No matter the manufacturing process is used, a quality ghee producer takes diligent care for his produce, ghee, regardless it is produced from the milk f cow, sheep, or buffalo. Worldwide there are plenty of ghee manufacturers, but all of them do not follow the same process of ghee production. Although the prime objective of a quality ghee producer is manufacturing the best and purest form of ghee, different processes are there for enduing quality production.
In the dairy industry, five methods are used for making ghee, especially cow ghee. In ancient ages, ghee was produced mostly in India and in Middle East countries. Nowadays ghee is produced in the USA, Australia, New Zealand, apart from India and UAE, and all over the world, 5 methods are applied for quality ghee production.
In ancient times, ghee was made at home. The produced ghee was used in different chores. Later on, ghee came to be produced commercially and on a large scale. So instead of homemade delicacy, ghee became a product of commercial interest and demand of ghee-produce was increased. Instead of the homemade course of pure ghee manufacturing processes, pure ghee manufacturers now use commercial advanced processes for bulk production and catering it systematically. The five most popular ghee manufacturing processes are,
Indigenous (Desi) method of ghee production is the traditional process and is mostly the domestic process of making ghee. However, this process is not appropriate for producing a large volume of this dairy staple.
Except for the Indigenous method, there are four other means that pure ghee manufacturers mostly avail. However, the desi traditional process has some drawbacks, which are:
However, a few steps/precautions can improve this indigenous method. These are:
Cool milk to room temperature (22-30 degrees Celsius) and then add starter culture for curd preparation. The setting of curd should be done under controlled conditions.
Direct Cream method
The direct cream method is one of the popular manufacturing processes that most of the small scale pure ghee manufacturers follow. In this process, centrifugation is used to separate cream from milk ghee is prepared from the milk-cream.
There are certain advantages to this process:
There are certain drawbacks to this manufacturing method. These are:
Creamery Butter Method
Creamery Butter Method is the standard pure ghee manufacturing process than standard producers mostly follow. In this process, unsalted white butter or creamery butter works as the ghee raw material. There are some obvious benefits pure ghee manufacturers enjoy this ghee making process.
The ghee boiler used in the pre-stratification method is somewhat modified. A faucet is offered at the lower end of the boiler to eliminate most of the buttermilk (moisture and SNF). In this method, white butter is heated at a temperature of about 80o C and left uninterrupted for about 30 minutes at this temperature.
The melted butter stratifies into 3 layers, consisting of a top layer of floating (denatured) curd particles, a middle layer of fat, and the bottommost layer of buttermilk. This separation of butter into layers is termed as pre-stratification. The bottom layer of buttermilk contains 60-70% of milk solids-no-fat and also over 80% of moisture present in the butter. Once the buttermilk is routinely removed without disturbing the top and middle layers, ghee is prepared from the 1st and second layers.
When pure ghee manufacturers want to produce a huge quantity of ghee at one go, they use this continuous method of ghee manufacturing. This is a large scale process of ghee manufacturing and often manufactures cum exports use thus production method in their plant.
The ghee manufacturing plants use almost the same types of machinery no matter pure ghee manufacturers follow one of the four producing methods. The basic machines required in ghee manufacturing plants are:
MANUFACTURE OF AMF FROM BUTTER
Production line for AMF from butter.
Based in New Zealand, Milkio Foods is one of the leading pure ghee manufacturers and exporters. The company produces wide varieties of ghee including Organic Cow Ghee, Grass-Fed Cow Ghee, High Aroma Cow Ghee, High Aroma Sheep Ghee, Infused Ghee [Lime and Garlic], and Blend Ghee.