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GHEE PROCESSING METHODS AND EQUIPMENTS

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AEC & RI, KUMULUR, TNAU - 621712

INTRODUCTION
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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.
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GHEE PREPARATION
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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
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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

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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.

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PRE STRATIFICATION METHODS

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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.
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CONTINUOUS GHEE MAKING EQUIPMENT

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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 9/3/2012 from 200 LPH to 3000 LPH.

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 ghee9/3/2012 plant. making

BENEFITS OF MODERN TECHNOLOGY

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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.
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Thank you
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