1
Clarified butter fat is known as
EXPLANATION
Ghee Chemistry
- Composition and Definition of Ghee:
- Clarified Butter Fat (Ghee):
- Manufactured by thermal clarification of butter or cream at $110 - 120^\circ\text{C}$ to evaporate moisture ($\lt 0.5\%$) and remove browned milk curd residue.
- Contains $\ge 99.5\%$ pure anhydrous milk fat, exhibiting granular texture and pleasant carmelized lactone/diacetyl aroma.
- Conclusion: Ghee (Option 3).
Correct option: (3) Ghee
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