Anita Gaur,
Yash,
- Assistant Professor, Department of Industrial Chemistry, L.R College, Sahibabad, Ghaziabad, Uttar Pradesh, India
- Student, Department of Industrial Chemistry, L.R College, Sahibabad, Ghaziabad, Uttar Pradesh, India
Abstract
Ghee is a highly clarified form of butterfat that has been widely used as an important culinary ingredient in South Asian households and traditional practices. This study provides a comprehensive overview of ghee, focusing on its production, characteristics, nutritional composition, major commercial brands, and potential effects on human health. Ghee is produced through the concentration of milk fat, followed by heat clarification and the removal of moisture and milk solids. These processes result in a stable, shelf-friendly product with a characteristic golden colour, nutty aroma, and high smoke point, making it suitable for various cooking methods, including frying and sautéing. Ghee also contains fat-soluble vitamins, such as vitamins A, D, E, and K, and is described as a source of energy and beneficial fatty acids, including butyric acid. The study further discusses traditional household preparation methods as well as industrial-scale production techniques, including cream separation, pasteurization, heating, clarification, centrifugation, and filtration. Major commercially available brands, including Amul, Gowardhan, Patanjali, and Mother Dairy, are also comparatively discussed with respect to their characteristics and nutritional benefits. Although moderate consumption of ghee may contribute to energy intake, nutrient absorption, and digestive health, excessive consumption may have adverse effects because of its high calorie and saturated fat content. Overconsumption may contribute to weight gain and increased cardiovascular risks, particularly among sedentary individuals or those with existing health concerns. Overall, ghee remains an important traditional food product, and its incorporation into a balanced diet in appropriate quantities may help maximize its nutritional benefits while minimizing potential health risks
Keywords: Ghee, clarified butter, butterfat, nutrition, health effects
[This article belongs to Research and Reviews : Journal of Dairy Science and Technology ]
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Research and Reviews : Journal of Dairy Science and Technology
| Volume | 15 | |
| Issue | 02 | |
| Received | 11/08/2026 | |
| Accepted | 10/09/2026 | |
| Published | 11/09/2026 | |
| Publication Time | 31 Days |