Ghee

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.

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

5. 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

6. Types of ghee White ghee Brown ghee Cow ghee Flavoured ghee

7. Physical properties of Ghee

8. 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.

9. 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.

10. 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.

11. 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

12. 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%

13. Preparation of ghee

14. 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.

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

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

17. Butter cream method Cream separation Cream Ghee boiler Boiling(114 C) Clarified fat + curd Filtration Milk Warming(40-50) Ghee

18. No need to butter production prior to manufacturing of ghee. Advantages Continue...

19. Limitations 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 consumption.

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

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

22. 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.

23. 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.

24. General procedure for ghee production

25. Starter culture used in manufacture of ghee Lactobacillus bulgaricus Streptococcus lactic

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

27. Physiochemical properties of ghee/ Analysis of adulterated ghee Physiochemical properties of ghee are: Free fatty acid content (oleic acid) Moisture content or volatile content Melting range Bomer value etc.

28. 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

29. Defects in ghee manufacturing

30. Defects Causes Prevention Acidic Cooking butter with high acidity. High initial moisture of ghee. Maintain optimum moisture content and acidity. Curdy Cream or butter undercooked. All SNF content is not properly removed. Remove all SNF content properly & cook the cream perfectly. Smoky Use of smoky fire. 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.

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

32. Different types of ghee

33. From Bangladesh

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

35. 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

36. 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.

37. 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.

38. 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.

39. 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 moving.

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

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

42. 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 properties.

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

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

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

46. 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

47. 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.

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

49. 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. Ghee can be stored up to 12months at 21°C.

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