Ghee | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Common Butter Defects and Uses

• Flavor Defects:
  • Acid
  • High Acid
  • Sour
  • Alkaline
  • Neutralizer
  • Bitter
  • Cheesy
  • Cooked
  • Feed and Weed
  • Fishy
  • Flat
  • Rancid
  • Metallic
  • Stale
  • Yeasty
• Body and Texture Defects:
  • Crumbly
  • Greasy
  • Gummy
  • Leaky
  • Mealy
  • Spongy
  • Sticky
  • Gritty
• Color Defects:
  • Mottled
  • Streaky and Waxy
  • Dull
  • Pale

Butter Uses

• Direct consumption with bread
• Preparation of sauces
• Cooking medium
• Baking and confectionery industries
• Manufacture of ice-cream, butter-oil, and ghee

Historical Significance of Ghee

Historically, ghee has been extensively used in India since Vedic times (3000 to 2000 B.C.). Ghee was a crucial component in the dietary and religious practices of early Indian inhabitants. Its popularity stemmed from its ability to preserve milk fat effectively in tropical climates and being a significant source of animal fat in a primarily vegetarian diet.

Production and Consumption

Factors influencing ghee production include milk concentration in rural areas, lack of refrigerated transport facilities, unfavorable climatic conditions, and high market demand due to the vegetarian diet prevalent in India. Ghee is primarily made from cow or buffalo milk and must adhere to purity standards set by the PFA rules.

Ghee Characteristics

High-quality ghee contains over 99.5% milk fat with minimal moisture and other impurities. It is distinguishable from butter oil by its aroma, flavor, and granular texture. The production process involves fermentation, mechanical extraction of milk fat, and precise heating to maintain its desired attributes.

• Indigenous Method of Ghee Production
  • Whole milk is used as the primary raw material in this method.
  • The milk is allowed to curdle, and the curd is broken up using a pole-paddle, sometimes with the addition of cold water.
  • Butter separates out in lumps, which are then clarified by heating the pan over a direct fire.
  • This method, while suitable for small-scale production, lacks control in technique, leading to inconsistent quality.
  • Common drawbacks include lack of cleanliness in milk handling, uncontrolled curdling, inefficient country churns, exposure to microbial attacks, uncontrolled heating during clarification, and the use of unsanitary containers.
  • Due to the high milk-to-ghee conversion ratio (1 kg of ghee requires 20 kg of milk), this method is not practical for large-scale operations.
  • Fat recovery in this method is around 83% with cow milk and buffalo milk.
  • The desi method, a variation of the indigenous method, contributes to over 90% of India's ghee production.
• Creamery Butter Method
  • This method is commonly used in organized dairies and employs unsalted creamery butter as the raw material.
  • The butter is melted in a ghee boiler, and moisture is removed by maintaining a temperature above 90°C.
  • Continuous agitation prevents scorching, and scum is removed periodically.
  • The end point of the process is marked by fine effervescence and browning of the curd particles.

Summary and Elaboration on Ghee Clarification Methods

Traditional Ghee-Making Process

• During the clarification process of ghee, a distinct phee flavor emerges, signaling that the heating is adequate. The final temperature typically falls between 110 to 120°C, varying by region.
• After cooling and sedimentation, the ghee is filtered through muslin cloth to separate it from the green residue, predominantly composed of burnt casein.
• Following filtration, the ghee undergoes granulation and packaging for distribution.

Method 1: Direct Heating

• In this method, fat recovery reaches 91% using cow milk and 93% with buffalo milk.

Method 2: Prestratification

• Butter left undisturbed at 80-85°C for 15 to 30 minutes separates into three distinct layers: denatured curd particles, fat, and buttermilk.
• The bottom layer, containing 60-70% solids-not-fat and 80% of the original moisture, is removed mechanically without disturbing the upper layers.
• The remaining layers are then heated to the standard clarification temperature of 110-120°C.

These methods showcase the intricate process of ghee clarification, emphasizing the careful manipulation of temperature and separation techniques to achieve the desired quality of ghee.

Advantages of Different Ghee Production Methods

• Economy in fuel consumption is higher in desi butter due to lower acidity and longer shelf life.
• Desi butter with higher moisture content is more fuel-efficient compared to creamery butter.
• Direct cream method involves separating fresh milk in a cream separator with high fat content, diluting the cream with water, and reseparating it to remove impurities.
• Cream is inoculated with a culture, soured to the required acidity level for a fine flavor, and then clarified into ghee.

Advantages of Direct Cream Method:

• Overall labor economy compared to the creamery-butter method.

Disadvantages

• Lower fat recovery due to greater fat loss in ghee residue.
• Slightly greasy texture in ghee.

Continuous Method

• A continuous process ensuring uniform quality, greater economy, and reduced human labor.

Advantages of Continuous Method:

• Suitable for large-scale handling.
• Utilization of machines for various production processes.
• Uniform demand on services.
• High fat recovery and easy cleaning.
• No need for laborious efforts from operators.

Cooling and Granulation of Ghee

• Granularity in ghee indicates purity, influenced by fatty acid composition.
• Different methods produce varying crystal sizes in ghee.
• Proper cooling and granulation methods affect the texture of ghee.

Packaging and Storage

• Proper packaging and storage are essential to retain flavor and nutritive value.

Containers:

• Selection of non-toxic, non-tainting containers like tin or plastic is crucial.
• Tin containers should be rust-free and have a minimum tin coating weight for quality.
• Plastic containers are a cheaper alternative but should be tested for suitability.

Summary on Ghee Packaging and Storage

Ghee Packaging Considerations

• Size of Containers:
  • Ghee is ideally packed in smaller containers of up to 4 kg for retail sale to prevent deterioration due to moisture gravitation.
• Filling and Sealing:
  • Tin containers should be filled without any air gap to prevent oxidative spoilage, especially when hot.
  • Packing ghee at 30-32°C limits dissolved air, enhancing quality.

Ghee Storage Guidelines

• Storage Temperature:
  • Ideally, ghee should be stored at around 21°C to prevent accelerated development of off-flavors.
  • Refrigeration delays acid development but can affect texture.

Market Quality of Ghee

• Physicochemical Properties:
  • Market quality is determined by physical (color, flavor, texture) and chemical properties.
  • Factors affecting quality include type of milk, animal feed, season, region, and production method.

```htmlPhysical Properties of Ghee

• Colour:
  • The color of ghee varies based on the method of production.
  • Cow ghee made by the desi method is deep yellow, while buffalo ghee is white with a yellowish or greenish tinge.
  • Color of ghee from mixed milk depends on the components in the mixture and whether it's solid or liquid.
• Flavour (Smell and Taste):
  • Quality ghee has a pleasant, cooked, and rich flavor.
  • Good ghee smells and tastes sweet, with a slight preferred acidic flavor.
• Texture (Grain and Consistency):
  • Prefer ghee with large, uniform grains and a firm, non-greasy consistency.
  • Grain size is influenced by cooking rate, fatty acid composition, and heating and cooling treatments.
• Chemical Properties:
  • Composition: Ghee's chemical composition includes milk fat, moisture, unsaponifiable matter, free fatty acids, and other components.
  • Physico-chemical Constants:
    • Ghee has specific physico-chemical properties defining its quality, which can vary based on manufacturing methods and other factors.
    • Analytical constants like melting and solidifying points help determine the quality of ghee.

```This summary covers the physical properties of ghee, including its color, flavor, texture, chemical composition, and physico-chemical constants. Each aspect is broken down into easily understandable points, providing a comprehensive overview of the characteristics of ghee.

Dairy Chemistry Concepts

Refractive Index

• The refractive index as measured by the Butyro-Refractometer (BR) at 40°C typically ranges from 40 to 45.

Reichert Meissl (RM) Value

• The RM value is a reflection of the volatile soluble fatty acids present in a substance.
• Milk fat contains a higher concentration of volatile soluble fatty acids compared to other fats, resulting in a higher Reichert Meissl value.
• It is determined by the amount of 0.1 N alkali required to neutralize the soluble volatile fatty acids distilled from 5 grams of fat.
• The standard RM value should be at least 28, except for ghee produced from cotton seed feeding areas, where the limit is 21.

Polenske Value

• The Polenske value represents the amount of 0.1 N alkali needed to neutralize the insoluble volatile fatty acids distilled from 5 grams of fat.
• In ghee production, the Polenske value should generally not exceed 2.

Saponification Value

• The saponification value indicates the quantity of milligrams of KOH required to saponify 1 gram of oil or fat.
• For ghee, the acceptable saponification value should be no less than 220.

Iodine Value

• The iodine value measures the level of unsaturation in a fat or oil.
• It is expressed as the grams of iodine absorbed by 100 grams of fat.
• Generally, the iodine value falls within the range of 26 to 39.

Summary and Explanation of Ghee and Legal Standards

Food and Nutritive Value of Ghee

• Ghee is a rich source of milk fat in Indian dairy products.
• It contains essential fatty acids such as Linoleic, Linolenic, and Arachidonic acids.
• Ghee acts as a carrier for fat-soluble vitamins like A, D, and E.
• Milk fat is highly digestible, with 97% utilization in the body.
• Milk fat provides energy and contains growth factors beneficial, especially for young animals.

Legal Standards for Ghee

• Ghee must be pure clarified fat derived solely from milk, desi butter, or cream without added colorants.
• Legal standards are in place to prevent adulteration and ensure consumer protection.

Score-card Judging and Grading of Ghee

• A scoring system for ghee includes points for flavor, texture, color, and suspended impurities.
• Emphasis is placed on flavor, with cow ghee appearing yellowish due to carotene content and buffalo ghee being white.

Standards of Ghee in Different States

• Andhra Pradesh: Detailed standards specified for ghee quality.
• Assam: Specific requirements outlined for ghee production.
• Bihar: Standards set to ensure high-quality ghee for consumers.
• Delhi: Legal guidelines to maintain ghee purity and quality.
• Gujarat: Requirements for producing ghee in compliance with regulations.
• Kerala: Ensuring ghee meets specified quality criteria.
• Himachal Pradesh: Standards for ghee production in this region.
• Madhya Pradesh: Quality parameters for ghee in this state.
• Madras (Tamil Nadu): Specific refractive values and limits for ghee.

Parameters for Ghee Quality Assessment

• Butyro Refracto Meter Reading: Ranges from 40.0 to 43.0 for different areas.
• Percentage of Free Fatty Acid: Maximum limit of 3.0 for quality assurance.
• Moisture Content: Controlled to a maximum of 0.5 for optimal ghee quality.

Summary of Information

Indian States and Territories

• Manipur
• Mysore (Karnataka)
  • Areas other than Belgaum District
  • Belgaum District
• Maharashtra
  • Cotton tract areas
  • Other areas
• Orissa
• Punjab
  • Areas other than Mahendragarh
  • Mahendragarh
• Rajasthan
  • Areas other than Jodhpur Division
  • Jodhpur Division
• Tripura
• Uttar Pradesh
• West Bengal
  • Areas other than Bishnupur subdivision
  • Bishnupur subdivision

Temperature Ranges

• 40.0 to 43.0
• 40.0 to 44.0
• 40.0 to 44.0
• 41.5 to 45.0
• 40.0 to 43.0
• 40.0 to 43.0
• 40.0 to 43.0
• 40.0 to 43.0
• 40.0 to 43.0
• 41.5 to 45.0
• 40.0 to 43.0
• 40.0 to 43.0
• 40.0 to 43.0
• 41.5 to 45.0

Numbers and Tests

• 26
• 24
• 26
• 21
• 26
• 26
• 26
• 21
• 26
• 28
• 23
• 21
• 5
• 3.0
• 3.0
• 3.0
• 3.0
• 3.0
• 3.0
• 3.0
• 3.0
• 3.0
• 3.0
• 3.0
• 3.0
• 3.0

IAS(M) and Baudouin Test

• G
• 0.5
• 0.5
• 0.5
• 0.5
• 0.5
• 0.5
• 0.5
• 0.5
• 0.5
• 0.5
• 0.5
• 0.5
• 0.5
• Baudouin test shall be negative

Understanding Marketing of Ghee

• Definition of Cotton Tract Areas

  • These areas refer to regions where cattle are fed cottonseed extensively, as designated by the relevant State Government.

• Challenges in Ghee Marketing

  • Manufacturing Defects

    • Ghee in the market may suffer from manufacturing defects such as high moisture content and excessive acidity, which can impact its quality.
    • To address these issues, traders often blend and heat ghee in specialized centers to adjust its properties.

  • Adulteration

    • Due to the mismatch between ghee production and demand, adulteration is a common problem.
    • Vanaspati, a hydrogenated vegetable oil, is a popular adulterant used in ghee.
    • Detection of adulteration remains a challenge due to the complexity of ghee's composition.
    • The Sesamol or Baudouin Test has been developed to identify ghee adulterated with Vanaspati.

• Agmark Grading

  • Overview

    • The Government of India introduced Agmark grading to combat adulteration in ghee.
    • Ghee meeting specific physico-chemical standards is labeled with "AGMARK" to assure consumers of its quality.

  • Application Process

    • Ghee traders need to apply for the Agmark label through the State Marketing Officer and the Agricultural Marketing Adviser.
    • Approval is granted to parties with suitable facilities for modern ghee production.

• Agmark Specification:
  • Regional and All-India tests are conducted to ensure the quality of ghee.
  • The specifications include parameters such as moisture content, free fatty acids, and phytosterol acetate levels.
  • Agmark ghee is categorized into 'Special' and 'General' grades based on the maximum limit of free fatty acids.
• Grade Differentiation:
  • Special grade ghee is indicated by a red label and has a maximum free fatty acid limit of 1.4%.
  • General grade ghee is marked with a green label and allows up to 2.5% free fatty acids.
  • Ghee tins are available in various capacities according to Agmark standards for packaging and marketing.
• Shelf-life and Storage:
  • The shelf-life of ghee is influenced by its method of manufacture and storage conditions.
  • Ghee processed in the winter season has a longer shelf-life compared to that packed in summer or the rainy season.
  • Factors affecting shelf-life include temperature, initial moisture and acidity levels, sediment content, and exposure to light.
• Keeping Quality:
  • Ghee has a long keeping quality when produced, packaged, and stored optimally.
  • Factors like temperature, moisture content, acidity, sediment, and exposure to light impact the keeping quality of ghee.
  • Higher levels of certain elements like copper and iron, as well as improper packaging, can reduce the keeping quality of ghee.

Extending the Keeping Quality of Ghee

• Artificial Antioxidants: Adding artificial antioxidants can extend the keeping quality of ghee. Under PFA Rules (1976), butylated hydroxy anisole is permitted in a concentration not exceeding 0.02%.
• Ghee Innovation: This refers to market practices such as attempting to improve old and rancid ghee by methods like reheating with curd or adding yellow substances like saffron.
• Neutralizing High Acid Ghee: Market ghee may develop high levels of free fatty acids, which can be neutralized by adding substances like sodium hydroxide or lime. Lime is preferred for small operators.
• Adulteration of Ghee: Ghee is prone to adulteration due to its high value. Common adulterants include vanaspathi, refined vegetable oils, animal body fats, and miscellaneous products.
• Detection of Adulteration: Adulteration with vanaspathi is common, and a simple test like the Baudouin test can help detect it. Various methods have been developed to detect adulterants in ghee.
• Defects in Ghee: Defects in ghee can arise from low-quality raw materials and faulty production methods. They include flavor-related issues like smoky, overcooked, rancid, or oxidized ghee.
• 
  
  • Causes of Defects: Factors like using smoky fires, high clarification temperatures, or fat hydrolysis can lead to defects in ghee.
  • Prevention of Defects: Preventative measures include using non-smoking fires, maintaining optimum temperatures, inactivating lipase, and proper storage conditions.

Summary and Elaboration

Texture and Quality of Ghee

• Greasy texture and burnt color are indicators of poor quality ghee.
• High sediment content can affect the overall taste and quality of ghee.

Factors Affecting Ghee Quality

Avoiding Mistakes in Ghee Preparation

• Incorrect straining, excessively high temperature during clarification, and using salted butter can lead to substandard ghee.
• Avoiding long storage periods and storing ghee in opaque containers can prevent rancidity.
• Rapid cooling of hot ghee is preferred over slow cooling to maintain freshness.

Optimal Practices for Ghee Quality

• Proper clarification temperature and correct straining are crucial for high-quality ghee.
• Ghee is versatile, used in cooking, frying, confectionery, and even in pharmaceutical applications.