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FAQ

Milkio New Zealand is loyal to providing the highest excellence products which support optimal health and wellbeing for our customers. If you have any queries‘, please be sure to review our FAQ, and if your question has not been answered be sure to send us your inquisition.


Please Contact Milkio For sales and other inquiries :

WhatsApp Number:+64 223934656 | mail us here at contact@milkio.co.nz

Milkio Foods SupportKnowledge Base

What is the difference between ghee and anhydrous milk fat or butter oil?

The main difference is their Flavour or aroma profile. Ghee has strong cooked buttery aroma, while Butter Oil or Anhydrous Milk Fat (AMF) has bland or no flavour. Another key difference is Crystals or Grainy structure. Ghee has large grainy structure while Butter Oil or Anhydrous Milk Fat (AMF) are just oil or greasy; don’t have grainy structure. Bigger granules are mark of purity and preferred by Consumers. Milkio Ghee has both superior flavour and bigger grainy crystals.

Although look similar, ghee and anhydrous milk fat or butter oil is slightly different in its property. Butter oil does not have high smoke point; alternatively, ghee has high smoke point. People who are allergic to dairy products can easily include ghee in their diet. During the clarification process of ghee, casein and lactose are removed from the butter, which makes ghee safe to consume.

Both ghee and butter have their respective effects on the body. Some studies and experiments have clearly revealed that ghee has somewhat alkalizing effect over the body. In contrast, butter will have somewhat been acidifying effect over the body. Ghee’s quality is better than butter. Ghee will also enhance the sweet and richness of the food in comparison to butter.

One tablespoon of ghee will offer you the same quality (in terms of recipe) that 3 tablespoons of butter can offer.

Why do you call it Traditional?

It is called traditional because age-old boiling process is used or making ghee with the state of the art technology and tools. During the manufacturing process of traditional ghee butter is brought to boiling and it is cooked until all moisture from butter is dispersed. In this process, the entire portion of milk solids gets settled at the bottom of the boiling pot. These milk solids, settled at the bottom are burned or caramelized, which is the reason for adding a typical nutty flavor in ghee. The traditional ghee making process is slightly different than making butter oil or butter ghee.  It is done simply by heating butter and removal of milk solids risen top of the pot.

How come your ghee has more aroma / flavor than other ghee in the market?

Usually presence of free fatty acids, carbonyls and lactones in ghee stand responsible for ghee’s flavor. The flavor profile gets affected by quality of cow milk, method of preparation, as well as temperature of clarification and storage period.

In Milkio’s ghee the proportion of fatty acids, carbonyls and lactones are optimum and in preparation process temperature of clarification is maintained at its best, which generates the typical aroma.

Where is This Milkio ghee produced?

Milkio’s Traditional Ghee is produced in exclusive production house of Milkio in New Zealand under stringent monitoring of dairy experts with the help of state of the art technology.

Why Milkio ghee is special?

Milkio’s Traditional ghee is prepared from 100% grass fed pure cow milk and offers an excellent combo of good quality fatty acids, antioxidants, loads of Vitamins, CLA, and beta carotene. Milkio’s traditional Ghee is also resistant to free radical damage, unsalted and completely lactose free. Moreover, the ghee has no preservatives, no Trans-fats, no colors, no flavor enhancers added to it. It is procured from pure cow milk with absolutely nothing else mixed to it.

Milkio’s Ghee is impeccable for cooking, spreading, baking, and just about anything you want to cook in your kitchen, as well as for the holistic purpose you wish to perform religiously.

It is a balanced super food that supplies nutrition in adequate quantity for consumers, hence it is special.

Why grass fed ghee is preferred for the Keto diet?

Grass fed cow ghee is known to be called the “better butter”. There are many reasons why:

  • Ghee contains more fat per gram than butter: one TBSP of ghee contains 14g fat compared to 1 12g in butter.
  • Cow ghee has a better shelf life: Grass fed is more shelf stable and can be preserved without refrigeration, saving you fridge space.
  • Grass fed Ghee is suitable for those that are lactose intolerant: Ghee is clarified butter, so all the milk solids and proteins are filtered out. Many individuals with a lactose allergy can consume ghee fine but not butter.
  • Grass fed organic Ghee contains vitamins, butyrates, and CLAs which are gut friendly and good for your health.
  • Ghee contains Medium Chain Triglycerides ¹ (MCTs) and this is excellent in providing high energy levels and helping with cognitive functioning.

If you are wanting to consume the right kinds of fats and provide yourself with energy on a keto diet, cow ghee is a better choice than butter.

Read More : https://milkio.co.nz/grass-fed-ghee-vs-butter-which-is-better-for-keto/

Is Milkio ghee really made from grass-fed cows?

Yes, Milkio’s Traditional Ghee is produced from 100% grass fed cows and that is why it is rich in higher proportion of omega-3, omega-6 fatty acids along with beta carotene, CLA, Vitamin E, and antioxidants.

Do the cows in New Zealand eat grass in open pastures?

Yes, New Zealand supports and practices happy farming where cows are fed with 100% green grass. This is good for procuring best milk which leads to making best dairy products.