GHEE MANUFACTURING PROCESS/ घी /तूप निर्माण प्रक्रिया

GHEE MANUFACTURING PROCESS : 

GHEE/घी /तूप
Ghee, which is widely used in Indian cooking, is the pure butter fat left over after the milk solids and water are removed from butter. It is very fragrant with a rich nutty taste and represents the second largest consumed dairy product in India, after liquid milk. The healthy growth of the market can be attributed to numerous forces. Population growth, rising disposable incomes, easy availability, and growing awareness about the benefits of ghee are some of the factors that are broadening the growth aspects of the market.
                               Ghee is nutritionally rich class of clarified butter used as a cooking medium. It is known for its taste & pure health in the Indian subcontinent. It is commonly used in South Asian and Middle Eastern cuisines, traditional medicines, and religious rituals. It is prepared by gently heating butter, and retaining the clear liquid fat while discarding the solid residue that settled to the bottom. The taste, texture, and color of the ghee depend on the quality of butter, source of milk, and duration of boiling. In Ayurveda, ghee is considered as a vital medicine for healing wounds, improving digestion, reducing free radicals, and boosting immune system. It can be kept at room temperature for several weeks without refrigeration.
                The consumption of ghee has increased, as it is rich in fat soluble vitamins A, D, & E, helps in building strong bones, improves digestion, and reduces inflammation. The plethora of health benefits and high penetration in the emerging market are the key drivers of the market growth. Further, high disposable income and population boom are expected to present lucrative opportunities to market players. However, overconsumption of ghee could lead to cardiovascular diseases, which in turn is key factor affecting the market growth during the forecast period.

Process:  Collected Milk (From Farmers and Milk collection centers) is brought to the Plant by Milk Tankers===> Milk samples are taken and tested (Quality and Fat Content in LAB)===> After testing Signal is sent to unload the Milk Tanker====> Raw Milk is Stored in big storage tanks (Silos) ====> Milk from Silos is sent to the Butter Plant for pre-treatment ===> Milk goes Through a chiller Bacteria Removal Clarifier To the Separator====> In separator Milk and cream are separated by method of speed rotation (centrifugal force) seperated milk is sent To Pasturisation Process ===> in Pasturisation Process Cream  is heated to 72 degree centigrade and cooled back to 4 degree centigrade to remove all the bacteria present in the cream and sent To pasturised cream storage tanks===> in  these tanks cream is stored for 8 hours at 14 degree centigrade this maturation process is known as ripening ===> cream is brought to CREAM STANDARDIZATION TANK (cream balance tank) ===> from here cream is sent a churner by maintaining its temperature to 6 to 14 degree centigrade  CREAM CHURNING (cream is churned at 1000 to 1100 RPM) Separates BUTTER grains and BUTTER MILK ===> Separated Butter grains are washed at 4 to 5 degree Centigrade automatically inside the churner at 60 RPM and are sent to vacuum  BLENDER ===> here butter is mixed with required quantity of salt ===> Samples are taken for testing for various tests in LAB (moisture, FAT content, SALT, colour)  after confirming test results butter is stored in SILOS ===> From Silos it is sent to rectangular Nozzle where it  is cut and pressed into pieces for packing with Butter Paper of desired weight ===> packing paper is automatically wrapped around ==> weight is checked automatically===> Quality is re-checked in metal detector ===> then the packed Butter is packed and  is taken to the ghee making unit  ===> the fresh butter (contains 12 to 18% moisture) is unpacked and stored in a tank further it is brought to the melting tank and melted ===> once the butter is melted it is further moved to the ghee boiler where butter is given a temperature of 100 to 120 degree centigrade (here moisture is Eliminated from butter) ===> further this mixture is passed to ghee clarifier (here sediments are removed and ghee is clarified) or ghee settling tank after the clarification process ===> the product is passed  to another ghee settling unit and stored ===> the stored ghee undergoes the process of granulation and after that the final product GHEE is ready and stored in tanks===> Samples are taken and are tested in the lab===> and  the stored ghee is sent for packing as per the requirement of the market. 


BUTTER FROM MILK:
https://youtu.be/mDTQI_WVHDM?list=PLCXHbldQAnixT25Z3aSghNIYWWXH4_CC4

GHEE FROM BUTTER PROCESS:
https://youtu.be/n59xj45oP_A

GRANULATION PROCESS:
https://youtu.be/ZnQrZo0zbjE

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