1) The document summarizes recent advances in the industrial processing of ghee. It describes innovations at Panchmahal Dairy in Gujarat that focus on reducing fat and solid-not-fat losses through the use of a serum separator and spiral heaters. 2) It also discusses a continuous ghee making process using flash evaporation that was developed in the 1970s. This allows ghee to be produced at a higher rate with savings in steam usage. 3) The document reviews the key flavor and antioxidant compounds that are important in ghee, such as conjugated linoleic acid, lactones, and phospholipids in the ghee residue. Maintaining these compounds is important for ghee's

1. ADVANCES IN GHEE
PROCESSING
By
Gayathri Devi M K,
M.Tech Dairy Technology,
CFDT, TANUVAS, Chennai-52.
gdkrishnan97@gmail.com

2. GHEE
DEFINITION:
According to FSSR-2011, ghee means the pure heat
clarified fat derived solely from milk or curd or from desi
(cooking) butter or from cream to which no colouring matter
or preservative has been added.
PRINCIPLE:
 Concentration
 Heat clarification
 Removal of residue

3. METHODS
Desi method
DC CB

4. ADVANCES IN INDUSTRIAL METHOD OF
GHEE MAKING
PROCESS AT PANCHMAHAL DAIRY
Under Total Quality Management
Focus on reducing fat and SNF losses. Inclusion
of serum separator (SS) with butter melting vat
and Spiro heaters.

5. PROCESS:
Raw chilled milk
(5˚C)
Filtration &warming to
55-60˚C
Cream separation
Pasteurization at 90-92˚C for16
sec

6. Spiro heater tank
50-60˚C
Serum separator
Molten butter tank
60ºC
Cools to 10-12˚C
CBMM

7. Primary settling tank
Ghee kettle at
113˚C
Clarification at
95˚C
Cool to 45˚C
Packaging & storage
Ghee process

9. PARAMETERS
Moisture 0.18%
FFA 0.16% oleic acid
Reichert Meissl Value 32
Polenske value 1.6
Butyrometer reading at 40ºC 41-42
Baudouin’s test Negative
Innovated Method:

10. ADVANTAGES
Steam :
Hot water in spiral heater
Fat % in melted butter increased to as high
as 95%
Serum:
0.8% fat, 8% SNF.
Serum residue in the effluent also decreased.

11. Savings Innovated
method
Traditional
method
Steam 70Kg 250Kg
SNF Recovery 1500Kg 135Kg
Fat loss 2% 3%

12. • As per this method annual saving
amounting to Rs.190 lakhs could be obtained
by considering 12000 kg of ghee made in all
365 days.
• Since, last five years Panchmahal dairy is
making Ghee using this method.

13. Continuous ghee making based on
Flash evaporation
It was conceived by Abichandani et.al (1978).
It consists of,
• Receiving-cum heating vat
• Gravity separator
• Scraped surface heat exchanger
• Vapor separator
• Positive displacement pump

14. PROCESS:
1) Butter is heated to 70-75˚C- Steam pressure
1kg/cm2.
2)Steam is admitted into the jacket of thin film
SSHE.
3) Centrifugal action of the rotor causes the
product to spread uniformly on heating
surface.
4)Product is recirculated for 20-30 minutes.
5)When desired temperature is attained valve
v5 is closed , outlet valve v6 is opened.

16. SSHE

17. • The rate of water evaporation-75-80kg/hm2.
• Rotor revolved at a speed of 2.45m/s.
• Saving of 0.17 kg steam / kg ghee is achieved.
• Evaluation:
Moisture- 0.21%
FFA- 0.29%

18. FLAVOUR
Free Fatty Acids:
6.12mg/g of ghee.
C4-C10(VFA) formed during storage.
Methyl ketones:
Butter- 5 to 10 ppm(Ghee 87% higher than butter)
Lactones:
Cream ghee-43ppm
Butter ghee-33 ppm
Desi ghee-29 ppm

19. FREE FATTY ACIDS
• FFA are undesirable in milk fat because short
chain homologues are responsible for rancid
flavour and also to catalyze the fat oxidation.
• C6-C10 FFA account for only about 5-10% of
the total FFA in ghee(flavour).
• The absence of short chain FFA C2-C4 in ghee
is due to volatilization during heat clarification
of butter.

20. CARBONYL:
• Glyoxal and methyl glyoxal react with amino
acids to produce carbonylic compounds.
• From lipid oxidation, ketoglycerides and
carbonylic compounds are formed.
• Desi ghee made from buffalo milk contains
higher conc. of carbonyl.

21. LACTONE:
• Coconut like aroma
• Delta lactones and gamma lactones were high in
cow milk ghee.
• The level of lactones increases with increase in
temperature.
• 5-10% of gamma lactone.
• Delta lactone to gamma lactone ratio is 6:1 to
20:1

22. Flavour
compounds
Ghee residue Ghee
FFA (µm/g) 627.5 53.6
Carbonyl (µm/g) 43.4 4.3
Lactones (µm/g) 3992.9 30.3

23. Miscellaneous substances
• Decomposition products include acrolein,
dimethyl sulphide, alcohols, diols and
denatured protein compounds
• Indole and skatole (3-methylindole) which
contribute to the desirable flavour of butter
could also pass over into ghee.

24. CONJUGATED LINOLEIC ACID
• The cis-9, trans -11 octadecadienoic acid
• Cis-9, trans-11-octadecadienoic acid was
found to account for about 90% of total CLA
in various dairy products.
• CLA was reported to be a more effective
antioxidant than alpha-tocopherol and almost
as effective as butylated hydroxytoluene.

25. Ghee Residue
 Cephalin possesses(phospholipids) antioxidant properties.
 Phopholipids may exhibit antioxidant property by binding
metals and providing a synergism with phenolic
antioxidants.
 Fat insoluble compound had antioxidant property than fat
soluble compound

26. TEXTURE
Granularity of Ghee:
Due to the typical ratio of high melting
Triglyceride (palmitic & stearic) and low melting
triglyceride. LMTGD provides a liquid phase and
HMTGD gives a solid granular phase.

27. ANTIOXIDANT
• Soybean and sunflower @ 0.5%- Delay
oxidative rancidity.
• Amla juice @ 1.25%- Retard rancidity
due to high content of ascorbic acid and
Gallates.
• Curry leave @1%- Phenolic compound
(hydroxychavicol), ascorbic acids, amino acids.

28. INCREASE SHELF LIFE
• Phospholipids content of ghee has been
increased upto 40 mins holding time at 120˚C.
• Phospholipid from ghee residue could be
recovered by heating to 120˚C with equal
quantity of fat.

29. Ghee with curdy flavour,
 Blending of ghee prepared from sour milk
Incorporation of lassi powder at heating time
Blending of butter with fermented SM/ sour
BM..,in churning, in molten butter, before
clarification.
Clarification with vegetable leaves.

30. Flavour simulation studies..,
 Abraham and Srinivasan (1980) used a mixed culture
of lactococcus lactis C-10, lactococcus lactis subsp. lactis
biovar.diacetylactis DRC-1.
 Yadav and Srinivasan(1984) the ripening cream with
3% of the DRC-1 culture and incubation at 30˚C/18 hrs
clarification at 115˚C for 5 mins.
 Wadhwa and jain(1991) ghee flavour in butter oil
through skim milk dahi.
 Wadhwa and Bindal(1995) ghee residue for falvour
and keeping quality development in vanaspati, butteroil.

31. THANK YOU