Technology of Milk & Milk Products

Evaluating the Assertion and Reason concerning Dairy based foams and their applications:

The correct answer is Option 3: (A) is true but (R) is false..

• 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

• Continuous Butter Making Processes:
• Fritz Process (Fritz-Eisenreich Principle): Based on the traditional principle of churning or frothing. Chilled cream ($35-50\%$ fat) is fed into a rapidly rotating cylindrical churning cylinder where high-speed beaters ($1000-3000\text{ rpm}$) beat and froth the cream, destabilizing fat globules and forming butter granules within a few seconds.
• Alfa / New Way / Cherry-Burrell Processes: Based on phase reversal by concentrating cream to high fat ($\gt 82\%$ fat) in a specialized hermetic separator, followed by controlled chilling, mechanical texturization, and phase inversion in scraped surface heat exchangers.
• Correct Option: Option 1 (Churning or frothing).