Usually presence of free fatty acids, carbonyls and lactones in ghee stand responsible for ghee’s flavor. The flavor profile gets affected 48x48 by quality of cow milk, method of preparation, as well as temperature of clarification and storage period. In Milkio’s ghee the proportion of fatty acids, carbonyls and lactones are optimum and in preparation process temperature of clarification is maintained at its best, which generates the typical aroma.
How come your ghee has more aroma / flavor than other ghee in the market? Print
Created by: Milkio Foods New Zealand
Modified on: Fri, 8 Jun, 2018 at 12:02 PM
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