(("p,t iol# from

.. .. , .

jViimal . of Food Scimc< and Techrwlogy, Vol. . 16,

Nov.- Dec. 1979,

pp. 242-24;7

,;' 'Grain Formation in Ghee (Butter Fa~) as Related to

Structure of T riglycerides .
..

K. M, NARAYANAN
National Dairy Research Institute, Karnal-132001, India
C.

ARUMUGHAN AND

M()lfusc"ripJ received 16 March 79;

re~j.s.ed

.'

8 lIme 1979

0;';'.18Hoo '01" buft'alo .rid "".. gb.. (butter fat) as Inll.meed by storage period d ~lyCerld. ,tructure .... IIndled.
,1i~o ubee prvducc.(g;.;;io, of larger .ilre and were b!&ber i. quantity. The solid (grains) fractlon of. gbee dlll'<...... r.:..m
~,:;''''''Id fracti900 .... fro. wbole ghee In pbyS!co-<IM:mical cUracteristict and ratly add ._iti... DlotrIJutlo

. *,,~ii.tty

acidS in trigly-,oIeo .... , fouod. 10 1M: siroUar i. buffakJ .... CO" DIllk ralli.

~lTtoor 0( bollillo .... cow gbee is d!ocwood In refad.. to cbemi ..1 composltioo aDd

Milk

rat is a heterogeneous mixture ' of complex

"'{glYCerides, There is a direct relationship between
" fi~~ comp~$ltion arid physical properties of a fat l .
' a(ty..':'acid comJlQsition was considered as the ' major
j;c()tO/that influences the physical behaviour of the fat.
j 'f\lw~v~r; DesrtlHIUe ' and Savary' demonstrated that
p~91ticin!j./ distribUtion of fatty acids in the triglyceride
;'lllkcfrlj,. also dttermines. the physical properties,
( ~c~. iallizatj on orgninulation in ghee is one such pro
P,1!'!Ytl)a( might be influenced by fatty acid composition,
i!1~ceri~e structure etc.
Completely melted ghee, on
c .~pli'ilg : to room temperature, can assume tho forro of
I ,~; ,'cOarse ~rains sus~ended discretely or in clusters
IIHI liqujd phase, and this phenomenon is considered
bl' t t1?mmon buyer ,a,s,an important criter!oD of quality
.I'\ll. purity. Though tiiilk fat crystalhzaltnD has been
, wdied, extensively)'!, ' information on gtaTlulalion of
bli.e~is . iimit"dM . The present investigation is an
"titniPI .. to correillte gtallUlation of buffalo and cow
Vl)e~.! \ith differenttal make-up of tbeir constituent tri!>1y~ori.des and fatty acids.

MntaJs

aod Methods

.i!oo~ed samples of milk were collected separately

f'~Qm :., bliffaloes and cows of the Institute', berd . Gbee

\~~Pt'~pared by the cream'buttermethod:

tlriillUlalioJl:Bufl'~lo and cow ghee samples were
Illillted' at 80 ' C and 100 ml samples of each were kept
iI~ 19~C; for 1-'7 iIlIYs. Granulation was compelle on
tM '9f!td day, and, tbis temperature-time combination
WId i~ in aU ~ubsequent studies.
The size of 100
)1J:i.\IIi\!eswas measured with a microscope with the help
vf ~n optical micrometer calibrated with a stage microIlleter;' . Grain$ were separated by filtration through

0111'.,..... In . til< !lUAUltot....

trIaIr-'i.

,truet ..,

cheese cloth and the quantity of l,quid fraction. 'Vl\S

recorded .

.
Physico-chemical 'collstants: Ghee samples and their
fractions were analysed for ' their physico-chemical
characteristics like melting point, and Reichert, Poienske,
Iodine and Saponifkation values acCording to Indian
Standards Institution Methodss.
Polyunsaturated fatty acids (PUPA) contenl$ were
measured by the alkali isomorisatfon method described
by the AOCS9.
Paltern of lipase hydrolysi.: Susceptibility of whole
gllee and of solid (grains) and liquid fractions to pancreatic lipa.se hydrolysis was determined by the method
of Jack el al lo with tbe exception ' that NH4CI-NH.OH
buffer Was replaced by I M NaCI as suggested by Free
man el a/" . in order tbat the progress of the' renction
could ' be followed by titration: with 0.1 l'( NilOH ID
maintain a constant pH of 8.0 . . A pH mctet was used
to monitor tbe pH changes during lipase action.
drolysis was carried out for a period of 20 min.
Intramolecular distribution of fatly ad'" in trigly
cerides: Buffalo and cow milk fa ts were extracted with
chloroform-methanol (2: 1) and iriglycerides were isgl~t~
ed by preparative TLC described by Kuksis and Breakel'\ridge 12, The triglycerides thus obmined,oiere hydrolysed
. for 3 min with pancreatic lipase (Sigma.) by the method'
of Brochkerhoff 13, The glycerides and fatty acids wete
then extracted with ethyl ether-he:muc ( I :1) from the
reaction mixture. Monoglycerides obtained by lipase
action were isolated by preparative TLC on 20 X 20 em
plates coated with a thin layer (0.5 mm) of silica gel 0 1
Gas liquid chromatography: Methyl estel'S of fatty
acids prepared ' following deMan lS were analys~ ina
gas chromatograph (F & M Model 6(9) equipped With

:Hy-

'JQUIlNAL OF FOOD SCIENCE AND TECHNOLOGY, VOL. 16, NOV.-DEC.

,Buffalo

'S to.'.,.,riod

Co ..

daYs)

Grain size

Liquid

(I"m)

(%)

I
. 2

359

69

413

420

'4

417

65
59
59

.,,'

Grain size Liquid"

( %)
(I'm)

95
105
108

91

85
80
80
79

59

' ,6

388
357

100
96

60

102

80

,7

334

59

99

80

'"

'A~",
.: .. ~":~

or 4 .ampl.. ,

" 1I4me ionisation

detector. Column was pacle.ed with

Gns,9!rom-P (1OO(120) coated with 10 percent EGSS-X.

AJJJ.ijiiis was carried out at temperatures programmed
(fOtit})O to lSO C. The injection and detector remperrati4:#, \vere ~SO'C and 2SO'C respectively. Nitrogen
:It '9J:t:'lnlj min w~ used as carrier gas, Peak areas were
P1~~ted by triangulation, and results expressed as
n,iril~' ' percentli:~es. ' Triglyceride types wero calculated
tlx!Ill
,1: ..." .P
, a,ncreatic,' lipase hydrolysis data following the
ltil!ll\od of Vander Wallo.

.>::;'

., .

'Resi!''- and Discussion

,ii1f~CI of srora;:e period on granulation: Results of

storlo:iQ of ghe.: samples at 29'C, as sbown in, Table I,

liJd,~te totli:1 granillaiion in both buffalo and cow ghee

,saqipJ,CB by the third day, on wbich the minimum

jlcr~tages of 'liquid fractions (59 per 'cent for buffalo
~illt.~O per cent for cow) and maximum grain size (420
bum,fo ghoe and , 108 f'm for cow ghee) were

ifii!tfor,

~rd,ed.

The stain ,size was observed to incre'dse from

tb,e ' firSt to th~, ihirdday in both buffalo and cow gboe ;

TA:li,~: ~,

1979

tbereafter grain size decreased gradually in buffalo but

not in cow ghee. Similar observations were recorded
by Joshi and Vyas 7 in commercial, billfal()' ghee on
storage.
Physico-citemicai characteristics: Buffalo 'and, cow
gbee samples and their solid (grains) and liquid fractions
obtained after storage for three days at 29'C were
analysed for various physico chemical characteristics
(Table 2). The average size of grain was 410 I'm, ,and
98 I'm for buffalo and cow ghee respectively. Average
percentage of the liquid fraction was 62 for buffalo sboo
and 83 for cow ghee. Buffalo shee grains occurred in
Cow shee grains,
clusters witb irregular margins.
on the contrary, were discrete independent spherulites
composed of fine divergent monocrystals rad\aiing,
from tbe centre. Inftuence of chemical composition
and glyceride structure on tbe kinetics of crystli:lIiti!.tiQ.u,
has been studied by various worlcers 1l 17 ,18. Grains
larger in size and number, as in buffalo ghoo, may' be:
attributed to the differential make up of the triglycerides
and fatty acid composition of buffalo mille. fat (fables
4, 5 and 6). Crystal size and structure are determined
by the number of nuclei fonned, temperature" supersaturation, chemical composition etc. I
It has, been
reported that high melting triglycerides increase the
crystli:l size and number I7- 1R Buffalo milk rat is lepOrted
to contain a greater amount of higb melting triglycerides
(8.7 per cent) as compared to cow milk fat (4.9 per oonO l9
and tbis may explain why buffalo ghee grains are latger
in size and higher in quantity. Higber melting 'point
(33.") and lower iodine value (27.1) for buffalo ghee
as compared to cow', {31.5" and 32.2", respectively}
also correlate with greater content of saturated fatty
acids and lower amount of unsaturated acids In buffalo
gbee (Table 4). A marked differen:~ in:lhe physico(grainS) and
cbemical characteristics between the
liquid fractions of buffalo and cow ghoo was also obser'\'-

solid '

PHVSICO' GHIMICAL CHARACTERISTlCS OF WHOLe OI-leJ! AND ITS FRACTI01>."S OO'TAINEO AfTER

3 DAYS

OJ! ORANULATION

AT 29 Q G

)':':':'.
'.,~

. .

'

Mej!~l' poinl( OC}

..

'~,c;liIitl

va lue
- .\:; ,
1'l'ilf!!,lt;e vlliu.

'WQ!i.iptiOQ ya""",

Iodi ;,;.$luo
,Si~ .br'irain qtr:n)
':toi.;:~~ liquid rr4ctioD (:Yo)
~II

Cow

Butr.lo

)'by"~h.mical cMracteri,tics
:\ ':'

Whole ghoe

Liquid
fraction

Solid

Whole )Ill ...

fraction

Liquid
(raction

Solid
fraeiiOfi.

33,7
33.5

2S.~

37.2

31.5

24.S

35.3;

36.9

28,9

28 .0

29.6

1.3

1.4

1.3

1.5

1.6

213
1.$

227

229
29.6

219

221

24.1

J2,2

224
33.9,

27 .1

410

9!1

62

83

,values are. aVefale of 2 samples except the vol. of liquid fraction which is the av, value of 4 samples.

2,6
27.6

ARMUOAM AND NARAYANAW GRAIN FORMATION IN GHEE AND STRUCTURE OF TR)GLYCBIlIDI!S

: .~ ;".

"i

,.

TABLa. 3.

POLYUNSATUR.A'fII.O FATTY ACJI>S 0) WHOLE GHEE AND OF LNlUID AND SOLID FRACl'IONS OBTAINED
"

AFTER

DA.VS Of GRANUL ....nON ,o\T 29C

Non-<:oJ1luaatod (:t,)

Conjugaled ( %)
Buffalo

Cow

Buffalo

Cow

0.7280
0.7830
0.6550

1.0010
\.0374
0.81~0

0.6373
0.6540
0.4354

. 0.6168
.0.6432
0.4919

0.0540
0.0570
0.0509

0.0522
0.0522
0.0451

0.3431
0.4795
0.3465

.0.4442
.0.4486
0.3441

0.0085
0.0090
0.008 \

0.0076
0.00/j0
0.0060

0.1517
0.1582
0.1046

1).1106
. 0.1110
0.0962

0.0033
0.003S
0.0031

0.0037
0.0041
0.0033

0.0644
0.0853
0.0535

0.0764
O,OI!09
0.0616

Who.l~"'''

0.7938

\.0645

SOlid fr.

0.8528
0.7171

1.1017
0.8734

1.1965
1.3770
0.9400

1.2430
1.2837
0.9938

Dl-.!lIl.o;e
.Wh<1~ "!lhcc

1f~ ft.
~):))i<i'!tt.

Tr', .eQdi~'

Whole,hee
Ltquid fr.

"'i!lid ri.
'1\:i raeeliOk:.
%o~riboe
t:.illu.i~rr.

SOlld,fi-.
iJ-.~rna.~ie

Whole ,bee
/LIqUid,.fro
Sqlld,' fr.

T",al-PUFA

LIquid tr,

..

(.d (T&ble. 2). Q:>oi.mercially feasible methods for separ.,fWg milk fa t 'by crystallization into higb melting and
luW melting rr:i.Ctions with a wide range or physico~h.T1li~r properties. have been developed by many

wojkcri1 &,22. Such fraCtionation proomes provide a

'''' il,tinIlOUs economiCal method of modifying the physical
prQPeit.iC$ of milk fat to make it more sUltable for
vanOilS . purposes.
P~/~aturated .fallY acids (PUFA): All the PUFA
fi:<)!l:1di-enoie It) penta-enoie of conjugated and non"(ll1lugated typs Were found to be at a higher level in
the' Uquid fractIon than in whole ghee or in the solid
fi<;ctiqil, (Table~), Greater contents of PUFA and
ol,'le li4(ir in the liquid fraction were confirmed by higher
m ,Jiil~',value, EI-Sadek et af2l, fractionally crystalJiled
I",fi:~lc),riiilk fat frolll acetone, and sbowed tbat conj ugated
anil. riOn-conjugateil di-enoic and tetra-enoie acid
~'\ntell.ts in the liquid fractions increa<;ed as the temperature,;or crystaLlIzation decreased.
l'111~~ of lip(/se hydrolysis: Lipase hydrolysis data
lo~ btiltaJo gheeand its fractions are shown in Fig. I.
A silliil4t paltern of hydrolysis for cow ghee and its
fr:u;):iol\s 'was also .observed. The rate of bydrolysis of
h "!Talo .ghee waHIQwer than that of cow ghee. A slower
",r~ .or 'bydro\ysh fOr the solid fraction of eacb buffalo

I,

2'1
B.If~I.

20
_Whole gil . .
_liquId "acll
0--0 Sattel fract iQ ..

:t 1'8
0

1.

1-ti

"

'" I'
\2

..

..,.

I-()

E
~

0
0-6

0'

rim&
~iO I.

8
~"

10

1'2

minut

PIII.r t II..... hyid'oIYII,

\4

"

"

20

4,. ..
,~

;, '

.....

",

..

,',',. .

16,

NOV.-DEC.

Yo)

.I'A"ITY . ~CID COMPOStrlON (MOLl!

OBTAINED

AFTI!:R 3

DAYS

OF w:ElOLE GHEE ANO OF LIQUID AND SOLID FltAC'tJONS (FR.)

Of

GRA...'lULATION AT

29C

Buffalo

Cow

Fatty acids

".

Whole

.,. .

..

:.:-

1979

".

TABU 4,

.,- "

JOURNAL OF FOOD SClBNCI! AND. TECHNOLOGY, VOL.

Il.ruJcow

shee .

Solid fro

Liquid fro

Whole gbee

Liquid fro

4:0

1l.8

lU

10.2

9.4

11.6

6:0

5.2

5.8

4.2

5.0

6.1

Sojid

.tr.

1.4
404

8:0

1.6

25

1.0

2.4

2.6

2,4

10:0

2.4

3.7

2.2

3.6

3.7

3.Q

10:\

0.2

0.3

0.2

0.4

0 .7

.. 0.6,

n:O

3.0

3.0

3.0

3.6

3.~

'14:0

12.5

10.8

14.2

11 .9

11.0

14 .2

14:1

0.8

0.9

0.7

1.4

1.6

is:.O

1.3

0.6

1.2

1.7

l.l

1;2
1.&

16:0

lO.l

27.7

3M

27.8

25.0

33,5

16.;1

1.9

J.5

1.2

I.l

1.6

LI

lS:O

10.2

6.2

11.2

9.2

7.2

12.0

1&.;1

16.0

20.5

12.7

20.3

22.1

'18:2'

0.9

0.9

0.8

1.2

' 1.2

15.7
1.0

18:3

0.7

0 .7

0.6

0,7

.'0:8 .

ghee

wa~

observed as compared to the corres-

. ponding whole ghee and the liquid fraction. LipMe

~~dfolysis. that tak~ place at an oilfwater interface is
: ~ff,tcted by unsatUrated ratty acids, type of triglycerides,
TAPl.;E 5.

FA'ITY ACID COMPOiSI.TION (MOLE

%)

0.6

physical stale of Ihes ubslrale, eic2.-2~. The lower. rate

of hydrolysis of the solid fracti6'o mal' be due to the
higher level of long-cbain ~turilted . fatty .acids
(Table 4).

OF WHOLE FAT A.ND MONOGLYCERlDBS OBTAINED FROM PANCREATIC

LIPASE HYOJlOLYSlS OF TRlG.L-YCIiEUbES

Buffa10

Cow

Fatly -acid
Whole fat

-;-

., -,"

Monogly-

Proportion of

ceri d e~

Iatty acids in
z,.position (%)

4:0

12.8

2,5

6:0

5.2
1.6

1.5
1.0

8:0

Whole fat

Monogly- .
cerides

Proportion of
fatly acids .in
2-posjtion (%)
6'

9.4

15

5.0

2.7

18

20

2.4

1.5

60

10 :0

2.4

4.6

57

3.6

6.0

10,:1

0.2

0 .4

60

0.4

I.l

66

12;0

3.0

6.3

66

3.6

7.8

70

N:O

12.9

22.8

66

20.0

S8

14.:1

0.8

1.2

55

3.0

6$'

B:O

1.3

1.6

40

11.9
1.4
1.7

16:0

30.3

36.3

40

27.8

16:1

1.9

3.3

57

1.1

1.8,0
18:1

10.2

6.6

22

16.0

11 .0

22

18:2

0.9

0.7

27

0.7

0.5

30

1 ~: 3

J.6
. )..' :
18.9

35

34

41

9.2

S.~'

2~

20.3

)7.2

26'

J.Z

'0.6

19

0.7

0.4

20

Percentage of fatly add eSterified in the 2po,ition of trigiyoerides. Calculak<l from MI3T" 100 whee. M - mol. pcr oent"f 1M acid
. In the TT1QnollycerklCs~ : ~nc;t T ~ ~ole per cent of the !Srne add in lhe-lrigtyceri<b before hydrolysis .
~, ... ""

'

','

I"

"

ARMUGAM AND

I;(i (f)l .ncid cOlnpo.sitiQll.'

NARAYA~AN:

GRAIN FORMATION IN GH!iI; AND ST\l.UCTURE OF TRIGI.YCERIDBS

Table 5 shows tbe fatty acid

"omjIDsition of \luffaIo and cow gboe and of solid

I ~, rliniO .and liquid fractions. Higher contents of C4,
( '" ,. ,a:Ud':Ci8 fatty acids and a lower level of CIS: I fatty
... ,'Itl '$'eerti ,[0 be major points of difference beTWeen the
btl:;, llcidcompQsit,on of buffalo a nd cow ghee. The
p,.,q;I\tages: of IQng-chain saturated falty acids, viz.
t' ,. eli! and CIS were higher in the solid fraction.
I '1",10 blrlited and short chain fatty acids were concentrat
cd itt the liquid fraction. The fatty acid compositions
" I wbolQ. sheo and thoir fractions showed a direct
!C klt'O~P: with their physico,chemical constants,
(T:.ble2,')! ::Greale1 concentrations of C 14 , CI6 and C'8
hltv ,acids' in buffalo ghee can be correlated with grains
1:1(;~~.ln siz< and ql!llntity as these fatty ",dds have been
I",..,iliv-ely. correhiled with high-melting triglyceride
,:ont(:nt2S.

Mtramolecular dis)ribu(ioli of fatty acids and trig/ylluffalo and cow milk fat triglycerides
"eF" $\lbJected to pancreatic lipase hydrolysis to study
I hc!tribution of fatty acids between primary and
' ,,",udal)' hydrox.Yl gtoUps of triglycerides (Table 5).
~, hor" cb'aui fatty acids (C4, C6 and Ca) showed a specific;I'; Fot the extemal. positions, whereas medium chain
!,\I:lyacids. (e un e12 and C 14) were preferentially attach
,,01 lO. th internal p()'Sition of triglycerides. Among the
1,,,,(,' .e.h~l!i fatty acids, Ct6 did not seem to show any
prC'"kteritiJ but C'8 fatty acids were found 10 concentrate
... !hil' eil,ternal positions, The pattern of distribution
J Iltly "aCids between external and internal positions
, j tnglycerides seem!)d to be similar ill both buffalo and
,-,,,,,mllk.fat triglycerides (fable 5). The difference in
!i ",' j!i1YiIi~ behaviOur of buffalo and cow milk fats
"'I:'.' '\lI\!ii' not be due to the pattern of distribution of
"ft)' acids in lbe triglyceride molecules,
However,
i ic'Afl.olle and Savary2 demonstrated how physical
,i:,~r"c.tai$~tics of natural fats are governed by the
"n; !h~tG;r.llistribution of fatty acids, in the Ught of
" " t obtained by pancreatic lipase hydrolysis of the
r;,(~ $ti'licture:

hiSIYccride types calculated as described by Vander

W " l i~ !lothe basi$of pancreatic lipase hydrolysis data
presented in Table 6. A greater content of trisat urat,, ' Rt)lcerides (SSS) in buffalo milk fal (49.25 per cent)
,I' ,~,imPared to cow milk fat was found to be a major
.J lilccllllce in the make up of the triglycerides of those
,\", species, Ai l ,and Vander WallQ and Coleman21
l~ '.itl1[i\~ triglYceride types of various uatural fats
",c1u\lill,f cow m.lIk fat and discussed the influence
"i' lrj~iyCCltide strii~ture on properties offal. It is tempt
"':<, therefore, to ,s tate th;o.t the higher level of trisalurated
dY"('l'ld.es'in bufl'alomilk may be one of the factors that
, r,'udbllt:e. to the diffetence in tbe gtanulation of buffalo
" 'C'

.",,1 ~ow: ghee.

TABLE

6.

T'(J>1iS CALCULATBD, ~OM: PANCREATI,C

UPAS1I: HYDROLYSIS OF TR[GL:Y~nlDI!S

T RIOLYCERIDE

Triglyceride type

Cow

Buffalo

(Xl

(Xl

sss

49.25

42.18

SS U

14.44

SUU

14,30
14.30
10.81
4.15
3,14
3.14

U UU

0 .91

USS
SUS
USU
UUS

14.44

13.32
4.94

4.56
4.56
J.56

The present study indicates that the differential .

make-up of buffalo and cow milk fats in terms of fatty
acid composition and ttiglyceride types may be a factor
that controls granulation of gllee. Further investigation
in this regard, like crystallization kinetics and a detailecf
investigation of tliglyceride structure of buffalo milk
may lead to a clear understanding of the differenC<1 in
the physical behaviour of buffalo and cow milk. fats,

References
1. deMan, J, M., J, Dairy

Sci"~ 1~64,

47, 1I94.

2.

Desnuene. P. and Savary, P., J. Lipid Res., 1963, 4, 369.

3.

Baily, A. E.. Afe/tmg and SO/idifica/i(Hl of Fat, Jntencience

Pub " Inc., New York, 1950.

Mulder. H., Netlt. Milk. Dairy J" 1953, 9, 149.

S. deMan, l. M., J . Dairy Res., 1961 , 28, Jl7,

4.

6.

Paul, T . M. and Suri, K. S., indjan I . Dairy Sci. , 1949.2,.94.

7. Joshi, C. H. and Vy"" S. R, Indian J. Dairy Sci.,

1976,~.

13.

Methods of Sampli"g and Tests for Ghet! (BlJ.tttrfal), JS:350.$

(1966), Indian Standards [nSlitoIion, Manak Bb.v~n,
New Delhi ,
9. Official and Tentative Method:., American 011 Chemists
Society, Chicago, lIJinols. ] 959.

8.

10. Jack , E. L., Freeman, C. P., Smith, L. M, and Mickle, j , ll.

J. Dairy Sci" 1963, 46, 284.
11. Freeman, C. P. , Jack, E. L. and Smith, L. M.~ J. Dairy Sr:i.
1965, 48, 853 .

12. Kubis, A. and Breckenridge, \V. C [0, Dairy LJpids a1iii

Lipids M{';trIbo/i$m, editc:d by M.F. Brink and D. Krilchvsky;
The A VI Pub, Co., We.tport, ConnOcticut, 1968, 28 .
13. Brockerhoff, H" In Methods i. EnzYlllology, Edittd by Colowick, S. P. and Kaplall, N.D . Academic Press, New Yor1c~
VoL XXXV, Part B, 1975, 315.

14. Blank, M. L and Privett, 0, S.,!. Dol,y Sci., 1964, 47, 481.
l S. deMan, J, M.,I. Dairy Sci., 1964, 47, 546.

16,

Vander Wal, R. J., I. Am. Oil. Chern. Soc" 1960,31, 18.

17. Tverdokh.leb , G . V., Stephanenko, T. A.9 and Ncsterov, V. N.~ .

XIX Internol. Dairy Congr., New Delhi, India, [974, Ie,
214.

~'C;-::, .

10URNAL OF FOOD SCIENCE AND TECHNOLOGY, VOL.

.,. _

nt : G)'~bchenko. A, D.and IvantsoVtl, L S. XIXJlIlerflot. Dairy

.~'Ct>IW., NeW Delhi,' India, 1974, lB, 653.
1 9~ ; ~ Murlby, M. K~ and Narayanan, K. M., XIX I.ternol.
/':.~y Congr., New Delhi, India, 1974, IE. 208.
IQ, 'iliiJi,y, R. M., XlIJ111nlerlUll. lJqi,y GoV' .. Sydney. Australia

; c:'1;70, IE, 24i.

"11,_ ':~n, R.S.", X ,V IlI lltlernat. Daily Congr., Sydney, Austra.lia,

)(- (970 IE '240

, ".:. ,' '

~
.
,Z, .llo;>ltis, R, Gray, I. K.,McDowell, A.K.R. and Dolby, R. M .
' :i?.J.:, Dairy Rea., 1971, 38, 17~.

23 .

16,

NOV.-DEC.

1979

Et-Sadek, G . Rifa.t. L D ., Abd E~SaI.m. M. H. am! EIBagary, E., Indian I. Dairy Sci.. 1972, 25,167.

Z4. Desnuelle, P., In AdWIIICea i. Enzymology, edited by Nord,

F. P., Interscience, New Yorle, 196J, Vol. 23,129.
25. ShertJon,1. W. and Dolby, R. M., J, Voiry Sci 1971. 5 '2.
26,
27.

Ast. H . 1. and Vander Wal, R. J" I. Am. 011 Ch"",. Soc.,

1961 , 38,.67.
Coleman, M. H .. In Adv. lipjd Res<tvch. edi10d by
Paoletti. R. and Kritche't'sky. Q., Academic P:rtse~ -New
York, 1963. Val. I. 1.