The theme of information in this issue is Technology of Ghee Manufacturing. This is taken from the series TechNews published by NDDB. the detailed article is attached here. 
technews_100.pdf
The theme of information in this issue is Technology of Ghee Manufacturing. This is taken from the series TechNews published by NDDB. the detailed article is attached here. technews_100.pdf
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How does the traditional open
How does the traditional open-pan method of ghee manufacturing, compared to modern techniques like vacuum evaporation or spray drying, impact the heat-induced changes in milk proteins, such as denaturation, Mapquest Directions aggregation, and the formation of Maillard reaction products, and how do these changes influence the final sensory and nutritional quality of the ghee?