Pure ghee manufacturers are quality-conscious ghee producers.

No matter the manufacturing process used, a quality ghee producer takes diligent care of his produce, whether it is produced from the milk of 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 to enduing quality production.

Pure ghee manufacturing processes

In the dairy industry, five methods are used for making ghee, especially cow ghee. In ancient ages, ghee was produced mainly in India and Middle East countries. Good-quality ghee is produced in the USA, Australia, and New Zealand. Apart from India, UAE, and worldwide, 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, ghee came to be produced commercially and on a large scale. So, instead of a homemade delicacy, ghee became a product of commercial interest, and the demand for ghee produced increased.

Instead of the homemade course of pure ghee manufacturing processes, manufacturers now use commercial advanced processes for bulk production and catering it systematically. The five most popular ghee manufacturing processes are, 

• Indigenous (Desi) method
• Direct cream method
• Creamery butter method
• Pre-stratification method
• Continuous method 

Indigenous (Desi) method of ghee production is the traditional and mostly domestic process of making ghee. However, this process is inappropriate 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:

• The quality of ghee is highly changeable in terms of biochemical and sensory quality.
• The method is not suitable for large-scale production.
• The recovery of fat is indeed low.
• Acidity is high; hence, keeping the ghee’s quality is often challenging.
• The manufacture and storage of ghee may not be sterilized.
• Ghee residue is not usable as it is highly acidic.

However, a few steps/precautions can improve this indigenous method. These are:

• The manufacturer can always pre-filter or strain the milk before use.
• The milk should get thoroughly boiled before the curd is made.

Cool milk to room temperature (22-30 degrees Celsius) and add starter culture for curd preparation. The setting of curd should be done under controlled conditions. 

• Usually, the manufacturer incubates milk until the curd is set and the desired acidity (0.80%) is developed. It usually requires about 16-18 hours in winter and 8-10 hours in summer.
• Curd is churned by an electrically driven beater or butter churn.
• Pure ghee manufacturers use cold water during the summer months to curtail fat loss, thereby enhancing the fat recovery rate in ghee.
• Pure ghee manufacturers make ghee preferably from fresh milk butter or store it in a refrigerator.
• Pure ghee manufacturers’ process needs heating of milk butter at a sufficiently high (more than 100 degrees Celsius) temperature for making ghee.
• The small-scale pure ghee manufacturers invest time to strain ghee appropriately to make it entirely free from the ghee residue.

Direct Cream method

Most small-scale pure ghee manufacturers follow The direct cream method, one of the famous manufacturing processes. In this process, centrifugation separates cream from milk, and ghee is prepared from the milk cream.

There are certain advantages to this process:

• Butter churn and butter storage facilities are not required. Therefore, the process becomes cost-efficient.
• The refrigeration facility is not required for the preparation and storage of butter.
• Fat recovery based on total butterfat is higher than the indigenous method, and pure ghee manufacturers can skip the butter-making phase.
• The storage quality of ghee is better.

 There are certain drawbacks to this manufacturing method. These are:

• The direct cream method demands a longer boiling/heating time to eliminate the moisture.
• The high content of serum solids in the cream mainly produces a highly caramelized flavor in the ghee.
• This method leads to about 4-6% loss of total butterfat in the ghee residue or during the handling operations, which depends on the fat content of the cream. However, pure ghee manufacturers can recover the large fat quality from the residue.

 Creamery Butter Method

The creamery Butter Method is the standard pure ghee manufacturing process that standard producers mostly follow. In this process, unsalted white butter or creamery butter is the ghee raw material. There are some apparent benefits pure ghee manufacturers enjoy in this ghee-making process.

The advantages:

• This method produces pure ghee of the best and most consistent quality.
• The quantity of the ghee residue is significantly less. Hence, the method helps in less fat loss in the ghee-making process.
• Pure ghee manufacturers can store cooking butter in less space.
• The energy requirement is lower than direct cream and desi indigenous methods.
• Produced ghee offers an  extended shelf than the indigenous method

Disadvantages

• The flavor of ghee prepared by this method may not be of the highest aroma level.
• The granulation in ghee is also poor compared to other ghee manufacturing methods.

Pre-stratification Method

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 about 80 degrees C and left uninterrupted for 30 minutes at this temperature.

The melted butter stratifies into 3 layers: 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 pre-stratification.

The bottom layer of buttermilk contains 60-70% milk solids-no-fat and over 80% 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.

Advantages

• The economy in fuel consumption to the extent of 60% as compared with direct clarification.
• The acidity of ghee is less, which results in longer keeping quality.
• Exposure to high temperature for a lesser time.
• The amount of residue formation is reduced.

Disadvantages

• It is essentially a batch method unsuitable for the continuous production of ghee.
• The flavor of prepared ghee is very mild or relatively flat.

Continuous Methods

When pure ghee manufacturers want to produce a bulk 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 pure ghee manufacturers cum exports use this production method in their plants.

Pure ghee manufacturers: Ghee manufacturing machines they prefer

The ghee manufacturing plants use almost the same machinery types, whether pure ghee manufacturers follow one of the four production methods. The basic machines required in ghee manufacturing plants are:

• Steam-heated double-jacketed kettle made of stainless steel
• Agitator
• Steam regulator valve
• Pressure and temperature gauges
• Movable, hollow, stainless-steel tube centrally bored into the kettle
• Thermometer
• Weighing scale
• Balance tank
• Plate heat exchanger for heating or pasteurization
• Pre-concentrator
• Separator (optional) for “buttermilk” from the pre-concentrator (4)
• Buffer tank
• Homogenizer for phase inversion
• Plate heat exchanger for cooling
• Final concentrator
• Balance tank
• Plate heat exchanger for heating/cooling
• Vacuum chamber
• Storage tank

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MANUFACTURE OF AMF FROM BUTTER

Production line for AMF from butter.

1. Melter and heater for butter
2. Holding tank
3. Concentrator
4. Balance tank
5. Plate heat exchanger for heating/ cooling
6. Vacuum chamber
7. Storage tank

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About Milkio Ghee: 

Try Milkio grass-fed ghee, prepared in New Zealand from local and imported ingredients. Milkio grass-fed ghee is all-natural and does not contain artificial color, flavor, or chemical preservatives.

Milkio grass-fed ghee products are verified as non-GMO. Milkio Foods, the leading grass-fed ghee manufacturer and exporter, produces them. The ghee is all-natural and offers an intensely nutty, feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.

Milkio Ghee is a gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly.  Milkio ghee products do not contain artificial color, flavor, or preservatives.

Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from manufacturing. To buy Milkio ghee, you may order at the Milkio website.

The benefits of hiring Milkio foods B2B ghee manufacturing service

The best benefits of Milkio Foods B2B ghee manufacturing service include:

Quality Assurance: Milkio Foods guarantees top-quality ghee production, ensuring you receive a consistently high-quality product.

Cost Efficiency: The competitive pricing of Milkio for bulk ghee orders allows the buyers to benefit from cost savings while maintaining product excellence.

Reliable Supply: Milkio Foods offers dependable and on-time ghee deliveries, assuring you can consistently meet your market demands.

Customization Options: With the tailored ghee solutions, buyers can create products that align perfectly with your brand and meet specific customer needs.

Expertise and Experience: Milkio Foods’ industry knowledge and experience ensure the excellence of their ghee and the support they provide to your business.

Regulatory Compliance: Milkio Foods upholds strict regulatory and quality standards, exceeding industry requirements, which is crucial for your peace of mind.

Sustainability Focus: Milkio Foods’ commitment to environmentally responsible ghee production promotes a sustainable business operations approach.

Long-Term Partnership: The company’s dedication to forging strong and mutually beneficial relationships ensures ongoing growth and success for its buyers’ business.

If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.

Ref Links:
1. Organic ghee
2. Organic clarified butter

FAQs

How is Milkio ghee packaged, and what is the product’s shelf life?

Milkio’s Premium Grass-fed ghee New Zealand is meticulously packaged to preserve its quality and freshness. We utilize airtight, BPA-free PET and glass containers to ensure their creamy texture and unique aroma. With proper storage, our desi ghee boasts an extended shelf life of 18 months from the manufacturing date under recommended storage arrangements.

What certifications or quality standards does the Milkio ghee manufacturing facility adhere to?

The Milkio ghee manufacturing facility is USFDA certified. We operate under the approved and monitored HACCP-based Risk Management Program (RMP) by the New Zealand Ministry of Primary Industries (MPI) and SQF (Safe Quality Food) codes for manufacturing to assure the highest quality and food safety of products.

Can I customize the packaging and labeling of the Ghee with my brand?

Certainly! We offer full customization options for packaging and labeling to align the Ghee with your brand. Elevate your product’s presence in the market with personalized and distinctive branding.

What quality control measures are in place during the Ghee manufacturing process?

Our Food Safety and Quality Management System is based on the HACCP-based Risk Management Program (RMP) by the New Zealand Ministry of Primary Industries (MPI) and SQF (Safe Quality Food) codes. We enforce stringent quality controls throughout the Ghee manufacturing process. Our commitment includes regular inspections, adherence to industry standards, and rigorous testing to guarantee a consistently high-quality product.