Flow diagram for Ghee:-
MANUFACTURING PROCESS OF GHEE:
1) RECEIVING CREAM:
Ripened or unripened cream is received in multipurpose vat.
2) HEATING FOR DIRECT CLARIFICATION:
Cream is heated to melt and for direct clarification.
3) HEATING WITH CONSTANT STIRRING:
Cream is heated with constant stirring in vat to avoid burning.
4) SIGNS OF GHEE:
When temperature of cream reaches up to 1200c, large bubbles change to smallerones until they Rise up. the pleasant aroma smell indicates signs of ghee. curd particles become brown colored at the bottom.
5) STOP HEATING:
At the stage, stop heating and stirring.
6) COOLING AT ROOM TEMPERATURE:
Ghee is allowed to cool at room temperature.
7) FILTRATION/STAINING:
Ghee is filtered or strained to remove ghee residue.
8) GHEE PACKAGING :
Ghee is packed in suitable containers. The aluminum foil is Kept over the container it is packed with Lid. The packs are stamped by manufacturing date,batch number and price.
9) STORAGE :
Ghee containers are stored in cool and dry place.
COMPOSITION OF GHEE:
Butter fat ------99.5 to 99.8%
Moisture ---------0.1 to 0.3%
Acidity ------------0.2 to 0.5%
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