Ghee: Chemistry, Technology, and Health Aspects

Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes, and whereas butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Impact cover topics focusing on ghee chemistry and physicochemical properties, ghee processing and applications, as well as ghee biosafety and health effects.

Features:

Explores the chemistry of ghee from different dairy sources

Discusses ghee functional constituents and their health-enhancing potential

Written by industry experts and international scientists

Addresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmetics

Authored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the field of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the Research and Development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oils companies reformulating their products or developing new healthy products.