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Ghee Manufacturing Process, Different Methods, घर पर कैसे बनाये Ghee? Importance of Ghee

Ghee Manufacturing Process, Different Methods, घर पर कैसे बनाये Ghee? Importance of Ghee

Ghee Manufacturing Process: Even today, indigenous ghee-making methods contribute to more than 90 per cent of India’s ghee production, with the remaining quantity being manufactured by the organized sector of the industry which employs modern methods. In the earlier days of dairy research in India, ghee attracted the most attention on account of its economic importance – at that time two-fifths of the total milk production was converted into ghee.

With the growth of the organized sector of the dairy industry and the setting up of modern dairy plants, emphasis has been laid to investigate new and large-scale methods of ghee manufacturing, which can be profitably adopted by these dairies for regular ghee production. Various reports on ghee–by creamery or desi-butter-ghee and direct cream-ghee processes appeared at that time; Some have also appeared in recent years.

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In Hindi: Ghee Manufacturing Process

आज भी, स्वदेशी घी बनाने के तरीके भारत के घी उत्पादन में 90 प्रतिशत से अधिक का योगदान करते हैं, शेष मात्रा का निर्माण उद्योग के संगठित क्षेत्र द्वारा किया जाता है जो आधुनिक तरीकों को नियोजित करता है। भारत में डेयरी अनुसंधान के शुरुआती दिनों में, घी ने अपने आर्थिक महत्व के कारण सबसे अधिक ध्यान आकर्षित किया – उस समय कुल दूध उत्पादन का दो-पांचवां हिस्सा घी में परिवर्तित हो जाता था।

डेयरी उद्योग के संगठित क्षेत्र के विकास और आधुनिक डेयरी संयंत्रों की स्थापना के साथ, घी निर्माण के नए और बड़े पैमाने के तरीकों की जांच करने पर जोर दिया गया है, जो नियमित घी उत्पादन के लिए इन डेयरियों द्वारा लाभप्रद रूप से अपनाए जा सकते हैं। उस समय घी-मलाई या देसी-मक्खन-घी और प्रत्यक्ष क्रीम-घी प्रक्रियाओं पर विभिन्न रिपोर्टें सामने आईं; कुछ हाल के वर्षों में भी दिखाई दिए हैं।

How to make ghee?

When butter is clarified, the milk solids such as proteins, carbohydrates, vitamins and minerals are removed, except for the fat-soluble vitamins. Butter is composed of milk fat (at least 80%), milk solids (about 1%), and water (16 to 18%).

To successfully make ghee, the process begins with boiling butter between 221 and 244°F to evaporate the water. After this temperature exceeds 266 °F, lactose, casein, and whey proteins experience the Maillard reaction.

Browning the milk solids adds a wonderful roasted flavour that is mellowed by the oils of the butter. To avoid burning the milk solids, butter should not reach its smoke point of 350°F. You can use an instant-read thermometer to check the temperature for greater accuracy.

Ghee Manufacturing Methods

Different methods of preparation are prevalent in our country and mostly depend on the scale of production.

  1. Indigenous (desi) Method
  2. Direct Cream Method
  3. Creamy Butter Method
  4. Pre-stratification Method
  5. Continuous Method

Indigenous (desi) Method: Ghee Manufacturing Process

It is an age-old process and is largely adopted in rural areas/villages and also at urban household levels due to the simplicity of equipment and technique. This traditional method of making ghee contributes to about 80% of the total ghee produced in the country
Country. This method usually involves two routes, (1) lactic acid fermentation of raw or heated milk followed by churning of curd into Makhan (butter) and (2) separation of malai (whipped cream) from the boiled milk. After doing this, it is churned in butter.
The previous day’s curd or buttermilk is used as a starter culture for milk fermentation. Curd or cream is churned by hand with a wooden churner. Electric butter churns are available today and are used by many housewives or butter producers. Butter is kept at room temperature for several days and when stored sufficiently, it is converted into ghee. For this purpose, butter is heated in an earthen pot (nowadays metal, especially steel or aluminium containers are also used) on a slow fire. The scum deposited on top of the melted butter is continuously removed with a perforated ladle. The heating is turned off. Complete removal of scum and scum and obtaining clear fat (ghee).

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There are several limitations in this process which are mentioned here:

  • The quality of ghee is highly inconsistent in terms of chemical and sensory quality.
  • The method is incompatible with mass production.
  • Fat recovery is less.
  • Acidity is high and hence keeping quality low.
  • Ghee is manufactured and stored in unwanted utensils.
  • The residue of ghee cannot be used as it is acidic in nature.
  • The Indigenous method is not adopted by organized dairies. Most of the ghee produced by this method is either used for domestic purposes or serves as a base material for blending operations in ghee grading and packing centres operating under the Agricultural Marketing and Grading (AGMARK) scheme in India.
Tutti Frutti Manufacturing Process

To overcome the problems associated with the indigenous method, an improved indigenous method has been suggested which is as follows:

  • Always filter milk before use.
  • Give suitable heat treatment, it is better to boil milk before making curd.
  • Cool the milk to room temperature (22-30oC) and then add starter culture to make curd. The setting of curd should be done under controlled conditions.
  • Incubate the milk until the curds are set and the desired acidity (0.80%) develops.
  • It usually requires around 16-18 hours in winter and 8-10 hours in summer.
  • Churn the curd with an electric beater or butter churner.
  • Use cold water during churning in summer months to reduce loss of fat
  • In buttermilk (lassi), thereby improving the recovery of fat in ghee.
  • Make ghee from fresh butter or if you want to convert butter into ghee after a long time, store it in the fridge. Don’t keep butter or ghee in earthen utensils or copper or iron utensils.
  • Heat butter (butter) to a temperature high enough (more than 100oC) to make ghee.
  • Strain the ghee thoroughly so that it is completely free from residue.

Direct Cream Method: Ghee Manufacturing Process

Small dairies use a technologically advanced method to make ghee which involves the separation of cream from milk by centrifugation. This process eliminates the need for butter production as the cream is directly converted into ghee.
Fresh cream or refined cream or even washed cream is heated in a heating kettle to evaporate the moisture. The kettle can be a simple gas-heated kettle or a steam-heated double-jacketed kettle made of stainless steel. The choice of the kettle is made on the scale of the operation. is a steam-heated jacketed ghee kettle
Centrally bored with an agitator, steam control valves, pressure and temperature gauges and a movable, hollow, stainless steel tube to evacuate the material

Principles and methods of manufacture of ghee and butter oil Ghee, butter oil and low-fat spread.

Alternatively, provision can be made for a tilting device on the ghee kettle for straining the product. High-fat cream is continuously heated in a kettle
Intermittent agitation to avoid burning in the early stages. In the final stage, the temperature should be controlled between 105-110oC. Heating is stopped as soon as brown froth appears on the surface and the colour of the residue of ghee becomes golden yellow or light brown. At this stage, the ghee in the kettle is left undisturbed so that the residue remains sits on the floor. The ghee is allowed to cool to about 60oC and then filtered properly. If an oil separator is used to remove the residue, the ghee is passed directly through the centrifugal separator. The use of plastic cream or washed cream with approximately 75–80% fat is recommended to minimize fat loss and steam consumption. When low SNF (solid free of fat) cream is used the final product will have a less intense cooked flavour.

Creamy Butter Recipe: Ghee Manufacturing Process

This is the standard method followed by organized dairies. In this method, unsalted creamy butter or white butter or cooking butter is used as the raw material for making ghee. A typical plant assembly for the creamery butter process includes the following units. (1) Cream separator (2) Butter churn (3) Butter melting outfit (4) Steam-jacketed, stainless steel ghee kettle with agitator and process controls (5) Ghee filtration equipment, such as disc filters or oil clarifiers (6) Storage tanks for cream, butter and ghee (7) Pumps and pipelines interconnecting these facilities Add (8) crystallization tanks and (9) product filling and packaging lines.

First, the butter is melted at 60°C. Melted butter is poured into the ghee boiler. Alternatively, solidified butter can be manually transferred to a ghee kettle. The steam pressure is gradually increased to raise the butter temperature to 90oC.
This temperature remains constant until the moisture is drained off. The scum, which accumulates on the upper surface of the product, can be removed from time to time with the help of a slotted ladle. the temperature rises slowly and the heating is carefully controlled in the final stage. The end-point refers to the disappearance of effervescence, the appearance of fine air bubbles on the surface of the fat, and the browning of the curd particles. In this condition, the aroma of special ghee also arises.
The final temperature of clarification is adjusted to less than 110oC. Heating above this temperature will produce a marked ‘cooked’ flavour. The ghee is then pumped through an oil filter or clarifier into a crystallization tank, which is re-circulated and cooled. Water at 60oC. The ghee is then packed in suitable containers.

Continuous Method: Ghee Manufacturing Process

The batch methods of ghee-making discussed earlier are highly suitable for small and medium-scale production of ghee. With the increase in demand and scope for the export of ghee, some very large organized dairies prefer to adopt sustainable ghee-making methods. Some of the problems associated with the existing batch methods of making ghee are as follows:

  • Unsuitable for mass production.
  • High energy consumption.
  • Excessive stress and fatigue on operators.
  • The product is exposed to the environment.
  • Cleaning of equipment is done manually.

All the limitations of traditional batch methods mentioned above are overcome by continuous ghee-making plants. These systems work on the basis of two principles, viz. (a) Evaporation of moisture from cream/butter using Thin Film Scraped Surface Heat Exchanger (TSSHE) and (b) De-emulsification of cream using high-speed clarifier and oil concentrator after moisture evaporation.

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FAQs on Ghee Manufacturing Process

How is ghee made?
Butter is produced from aged cream of 38 to 40% fat using butter churning machines or batch churning. The butter is then transferred to a butter melter and melted at 80 °C. This melted butter is kept in a ghee kettle or boiler at a temperature of 80-85°C without stirring for 30 minutes.

How much ghee is from 1 litre of milk?
However, as a rough estimate, you can expect around 250-300 grams of ghee from 1 litre of milk. Also, this is based on the assumption that milk has an average fat content of about 3.5% and that you use a traditional method to make ghee.

What is the purpose of ghee?
Traditionally, ghee has been used as a cooking oil, an ingredient in recipes, and in Ayurveda treatments. Ghee is still used in Ayurvedic massage and as a base for herbal ointments to treat burns and rashes.

Which vitamin is found in Ghee?
Ghee contains essential fatty acids such as omega 3 fatty acids, butyric acid, fat-soluble vitamins such as vitamins A, D, E, and K and vitamin B12 which make it a wonderful ingredient in the kitchen.

Which protein is there in ghee?
Although ghee does not contain protein, it is rich in good-quality saturated fat. So, it has been analyzed that 1 teaspoonful of cow ghee contains 64% fat (15 ml of ghee contains 9 ml of saturated fat). Now the question is how the saturated fat present in ghee helps in weight loss. Ghee is good for bone health also.

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