Ghee Boiler Innovations: Advancing the Ghee-Making Industry

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Ghee is One of the ancient Indian Conventional and popular food item in India because of its nutritional alimental and characteristic flavor and fragrance and is considered as sacred food.

Most of the dairy plants have ghee production facility to meet the demand of the market as well as to utilize the excess fat in profitable manner.

SS Engineers & Consultants manufactures ghee making Equipment using steam as heating media. We offers you custom built GHEE Manufacturing systems which brings profits in your business.

 The technology involved in ghee production is simple for adaption.

Direct Cream Method:

This method involves separating cream from milk (which contains around 60 to 70% fat) using a centrifugation process called Cream Separator. The fresh or cultured cream is then heated to a temperature of 114±2°C in a stainless steel ghee kettle with a triple jacket. The kettle is equipped with an agitator, and the cream is boiled using steam that circulates in the intermediate jacket of the tank. The steam control valve regulates the pressure and temperature required for boiling. The heating process is stopped once the ghee residue turns a golden yellow or light brown color. The ghee is then transferred to a settling tank specifically designed for ghee, which includes a filter to collect any remaining ghee residue.



Advantages of this method:
No need for butter production prior to manufacturing of ghee.
Easy process to make Ghee

Limitations:
  • Long heating time to remove the moisture.
  • High content of serum solids in the cream may also produce a highly caramelized flavor in the ghee.
  • 4 – 6% loss of butter fat in the ghee residue & during the handling operations.
  • So, 70 – 80% fat cream is recommended to minimize both fat loss and steam consumption.
Creamery Method:


This is the standard method adopted in most of the organized dairies.
Unsalted or white butter is used as raw material.
Butter mass/butter blocks are melted at 80°C in butter melting vat.
Molten butter is then pumped to the ghee boiling vat, where the Ghee is prepared using steam as heating medium.
At this stage typical ghee aroma is produced. Final heating temperature is adjusted to about 114±2°C
Ghee is filtered via oil filter into the settling tank.

Benefits:

  1. This method produces ghee of highly consistent quality. 
  2. Quantity of ghee residue is very less, hence less fat losses. 
  3. Longer keeping quality than indigenous method

Cultured ghee vs. ghee: is there any difference?

Although both the products are ghee clarified butter, there is a line of difference between these two milk-made products. The raw materials are different, for example, clarified butter is made from dairy butter, but cultured ghee is made of cultured butter 

Normal or non-cultured ghee may have a high/mild aroma, but cultured ghee is always a high aroma product because of the impacts of fermentation. Other than the aroma, both the variety differs in taste too.


Features of Cultured Ghee (vs) Ghee:

Normal or non-cultured ghee may have a high/mild aroma, but cultured ghee is always a high aroma product because of the impacts of fermentation. Other than the aroma, both the variety differs in taste too.

Both non-cultured and cultured ghee has long shelf-life, however, cultured ghee has a longer shelf life. You can store ghee in the kitchen for a long without refrigeration support.

Non-cultured ghee may have a high/mild aroma, but cultured ghee is always a high aroma product because of the impacts of fermentation. Other than the aroma, both the variety differs in taste too.

"Now we understand that how it makes and how beneficial it is. But, do you know how to choose a right ghee and which type is good ":

Granulation and Cooling of Ghee:

Granulation is important criterion of quality; higher temperature of clarification gives better grain size due to high phospholipids content.

Shelf Life of Ghee:

Since the milk solids are removed, ghee does not spoil as quickly as regular butter. Although ghee has a long shelf life.

As per Ayurveda, when ghee is prepared the correct way, then it is supposed to maintain good quality for an “indefinite” time.

 Even though you could keep it for several years, ghee doesn’t stay completely fresh much longer than one year without the use of preservatives.