Is there a probiotic ghee or do probiotics grow in it?
Probiotics are live microorganisms that are beneficial for gut health and digestion. These organisms are usually found in fermented foods such as yogurt, kefir, sauerkraut, or some supplements. ghee (sheep or cow fat) is made from animal fat, and the processing (melting and refining at high temperatures) usually kills all microorganisms. Therefore, ghee is not a probiotic, and probiotics generally cannot grow in it for the following reasons. so do probiotic grow in ghee? no… why?
probiotic, and probiotics generally cannot grow in ghee
- ghee does not have an aqueous medium. Probiotics (such as lactobacilli) need a medium with moisture and water-soluble nutrients to grow. Whereas, animal fat is a fatty, water-free environment.
- Antimicrobial properties of ghee: Some fatty acids in animal fat may even have antimicrobial properties for bacteria.
It is noteworthy that butter and cream, which are the raw materials in the production of ghee, can survive and grow in these products because they contain some water. In this case, what effect can probiotics have on the fatty acids of sour butter or cream and ultimately the ghee produced from them? Probiotics can have beneficial effects on the fatty acids in butter or cream and in the final ghee, especially when these materials are used in the fermentation process.
- Increase beneficial fatty acids: Some probiotic bacteria (such as Lactobacillus or Bifidobacterium) can produce conjugated linoleic acid (CLA) during fermentation, which is a beneficial fatty acid that has anti-cancer, anti-inflammatory, and body fat-reducing properties. They also increase the percentage of short-chain fatty acids (such as butyric acid), which are beneficial for gut health and metabolism.
- Improve fat digestibility: The fermentation process may break down fats into smaller pieces, making them easier to digest, especially for people with digestive issues.
- Change in taste and smell: Probiotics may produce or consume certain fatty acids that affect the aroma and taste of fermented cream or butter.
Conclusion: So, live probiotics are no longer present in animal fat (ghee). However, metabolites produced by probiotics are largely preserved in the ghee obtained from fermented or sour butter and cream.
| Properties | Animal fat (ghee) from regular butter/cream | Animal fat (ghee) from probiotic butter/cream |
| Probiotic | No live probiotics | No live probiotics |
| Beneficial fatty acids | Yes | Yes |
| Flavor and aroma | Natural flavor and aroma | More complex and deeper flavor and aroma |
| Nutritional properties | Normal nutritional properties
|
Slightly better nutritional properties |
References
- Seo, C.W., 2023. Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels. International Dairy Journal 145, 105730.
- Zacarchenco, P.B., Spadoti, L.M., Silva e Alves, A.T., Zanetti, V.C., Verruck, S., 2023. Probiotic Butter, Probiotic Foods and Beverages: Technologies and Protocols. Springer, pp. 67-80.
- Gaba, K., Anand, S., 2023. Incorporation of probiotics and other functional ingredients in dairy fat-rich products: Benefits, challenges, and opportunities. Dairy 4, 630-649.
- Ferreira, L., Borges, A., Gomes, D., Dias, S., Pereira, C., Henriques, M., 2022. Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk. Journal of Food Processing and Preservation 46, e14867.
- Ewe, J.-A., Loo, S.-Y., 2016. Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter. Food chemistry 201, 29-36.
write by the development team of ZarinKimia Food Industries .
On the official website of Zarin Kimia Food Industries, you can view the price and purchase pure ghee.
