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Descriptor English: Ghee
Descriptor Spanish: Ghee
Descriptor ghee
Scope note: Porción clarificada de la leche, crema o mantequilla obtenida por eliminación de los componentes no grasos. (Traducción libre del original: Dictionary of Food Ingredients, 4ª ed., 2001)
Descriptor Portuguese: Ghee
Descriptor French: Beurre clarifié
Entry term(s): Anhydrous Butterfat
Anhydrous Butterfats
Butter Oil
Butter Oils
Butter, Clarified
Butterfat, Anhydrous
Butterfats, Anhydrous
Butters, Clarified
Clarified Butter
Clarified Butters
Ghees
Oil, Butter
Oils, Butter
Tree number(s): D10.212.302.199.500
G07.203.300.350.100.500
G07.203.300.375.200.500
J02.500.350.100.500
J02.500.375.200.500
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D000067048
Scope note: The clarified portion of milk, cream, or butter obtained by the removal of the nonfat constituents. (from Dictionary of Food Ingredients, 4th ed., 2001)
Allowable Qualifiers: AE adverse effects
AN analysis
CL classification
EC economics
HI history
MI microbiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
Previous Indexing: Dietary Fats (1969-2015)
Public MeSH Note: 2016; see DIETARY FATS 1982-2015
History Note: 2016; use DIETARY FATS 1982-2015
DeCS ID: 55959
Unique ID: D000067048
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 2016/01/01
Date of Entry: 2015/07/01
Revision Date: 2015/01/12
Ghee - Preferred
Concept UI M0006336
Scope note The clarified portion of milk, cream, or butter obtained by the removal of the nonfat constituents. (from Dictionary of Food Ingredients, 4th ed., 2001)
Preferred term Ghee
Entry term(s) Anhydrous Butterfat
Anhydrous Butterfats
Butter Oil
Butter Oils
Butter, Clarified
Butterfat, Anhydrous
Butterfats, Anhydrous
Butters, Clarified
Clarified Butter
Clarified Butters
Ghees
Oil, Butter
Oils, Butter



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