Additional Names: Ghee; samli; clarified butter
Literature References: Prepd from cream or butter by melting and heating to 122° for about 25 mins. The water evaporates, and lactose, salt, and albuminous substances sink to the bottom. This treatment kills existing microorganisms by heat and deprives incoming microorganisms of moisture and necessary nutrients.
Properties: Properly clarified butter is of finely grained consistency, yellow color, mp 30° and retains most of the vitamin A content of the original butter. Keeps much longer than ordinary butter and contains less than 0.7% water. Used in India instead of butter.
Melting point: mp 30°