Ghee: Chemistry, Technology, and Health Aspects

By: Ramadan, Mohamed Fawzy

Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes. This book covers specific topics with a focus on ghee chemistry and physicochemical properties, ghee processing and applications, as well as ghee biosafety and health effects.

• Format: Paperback
• Language: English
• ISBN: 1032133104
• ISBN13: 9781032133102
• Release Date: June 2025
• Publisher: CRC Press
• Length: 360 Pages
• Weight: 1.18 lbs.
• Dimensions: 0.8" x 6.1" x 9.2"