Ghee - WDRA
Ghee
Commodity Code - 249
Commodity Name - Ghee
General Characteristics -
• The ghee @ shall be pure, clarified milk fat only and shall have a natural, sweet, pleasant odour, agreeable taste and free from rancid or other objectionable flavor.
• The ghee shall be free from excess moisture and on melting it shall be clear, transparent and free from sediment or foreign coloring matter.
• The phenolphthalein test, the phytosterol acetate test and tests for the presence of animal fats (other than milk fats) shall be negative.
• The chemical and physical constants of the ghee shall be characteristic of the type of milk (cow, buffalo or mixed) from which it is produced and of the season of the year and the place or district where it is produced.
| Grade Designation | Definition of quality | ||
| Texture* | Color | General | |
| Special | The solid phase shall be of well defined granular structures. | White with or without yellowish or greenish tint, and shall be uniform throughout. | The ghee @ shall be pure, clarified milk fat only and shall have a natural, sweet, pleasant odour, agreeable taste and free from rancid or other objectionable flavor. The ghee shall be free from excess moisture and on melting it shall be clear, transparent and free from sediment or foreign coloring matter. The phenolphthalein test, the phytosterol acetate test and tests for the presence of animal fats (other than milk fats) shall be negative. The chemical and physical constants of the ghee shall be characteristic of the type of milk (cow, buffalo or mixed) from which it is produced and of the season of the year and the place or district where it is produced. |
| General | -do- | -do- | -do- |
| Standard | The definition of quality shall be the same as laid down under the Prevention of Food Adulteration Rules 1955, as amended from time to time. | ||
* When cooled below the melting point.
@ The purity shall be tested by such tests as may be laid down from time to time by the Agricultural Marketing Adviser to Govt. of India for instance the phytosterol Acetate test.
SCHEDULE III-A
(See Rule 5)
Normal physical and chemical constants of ghee produced in areas other than those Specified in Schedule III-B to which grade designation mark may be applied
| S. No. | Parameters(1) | Grade designation | |
| Special(2) | General(3) | ||
| 1 | Baudouin test | Negative | Negative |
| 2 | Butyro-refractometer reading at 400C | 40.0-43.0 | 40.0-43.0 |
| 3 | Reichert Meissl value | Not less than 28.0 | Not less than 28.0 |
| 4 | Polenske value | 1.0-2.0 | 1.0-2.0 |
| 5 | Moisture content | Not more than 0.3% | Not more than 0.3% |
| 6 | Percentage of Free Fatty Acid (as oleic acid) | Not more than 1.4 | or more than 2.50 |
N. B.- Percentage of Free fatty Acids (as Oleic acid) shall not exceed 3.0 for Standard Grade Ghee.
SCHEDULE III-B
(See Rule 5)
Normal physical and chemical constants of Ghee produced in recognized cotton tracts@ (of Saurashtra and Madhya Pradesh) to which grade designation marks may be applied. Grade designation
| S. No. | Parameters(1) | Grade designation | |||
| Special(2) | General(3) | ||||
| Winter(Sep.-Feb.) | Summer(Mar.-Aug.) | Winter(Sep.-Feb.) | Summer(Mar.-Aug.) | ||
| 1 | Baudouin test | Negative | Negative | Negative | Negative |
| 2 | Butyro-refractometer reading at 400C | 41.5-44.0 | 41.5-44.0 | 41.5-44.0 | 42.5-45.0 |
| 3 | Reichert Meissl value | Not less than 23.0 | Not less than 21.0* | Not less than 23.0 | Not less than 21.0* |
| 4 | Polenske value | 0.5-1.2 | 0.5-1.0 | 0.5-1.2 | 0.5-1.0 |
| 5 | Moisture content | Not more than 0.3% | Not more than 0.3% | Not more than 0.3% | Not more than 0.3% |
| 6 | Percentage of Free Fatty Acid (as oleic acid) | Not more than 1.4 | Not more than 1.4 | Not more than 2.5 | Not more than 2.5 |
@ By cotton tract is meant that area where cotton seed is extensively fed to the cattle.
* Ghee with Reichert Meissl value between 19 and 21 shall be graded only after a Phytosterol Acetate test has been performed and the result thereof found to be negative.
N.B. - Percentage of Free Fatty Acids (as Oleic acid) shall not exceed 3.0 for Standard Grade Ghee.
| Parameter | Parameter |
|---|---|
| Moisture, maximum, %, (m/m) | 0.5 |
| Milk fat, minimum, %, (m/m) | 99.5 |
| Butyro-refractometer Reading at 40oC | 40.0-43.0 |
| Reichert Meissl Value, minimum | Not less than 28.0 |
| Polenske Value | 1.0-2.0 |
| FFA as Oleic Acid, maximum, % | 3.0 |
| Peroxide Value (Milli-equivalent of Oxygen/Kg fat), maximum | - |
| Baudouin Test | Negative |
| Shelf Life | 12 Months |
| Initial Validity of e NWR | 06 Months |
| Extension of e NWR Validity | 03 Months |
| Number of Extensions | 02 (2X3 months) |
| Weight Tolerance | NA |