Sudhamrit

SUDHAMRIT DESI GHEE

Processed in our own hygienic, clean, controlled Dairy Farm

Maximum roughages are used in cattle feed instead of cotton seed DOC.

Cream fermentation and clarification processes give flavor to our ghee.

Proper incubation and room temperature give ghee its texture.

Raw Materials (Milk, Dahi, Cream, Butter) Used For Ghee Making:

Milk used should be clean, fresh, strained. Use of ripened cream, butter improves the flavor score of ghee.
Season:

whereas in summer the saponification value was found to be higher.
Method Of Preparation And Temperature Of Clarification:

Flavor compounds of ghee vary according to its method of preparation. Temperature of clarification influences the quantity of Carbonyl compounds and lactones formation during ghee production.
Type Of Feed:

It is the main factor affecting variation in fatty acid composition of milk fat. Roughages in the feed mainly onsist of cellulose which contributes to the formation of fatty acid and lipid content .