GHEE

There is an ample recorded evidence to show that desi butter (makkhan) and ghee were extensively used by the people of India since vedic times. The Rigveda mentions in may places about butter and ghee.

Ghee may be defined as clarified milk fat prepared chiefly from cow or buffalo milk (sheep or goat milk is also employed, although rarely, in the production of special types of ghee). The term clarify means to make clear a liquid or some thing liquefied by removing unwanted solid matter or impurities.

According to PFA rules (1976), ghee is defined as pure clarified fat derived solely from milk or from desi butter or from cream to which no colouring matter or preservative have been added. The standard and quality of ghee produced in a state or union territory are different and have been specified in PFA (1955) rules as amended up to 1976.

Food and Nutritive value of ghee

Ghee is the richest source of milk fat of all Indian dairy products. It is the Indian counterpart of western butteroil. It is rich in fat-soluble vitamins, especially, vitamin A and D. The recipe for ghee preparation is given in the following links.

METHOD OF MANUFACTURE OF GHEE

AGMARK standards and how to increase the shelf life of ghee?