Translations:Ghee/10/en: Difference between revisions

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Message definition (Ghee)
== Flavour ==
The main flavour components of ghee are [[carbonyls]], [[free fatty acids]], [[lactone]]s, and [[Alcohol (chemistry)|alcohol]]s. 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.

Flavour

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 the temperature at which it is clarified also affect the flavour. For example, ghee produced at 100 °C (212 °F) or lower has a milder flavour, whereas 120 °C (248 °F) results in a strong flavour.

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