The manufacturing plants carry out various processes for processing dairy products that are essential for industrial and culinary applications across the globe. The plants help in handling a series of stages of production from separating milk, and its pasteurization to its final packaging.
Ghee goes through a clarification procedure to eliminate milk particles that results in an authentic, golden butter. To make butter, cream is churned out to separate butterfat from buttermilk which is subsequently either salted, unsalted, or washed. Cream manufacturing extracts cream from milk and grades it according to fat level for a variety of culinary uses.
We provide customized manufacturing solutions for ghee, butter, & cream production. By assuring enhanced efficiency, exact product uniformity, and hygienic guidelines at all production stages, we ensure increased productivity & operational efficiency and reduced manual labor & production costs.
- The milk is separated to extract cream.
- Harmful bacteria are removed from the cream by heating it.
- The fat particles are mixed with the cream until they form butter clumps.
- Butter is cleaned and then kneaded to attain the correct consistency and get rid of extra buttermilk.
- After that, the butter is formed, wrapped, and kept in storage.
- The cream is separated from the milk.
- Then it is pasteurized to get rid of harmful bacteria.
- After the cream is pasteurized, it is homogenized for a smooth, consistent texture.
- The homogenized cream is then cooled & packed for distribution.
- Water is removed from cream or butter by heating and melting it.
- The melted butter is gently heated to allow the solid particles to sink to the bottom.
- The clarified fat content is then filtered to remove the solids.
- Following that, the ghee is packed and kept in storage.
