Question

Match List-I with List-II:
List-I (Method of ghee preparation):
(A). Desi method
(B). Cream butter method
(C). Direct cream method
(D). Pre-stratification method
List-II (By-products/ other products):
(I). Skim milk, buttermilk, butter serum and Ghee residue
(II). Buttermilk and Ghee residue
(III). Skim milk, buttermilk and Ghee residue
(IV). Skim milk and Ghee residue
Choose the correct answer from the options given below:

• A. A-II, B-III, C-I, D-IV
• B. A-II, B-III, C-IV, D-I
• C. A-I, B-IV, C-III, D-II
• D. A-II, B-I, C-IV, D-III

Hint:

The traditional Desi method is defined by the production of fermented buttermilk (lassi) as its primary by-product. Matching (A) with (II) immediately points to Option (A) as the correct choice.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Ghee is manufactured using different traditional and industrial methods, each producing a unique combination of by-products depending on the starting material (milk, cream, or butter).

Step 2: Detailed Explanation:
Let us match the ghee-making methods in List-I with their respective by-products in List-II:

• (A) Desi method: Starts with curd/cultured milk, which is churned to make makkhan (butter). The remaining liquid is fermented buttermilk (lassi), and heating the makkhan leaves ghee residue. Thus, it yields (II) Buttermilk and Ghee residue.

• (B) Cream butter method: Starts with sweet cream, which is separated (yielding skim milk), churned into butter (yielding sweet buttermilk), and clarified by heating (yielding ghee residue). Thus, it yields (III) Skim milk, buttermilk and Ghee residue.

• (C) Direct cream method: Starts with milk, which is separated to get cream (yielding skim milk). The cream is directly heated, which releases moisture as butter serum and leaves ghee residue. Thus, it yields (I) Skim milk, buttermilk, butter serum and Ghee residue.

• (D) Pre-stratification method: Involves heating butter to \(80\text{--}85^\circ\text{C}\) and allowing it to settle into three layers: a top layer of denatured protein, a middle layer of pure fat, and a bottom layer of buttermilk/serum. The bottom serum layer is drained off, and the remaining fat is clarified. Thus, it yields (IV) Skim milk and Ghee residue (as the serum layer is separated).
This matches the combination: A-II, B-III, C-I, D-IV.

Step 3: Final Answer
The correct matching sequence is A-II, B-III, C-I, D-IV.