Ghee producer companies are mostly two types.
One is the primary producer and the other is the secondary producer. Primary producers maintain a dairy farm for producing the milk butter and the secondary ghee producers buy their raw materials from certified firms. For example, Milkio Foods of New Zealand is a secondary producer company that uses raw ingredients of ghee from organic-certified dairy farms only for making their organic grass-fed cow ghee.
How ghee is produced in the factory?
Ghee is produced from pure milk. In the traditional process, milk is converted into curd and by churning the card, we make milk butter. Now it is a slow cooking process. Milk butter is boiled on low to medium flame and from melted butter, gradually milk proteins like lactose and casein get separated.
The butter gets clarified in this slow-cooking process and that is why ghee is also called clarified butter. Clarified can be further caramelized and it is called ghee. Pure ghee producer companies keep this process completely transparent and no synthetic color, flavor, or preservative is used in ghee making.
Usually, five methods are used as ghee producer commercial processes. These are the traditional method, creamery – butter method, direct cream method, pre-stratification method, and continuous method.
Why the traditional method for ghee producing is the most popular?
The indigenous or traditional method is the most popular process of all the methods, and ghee produced by the traditional method represents a key share of total ghee production across the ghee producer countries. Modest technology, low-cost equipment, small-scale process, and greater organoleptic superiority of ghee are some of the causes for this popularity.
The methodology of ghee manufacture following this traditional method involves (i) fermentation (by lactic acid bacteria) of primary raw material (i.e., milk butter); (ii) an automated process to accumulate milk fat in a concentrated formula; and (iii) boiling of the fat concentrate at a specified range of temperatures for the removal of moisture and to bring the blending of milk fat with fermented residues of nonfat-milk solids. The distinctive aroma, flavor, and taste of ghee largely depend on the 1st and 3rd steps of this process.
How much milk is used for making 1 kg ghee?
The quantity of milk required for making 1 Kg ghee is slightly flexible as it depends on the type of animal. For 1 kg Cow ghee, it takes around 25 liters milk, and for buffalo, it takes 12.5 liters for making 1 kg ghee. Traditional cow ghee demands more milk: often 30-35 liters of cow milk is required for making 1 kg now ghee.
What happens if ghee is produced with salted butter?
It is globally observed, dependable ghee producer companies use unsalted dairy butter variety to produce good quality ghee. One of the reasons for not using salted butter in production is the tendency of salted butter in creating froth while boiling, which is difficult to manage. This is one of the reasons, salted butter is hardly used in quality ghee making.
There is another reason to avoid salted butter as ghee producer raw material. If ghee is made from the salted water, there is a high chance that the salt content of the butter gets concentrated and it will hamper the unique taste of procured ghee and it will be high in sodium content, which is detrimental to health. Milkio Ghee is free from Sodium.
What is ghee made from and why is it not vegan?
Ghee is clarified butter and it is typically made from cow’s milk, which means it’s not vegan. It’s a traditional Indian dairy product that is used as cooking oil, frying medium and taste enhancer.
Ghee making process eliminated lactose and casein. However, this dairy item contains butterfat and it is primarily derived from animal milk. This is the reason, ghee is not called vegan.
Why quality ghee producers prefer pure grass-fed milk?
Grass-fed milk is generated from the dairy cows that are fed with natural grass and silage-based foods. It has been observed that grass-fed cow milk contains more CLA (Conjugated Linoleic Acid), 9 kinds of phenolic antioxidants, and many other health-friendly minerals, etc. which means grass-fed milk made ghee is a better choice.
Which ghee is pure?
All ghee producers claim about the purity of their manufactured ghee. In general, the ghee prepared without adulteration, which means it is free of preservatives, color, and flavor is considered as a pure ghee variety.
If you want to test the purity of ghee, you can do it with simple rick. Take a teaspoon full ghee and apply heat. If it melts almost instantly and the ghee turns brown against heat, it is pure. Or else the ghee producer adulterated it already.
How ghee producers extend the shelf life of ghee?
Premium ghee producers maintain the purity of the manufactured ghee and ensure special care in ghee packaging so that ghee inside the pack remains moisture-proof, UV ray protected, and shielded from the unwanted heat exposure.
If you as the users can maintain ghee from unnecessary exposure to light, heat, and moisture, you can extend the shelf life of this dairy product. Usually, good quality ghee stays intact for 12 months from the date of manufacturing without the support of refrigeration.
What is ghee residue?
Ghee-residue is the by-product of the ghee manufacturing process. It is partly burned (burnt), light brown to the dark brown by color and moist inside by texture. During the manufacturing of ghee, the solids existing in milk-cream or milk-butter appears in the form of tiny particles and these particle together is called as ghee-residue.
The ghee-residue is gained after melted ghee is either strained with bag filters or muslin cloth and gets separated by nonstop centrifugal clarifiers. The produce of ghee-residue may vary depending on the method of ghee preparing process. This happens due to the difference in the non-fatty serum elements of the different quality of ghee butter/milk cream used for the making of ghee.
Milkio Food, New Zealand is one of the leading ghee producers, and the company manufactures Organic Cow Ghee, Grass-Fed Cow Ghee, High Aroma Cow Ghee, High Aroma Sheep Ghee, Infused Ghee [Lime and Garlic], Blend Ghee, Milk Powder, Butter, etc.
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