• Colloidal Classification of Liquid Ghee:
• Physical State:
• Ghee is anhydrous milk fat ($\gt 99.5\%$ triacylglycerols) obtained by thermal evaporation of moisture.
• Above its melting point ($\gt 35 - 40^\circ\text{C}$), it is a single-phase homogeneous liquid mixture where minor lipids (cholesterol, fat-soluble vitamins, free fatty acids) are dissolved molecularly, behaving as a true solution.
• Conclusion: True Solution (Option 1).

Correct option: (1) True Solution

• Prestratification Method of Ghee Making:
• Technological Advantage:
• Butter is held at $80 - 85^\circ\text{C}$ for $30\text{ minutes}$ without agitation, causing stratification into three layers: a top clear fat layer, a middle curd layer, and a bottom aqueous buttermilk serum layer.
• Draining off the bottom aqueous serum removes $60 - 70\%$ of water and non-fat solids prior to thermal boiling, drastically reducing ghee residue yield and cutting boiling energy requirements.
• Conclusion: Prestratification (Option 2).

Correct option: (2) Prestratification