Dodiya2, rajesh bhatt2 and mayur mangukiya2 1qa department, gujarat coopp. Tin cans protect the product against tampering, and allow transport to faroff places without any significant wastage. Milk marketing federation limited, gcmmfl, anand388001, india. Ghee should be filled upto the brim in a rust free tin canscontainer for bulk packing. Over a period of time, the manufacture of ghee has become a commercially well organised industry. Butter, ghee and cream are fatrich dairy products that are rich in nutrients along with healthbenefiting compounds like milk fat globule membrane. Ghee is generally packed in lacquered tin cans of various capacities ranging from 250 g to 15 kg. Butter, ghee and cream are fatrich dairy products that are rich in nutrients along with healthbenefiting compounds like milk fat globule membrane mfgm, conjugated linoleic acid cla, and. Guidance for industry and rules related to the fda food safety modernization act. Ghee shall have a slight lipase cultured flavor and be free from objectionable flavors. All other packaging requirements shall be described under the terms of the contract. More often, these products are produced in unorganized smallscale sector.
Ghee is a typically indian product, known from almost vedic times. The physical structure of ghee must consist of a mixture of. All equipment should be thoroughly cleaned after use and checked before. The main cause of spoilage of butter and ghee is rancidity, and this is prevented by packaging and storage control below. Products private limited began its unending pursuit of quality in the year 1978 in the dairy industry. Advancement in industrial method of ghee making process at sarvottam dairy, bhavnagar, gujarat india manikant kumar1, h. Unclean equipment, contaminated milk, poor hygiene by production staff, and incorrect processing and storage conditions will each also cause spoilage. It is driven by the vision and dynamism of founder mr. The methods used to manufacture butter the fritz process and batchwise churning basically transform cream into butter grains and buttermilk by agitation and by beating air into the cream. A full breakdown of compound ingredients is to be quantified this is to include all allergens, additives etc that are present. Ghee was almost exclusively a product made at home and consumed from home containers of glass, ceramics, earthenware or tinplate.