Ghee Processing Plant & Machinery Solutions

Cream is separated from milk, or stored white butter is drawn from cold storage and broken down for feeding. The choice of feedstock decides the flavour route the plant follows.

The fat is melted and boiled in a steam-jacketed kettle so the moisture evaporates and the milk solids brown and drop out. This browning stage is what gives ghee its characteristic aroma.

The settled residue is drawn off the bottom and the clear fat is passed through sieves and a separator to remove fines. Residue left in the fat shortens shelf life.

The clarified fat is cooled under controlled conditions so that the fat crystals form. The cooling profile decides whether the finished ghee is grainy or smooth.

Ghee is filled into jars, tins, pouches and bulk containers, then sealed or capped. Fill formats range from small retail packs to institutional tins.

Filled packs are date coded, weight checked and screened for foreign metal. They are then labelled and packed into master cartons for despatch.