Nutrient & Health Profile
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High in Butyric Acid: Fermentation is a butyric acid factory. The bacteria convert milk components into this vital short-chain fatty acid, which is the primary fuel for colon cells, reduces inflammation, and strengthens the gut lining.
Higher in CLA (Conjugated Linoleic Acid): The biohydrogenation process by bacteria in the cow's gut and during fermentation increases the CLA content. CLA is linked to improved metabolism and immunity.
More Bioavailable Vitamins: The fermentation process enhances the bioavailability of fat-soluble vitamins like A, D, E, and especially K2, which is critical for calcium metabolism.
Easier to Digest: The Lactobacillus bacteria pre-digest the milk proteins (casein) and consume virtually all the lactose, converting it to lactic acid. This makes the resulting ghee far easier for the human gut to handle.
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Lower in Butyric Acid: Contains only the butyric acid that was naturally present in the milk fat. The creation of additional butyric acid is completely bypassed.
Lower in CLA: Contains only the baseline CLA from the milk. The beneficial fermentation step is skipped.
Less Bioavailable Vitamins: Vitamins are present but may be less easily absorbed by the body without the preparatory action of fermentation.
Harder to Digest: While the final heating removes most lactose and casein, the initial cream still contains them in their original, more complex forms. It is less suitable for those with dairy sensitivities.
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Sensory Profile
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Complex Aroma & Flavour: The slow heating of cultured butter produces a rich, nutty, slightly tangy, and caramelized flavour profile. This is due to the presence of fermentation byproducts.
Superior Granular Texture (Danedar): The specific fatty acid profile created during fermentation, combined with slow cooling, promotes the formation of a desirable, crystalline granular texture.
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Mild & Flat Flavour: The taste is one-dimensional, tasting simply of cooked fat. It lacks the aromatic complexity that defines authentic desi ghee.
Smooth or Waxy Texture: Often has a paste-like, uniform texture. It rarely achieves the authentic danedar structure of Bilona ghee.
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Economics
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Low Yield, High Value. It takes approximately 25-30 litres of A2 milk to produce 1 litre of Bilona ghee. The process is slow and labour-intensive. |
High Yield, Low Cost. A highly efficient, industrial process designed for maximum extraction and speed.
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