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.

1. AMITY UNIVERSITY RAJASTHAN
Kratika Mehta
B.Tech Food Technology
6th Semester
Topic- GHEE

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

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

4. Types of ghee
• White ghee
• Brown ghee
• Cow ghee
• Flavored ghee

5. Physical properties of Ghee
 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.
 Yellowish color because cow milk contains a
coloring 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.

6. 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.

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

9. 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.

10. Methods
of
preparation
 Desi or indigenous
 Direct cream
 Creamery butter
 Pre -stratification
 Continuous

13. Advantage of butter cream method
No need to butter
production prior
to manufacturing
of ghee

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

17. 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.

18. 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.

20. Used in manufacture of ghee
 Lactobacillus bulgaricus
 Streptococcus lactic

21. Adulteration of ghee
 Analytical characteristics
 Phytosterol acetate test
Chromatography methods
Color reaction

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

24. Defects in ghee manufacturing

26. Equipment that used in ghee
manufacturing
Cream separator
 Ghee making machine
 Ghee boiler
 Butter churner
 Ghee filtration tank

27. 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
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.

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

29. 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

31. Benefits of ghee
Health benefits-
• Good source of energy.
• Source of good fat.
• Good for intestinal health.
• To decrease glycemic index.
• 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

32. Benefits for skin
 For dark circles.
 For chapped and dark lips.
 For dry skin.
 For dull skin.
Benefits for hair
 Hydrates the hair.
 Improves hair texture.
 Work as a deep conditioner.
 Promotes the hair growth.

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

34. Packaging of ghee
 Exposure of ghee to light, air, water vapor
and metals causes deterioration of ghee as
shown below:

35. Characteristics of Packaging material
 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.

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

37. Storage of ghee
At higher temperature of storage, development
of oxidized flavor 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.