04/12/2023 AEC & RI, KUMULUR, TNAU - 621712

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GHEE PROCESSING – METHODS AND EQUIPMENTS

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INTRODUCTION

Ghee is obtained by clarification of

milk fat at high temperature and is

almost anhydrous milk fat .

It is an indispensable part of religious

and ceremonial rites and is prominent

in the hierarchy of Indian dietary.

Unlike butter, ghee can be stored for extended periods

without refrigeration.04/12/2023

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GHEE PREPARATION

Ghee making in India is mostly a home industry.

In general, ghee is prepared by four methods,

namely,

- desi,

- creamery butter,

- direct cream ,and ,

- pre-stratification methods.

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DESI METHOD

In villages, ghee is usually prepared by this method and

accounts for more than 97% of ghee manufactured.

This method consists of churning curdled whole milk (dahi)

with an indigenous corrugated wooden beater, separating

the butter, and clarifying it into ghee by direct open pan

heating.

Earthenware vessels are used to boil milk and ferment it

with a typical culture to convert it to dahi which in turn is

churned to separate the butter.

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FLOWCHART FOR PREPARATION OF DESI GHEE

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CREAMERY BUTTER AND DIRECT CREAM METHOD

Both are more suitable for commercial

operations because less fat is lost.

Direct cream method is reportedly most

economical for preparing ghee and the

product has better keeping quality.

With industrial interest, the use of these

methods are increasing.04/12/2023

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PRE – STRATIFICATION METHODS

In this method, advantages such as

economy in fuel consumption and

production of ghee with low acidity

and comparatively longer shelf life,

have been claimed.

However, this method has not been

adopted by industry. 04/12/2023

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CONTINUOUS GHEE MAKING EQUIPMENT

Recently, it has been fabricated at the National Dairy

Research Institute at Karnal . The equipment is a

three-stage pressurized, swept surface separator.

This equipment is employed in various industries such

as sweet shops, food processing industry, dairy

production industry, domestic suppliers and many more.

These plants are available in the capacity ranging from

200 LPH to 3000 LPH.

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PRINCIPLE

A scrapped surface falling film heat exchanger along with auxiliary

equipment such as a melting vat and mechanical clarifier has been

developed to serve as a continuous ghee making plant.04/12/20239

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BENEFITS OF MODERN TECHNOLOGY

This mechanical process is more sanitary than existing

methods.

Uniform product quality as process is continuous.

Ghee retains 10-15% more vitamin A as compared to that

made through conventional process.

Total absence of fouling on heat transfer surface.

High HTC and so compact design.

Short residence time – consequently less heat damage to

the product.04/12/2023

Thank you04/12/202311