Nomenclature
Ghee; samli; clarified butter. Description and references
Prepd from cream or butter by melting and heating
to 122° for about 25 mins. The water evaporates, and lactose, salt,
and albuminous substances sink to the bottom. This treatment kills
existing microorganisms by heat and deprives incoming microorganisms
of moisture and necessary nutrients.
Properties
Properly clarified butter is of finely grained
consistency, yellow color, mp 30° and retains most of the vitamin A content of the
original butter. Keeps much longer than ordinary butter and contains
less than 0.7% water. Used in India instead of butter.