Biochemistry Of Butter And Ghee

Used in

• Chapter 14 Milk into Cheese

On the Menu

Cultured butter and ghee

The rows that check it

• 2 confirmed
• 1 amended
• 1 partly confirmed
• 1 marked for safety

• M7 amended Safety Ghee at 110 to 120 °C, never past 150 °C; keeps a year dark and cool; about 30 min per kg
• M21 confirmed Butter is a phase inversion; the butter compound (diacetyl) made at 20 °C and destroyed at 30; churn at about 10 °C
• M22 partly confirmed Ghee under 0.3 % water; "the Indian subcontinent and half of Africa for four thousand years"
• M36 confirmed Butter: cream ripened a day at 20 °C, chilled to 10; churn 15 to 40 min; wash at most a quarter of the cream volume; salt 15 to 20 g/kg; 10 litres of milk to half a kilogram

In the Index

Sour and fermented Milk, butter and cheese