![]() ![]() (ii) Low keeping quality and vitamin content. (i) Extremely small-scale production causing collection and marketing problems ![]() (Alternatively, the makkhan is converted into Kachcha ghee, which has a somewhat longer keeping quality than makkhan.) The traditional and improved desi methods have been compared in Table 11.26. On cooling, when the residue has settled down, the clear fat is decanted into suitable containers. When practically all the moisture has been removed, a stage judged by experience, further heating is stopped and the vessel removed from the fire. The lot of makkhan, fresh or accumulated over a few days, is usually taken in a suitable open mud-pot or metallic vessel, and heated and stirred on a low fire to drive out the moisture. The flow diagram of the manufacture of ghee by these various methods, starting with milk, is given below:īoth makkhan and ghee are essentially prepared on a cottage industry scale at the producer’s household. The pre-stratification and continuous methods (under development) also use butter. Ghee may be prepared either from butter or cream. Various reports on ghee- making by creamery or desi-butter-ghee and direct cream-ghee processes appeared at that time a few have also appeared in recent years. With the growth of the organized sector of the dairy industry and establishment of modern dairy plants, the emphasis shifted to conducting investigations on newer and larger-scale methods of ghee manufacture which could profitably be adopted for routine ghee production by these dairies. Various workers have studied the traditional country (desi) process of ghee-making in India and their recommendations have been summarized in Table 11.25. In the earlier days of dairy research in India, ghee attracted the maximum attention by virtue of its economic importance-more than two-fifths of the total milk production was converted into ghee at that time. Process of Ghee-Making:Įven today, the country or desi method of ghee-making contributes more than 90 per cent of India’s ghee production, the remaining quantity being manufactured by the organized sector of the industry which employs modern methods. Cooling and Granulation (Crystallization) 5. In this article we will discuss about:- 1. Everything you need to know about manufacturing Ghee. ![]()
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