Modified ghee/clarified butter composition for food technology

Norazlianie, Sazali and Asogan, Arjun (2021) Modified ghee/clarified butter composition for food technology. In: Creation, Innovation, Technology & Research Exposition (CITREX) 2021, 2021 , Virtually hosted by Universiti Malaysia Pahang. p. 1..

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Abstract

Breeds of cows contribute to increase solid and fats in milk. Feed,veterinary knowledge and animal welfare were analyzed for ghee production. Different stages of prototype are built with different configurations and state. The best state of ghee are identified for commercialization. Product has been sold to market

Item Type: Conference or Workshop Item (Poster)
Uncontrolled Keywords: Award, CITREX, Modified ghee, Food technology
Subjects: Q Science > QD Chemistry
T Technology > T Technology (General)
T Technology > TA Engineering (General). Civil engineering (General)
T Technology > TJ Mechanical engineering and machinery
T Technology > TS Manufactures
Faculty/Division: Faculty of Industrial Sciences And Technology
Faculty of Mechanical Engineering
College of Engineering
Depositing User: Mr Muhamad Firdaus Janih@Jaini
Date Deposited: 19 May 2022 09:00
Last Modified: 19 May 2022 09:00
URI: http://umpir.ump.edu.my/id/eprint/34144
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