Industrial method of ghee making at Panchmahal dairy, Godhra.

摘要

This article describes an improved method of ghee production that reduces fat and solids not fat (SNF) losses using a serum separator for melted fresh butter and a spiro-heater. The organoleptic quality (colour, flavour, texture and chemical composition) and marketability of ghee produced from this method were at par with Agmark standards. Apart from this, the new method was also economical, hygienic, easier to perform and resulted to greater ghee production..