Indian Dairy Assocaition

SUMMARY OF ARTICLE

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Partha Pratim Debnath
Dairy Technology Section, ICAR-National Dairy Research Institute, Adugodi, Bengaluru

Bikash Chandra Ghosh
Principal Scientist and Incharge, Dairy Technology Section, ICAR-National Dairy Research Institute, Adugodi, Bengaluru
ghosgoga@hotmail.com

ABSTRACT

Enzymes are widely used in food sector. Addition of enzymes in milk fat for flavour modification in ghee is mainly to increase the intensity of ghee flavour. This product can be sold as ghee and also can be used for blending purposes. This high intensity of ghee produced naturally can be blended with less intense flavoured ghee. EMG with additives can be considered as a suitable method for a wide range of products.

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