Question:
The low heating temperature during clarification of ghee adversely affects which one of the following?
The low heating temperature during clarification of ghee adversely affects which one of the following?
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Ghee Clarification Parameters: Optimum Clarification Temp = $\mathbf{115^\circ - 120^\circ\text{C}}$. Heating below $110^\circ\text{C}$ leaves high moisture and lacks antioxidants, ruining KEEPING QUALITY.
Updated On: Sep 15, 2026
- Colour
- Vitamin A content
- Keeping quality
- Vitamin C content
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Clarification temperature thermodynamics and oxidative stability of ghee: clarifying ghee at lower temperatures ($< 105-110^\circ ext{C}$) fails to reduce moisture to $\le 0.3\%$ and fails to liberate natural antioxidant phospholipids and Maillard-derived reductones from the ghee residue, drastically reducing the shelf life and keeping quality.
Key Formula or Approach:
\[ \text{Clarification at } \mathbf{115^\circ - 120^\circ\text{C}} \implies \begin{cases} \text{Moisture } \le 0.3\% \text{Phospholipids \& Residue Antioxidants Liberated} \end{cases} \implies \mathbf{High \text{ } Keeping \text{ } Quality} \]
Step 2: Detailed Explanation:
In ghee processing technology and preservation chemistry:
- The clarification stage in ghee making converts melted butter/cream into anhydrous milk fat by boiling off residual moisture:
1. The optimum clarification temperature is 115°C to 120°C.
2. Adverse Effect of Low Clarification Temperature ($< 105^\circ ext{C}$):
- High Residual Moisture: Fails to fully vaporize water, leaving moisture content above the legal limit ($> 0.3\% - 0.5\%$) which accelerates hydrolytic rancidity and mold growth.
- Lack of Natural Antioxidants: High heat ($115^\circ - 120^\circ ext{C}$) is essential to extract protective antioxidant Phospholipids (cephalin, lecithin) and generate Maillard reaction sulfur reductones from ghee residue proteins.
- Without these antioxidants and at elevated moisture, the Keeping Quality (Shelf Life) (C) of ghee is severely compromised, leading to rapid oxidative deterioration during storage.
Step 3: Final Answer:
Hence, low heating temperature adversely affects Keeping quality, matching option (C).
Clarification temperature thermodynamics and oxidative stability of ghee: clarifying ghee at lower temperatures ($< 105-110^\circ ext{C}$) fails to reduce moisture to $\le 0.3\%$ and fails to liberate natural antioxidant phospholipids and Maillard-derived reductones from the ghee residue, drastically reducing the shelf life and keeping quality.
Key Formula or Approach:
\[ \text{Clarification at } \mathbf{115^\circ - 120^\circ\text{C}} \implies \begin{cases} \text{Moisture } \le 0.3\% \text{Phospholipids \& Residue Antioxidants Liberated} \end{cases} \implies \mathbf{High \text{ } Keeping \text{ } Quality} \]
Step 2: Detailed Explanation:
In ghee processing technology and preservation chemistry:
- The clarification stage in ghee making converts melted butter/cream into anhydrous milk fat by boiling off residual moisture:
1. The optimum clarification temperature is 115°C to 120°C.
2. Adverse Effect of Low Clarification Temperature ($< 105^\circ ext{C}$):
- High Residual Moisture: Fails to fully vaporize water, leaving moisture content above the legal limit ($> 0.3\% - 0.5\%$) which accelerates hydrolytic rancidity and mold growth.
- Lack of Natural Antioxidants: High heat ($115^\circ - 120^\circ ext{C}$) is essential to extract protective antioxidant Phospholipids (cephalin, lecithin) and generate Maillard reaction sulfur reductones from ghee residue proteins.
- Without these antioxidants and at elevated moisture, the Keeping Quality (Shelf Life) (C) of ghee is severely compromised, leading to rapid oxidative deterioration during storage.
Step 3: Final Answer:
Hence, low heating temperature adversely affects Keeping quality, matching option (C).
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