Cream, Butter & Ghee Section

The process starts by separating fresh cream from milk using a fast-spinning machine. Once the cream is collected, it is churned or mixed carefully to turn it into smooth butter. Every step is handled by strong stainless steel machines that are built to stay very clean and meet high food safety rules. These machines are designed to be washed easily, which keeps the dairy products fresh and healthy. By using professional equipment, the flow from liquid cream to solid butter is smooth and fast. Proper hygiene is the top priority, ensuring that nothing from the outside touches the food during the making process.

To make ghee, the butter is heated at the perfect temperature to remove moisture and milk solids. Good temperature control is very important because it helps keep the taste and smell exactly the same in every batch. The system handles the heat safely so the ghee stays pure and full of flavor. Because the equipment is made from high-quality materials, it does not rust and lasts for a long time. This organized system helps dairy plants produce high-quality cream, butter, and ghee that customers can trust. Using these smart machines makes the whole job easy, clean, and very reliable for any dairy business.