The document discusses ghee, including its definition as clarified butter, types, properties, methods of preparation and manufacturing, defects, adulteration, food value, benefits and uses. It describes the common methods like desi, creamery butter and pre-stratification. Equipment used in manufacturing includes cream separators, ghee boilers, butter churners and filtration tanks. Ghee provides energy, good fats and vitamins while benefits include memory, skin and hair health. It is commonly used in Indian and Middle Eastern cooking and can be packaged in materials like tin, glass or laminates for storage.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
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.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Butter substitutes are replacements of butter as a food and a culinary choice. Ideally, we should choose butter replacement considering the nutritional benefits and cooking advantages with the option. Grass-fed ghee is as nutritious as butter and offers dietary services. It provides a higher smoke point than butter, thus suitable for high-temperature cooking like baking, deep-frying, sautéing, etc.
Read More: https://milkio.co.nz/butter-substitute/
Clarified butter is an ancient dairy product originated in Indian subcontinent back in 1500 BC. The Middle East and Africa almost similar product have been available since equal ancient time.
Read more : https://www.einpresswire.com/article/544372559/
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.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Butter substitutes are replacements of butter as a food and a culinary choice. Ideally, we should choose butter replacement considering the nutritional benefits and cooking advantages with the option. Grass-fed ghee is as nutritious as butter and offers dietary services. It provides a higher smoke point than butter, thus suitable for high-temperature cooking like baking, deep-frying, sautéing, etc.
Read More: https://milkio.co.nz/butter-substitute/
Clarified butter is an ancient dairy product originated in Indian subcontinent back in 1500 BC. The Middle East and Africa almost similar product have been available since equal ancient time.
Read more : https://www.einpresswire.com/article/544372559/
Clarified butter is an ancient dairy product originated in Indian subcontinent back in 1500 BC. The Middle East and Africa almost similar product have been available since equal ancient time. It is an excellent substitute of regular cooking oil, butter oil or regular butter due to high smoke point and widely used in Indian and Middle Eastern cuisines.
To know more : https://milkio.co.nz/clarified-butter/
Clarified butter vs. Ghee may seem to you alternative words because in many instances ghee and clarified butter are used interchangeably. Both are dairy products and are cooked from milk butter. While etymologically ghee is an Indian Sanskrit work, clarified butter is an English word.
Read More: https://milkio.co.nz/clarified-butter-vs-ghee/
Presented during a workshop by Egyptian Chefs Association in collaboration with Malaysian Palm Oil Council at Semiramis InterContinental Hotel by Mr. Markus Iten, General Manager of Food Tracks & ECA President.
Presentation by Ms. Vicky Chia, Senior Executive, Science, Environment and Sustainability Division, MPOC
was presented during Techno-Economic Marketing for Palm Oil (TEMPO) in Algeria 2022
this slides will help to provide the better information about the role, properties, nutritive aspect of Fat and oil.
can be use by under graduate or post graduate students as well.
Ghee definition is all about the introduction of this dairy product. In India and Asian countries, Clarified Butter is named Ghee.
Read more : https://www.einpresswire.com/article/544372559/
Cow ghee is recognized lately as a healthy cooking oil. Still, in many households, vegetable oils are preferred as the common cooking oil assuming that ghee is more fattening than common vegetable oils. But modern research on ghee and its health benefits reveals something new. To know more : https://milkio.co.nz/cow-ghee/
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
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Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
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.
4.
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
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.
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.
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
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.
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.
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.
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.