It is not about a geographical location, but it is all about authentic ghee making practice. According to dairy experts, traditional (desi) ghee is more nourishing and it contains more nutrients than ghee produced in non-traditional commercial processes.
Desi ghee making process uses unsalted milk butter for making ghee. From pure milk, the milk butter is made. In the traditional ghee making process, a desi ghee manufacturer boils the milk butter to prepare pure ghee clarified butter.
In this process, butter is boiled to that extent until the water portion gets evaporated and milk protein like lactose and casein gets removed.
There are a total of five methods of ghee manufacturing. These are
It has been observed that 90% of quality ghee makers use traditional ghee making methods. A desi ghee manufacturer usually keeps control over stringent quality management for the produced ghee quality.
There are different processes for ghee manufacturing. However, the traditional process is the most popular method in ghee production.
In this process,
Pure ghee is a natural dairy product, which is produced from milk butter or milk cream. Pure ghee is made of 64% saturated fats (containing long, medium, and short-chain fatty acids), some vitamins, and a certain quantity of unsaturated fats. A premium Desi Ghee Manufacturer-made ghee does not contain artificial color, aroma, or chemical preservative. Ghee is also known as clarified butter.
Unsalted dairy butter is used in the traditional ghee making process for three primary reasons. One is for maintaining good taste. If salted variety is used as ghee raw ingredients, the taste of ghee will be salty, which is not its natural taste.
Good quality ghee is a zero-sodium dairy product. Salted butter is not free of sodium. For a simple reason, a salted variety of butter is not the right option for making ghee.
At the time of boiling butter, salted category produces more foam than its unsalted version. These are perhaps the reasons a desi ghee manufacturer uses the unsalted category of butter for making ghee.
Although traditional, desi ghee manufacturers are now employing an improved process of ghee manufacturing. In the improved process, traditional authenticity is being maintained but cleanliness and hygienic conditions are best adhered to. As a result fermentation process, curd making, and corning process have become more mechanized. The clarification process has become more systematic and that is why the ghee quality has become consistent.
Once the traditional ghee making process was meant for small scale production but improved creamery butter professional methods of ghee making can make quality produce. The production flow chart involves milk-cream-butter-ghee, which is exactly like the traditional method, which involves the same production flow as milk-cream-butter-ghee. Storage friendliness of the ghee in the improved traditional process is better than the old primitive process.
Factors impacting ghee quality are:
Milkio as one of the leading ghee manufacturers, follows Creamery Butter Method. In this process,
Equipment needed in this commercial ghee making prices are:
Ghee kettle, Ghee sieve tank, ghee pump, ghee clarifier, ghee balance tank, and ghee storage tank.
Milkio Foods is an accredited ghee manufacturer because the company maintains all the intricacy of ghee production in the traditional manufacturing method. Milkio organic ghee is produced in New Zealand and it is BioGro certified for its organic labeling. Milkio organic cow ghee is available in the market both online and in regular stores.
Milkio Foods offers services like ghee private label and ghee contract manufacturing. To know more details about these B2B service facilities mail at: email@example.com
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