Stainless Steel Ghee Processing Plant

Product Description

There are different preparations method prevail in our country and mostlydepends on the scale of production. 

1. Indigenous (Desi) method 

2. Direct cream method 

3. Creamery butter method 

4. Pre-stratification method 

5. Continuous Method

i) Raw Milk Reception: Raw Milk tankers/ cans is weighed either inweighbridge or in weighing bowl, Batch wise sampling & testing need tobe done as per defined procedures. 

ii) Filtration and Chilling: The accepted milk is unloaded in the Dump Tankand Pumped through a chiller (milk temperature not more than 5 deg.)after properly filtering; such milk is stored in the raw milk silos.

iii. Cream Separation and Pasteurization: Milk Pasteurization and creamseparation is operated for 5-6 hrs. Cream separation and creampasteurization is carried out simultaneously. Pasteurization of cream isdone at 90±2 Deg. C 

iv. Churning of Cream and removal of Butter Milk: Butter- churn wasused for the butter making batch wise. The Butter-chum operationincludes rotating of the chum at various speeds from higher to lower andcollecting or draining off butter milk for reprocessing.

v. Butter Melting: The Butter produced from the butter churn is further putinto a melting vat for melting at 65C, with the help of hot watercirculated in jacketed vat. The Melted butter is pumped to preratification vat and retained un-disturbed for stratification. 

vi. Cooking of Butter: Melted butter (pre-stratified) is further boiled (107C109C ) in Ghee Kettle. Ghee along with residue is allowed to remainundisturbed for approximately, 15-20 minutes in ghee kettle beforefiltration. It is then pumped into settling Vats, where it is further subjectedto settle down for another 2 hrs.

vi. Clarification of Ghee: is carried out through ghee clarifier at approx70C to clarify all the ghee residue particles from ghee. 

viii. Ghee Inspection and Testing: The samples of clarified ghee atspecified intervals are drawn from the sanitized double jacketed gheestorage tank as per specified procedure to monitor and control theoptimum quality of ghee as per specified standards.

Ghee filling and dispatch: After the clearance from Quality control deptt.ghee is usually filled in tins, glass/PET jars of cikka pack. Ghee tins arefurther transferred to ghee granulation room at 18C to 22C and stored fordispatch. A identified vehicle covering inside body & surface, sides, planks,dust/dirt free is used for the dispatch. 

Shelf life: Ghee can be stored up to 12 months at 21C which is arecommended temperature of storage. 

Yield: The fat recovery in indigenous method is lowest in range of 80-85%in creamery butter method it ranges from 88-92% and highest in direct creammethod ranging from 90-95%.