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Ghee
Ghee
GHEE Source: FSSR 2011 Ghee is a term used to describe the unadulterated, heat-cleared fat that is made purely from cow milk, buffalomilk, or mixed milk, curd, desi (Indian culinary) butter,or cream. Nutrition Profile Component Value Calories 123 Cal Fat 14 grams Saturated fat 9 grams Monounsaturated fat 4 grams Polyunsaturated fat 0.5 grams Vitamin A 13% of the Daily Value (DV) Vitamin E 3% of the DV Vitamin K 1% of the DV Preparation Method: Concentration of milk fat in the form of cream or butter. Heat clarification of fat rich milk portion and thus reducing the amount of water to less than 0.5%. Removal of the curd content in the form of ghee residue. Types of Method: 1. Desi or Indigenous Method 2. Direct Cream Method 3. Creamery Butter Method 4. Prestratification Method 5. Continuous Method Creamery Butter Method Milk Warming 40 - 50° C Cream Sepration Cream 38 - 40% Fat Pasteurization 80°c/15 sec Cooling to 7 - 8° C Churning Butter Ghee Boiler Boiling at 114_+2° C Clarified Fat Filtration Ghee Butter Melter (80° C) Ghee boiler, also known as a ghee kettle or ghee-making vessel, is a specialized piece of equipment used in the production of ghee. Ghee residue Ghee Boiler The clarification process is essential in producing ghee with a higher smoke point, longer shelf life, and intense flavor. It also eliminates the components that can lead to spoilage, making ghee more suitable for both cooking and storage. Packaging Glass Jars: Used for premium ghee products, glass jars provide excellent protection against light and oxygen Plastic Containers: lightweight, shatterproof, and can come in various sizes Metal Cans: Provided good protection against light Pouches: Flexible pouches are lightweight and convenient for travel
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