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The manufacture of ghee is based on the principle of dehydration of milk fat and removal of non-fat solids to obtain a stable fat product with characteristic flavor and texture. Ghee is prepared mainly from butter or cream by heating, which causes evaporation of moisture and separation of milk solids. During heating, water present in butter is removed, and milk solids such as proteins and lactose undergo browning reactions that contribute to the typical nutty aroma and golden colour of ghee. The process also helps in destroying microorganisms, thereby increasing the keeping quality of the product. The fat phase becomes continuous while moisture content is reduced to a very low level, usually below 0.5 percent, which improves storage stability. In commercial production, ghee is manufactured by _________ ________ ____ __________ ________ ___ ____ _________ __________.
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