Manufactured & Traditional Dairy Products

Nutritional and digestive properties of ghee:

• Assertion (A) is true: Ghee is characterized by exceptionally high digestibility (coefficient of digestibility exceeds $96\%$ to $99\%$) and exerts beneficial prebiotic and epithelial healing effects in the gut.
• Reason (R) is true and correctly explains (A): Ghee is uniquely rich in short-chain fatty acids (SCFAs), especially butyric acid ($C_{4:0}$, accounting for $2\%$ to $4\%$ of total fatty acids). SCFAs do not require bile salts or micellar incorporation for absorption; they are absorbed directly through the portal vein. In the colon, butyrate serves as the primary energy fuel for intestinal mucosal epithelial cells, strengthens tight junctions, and selectively promotes beneficial probiotic lactic acid bacteria (Lactobacillus and Bifidobacterium spp.).
  
  Option analysis:
• Both (A) and (R) are true and (R) is the correct explanation of (A): Correct.
• Both (A) and (R) are true but (R) is NOT the correct explanation: Incorrect.
• is true but (R) is false: Incorrect.
• is false but (R) is true: Incorrect.

Calculation of salt ($NaCl$) content in butter:

• Net volume of $AgNO_3$ consumed by sample: $V = V_{\text{sample}} - V_{\text{blank}} = 25\text{ ml} - 5\text{ ml} = 20\text{ ml}$.
• Normality of $AgNO_3$: $N = 0.1\text{ N}$.
• Equivalent weight of $NaCl = 58.44\text{ g/mol}$ (or $1\text{ ml of }0.1\text{ N }AgNO_3 \equiv 0.005844\text{ g of }NaCl$).
• Percentage of Salt:
  $\text{Salt }\% = \frac{\text{Net Volume (ml)} \times \text{Normality} \times 5.844}{\text{Weight of sample (g)}} = \frac{20 \times 0.1 \times 5.844}{5} = \frac{11.688}{5} = 2.3376\% \approx 2.3\%$.
  
  Option analysis:
• $3.1\%$: Incorrect.
• $2.5\%$: Incorrect.
• $1.7\%$: Incorrect.
• $2.3\%$: Correct. Calculated salt percentage is $2.3376\% \approx 2.3\%$.

Wij's method is the standard analytical procedure used for determining the Iodine Value (Iodine Number) of oils and fats, including ghee. The Iodine Number measures the grams of halogen (calculated as iodine) absorbed by $100\text{ g}$ of fat, indicating the degree of unsaturation of fatty acid double bonds. Wij's reagent consists of iodine monochloride ($ICl$) dissolved in glacial acetic acid.

Option analysis:

• Reichert-Meissl Number: Incorrect. Evaluates steam-volatile water-soluble fatty acids via distillation.
• Polenske Number: Incorrect. Evaluates steam-volatile water-insoluble fatty acids.
• Iodine Number: Correct. Determined standardly using Wij's iodine monochloride reagent.
• Saponification Number: Incorrect. Measured by alcoholic potassium hydroxide reflux.

Under the International Numbering System (INS) for food additives, Nisin (a bacteriocin produced by Lactococcus lactis subsp. lactis) is designated as INS 234. (INS 330 is Citric acid, INS 280 is Propionic acid, and INS 100 is Curcumin).