Non-Melting Characteristics of Market Butter and Its Effect on the sensory Quality of Ghee Preparation in the summer

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Abstract

Butter, by virtue of its characteristic milk fat composition comprising short- and medium-chain fatty acids, is expected to soften and melt at summer room temperatures [10]. However, during peak summer months (April–May), butter procured from local markets in regions experiencing ambient temperatures exceeding 35°C was observed to exhibit abnormal non-melting behaviour. Such deviation from normal melting characteristics raises serious concerns regarding butter quality, authenticity, and its suitability for ghee preparation [15]. The present study was undertaken to systematically evaluate the non-melting characteristics of market butter and to assess their influence on the physicochemical and sensory quality of ghee prepared under summer conditions. Butter samples (n=15) collected from local vendors were examined for melting behaviour, slip melting point (SMP), free fatty acid (FFA) content, Reichert–Meissl (RM) value, and butyro-refractometer (BR) reading at 40°C [1][2]. The results revealed significantly elevated slip melting points (36.8±1.2°C) compared to standard butter (32.5±0.5°C) [2], altered Reichert–Meissl values (24.2±1.8 vs. 28–32 for pure milk fat) [15], and changes in butyro-refractometer readings [2], indicating deviation from normal milk fat composition. Ghee prepared from such butter exhibited inferior sensory scores, with overall acceptability averaging 6.2±0.7 compared to 8.4±0.4 for control ghee [11]. The findings suggest possible adulteration of butter fat with high-melting components such as palm stearin or hydrogenated fats [7][16]. The study highlights the urgent need for regular quality monitoring and stringent market surveillance to ensure the production of safe, authentic, and high-quality butter and ghee.

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References

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