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.
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 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:
However, a few steps/precautions can improve this indigenous method. These are:
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.
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:
There are certain drawbacks to this manufacturing method. These are:
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 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.
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.
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:
MANUFACTURE OF AMF FROM BUTTER
Production line for AMF from butter.
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 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.
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.