FIELD OF INVENTION
This invention relates to a process for the preparation of cow ghee. Particularly this invention relates to a novel process for the preparation of cow ghee, from cow milk cream and butter, which if free from animal fat, mineral oil and vegetable fat and is ideally suitable for human consumption.
BACKGROUND OF THE INVENTION
A number of process are as such known in the prior art for making cow ghee. Traditionally, the ghee is prepared by boiling the milk for hours together and then cooling the same and then adding a little amount of curd in order to convert the milk into curd. The curd is then churned out to get butter and the butter is boiled till ghee is separated from the butter milk entrapped in the butter.
Another methods known in the art to produce ghee in industry is by centrifugal method that separates cream from the milk. The cream is then billed to separate ghee from the butter milk.
According to another known method the ghee is prepared by simmering butter, which is churned from cream, skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom. The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.
Another method to prepare ghee is milk fermentation route that is the best and ideal method to prepare the ghee.
In the WIPO application no. WO2010140164A2, a process for preparation of ghee of reduced cholesterol from melted butter serum. The process for preparation of

ghee of reduced cholesterol without the homogenization of butter serum. Beta cyclodextrin, in a range of 1 % to 10 % by weight of total fat content in the butter serum, is added to the melted butter serum at a temperature in the range of 35 °C to 65 °C. The butter serum is agitated at a speed of 25 rpm to 50 rpm for 30 minutes to 60 minutes. The water serum phase containing cholesterol-beta cyclodextrin complex is separated from the butter serum and the concentrated butter fat serum of reduced cholesterol content is collected. Heating the concentrated butter fat serum to a temperature of 102 °C to 108 °C for a sufficient time to remove all moisture content provides ghee of reduced cholesterol.
In the Indian application no. 3336/MUM/2013, a process to manufacture desi (pure) ghee (Indian Butter Oil) from cream. The cream separated from whole milk is inoculated and set to ferment and coagulate. After coagulation, the cream obtained is clarified by heating to produce Indian butter oil.
There are disadvantages associated with the conventional processes of making ghee known in the prior art. One of the disadvantages is that the ghee produced by the conventional processes is tasteless.
Another disadvantages is that there is no aroma in the ghee prepared by using conventional methods.
Yet another disadvantages is that the non-fat nutrients element like Vitamin A and carotenoids are not present in the ghee produced by conventional method.
Still another disadvantages is that some of the ghee produced by the conventional method consists of animal fat, mineral oil and vegetable fat which are harmful to the human health.

OBJECTIVE OF THE INVENTION
Therefore, an object of the present invention is to provide a process for the preparation of cow ghee which obviates the disadvantages associated with the prior art.
Another object of the present invention is to provide a process for the preparation of cow ghee which is capable to maintain the taste and aroma of cow ghee.
Yet another object of the present invention is to provide a process for the preparation of cow ghee capable to retain non-fat nutrients like Vitamin A and carotenoids.
Still another advantages of the present invention is to provide a process for the preparation of cow ghee which is capable to remove animal fat, mineral oil and vegetable fat from the ghee.
A further object of the present invention is to provide cow ghee without having fats like animal fat, vegetable fat and mineral oil.
STATEMENT OF THE INVENTION
According to this invention there is provided a process for the preparation of cow ghee comprising inspecting cow butter physically and melting the same in a melting vat at a temperature of 40 - 80 °C, transferring the melted butter in a pre-stratification tank to settle it for a period of 20 - 60 minutes, draining out butter milk layer from the pre-stratification tank and transferring the melted butter into a boiler and boiling the same for 30 - 70 minutes under continuous stirring, stopping the stirring and holding boiled mass in the boiler for 15-45 minutes, testing the boiled mass to know moisture content, filtering the boiled mass and holding it in that

container for 20 - 60 minutes for settling residue, transferring the filtered mass into a ghee storage tank (GST) through a clarifier and maintaining the temperature at 20-60°C.
BRIEF DESCRIPTION OF THE INVENTION
A process for the preparation of cow ghee according to a preferred embodiment of the present invention is herein described in the following description and illustrated in the accompanying examples.
DETAILED DESCRIPTION OF THE INVENTION
A process for the preparation cow ghee is herein described with numerous specific details so as to provide a complete understanding of the invention. However, these specific details are exemplary details and should not be treated as the limitation to the scope of the invention. Throughout this specification the word "comprise" or variations such as "comprises or comprising", will be understood to imply the inclusions of a stated element, integer or step, or group of elements, integers or steps, but not the exclusions of any other element, integer or step or group of elements, integers or steps.
A process for the preparation of cow ghee according to an embodiment of the present invention comprises inspecting cow butter / cream physically and then adding / charging the physically inspected cow butter / cream in a melting vat or container. The cow butter / cream is heated at 40 - 80 °C till it is melted completely. The melted butter is then transferred in a pre-stratification tank for settling for a period of 20 - 60 minutes. The outer butter layer (white) is then drained out from the pre-stratification tank through the drain valve. The melted butter is then transferred into ghee boiler and boiling for 30 - 70 minutes under continuous stirring

at a temperature of 100 - 130 °C. The stirring is stopped and the boiled mass / fat is hold in the boiler / boiling container for 15 - 45 minutes. A sample of the boiled mass / fat is then taken and sent to quality control (QC) department for moisture testing so as to keep it < 0.2 % in the billed mass. The moisture is kept below 0.2% and is maintained at the same moisture. The ghee, if found OK by the QC department, is then filtered through a filter cloth of a mess size of 150 - 300 # and hold for 20 - 60 minutes for settling residue at the bottom of the container. The ghee is then transferred to a container and residue is drained out through a bottom valve provided at the bottom of the container. The ghee is then transferred to a ghee storage tank (GST), through a clarifier, and the temperature is maintained at 20 -60 ° C by heating or cooling. The ghee sample is taken again and tested by QC to determine the quality of the ghee as per the pre-defined specifications and then filled into the containers for selling purposes.
The cow ghee so obtained was tested and found that the ghee comprises 98 - 99.9 % by weight fat, 0.1 - 0.5 % moisture, 600 - 800 meg (3 Carotene and 750 - 1200 meg by Vitamin A. Animal fat, mineral oil and vegetable oil was not found at the ghee.
Certain features of the invention have been described with reference to the example embodiments. However, the description is not intended to be construed in a limiting sense. Various modifications of the example embodiments as well as other embodiments of the invention, which are apparent to the persons skilled in the art to which the invention pertains, are deemed to lie within the spirit and scope of the invention.

We Claim:
1. A process for the preparation of cow ghee comprising inspecting cow butter physically and melting the same in a melting vat at a temperature of 40 - 80 °C, transferring the melted butter in a pre-stratification tank to settle it for a period of 20 - 60 minutes, draining out butter milk layer from the pre-stratification tank and transferring the melted butter into a boiler and boiling the same for 30 - 70 minutes under continuous stirring, stopping the stirring and holding boiled mass in the boiler for 15-45 minutes, testing the boiled mass to know moisture content, filtering the boiled mass and holding it in that container for 20-60 minutes for settling residue, transferring the filtered mass into a ghee storage tank (GST) through a clarifier and maintaining the temperature at 20 - 60 ° C.
2. The process for the preparation of cow ghee as claimed in claim 1, wherein cow butter is melted till it is melted completely.
3. The process for the preparation of cow ghee as claimed in claim 1, wherein the melted butter is boiled in the boiler at a temperature of 100 - 130 °C.
4. The process for the preparation of cow ghee as claimed in claim 1, wherein the moisture of the boiled butter is maintained below 0.2%.
5. The process for the preparation of cow ghee as claimed in claim 1, wherein the boiled mass is filtered through a filter cloth of a mess size of 150 - 300 number.
6. The process for the preparation of cow ghee as claimed in claim 1, wherein the temperature in the ghee storage tank is maintained by boiling and / or cooling the ghee.