Ghee making is done in large batches commercially. Brands like Milkio focus on quality and use dairymilk butter procured from grass-fed cows to enhance flavor and purity of the ghee produced.
Ghee making process is the main reasons behind the best quality assurance of the ghee produced. Authenticity, finest raw material, and best equipment and skilled manufacturing process atr the 4 pillars for making quality ghee.
When it comes to commercial ghee manufacturing, there are several methods that are followed. Here are some of them to get the hang of it.
The Known Direct Cream Process
The ghee making method includes in the direct cream process involves the separation or the removal of cream from the full-fat milk with the help of the centrifugal process. The heating kettle contains an agitator, pressure gauges alongside a steam control valve.
When heating, a lot of effervescence happens that gradually decreases with the milk solids settling at the bottom. In the end, the heating should be controlled so that the tendency and the risk of spurting gets gradually reduced.
In the Pre-Stratification Process of ghee making, butter is made from milk cream. The butter is melted and, while bubbling, gets separated into three different layers- protein particles at the top, clear fat at the middle, and the buttermilk serum at the bottom.
Here, you get a milder flavor of the ghee as the curd is removed at the very beginning of the clarification process of ghee making.
Continious process of ghee making is one of the most improvised methods used nowadays for ghee manufacturing in bulk. It overcomes any obstacle in terms of batch limitation. In this method, butter is kept in a butter melter and it gets melted under low heat.
The moisture level is lowered down by the continuous process of SSHE and vapor separator flashing. The produced ghee then travels down a centrifugal clarifier and is ultimately collected and sent for packaging.
New Zealand is one of the most known dairy hubs in the world that is known for quality dairy products, food safety framework, and availability of the best raw ingredients of dairy products–Milk. The pollution-free country and grass fed farming is the other reasosns behind the floueisfnent of dairy industry here.
Why NEW ZEALAND?
Milk and milk products are highly nutritious and one of the most digestible sources of protein, providing essential building blocks for a healthy diet for young and old. As one of the few large dairy exporting countries, New Zealand plays a vital role in global nutritional security.
Source: NZ story.
Finding quality ghee is never easy, but brands like Milkio have been in this industry for years serving customers with great consistency, original, fresh, superior quality ghee at really affordable rates.
Milkio Foods makes grass fed ghee products, which are made of pasture-raised, grass fed butter and these products are lactose and casesin-free. Milkio offers grass fed ghee products, which are quality assured and claim certified. The ghee products offer high smoke point, and extensive shelf-life.
Besdies ghee making under Milkio brand name, Milkio Foods offers ghee private label manufacturing and Ghee contact manufacturing services. Under this processes the company offers ghee making suppirts for buyrers willing to start their own ghee making under their brand names and poduct specifications.
Now Milkio ghee is available for online a purchases. To know more details on Milkio Grass-fed ghee online shopping counters, please click here Milkio E-Commerce.