Sediment Press

Sediment Press

Ghee-residue is a nutritious by-product. This by-product has been studied for its physio-chemical characteristics and its utilization in a number of food products like chocolate burfi, samosa filling, chapatis etc. Ghee-residue, by virtue of its chemical composition, bulk of production, physical characteristics, long shelf life permitting its collection and centralized handling, has great potential and is more amenable to exploit its utilization in food industry. Further, the flavour potential of ghee-residue is much greater than that of ghee. Hence it can be utilised for flavouring bland fats and also enhancing their keeping quality. In dairy plants, attempt is made to recover as much ghee as possible from ghee-residue. Two methods of recovery of ghee from ghee-residue are adopted.

This consists of subjecting the heated ghee-residue (65-70°C) to a limited pressure in hand screw or hydraulic press. This method gives a yield of about 45% (extraction efficiency of about 67%). This method is simple, efficient, more practical, economical and requires no electricity or sophisticated equipment.