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The manufacture of ghee is based on the principle of dehydration of milk fat and removal of non-fat solids to obtain a stable fat product with characteristic flavor and texture. Ghee is prepared mainly from butter or cream by heating, which causes evaporation of moisture and separation of milk solids. During heating, water present in butter is removed, and milk solids such as proteins and lactose undergo browning reactions that contribute to the typical nutty aroma and golden colour of ghee. The process also ___ _______ _____ _________ ______ _______ ____ __________ ________ ________ ____ _____.
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