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.