Suhaini, Izzah Shafiqah Md (2026) Proximate composition and sensory evaluation of cultured and non-cultured ghee. Project Report. Universiti Sains Malaysia. (Submitted)
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Abstract
Ghee is widely used in South Asian and Malaysian households for its flavor, cooking properties, and perceived health benefits. However, scientific evaluation comparing cultured and non-cultured ghee in Malaysia is limited, particularly regarding how processing methods and milk sources affect nutritional and sensory qualities. This study compared the nutritional composition and sensory characteristics of four ghee types: cultured ghee from local milk (A), cultured ghee from imported milk (B), non-cultured ghee from local milk (C), and non-cultured ghee from imported milk (D). Nutritional analysis showed significant differences in moisture, ash, protein, and energy content (P < 0.05), while fat content was similar across samples (P > 0.05). Non-cultured ghee from local milk had the highest fat (99.70%) and energy content (897 kcal/100 g), indicating high purity and caloric density. Non-cultured ghee also had higher moisture and ash, whereas cultured ghee from imported milk contained the highest protein (0.72%) and the lowest moisture (0.10%). These results indicate that non-cultured ghee is richer in fat, while cultured ghee retains more protein and has lower moisture. Sensory evaluation using a 7-point hedonic scale revealed significant differences in appearance, aroma, texture, taste, and overall acceptability (P < 0.05), though colour did not differ significantly. Non-cultured local ghee received the highest scores for appearance (5.28), texture (4.76), taste (4.78), and overall acceptability (5.06), while non-cultured imported ghee was least preferred. Cultured local ghee was particularly appreciated for its taste and aroma. Overall, both processing method and milk source influenced ghee quality, with milk source having a stronger impact on sensory acceptance. The study highlights that ghee produced from local milk, whether cultured or non-cultured, demonstrated more favorable nutritional and sensory properties compared to ghee made from imported milk. These findings provide valuable insights into ghee quality assessment in the Malaysian context
| Item Type: | Monograph (Project Report) |
|---|---|
| Uncontrolled Keywords: | Ghee |
| Subjects: | R Medicine R Medicine > RA Public aspects of medicine |
| Divisions: | Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Monograph |
| Depositing User: | MUHAMMAD AKIF AIMAN AB SHUKOR |
| Date Deposited: | 09 Aug 2026 00:36 |
| Last Modified: | 15 Oct 2026 04:05 |
| URI: | http://eprints.usm.my/id/eprint/64747 |
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