Unit 1

• 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

• 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

• Bancroft's Rule of Emulsion Formulation:
• Theoretical Axiom:
• 'The phase in which an emulsifier is preferentially soluble constitutes the continuous (external) phase of the emulsion.'
• Application:
• If a surfactant has low Hydrophile-Lipophile Balance (HLB $3 - 6$) and is soluble in the oil phase, it stabilizes Water-in-Oil (W/O) emulsions (e.g., butter, margarine).
• Hydrophilic surfactants (HLB $8 - 18$) soluble in water form Oil-in-Water (O/W) emulsions (e.g., milk, mayonnaise).
• Conclusion: Water-in-oil emulsions (Option 2).

Correct option: (2) Water-in-oil emulsions