectiveness and physico-chemical properties of ghee prepared from different animals milk. In first experiment, ghee was prepared from Sahiwal, cross breed and Murrah buffalo milk separately from two different methods i.e. traditional method and creamery butter method. Cost of formulation per liter ghee was lowest in Murrah buffalo ghee (MG) per kg was less than Sahiwal ghee (SG) and crossbred ghee (CG) for both methods, again creamery butter method was found cost effective than traditional method for ghee preparation on the basis of raw material and other factors. In next experiment, MG, SG and CG were prepared with butter creamy method and compared for various physico-chemical properties and sensory evaluation. Among the physico-chemical properties, BR, iodine, polenske values and cholesterol content of SG and CG were significantly (P<0.05) higher than MG. Fat content, saponification and Reichert values of MG were significantly (P<0.05) higher than SG and CG. There was no significant difference between SG and CG for any parameter. Peroxide value of freshly prepared ghee samples was negligible (almost near zero). For sensory evaluation, colour scores of SG and CG were significantly (P<0.05) higher than M, however there was no significant difference in texture and ghee residues scores. Flavour and total scores of MG were significantly (P<0.05) higher than SG and CG. Therefore, it was concluded that creamery butter method was more cost effective for ghee preparation than traditional method and cost of formulation was less in Murrah buffalo ghee than Sahiwal ghee and crossbred ghee. All ghee samples were very well acceptable by sensory panelists, however sensory scores of Murrah buffalo ghee were comparatively higher than Sahiwal and cross breed ghee in flavor terms and overall acceptability.