Question

Match List-I with List-II:

List-I (Ghee manufacturing method)	List-II (Fat recovery %)
(A) Indigenous method	(I) 92
(B) Direct cream method	(II) 93
(C) Creamy-butter method	(III) 88–92
(D) Pre-stratification method	(IV) 88–90

• A. (A)-(IV), (B)-(I), (C)-(III), (D)-(II)
• B. (A)-(I), (B)-(III), (C)-(II), (D)-(IV)
• C. (A)-(I), (B)-(II), (C)-(IV), (D)-(III)
• D. (A)-(III), (B)-(IV), (C)-(I), (D)-(II)

Hint:

Choose the ghee manufacturing method based on both fat recovery and operational requirements to optimize yield.

Answer 1

The Correct Option is A

Different methods of ghee manufacturing yield varying fat recovery percentages. Indigenous methods yield 88–90% (A), while direct cream methods yield around 92% (B). Creamy-butter methods have a recovery range of 88–92% (C), and pre-stratification methods yield the highest recovery of 93% (D). Properly matching the methods and their fat recovery rates ensures better understanding and application in dairy production.