How come your ghee has more aroma or flavor than other ghee in the market? You have asked a vital question.
Usually, the presence of free fatty acids, carbonyl, and lactones in ghee is responsible for ghee’s flavor. The flavor profile is affected by the quality of cow milk, the preparation method, the temperature of clarification, and the storage period.
In Milkio’s ghee, the proportion of fatty acids, carbonyl, and lactones is optimum, and in the preparation process, clarification temperature is maintained at its best, generating the typical aroma.
