Volume 1
Issue 2
May-August 2026
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Dairy Science
pp. 1-13
Non-Melting Characteristics of Market Butter and Its Effect on the sensory Quality of Ghee Preparation in the summer
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 characterist...
Volume 1
Issue 2
May-August 2026
Volume 1, Issue 2 (May-August 2026) — Published Articles
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