Ghee Plant

Ghee a widely used dairy product in Indian Cooking, traditional medicines and religious rituals. Ghee is processed by simmering butter which is churned from cream.

Ghee has many health advantages and used in many different things the market growth of ghee has reached a value of INR 2273 Billion in 2019 and is expected to grow INR 4653 Billion by 2024. Ghee Boiler Ghee Settling Tank Ghee Clarifier Ghee Storage Tank Ghee Pouch Filling Machine GHee Tin Filling Machine & 1,2,5,15 Kg Ghee Jar Filling Machine 200/500/1000 Grams.

CAPACITY:200 TO 5000 LITER

The Ghee Production Process

Heating and Clarification

Melting the Butter: The butter is slowly heated. Traditionally, this is done in an open pan, but industrial plants use controlled-temperature stainless steel vats.

Separation of Impurities: As the butter melts, water evaporates and milk solids (proteins and sugars) sink to the bottom. The oil (clarified butter) rises, which is collected as ghee.

Filtration: The molten ghee is then filtered to remove any particulate matter or impurities. This ensures the ghee is pure and has a longer shelf life.

Technical literature suggests that careful temperature monitoring is critical at this stage to prevent overheating, which can affect the flavor and nutritional profile of the ghee.

Cooling and Storage

Controlled Cooling: The filtered ghee is cooled under controlled conditions to allow crystallization, which helps in achieving a smooth texture and extended shelf life.

Storage Tanks: Large stainless steel storage tanks are used for holding ghee, ensuring the product remains uncontaminated until it is packaged.

Plant Infrastructure and Equipment

A modern ghee processing plant integrates several pieces of specialized equipment:

Cream Separator: To efficiently separate cream from milk.

Churning Units: Often mechanized to ensure the conversion of cream to butter.

Clarification Vats: These are designed to provide a consistent heating profile and to minimize the risk of scorching.

Filtration Systems: Automated filters that ensure purity and remove particulate matter.

Automation and Control Systems: These monitor temperatures, timing, and batch quality, reducing human error and optimizing production efficiency.

Investing in automation not only increases production efficiency but also improves product consistency and safety.

Quality Control and Packaging
Quality Control Measures

Microbial Testing: Routine laboratory tests are conducted to verify the absence of contaminants and to ensure that the product adheres to food safety standards.

Sensory Evaluation: Regular tasting panels and consistency tests help to maintain the flavor profile that consumers expect.

Packaging Solutions

Bulk and Retail Packaging: Ghee is packaged in both bulk containers for food service industries and in consumer-friendly retail formats. Packaging materials must protect the product from light, oxygen, and moisture.

Labeling and Compliance: Accurate labeling that includes production dates, expiry dates, and nutritional information is a key regulatory requirement in most markets.

Many industry publications emphasize the importance of a robust quality control system to build consumer trust in the final product .