Ghee processing – methods and equipments

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Ghee processing – methods and equipments

  1. 1. 1 GHEE PROCESSING – METHODS AND EQUIPMENTS5/8/2012 AEC & RI, KUMULUR, TNAU - 621712
  2. 2. INTRODUCTION2  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. 5/8/2012
  3. 3. GHEE PREPARATION3  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. 5/8/2012
  4. 4. DESI METHOD4  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. 5/8/2012
  5. 5. FLOWCHART FOR PREPARATION OFDESI GHEE5 5/8/2012
  6. 6. CREAMERY BUTTER AND DIRECT CREAM METHOD6  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. 5/8/2012
  7. 7. PRE – STRATIFICATION METHODS7  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. 5/8/2012
  8. 8. CONTINUOUS GHEE MAKING EQUIPMENT8  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 5/8/2012 from 200 LPH to 3000 LPH.
  9. 9. PRINCIPLE A scrapped surface falling film heat exchanger along with auxiliary equipment such as a melting vat and mechanical clarifier has9 been developed to serve as a continuous ghee5/8/2012 plant. making
  10. 10. BENEFITS OF MODERN TECHNOLOGY10  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. 5/8/2012
  11. 11. Thank you11 5/8/2012

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