Question

Process preparation of ghee

Answer 1

Answer:

To successfully make ghee, the process starts with simmering butter between 221 to 244°F to evaporate the water. The temperature is then elevated to above 266 °F so the lactose, casein and whey proteins experience the Maillard reaction.

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Answer 2

Answer:

1. concentration of milk fat in the form of cream or butter.

2. Heat clarification of fat rich milk portion and thus reducing the amount of water to less than 0.5%.

3. Removal of the curd content in the form of ghee residue.

Explanation:

There are five methods of ghee making:

i. Desi or Indigenous Method

ii. Direct Cream Method

iii. Creamery Butter Method

iv. Prestratification Method

v. Continuous Method