Iodine number was lower, but saponification number was higher in sheep's ghee. It contains approximately 8% saturated fatty acids which make it easily digestible. The physical and chemical characteristics of ghee extracted from cow's and sheep's milk were studied. Composition of ghee (Samn Barri's) from cow's and sheep's milk 375 100 g, whereas Musaiger and Aldallal (1985) reported 230 mg/100 g for cholesterol in butter. Chemical composition of Ghee (Cow’s Ghee): Ghrita is abundant in saturated fatty acids. When we look into chemical composition of cow ghee and butter we found that though both cow ghee and butter have same amount of saturated fatty acid, monounsaturated, polyunsaturated fatty acids but they differ in type of fatty acid composition [ 31, 32 ]. 1,2-Diacylglycerides were absent in sheep ghee. Composition: Ghee is a … It is usually prepared form cow milk, buffalo milk or mixed milk.

The range of vitamin A was 315–376 μg/100 g and of cholesterol 252–284 mg/100 g. The digestibility co-efficient or the rate of adsorption is 96% which is better than any other animal or vegitable fat. Fatty acid profiles of all ghee samples were identical (Table 2).