Principles and Methods of Manufacture of Ghee and Butter Oil

We know the importance of ghee in our diet and its nutritive value. Now, we should also be able to differentiate between ghee and butter oil. Butterfat is the most expensive constituent of milk and you know ghee is essentially constituted of butterfat. All efforts are made to minimize losses of butterfat while making ghee and butter oil. Another important aspect is to maintain the organoleptic and analytical properties of butterfat to an acceptable level in the final product. Also the technological and economic viability of the method used cannot be underestimated. To achieve these objectives, it is highly essential to adopt a most appropriate method for preparation of ghee and for butter oil. There are different methods of manufacturing ghee. In this unit we shall discuss all these methods along with their merits and demerits.

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