Tibetan Butter and Indian Ghee: A Review on Their Production and Adulteration

Fumin Chi (), Zhankun Tan, Qianwei Wang, Lin Yang and Xuedong Gu
Additional contact information
Fumin Chi: College of Food Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, China
Zhankun Tan: College of Animal Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, China
Qianwei Wang: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Lin Yang: College of Food Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, China
Xuedong Gu: College of Food Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, China

Agriculture, 2024, vol. 14, issue 9, 1-13

Abstract: Tibetan butter and Indian ghee are both fat products derived from cow’s milk or other dairy products that are rich in nutrients. Although both Tibetan butter and Indian ghee are primarily produced by filtering, heating, separating, cooling, and molding, there are differences in their production processes. Tibetan butter is produced in a process similar to that of butter, while Indian ghee is clarified butter obtained by further extraction based on the obtained butter. Both types of ghee are susceptible to adulteration; Indian ghee is primarily adulterated with vegetable oils, animal fats, and other fats or non-fats, while Tibetan butter is typically adulterated with animal body fat and non-fats, including mashed potatoes. There are numerous research reports on the detection techniques for adulteration in Indian ghee, while there are very few reports on the detection technology for adulteration of Tibetan butter. Studies have shown that techniques such as gas chromatography (GC), Fourier-transform infrared spectroscopy (FTIR), and electronic nose (E-nose), either individually or in combination, are efficient in distinguishing adulterated Indian ghee. These findings could serve as a reference for the detection of adulteration in Tibetan butter in the future.

Keywords: Tibetan butter; Indian ghee; adulteration; detection techniques (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/14/9/1533/pdf (application/pdf)
https://www.mdpi.com/2077-0472/14/9/1533/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:14:y:2024:i:9:p:1533-:d:1472197

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().