Question

precautions for it.
'घी' के संघटन को प्रभावित करने वाले किन्हीं छ: कारकों का उल्लेख कीजिए
Mention any six factors affecting composition of 'Ghee'.
अथवा​

Answer 1

answer:-The main flavour components of ghee are carbonyls, free fatty acids, lactones, and alcohols. Along with the flavour of milk fat, the ripening of the butter and temperature at which it is clarified also affect the flavour.