1st Edition

Ghee Chemistry, Technology, and Health Aspects

Edited By Mohamed Fawzy Ramadan Copyright 2024
    380 Pages 41 Color & 9 B/W Illustrations
    by CRC Press

    380 Pages 41 Color & 9 B/W Illustrations
    by CRC Press

    Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Aspects covers topics focusing on ghee chemistry and physicochemical properties, and ghee processing and applications, as well as ghee biosafety and health effects.


    • Explores the chemistry of ghee from different dairy sources
    • Discusses ghee functional constituents and their health-enhancing potential
    • Written by industry experts and international scientists
    • Addresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmetics

    Authored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the fields of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the research and development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oil companies reformulating their products or developing new healthy products.

    Chapter 1. Introduction to ghee Chemistry, technology, and health effects

    Mohamed Fawzy  Ramadan

    Chapter 2. Standards and labelling of ghee and ghee-derived products

    Md Sabir Alam, Charu Bharti, Garima Sahu, Smriti Gohri, Rabiy,Aafrin Waziri

    Chapter 3. Cow ghee: chemistry, technology, and functional properties

    Abdelmoneim H. Ali

    Chapter 4. Nutritional and Productive Aspects of Ghee: Effect of including Tithonia diversifolia Flour in the Concentrates of Lactating Cows

    Carolina Pena Serna, Joaquín Angulo Arizala, Liliana Mahecha Ledesma

    Chapter 5. Buffalo ghee: chemistry, technology, and functional properties  

    Tanmay Hazra, Rohit Sindhav, Manishkuman Parmar, Akashkumar Solanki

    Chapter 6. Camel ghee: chemistry, technology, and functional properties

    Taha Abdellaltif, Sameh Korma, ElSayed Abdeen, Ashfak Sabuz, Hanem Mansour, Muhammed Farid, Ilaria Cacciotti

    Chapter 7. Camel Ghee: Nutritional Value and Health Aspects

    Syed Muzammil Munawar, Khaleel Basha Sabjan , Aafrin Waziri , Meena Bhandari, Renu Kadian, Md Sabir Alam

    Chapter 8. Sheep Ghee: Chemistry, Technology and Functional Properties

    Jui Lodh, Tanmay Hazra, Priti Saha

    Chapter 9. Ghee: fatty acids, triacylglycerols, and phospholipids

    Sharma Paras, Anwesha Mahajan, T. Longvah

    Chapter 10. Acrylamide, trans-fatty acids, and cholesterol oxides in ghee

    Khalifa Ibrahiem, Mohamed K. Morsy, Yasser F. M. Kishk

    Chapter 11. Ghee aroma compounds and Maillard reaction products

    Mohamed Fawzy Ramadan

    Chapter 12. Ghee: Chemistry and physicochemical properties

    Zahid Hussain Laghari, Sarfaraz Ahmed Mahesar, Abdul Hameed Kori, Syed Tufail Hussain Sherazi, Tarique Panhwar

    Chapter 13. Ghee microemulsion: chemistry and properties

    Manju Misra, Mohammadhassan Harsoliya, Mohammadhassan Harsoliya, Dignesh Khunt

    Chapter 14. Ghee manufacturing and processing

    Priti Saha, Tanmay Hazra, Jui Lodh

    Chapter 15. Quality markers of ghee during storage: oxidative stability, microbial and sensory properties

    Bono Nethathe, Oluwatoyin O. Onipe

    Chapter 16. Novel Ghee Adulteration Detection Methods

    Akshay Ramani, Chandrakanta Sen, Tanmay Hazra, Rohit G. Sindhav

    Chapter 17. Preparation and properties of low-cholesterol ghee

    Abdelmoneim H. Ali

    Chapter 18. Chemistry and safety of ghee residue

    Parth Hirpara


    Mohamed Fawzy Ramadan is a Food Chemistry and Biochemistry Professor at the Department of Clinical Nutrition, Faculty of Applied Medical Science, Umm Al-Qura University, Makkah, Saudi Arabia. Prof. Mohamed Fawzy Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). Prof. Mohamed Fawzy Ramadan continued his post-doctoral research at ranked universities such as University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2012, he was appointed as Visiting Professor (100% teaching) in the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation. Prof. Mohamed Fawzy Ramadan published more than 300 research papers and reviews in international peer-reviewed journals. He also edited and published several books and book chapters (Scopus h-index is 45 and more than 7000 citations). He was an invited speaker at several international conferences. Since 2003, Prof. Mohamed Fawzy Ramadan is a reviewer and editor in several highly cited international journals, such as the Journal of Medicinal Food, eFood, Journal of Umm Al-Qura University for Applied Sciences, and Journal of Advanced Research. He is the editor-in-chief of Journal of Umm Al-Qura University for Medical Science (JUMS). Prof. Mohamed Fawzy Ramadan received several prizes, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).