Cream, Butter & Ghee Processing
Unleash the power of finest manufacturing plant for cream, butter and ghee processing crafted by Goma’s expert technocrats, keeping the core industry requirements in mind
As demand rises for premium dairy fat products like cream, butter, and ghee, producers require hygienic, efficient, and scalable systems to meet growing consumer expectations. GOMA Engineering provides turnkey solutions that cover the complete production cycle—from milk separation and fermentation to pressing, melting, and packaging. Whether producing white butter, table butter, or ghee from cream or butter, our fully automated systems deliver high product yield, operational efficiency, and regulatory compliance.
Industry Insights
Butter is a widely consumed dairy product extracted from milk or cream fats. With rising usage in foodservice, confectionery, and bakery sectors, its market has seen a CAGR of 21%.
Ghee, deeply rooted in Indian tradition, is used in cooking, Ayurveda, and rituals. The ghee market was valued at INR 2,273 billion in 2019 and is projected to reach INR 4,653 billion by 2024.
Cream, separated from whole milk, is used in savory dishes, desserts, and culinary bases. The cream segment is growing at a CAGR of 11% in the food processing sector.
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Function: Heats cream to a specific temperature (e.g., 85°C for 15 seconds) to kill harmful microbes, then cools it rapidly to preserve quality.
Used in: Cream, Butter, Ghee
Why Important: Ensures food safety and extends shelf life. Pasteurization is mandatory for all dairy products before further processing.
Function:Breaks down fat globules in cream into smaller sizes using high pressure, resulting in a stable and uniform emulsion.
Used in: Cream (optional for butter/ghee)
Why Important: Homogenization prevents cream separation, improves texture, and is essential for packaged table cream.
Not used in butter/ghee because it reduces fat globule size, making butter separation less efficient.
Function:Temporarily stores pasteurized cream or melted butter at specific temperatures before further processing.
Used in: Cream, Butter, Ghee
Why Important: Maintains product quality and allows continuous production by holding intermediate products safely.
Function: Agitates cream mechanically to break the emulsion, separating butter from buttermilk.
Used in: Butter, Ghee
Why Important: This is the core equipment for butter production. For ghee, butter is the raw material—making this step essential.
Function: Mechanically shapes and extrudes butter into uniform blocks or portions, ensuring consistency and ease of packaging.
Used in: Butter
Why Important: Ensures uniform product shape, improves packaging efficiency, and supports high-volume butter production with minimal manual handling.
Function:Fills finished cream, butter, or ghee into jars, pouches, tubs, or blocks. Machines may vary depending on the viscosity and packaging format.
Used in: Cream, Butter, Ghee
Why Important: Critical for hygienic, accurate, and efficient final packaging – affects shelf life and market presentation.
Function:Transfers liquid cream, melted butter, or ghee between different processing stages using food-grade, hygienic piping systems.
Used in: Cream, Butter, Ghee
Why Important: Ensures clean and contamination-free movement of product through the plant. Must be designed for dairy use (SS304/316).
Function: Automated cleaning system for internal surfaces of pipes, tanks, pasteurizers, and other equipment without dismantling.
Used in: Cream, Butter, Ghee
Why Important: Ensures hygiene, food safety compliance, and efficient cleaning without stopping operations.
Processed from pasteurized cream, this salted or unsalted butter is ideal for direct consumption and foodservice applications.
A traditional, unsalted variety of butter made from cultured or fresh cream, commonly used in Indian households and regional recipes.
Clarified butter produced either directly from cream or by further processing white or table butter, offering rich taste and extended shelf life.
Creams enhanced with natural cultures or Flavors, used in premium culinary and dairy formulations.
Ghee infused with herbs or spices to meet evolving consumer demand for functional and gourmet variants.
