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Which of the following processing intervention/method reduces the quantity of ghee residue during ghee making.
EXPLANATION
Ghee Chemistry
- 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
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