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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 5
First page : (822) Last page : (826)
Article doi: :

Enzyme Modified Ghee Flavour: Application and Shelf Life Studies

Partha Pratim Debnath1* and Bikash Chandra Ghosh2

Dairy Technology Section, ICAR-National Dairy Research Institute (NDRI)
Southern regional station, Adugodi, Bengaluru, 560030, India
*Corresponding Author E-mail:
Received: 5.09.2018 | Revised: 11.10.2018 | Accepted: 16.10.2018  



Ghee is a fat rich dairy product. Ghee is prepared using direct cream method. The huge consumer acceptability of ghee is due to its flavour. Ghee has a pleasant, slightly cooked and caramalised flavour. Lipase enzyme has a great influence on the flavour characteristics of milk fat. Enzymes were used in combination for the flavour enhancement of ghee. Shelf life studies of enzyme modified ghee (EMG) flavour at 65°C for 24 days showed higher shelf life as compared to control (no enzyme) ghee. Due to higher intensity of EMG, a comparatively lower quantity of ghee was required to impart ghee flavour in food products like gulabjamun and jalebi.

Key words: Enzymes, Ghee, Gulabjamun, Jalebi.

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Cite this article: Debnath, P.P. and Ghosh, B. C., Enzyme Modified Ghee Flavour: Application and Shelf Life Studies, Int. J. Pure App. Biosci.6(5): 822-826 (2018). doi: