Describe different defects in butter and how these defects can be controlled? Describe the different factors affecting composition and analytical constants of Ghee.

Defects in butter can arise due to a variety of factors, such as improper storage, handling, and processing, as well as from the milk or cream used to make the butter. Some common defects in butter include:

1. Rancidity: Butter can develop a rancid flavor and aroma due to oxidation of the fat, exposure to heat or light, or bacterial contamination.

2. Off-flavors and odors: These can be caused by exposure to strong odors or flavors during storage, or from bacterial or fungal contamination.

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