Composition and shear crystallization of milkfat fractions extracted with supercritical carbon dioxide

Improvements in makkhan (traditional Indian cultured butter) production: a review

Since Vedic times, traditional Indian cultured butter or makkhan has been one of the most demanding and extensively used food items in the village households of Indian subcontinent. Its processing and overall quality suffers due to the use of conventional practices, which has probably discouraged the production of product in organized sectors. No scientific intervention has taken place to improve the product quality and process since the inception of makkhan making. As an initiative towards the improvement, the present study is focused to prepare a detail scientific background on chemistry, quality attributes, utilization, preparation methods, and storage of product for identifying challenges and scopes of overall improvement in production status. To validate the opportunities identified for the improvements in production various approaches especially mechanized approaches are suggested in this review.