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Ghee
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== Flavour == The main flavour components of ghee are [[carbonyls]], [[free fatty acids]], [[lactone]]s, and [[Alcohol (chemistry)|alcohol]]s.<ref name=":0">{{Cite journal|last=Rama Murthy|first=M.K.|date=1980|title=Factors Affecting the Composition, Flavour and Textural Properties of Ghee|url=http://krishikosh.egranth.ac.in/bitstream/1/57811/1/dt84.pdf|journal=Indian Dairyman|volume=32|pages=765β768|access-date=11 August 2018|archive-date=20 September 2018|archive-url=https://web.archive.org/web/20180920165932/http://krishikosh.egranth.ac.in/bitstream/1/57811/1/dt84.pdf|url-status=live}}</ref> Along with the flavour of milk fat, the ripening of the [[butter]] and the temperature at which it is [[Clarified butter|clarified]] also affect the flavour. For example, ghee produced at {{convert|100|C}} or lower has a milder flavour, whereas {{convert|120|C}} results in a strong flavour.<ref name=":0" />
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