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

  • October 19, 2021
  • Posted by:admin
  • Category:
img

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.

Share:

Categories

Subscribe to the Milkio Foods

Subscribe to stay updated on our recipes, blog posts, sustainability projects and the Milkio Foods