Facts on Desi Ghee

  • What is Ghee ?
  • Ghee is obtained from buffalo. To obtain ghee, cream is put in cream separator and the milk and cream are separated. After that, the mixture is put in mixing machine to mix well. This mixture is then melted or heated at 105c to obtain ghee. The packaging of ghee is done at germs free room at 45c.
  • What is RMV ?
  • Scientist named as Reichert Meissl Wollny Value invented this test. He invented that the range of volatile fatty acids should be in between 26-40. Therefore to determine the fraud mixing in oil or fat can be determined by this test. If the value of this test is less than 26, this indicates the mixing of Binola in ghee.
  • Why Ghee is in liquid form even in winters also when the temperature is low ?
  • Ghee in liquid form may be due to the change in temperature. Ghee should be kept in room temperature of 20-25 c else the temperature increases by 25c it start melting.
  • What sediments are available in Ghee ?
  • Sometimes there are black sediments which are present in Ghee. These are SNF particles of milk which are present in ghee. While melting ghee these particles stick at the bottom of the container and if not properly sieved it appears in Ghee.
  • How to handle the open container of Ghee ?
  • Always use clean and wet spoon to take Ghee. Ones used, always keep the lid on the container. Try to avoid water or humidity around to avoid bacterial effects which can harm Ghee.
  • How to keep ghee after container is opened ?
  • Ones you have opened the container, keep ghee in a clean and dry airtight utensil. Keep ghee away from direct sunlight or the hot products nearby so that it does not harm. Do not keep on cool or heat ghee because this causes ghee as oily texture as well as due to polluted particles in air the pure ghee smell also vanishes.
  • People having health issues such as lactose and protien intolerance should take ghee instead of butter, why ?
  • The reason behind this is, the method which is used to produce ghee, SNF which contains lactose and protien can be kept on the surface of the utensil and seperated from ghee. Therefore ghee can be lactose and protien free but butter can not.
  • Why the smell of ghee is like pamoline ?
  • There is never the smell of pamoline in ghee, if it is there it may be due to ghee is not pure and you should get it checked first.
  • How to differenciate between original pack and duplicate pack ?
  • You can differenciate based on following things such as material description written on package, design of package, font size, supplier trademark sign, packing size, color, number, hologram, ISO mark and FSSAI certification to name a few. If you see the duplicate pack anywhere in your area, please do inform us so as the culprit can be punished.
  • Why FIFO rules should be followed ?
  • The reason is, because ghee has a certain days shelf life. If the decripted prescrition is modified a little bit also, it can harm ghee. Therefore First In first Out (FIFO) is inportant to follow.
  • Do you Know Ghee is much better than Vanaspati ?
  • Ghee is a great source for various medical and health factors.
    As per ayurvedic medicine, ghee is considered beneficial for glowing skin and healthy mind. Street food and general sweet shops normally use vanaspati instead of Ghee for snacks and sweets such as samosa or jalebi. The use of vanaspati is more in shops because it is really cheap as compared to ghee but it contains Trans fatty acids (TFA) which is harmful for human health. Thus always go for pure ghee products instead of vanaspati.
  • Do you provide your products all over India?
  • Yes, our products are available all over India and we are exporter of our products in various Countries.