Question

Keeping quality of Ghee depends on the following :
A. Temperature of storage
B. Initial moisture content
C. Initial fat content
D. Initial acidity content
E. Initial sediment content
Choose the correct answer.

• A. A, B, C only
• B. A, B, D, E only
• C. A, B, D, E only
• D. A, D, C, B only

Hint:

Low moisture + low temperature = better shelf life of ghee.

Answer 1

The Correct Option is B

Concept: Keeping quality of ghee is related to oxidative stability and microbial contamination.

Step 1: Temperature.

• Higher temperature accelerates oxidation

Step 2: Moisture.

• Higher moisture promotes spoilage

Step 3: Acidity.

• High acidity leads to rancidity

Step 4: Sediment.

• Contains impurities
• Promotes spoilage reactions

Step 5: Fat content.

• Ghee is almost pure fat, variation has minimal effect

Step 6: Conclusion.
Correct factors: A, B, D, E.