GHEE PROCESSING

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 INTRODUCTION

 The word Ghee comes from old Sanskrit word “ghr”, which mean bright or to
make bright.

 Ghee has a religious significance in the communities of Hindus starting from

the birth ceremony to the last funeral rite.

 About 60-70% of total ghee produced in India is used for direct consumption,
dressing, and almost 15-20% for the cooking and frying of foods.

 India exports Rs 550 crore dairy items during Covid-19, Ghee tops the list
with Rs 1,521 crore.

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 INTRODUCTION

As per FSSR-2011, ghee means the pure heat clarified fat derived solely
from milk or curd or from desi (cooking) butter or from cream to which no
coloring matter or preservative has been added.

 Generally Ghee has a long keeping quality; it can be stored for 6 to 12

months under ambient temperature provided proper packaging and
filling.

 Exposure of ghee to light, air, water

vapor and metals causes deterioration
of ghee which resulted into off flavor
and rancidity.

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 CHEMICAL COMPOSITION OF GHEE

Constituents Cow milk ghee Buffalo milk ghee

Fat (%) 99 – 99.5 99 – 99.5
Moisture (%) <0.5 <0.5
Carotene(mg/g) 3.2-7.4 -
Vitamin A(IU/g) 19-34 17-38
Cholesterol 302 – 362 209 – 312
(mg/100g)

Tocopherol(mg/g) 26 – 48 18 – 31
Free fatty acid (%) 2.8 2.8
Source: (R.P.Aneja et al., Technology of Indian milk products, Dairy India publication. Section
3.4: Fat rich dairy products, page 187.)
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 ANALYTICAL CONSTANT OF
BUFFALO & COW GHEE

Constants Buffalo Ghee Cow Ghee

Butyro-refractometer (BR) reading 42.0 42.3

Sponification value 230.1 227.3

Reichert-Miessel (RM) value 32.3 26.7
Polenske value 1.41 1.76
Iodine value 29.4 33.7
Kirschner value 28.52 22.16
Solidifying point (oC) 16 – 28 15 – 23.5
Melting point (oC) 32 – 43.5 28 – 41
Colour(yellow unit/g) (Tintometer) 0.8 8.8

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 GHEE MANUFACTURING
PROCESS

(source: http://egyankosh.ac.in)
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 AGMARK STANDARDS OF
GHEE

Parameters Special Grade General Grade Standard

Grade
Baudouin Test Negative Negative Negative
Butyro - 40.0- 43.0 40.0- 43.0 40.0- 43.0
refractomer
reading at 400C
Reichert Meissl val Not less than 28.0 Not less than Not less than
ue 28.0 28.0
Polenske value 1.0 - 2.0 1.0 - 2.0 1.0 - 2.0
Moisture content Not more than Not more than Not more than
0.3% 0.3% 0.3%
Percentage of Free Not more than 1.4 Not more than Not more than
Fatty Acid (as oleic 2.5 3.0
acid)

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 PREPARATIONS METHOD OF
GHEE

There are different preparations method prevail in our country and mostly
depends on the scale of production.

1. Indigenous (Desi) method

2. Direct cream method

3. Creamery butter method

4. Pre-stratification method

5. Continuous Method

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 Indigenous (Desi) method
for Ghee preparation

 age-old process and largely adopted in rural areas/villages

 usually involves two routes,

a) lactic acid fermentation of raw or heated milk is followed by churning of

curd into makkhan (butter)

b) separation of malai (clotted cream) from the boiled milk and its churning
into butter.

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 Indigenous (Desi) method
for Ghee preparation

 contributes about 80% of the total ghee produced in the country

 Dahi or buttermilk of previous day is used as starter culture for fermentation

of milk.

 Churning of curd or malai is done with hand wooden churn.

https://sureshfoods.com/vedic-ghee/
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Flow diagram of industrial
method for Ghee
manufacturing

Picture source: https://www.gea.com/en/solutions/AMF-production-line.jsp

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 Standard Operating
Procedures (SOP’s) of Ghee

i) Raw Milk Reception: Raw Milk tankers/ cans is weighed either in

weighbridge or in weighing bowl, Batch wise sampling & testing need to
be done as per defined procedures.

ii) Filtration and Chilling: The accepted milk is unloaded in the Dump Tank
and Pumped through a chiller (milk temperature not more than 5 deg.)
after properly filtering; such milk is stored in the raw milk silos.

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 Standard Operating
Procedures (SOP’s) of
Ghee
iii. Cream Separation and Pasteurization: Milk Pasteurization and cream
separation is operated for 5-6 hrs. Cream separation and cream
pasteurization is carried out simultaneously. Pasteurization of cream is
done at 90±2oC

iv. Churning of Cream and removal of Butter Milk: Butter- churn was
used for the butter making batch wise. The Butter-chum operation
includes rotating of the chum at various speeds from higher to lower and
collecting or draining off butter milk for reprocessing.

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 Standard Operating
Procedures (SOP’s) of Ghee

v. Butter Melting: The Butter produced from the butter churn is further put
into a melting vat for melting at 65⁰C, with the help of hot water
circulated in jacketed vat. The Melted butter is pumped to pre-
stratification vat and retained un-disturbed for stratification.

vi. Cooking of Butter: Melted butter (pre-stratified) is further boiled (107⁰C-

109⁰C ) in Ghee Kettle. Ghee along with residue is allowed to remain
undisturbed for approximately, 15-20 minutes in ghee kettle before
filtration. It is then pumped into settling Vats, where it is further subjected
to settle down for another 2 hrs.

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 Standard Operating
Procedures (SOP’s) of Ghee

vii. Clarification of Ghee: is carried out through ghee clarifier at approx

70⁰C to clarify all the ghee residue particles from ghee.

viii. Ghee Inspection and Testing: The samples of clarified ghee at

specified intervals are drawn from the sanitized double jacketed ghee
storage tank as per specified procedure to monitor and control the
optimum quality of ghee as per specified standards.

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 Standard Operating
Procedures (SOP’s) of Ghee

ix) Ghee filling and dispatch: After the clearance from Quality control deptt.
ghee is usually filled in tins, glass/PET jars of cikka pack. Ghee tins are
further transferred to ghee granulation room at 18⁰C to 22⁰C and stored for
dispatch. A identified vehicle covering inside body & surface, sides, planks,
dust/dirt free is used for the dispatch.

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 Major equipment require for
Ghee manufacturing

1. Ghee Kettle:

 jacketed and fabricated from SS 304 material.

 plate thickness is selected to suit pressure.

 outer jacket is steam jacket.

 Fitted with accessories like: Scrapper type ghee

agitator. Plug type ghee outlet valve,
temperature indicator. Steam inlet valve and
pressure indicator.

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 Major equipment require for
Ghee manufacturing

2. Ghee Sieve Tank:

 The ghee sieve tank is used for filtering
and separating the solids in the ghee and
the melted ghee.

 fabricated from SS 304 material.

 has SS strainer at the top to filter ghee.

 Fitted with accessories like: SS strainer

Plug type ghee outlet valve.

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 Major equipment require for
Ghee manufacturing

3. Ghee pump.
 centrifugal pump, made of SS
304

 should be kept near the ghee

kettle.

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 Major equipment require for
Ghee manufacturing

4. Ghee Clarifier:
 A high speed centrifuge, used to clarify
ghee. This will remove all material from
the ghee and clarified ghee will be
dispensed in the balance tank.

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 Major equipment require for
Ghee manufacturing

5.Ghee Storage Tank

 fabricated tank (SS 304) having water jacket.

 samples of clarified ghee at

specified intervals are drawn from
the sanitized double jacketed ghee
storage tank as per specified
procedure to monitor and control
the optimum quality of ghee as per
specified standards.

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 STORAGE OF GHEE

 Ghee has a long keeping quality; it can be stored for 6 to 12 months under
ambient temperature provided proper packaging and filling.

 Glass bottles Food grade plastic containers such as high density

polyethylene pouches, laminates with metallic layer support (aluminum) and
tin cans are in use for packaging of ghee.

 Ghee is more tend to oxidation induced changes during storage.

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 SHELF LIFE AND YIELD OF
GHEE

• Shelf life: Ghee can be stored up to 12 months at 21°C which is a

recommended temperature of storage.

• Yield: The fat recovery in indigenous method is lowest in range of 80-85%

in creamery butter method it ranges from 88-92% and highest in direct cream
method ranging from 90-95%.

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 ADULTERANTS IN GHEE

1) Vanaspati (Hydrogenated vegetable oil). Because of close resemblance in

its texture most commonly used this as adulterant to ghee.

2) Refined (de-odorized) vegetable oil.

3) Animal body fat.

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 QUALITY OF GHEE

The quality of ghee depends on the following factors:

a) Method of preparation

b) Quality of cream or butter used

c) Boiling Temperature

d) The other ingredients and flavors if added

e) The Storage conditions of finished product

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 PACKAGING MATERIAL FOR
GHEE
• Packaging of ghee is mainly done to protect the products from outside
environment especially after the completion of process so that products
can retain moisture, flavor, freshness for a longer period of time.

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 For More details Contact:

National Institute of Food Technology and

Entrepreneurship and Management
Ministry of Food Processing Industries
Plot No. 97, Sector-56, HSIIDC, Industrial
Estate, Kundli, Sonipat, Haryana-131028

Website: http:www.niftem.ac.in

Email: [email protected]
Call: 0130-2281089

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