Allied & ICAR Exam Bank • ALLIED_1342 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Dairy Unit Operations

Subtopic: Ghee Clarification

Question Statement:

During the manufacturing of traditional Indian ghee by heating butter or makhana, the endpoint temperature typically held for characteristic aroma development and moisture removal (<0.5%) is:

Options:

  • (A) 115 to 120 degrees Celsius
  • (B) 65 to 70 degrees Celsius
  • (C) 200 to 220 degrees Celsius
  • (D) 80 degrees Celsius

Answer Key:

A

Step-by-Step Solution & Explanation

Clarification is conducted at $115-120^\circ\text{C}$ to evaporate residual water (
lt;0.5\%$), caramelize curd proteins into a brownish residue, and produce rich lactone/carbonyl aroma compounds.
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