Question:

Ghee, Anhydrous milk fat and butter oil are similar products, however, they differ in few parameters, consider the following statements:
A. Anhydrous milk fat has higher specific gravity than ghee and butter oil
B. The moisture content in Anhydrous milk fat is 0.1% (maximum, m/m basis)
C. Butyro-refractometer reading value is same for all these products.
D. Level of free fatty acid content shall be the same in these products.
E. These products have similar texture and flavour
Choose the correct answer from the options given below:

Show Hint

Anhydrous Milk Fat (AMF) is the purest form of milk fat with the lowest moisture limit (0.1% max), but its core lipid profile (and thus BR reading) is identical to ghee and butter oil.
  • A, B and C
  • B, C and E
  • A, B and E
  • B, C and D
Show Solution
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The Correct Option is B

Solution and Explanation

Step 1: Understanding the Concept:
High-fat dairy products like Ghee, Anhydrous Milk Fat (AMF), and Butter Oil are pure lipid products derived from milk fat, but they have subtle regulatory and chemical differences due to their manufacturing methods.

Step 2: Detailed Explanation:

Let us evaluate each of the given statements:

Statement A: Incorrect. Because they are all composed of pure milk lipids, their densities and specific gravities are extremely similar.

Statement B: Correct. Codex and FSSAI standards require Anhydrous Milk Fat to contain a maximum of 0.1% moisture (m/m) to ensure purity and shelf-stability.

Statement C: Correct. The Butyro-Refractometer (BR) reading is a measure of the refractive index of pure milk fat, which is identical for all three products because their underlying fatty acid composition is the same.

Statement D: Incorrect. The level of free fatty acid (FFA) is not the same. Ghee typically has higher FFA due to hydrolytic and thermal degradation during its high-heat boiling process, while AMF has much lower FFA limits.

Statement E: Correct. These products have similar physical textures (smooth/granular) and a rich, characteristic buttery flavor.
Thus, statements B, C, and E are correct.

Step 3: Final Answer

The correct combination is B, C and E.
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