ABSTRACT
62In the latest scenario, modern technology-assisted plants have the capacity of 400-500 kg/h of ghee, using creamy butter or high fat cream as raw material. This system offers a number of advantages, namely, compactness in design, hygienic operation, clean-in-place (CIP) cleaning, reduced strain over the operator, absence of fouling and foaming, short residence time, and hence, the final product contains higher percentage of vitamins as compared to ghee made in kettles. Apart from these benefits, the continuous ghee making system incorporates an excellent feature of energy used for preheating butter/cream. An average saving of 0.17 kg steam/kg ghee is achieved. If this system of ghee manufacturing is adopted in the organized dairy sector, an annual saving of furnace oil works out to be approximately 4 million liters.
