Researchers from University Malaysia Pahang Wins 7 Gold Awards for the Discovery of a New Formula for Ghee

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Dr Norazlianie binti Sazali (right), senior Lecturer, and Arjun A/L Asogan (left) of University Malaysia Pahang have received seven gold awards from several competitions in recognition of their research over four years to determine the best formulation for ghee.

Pahang, 11 October 2022 – Dr Norazlianie binti Sazali, senior Lecturer, and Arjun A/L Asogan  of University Malaysia Pahang have received seven gold awards from several competitions in recognition of their research over four years to determine the best formulation for ghee. Among the notable awards received were from Virtual Research & Innovation Exhibition 2022 (VRiE 2022), 33rd International Invention, Innovation and Technology Exhibition 2022 (Innovate 2022) and Virtual International Research and Innovation Symposium and Exposition 2021 (ViRISE 2021).

“The objective of this study is to investigate the best conversion rate method from milk to ghee and also to find out the reaction that occurs on fat in various stages of the milk conversion process,” said Dr Norazlianie.

“Ghee in its pure form is recognized to guarantee health benefits such as improving the digestive system, preventing fatigue, improving weight loss, and boosting energy levels” added Dr Norazlianie.

In this research, a new formula for ghee was developed using the granulation technique to improve the quality of ghee.  “The  right amount of oxygen will crystallize the fat globules within the ghee and this process improvises the appearance, texture and presentation of ghee,” she said.

As of the present, milk production in Malaysia accounts for only 4% of total production and we still rely on imported milk to produce milk products. The production of milk in Malaysia stands at 43.3 million whereas the consumption of fresh and imported liquid milk is over 69.4 million litres indicating a significant gap between these two values. “The demand for dairy products has only been increasing thus creating a favorable environment for dairy industries to expand in the near future. Ghee is also one example of a dairy product and is predominantly made using imported dairy products, ” said Dr.Norazlianie.

A clear need exists for an increase in the production of ghee locally, and one aim of the research is to improve the production process.

“In the long run, this scenario will indirectly benefit dairy farming in terms of health and economy. This strategy helps farmers to focus more on activities that increase their milk production, while also creating opportunities for drop shippers, wholesalers, and retailers. In addition, dairy imports can be reduced and the production chain in Malaysia can be enhanced. This will benefit the entire agricultural industry to move towards a more sustainable ecosystem,” said Dr Norazlianie.

Arjun, based on the findings of their research, has also created an in-house brand called Nutriche, which is currently the only registered ghee manufacturer in Malaysia. “By 2025, we plan on automating our manufacturing process with the latest industrial standard machines and upscaling the plant’s production size so it can meet the increasing demands of customers while reducing import costs in the long term which is beneficial for our country.” said Arjun.

Arjun also added that he is  grateful for constant support from The Department of Veterinary Services of Malaysia, and investors who has helped us to bring their dream closer to reality.