Question

In which method of ghee manufacture highest energy is required?

• A. Indigenous (Desi)
• B. Direct cream
• C. Creamery
• D. Pre-stratification

Hint:

Energy Comparison in Ghee Making:
HIGHEST ENERGY = DIRECT CREAM METHOD (evaporates 50--60% water directly).
LOWEST ENERGY = PRE-STRATIFICATION METHOD (drains 70% buttermilk serum mechanically before boiling).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Thermal energy consumption in ghee manufacturing methods: the Direct Cream method clarifies raw cream containing 50--60% moisture directly into ghee without churning, consuming the highest thermal energy ($> 500-600 ext{ kcal/kg}$) due to massive latent heat of vaporization.
Key Formula or Approach:
\[ \text{Thermal Energy Required} \propto \text{Mass of Water Evaporated} \quad \implies \quad \mathbf{\text{Direct Cream (50--60\% Water)}} \gg \text{Butter Methods (16\% Water)} \]

Step 2: Detailed Explanation:
Comparison of thermal energy requirements across commercial ghee manufacturing methods:
1. Direct Cream Method (B): High-fat cream ($40\% - 50\%$ fat, $50\% - 60\%$ moisture) is placed directly into the ghee boiler and heated to $115^\circ - 120^\circ ext{C}$. Evaporating $1.2\text{ to } 1.5\text{ kg}$ of water per kg of ghee requires the highest thermal energy (steam/fuel consumption $\approx 550 - 650\text{ kcal/kg}$) and results in high ghee residue and long boiling time.
2. Creamery Butter Desi Butter Method: Cream is first churned into butter ($80\%$ fat, only $16\%$ moisture); only $0.2\text{ kg}$ water per kg ghee is evaporated.
3. Pre-Stratification Method: Butter is melted at $80^\circ ext{C}$ to settle and drain out $60\% - 80\%$ of the bottom buttermilk serum layer mechanically, consuming least thermal energy ($30 - 40\%$ steam savings).

Step 3: Final Answer:
Hence, highest energy is required in Direct cream method, matching option (B).