Ghee is the most convenient form in which milk fat could be preserved for human consumption,especially under tropical and subtropical conditions.The importance of ghee in our dietary is well known and need not be emphasized here.Unfortunately,ghee that is made available in the markets to the bulk of the population is deplorably poor in quality,with an unpleasant smell and is often adulterated.Adulteration is intentional,the motive being excessive profiteering Other reasons for the bad quality are entire indifference and ignorance to an extent on the part of producers in preparing and preserving the product.Good ghee can be easily made and at no greater cost than bad or indifferent ghee.
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SECRETARY
Madras
Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.
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EDITOR-IN-CHIEF
Madras Agricultural Journal (MAJ)
Madras Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641
003
Tamil Nadu, India.
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