All about ghee, its characteristics, and processing

1. Ghee
A presentation on….

2. • Submitted to:
• Dr. A K M Humayun kober
• Professor, Department of
Dairy & Poultry Science.
• Faculty of Veterinary
Medicine
• Chittagong Veterinary and
Animal Sciences University
• Khulshi, Chittagong,
Bangladesh
• Submitted by:
• Group-B
• Roll:17/12-17/18, 17/20.
• Couse code: DPT-302.
• Faculty of Food Science
& Technology
• Chittagong Veterinary
and animal Sciences
University.

3. Content
What is ghee?
Types of ghee.
Properties of ghee.
Methods of ghee preparation,
Manufacturing of ghee.
Defects of ghee during manufacturing.
Adulteration of ghee.
Different brands of ghee.
Food value of ghee
Equipment used in ghee manufacturing.
Benefits of ghee.
Uses of ghee.
Packaging & storage of ghee.

5. Ghee, also referred to as
clarified butter, is a good
alternative to cooking oil and
is often used in Indian and
Middle Eastern dishes.

6. Names of ghee in various languages and societies
Languages Name Languages Name
Sanskrit Ghruta Persian Roghan
Hindi & North
India
Ghee Spanish Mantequilla
fundida
South Indian Neyi, nai English Butter oil, butter
fat, clarified
butter, dry
butterfat
Arabic Samna, semna,
samn
German Butteroel,
butterschamelz,
floess butter

7. White ghee
Brown ghee
Cow ghee
Flavoured
ghee

8. Physical
properties
of Ghee

9. Pure desi ghee has a semi solid form due to the
perfect balance of long chain and short chain
saturated fatty acids.
Textures are granny and immaculate.
Milky sweet aroma due to the process used in the
preparation of ghee.

10. Yellowish colour because cow milk contains a
colouring pigment called beta-carotene.
It melts at around 37°C. Sometimes, when place a
small amount of desi ghee on palm, it begins to melt.

11. Chemical
properties
of ghee The composition of ghee
varies depending on the
animal whose milk has
been used.
Ghee is a complex
biological dairy product
composed of mainly milk
fat & other minor
components.

12. 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 (mg/100g) 302 – 362 209 – 312
Tocopherol(mg/g) 26 – 48 18 – 31
Free fatty acid (%) 2.8 2.8

13. Types of fat present in
ghee
Saturated fat 56%
Mono unsaturated
fat
26%
Poly unsaturated fat
Omega-3 fatty acid
Omega-6 fatty acid
3%
2%
1%
Others 14%

15. Principles of ghee preparation
The principle involved in ghee preparation include:
1. concentration of milk fat in the form of cream or
butter.
2. Heat clarification of fat rich milk portion and
thus reducing the amount of water to less than
0.5%.
3. Removal of the curd content in the form of ghee
residue.

16. Methods
of
preparat
ion
 Desi or indigenous
Direct cream
Creamery butter
Pre -stratification
Continuous

18. Ghee preparation in desi method
Milk
Heating up
to boiling
fermentation
removal of
Malai
churning
butter boiling Clarified fat/curd
Decantation/filtration
Ghee

19. Butter cream method
Cream separation
Cream
Ghee boiler Boiling(1140C)
Clarified fat +
curd
Filtration
Milk
Warming(40-
50)
Ghee

20. No need to butter
production prior to
manufacturing of
ghee.
Advantage
s
Continue...

21. Limitations
1.Long heating time to remove the moisture.
2. High content of serum solids in the cream
may also produce a highly caramelized
flavour in the ghee.
3. 4 – 6% loss of butter fat in the ghee residue
& during the handling operations.
4. So, 70 – 80% fat cream is recommended to
minimize both fat loss and steam

22. Creamery butter method
Milk
Warming
Cream
separation
Cream
pasteurization
Cooling Churning
Butter
Ghee boiler
Boiling
Clarified fat
Filtration
Ghee
Ghee residue
Butter Melter

23. Pre-stratification method
Milk
warming
Cream
separation
Cream
Pasteurizatio
n
Cooling
Churning
Butter
Butter Melter
Ghee boiler
Heating
Bottom layer
Discard
Top & middle
layer filtration
Boiling
Filtration
Ghee

24. Advantages
Removal of buttermilk (bottom layer) eliminates
prolonged heating for evaporation of the
moisture.
Formation of significantly low quantity ghee
residue.
Low quantity of ghee absorbed into ghee residue
so less fat loss along with ghee residue.
 Production of ghee with lower FFA and acidity.

25. Continuous
method
Continuous method was invented and has following benefits:
 Better control on quality of the product.
 Only small hold-up of raw material in the plant at any
time and hence no chance for whole batch getting spoiled.
 Contamination by handlers can be eliminated.
 CIP can be possible.
 No foaming of the product during production.

26. General procedure for ghee production

27. used in
manufacture of
ghee
Lactobacillus bulgaricusStreptococcus lactic

28. Adulteration
of ghee
Analytical
characteristics
Phytosterol acetate test
Chromatography
methods
Colour reaction

29. Physiochemical properties of ghee/ Analysis of
adulterated ghee
Physiochemical properties of
ghee are:
Free fatty acid content (oleic
acid)
Moisture content or volatile

30. Properties Cow ghee Buffaloes
ghee
Reichert
Mesial value
>23 >30
Polansky
value
>1.5-3.0 >1.5-3.0
Saponification
value
>225 237
Iodine value >19 >25

31. Defects in
ghee
manufacturing

32. Defects Causes Prevention
Acidic 1. Cooking butter with high
acidity.
2. High initial moisture of ghee.
Maintain optimum
moisture content and
acidity.
Curdy 1. Cream or butter undercooked.
2. All SNF content is not properly
removed.
Remove all SNF content
properly & cook the cream
perfectly.
Smoky 1. Use of smoky fire.
2. Storage of ghee in smoky
environment.
Avoid smoky environment
& fire.
Burnt Heating of butter fat in a very
high temperature at the last
stage of preparation.
Maintain optimum
temperature for heating.

33. Defects Causes Prevention
Flat 1. Use of butter having very low curd
content.
2. Maintaining low temperature of
heating under vacuum.
Use butter containing
enough curd.
Hydrolytic
rancidity
1. Low quality materials.
2. High heat treatment.
Use premium quality
raw materials.
Oxidative
rancidity
1. Default packaging.
2. Improper storage facility.
Ensure proper packaging
& storage facility.
Greasy 1. Improper storage of ghee,
particularly frequent thermal
shocks.
2. Prolonged storage of ghee under
refrigeration.
Avoid long term
refrigeration & ensure
proper storage facility.

36. From
Bangladesh

37. Equipment
that used in
ghee
manufacturin
g
Cream separator
Ghee making machine
Ghee boiler
Butter churner
Ghee filtration tank

38. Ghee boiler The inner shell with
cylindrical body is 6mm
thick, intermediate shell
is 2mm thick and the
outer shell is 2mm thick
Insulation is made up of
Rock wool type glass
wool between the outer
shell and intermediate
shell

39. Ghee making
machine VESSEL / JAR MATERIAL
Wall : Stainless Steel Sheet
Thickness of Bottom : 16 mm
Structure Material
Frame : 2 mm thick
Burner : 2 Gas Burner United
make.

40. Cream
separator
Milk Temperature : 35-
45(Degree C)
Creaming Efficiency : 95%
Skim Milk will have : 0.5%
fat
Milk Tank : Die pressed
single piece made up of
Aluminium.

41. Butter
churner
Inside contact surface
of the butter churner is
shot/sand blasted to
prevent sticking of
butter to the surface
The butter churner will
come with Sight glass, Air
vent, Cream loading door,
Butter milk drain valves
and other accessories.

42. Ghee pre-
filtration tank
Ghee pre-filtration
tank is
manufactured by
steel. Double wire-
mash is fitted for
filtration with ball
valve which drains
ghee. Wheels are
provided at the
bottom for easy

43. Food value of ghee
Nutrients Amounts per 100gm of ghee
Energy 876kcal
Total fat 99.5g
Protein 0.28g
Carbohydrate 0
Cholesterol 256mg
Omega-3 fatty acid 2.247mg
Omega-6 fatty acid 1.447mg
Vitamin A 3069 IU
Vitamin E 2.8mg

44. Benefits of ghee
Good source of energy.
Source of good fat.
Good for intestinal health.
To decrease glycaemic
index.
Health benefits

45. Continue……
Promotes memory retention.
Rich in anti oxidant so it can protect our
body from the free radicle damage.
Good for people suffering from joint
pain.
Rich in fat soluble vitamin.
Contain anticancer & anti-inflammatory

46. Benefits for skin
For dark circles.
For chapped and dark lips.
For dry skin.
For dull skin.

47. Benefits for hair
Hydrates the hair.
Improves hair texture.
Work as a deep
conditioner.
Promotes the hair
growth.

48. Uses of ghee
Deep frying.
A condiment.
To make a bulletproof
coffee.
Healing the skin.
Healing the lips.
Ayurvedic messages.

49. Packaging of ghee
Exposure of ghee to light, air, water vapour and
metals causes deterioration of ghee as shown
below:
Ghee
Light
Air(oxygen)
Water vapour
Metals
Light induced oxidation of ghee
Hydrolytic rancidity
Catalyse the rancidity
Oxidation/oxidative rancidity in
ghee

50. Characteristics of Packaging
material
Desirable characteristics of packaging material for ghee:
Packaging material should not react with ghee.
 Easily available at low cost.
 It should be non toxic.
 It should not allow printing ink to penetrate into the
product.
It should protect against tempering.
It should have good barrier properties against spoilage
causing agents.
It should withstand wear and tear during transportation.

51. Packaging
material
Tin cans.
Glass bottles.
Semi- rigid
containers.
Flexible
films/pouches
/laminates.

52. Storage of ghee
At higher temperature of storage, development
of oxidized flavour especially with ghee which
has appreciable initial acidity is more
pronounced. At Lower (refrigerated)
temperature storage, although it delays acid
development there by prolongs shelf life but it
imparts greasy and pasty texture to ghee. So,
storage temperature of 21°C is recommended.

53. References
http://ecoursesonline.iasri.res.in
Varsha engineers.com
Femina.in
Conscious lifestylemag.com
Organic authority.com
Wikipedia
www.food.ndtv.com