Bilona Ghee

Within this Knowledge Codex, Bilona Ghee refers to the terminal anhydrous milk fat matrix produced as the holistic output of the Bilona System (SKP-OBJ-000). It is compositionally distinct from cream-separated ghee in its elevated concentration of fermentation-derived volatile aromatics and free short-chain fatty acids (CLM-801), and it is structurally characterized by a granular (*danedar*) macro-texture at room temperature resulting from unmanipulated ambient cooling of the clarified fat.

Verified Claims Register

  • [CLM-801] Ghee derived from fermented whole-milk curd processing contains a compositionally distinct volatile profile, with GC-MS-confirmed statistically significant elevations in acids, alcohols, ketones, 5-HMF, and maltol compared to direct-cream-separated ghee baselines. Scientific Evidence
  • [CLM-802] Pure cow ghee yields a Reichert-Meissl (RM) value of not less than 28, serving as a standardized analytical barrier to screen for non-dairy lipid adulteration. This standard applies to all unblended cow ghee regardless of processing method and does not authenticate the bilona process specifically. Scientific Evidence

Provenance

[CLM-801] Kataria J, Singh S. Characterization of volatile flavor compounds in traditional Indian bilona ghee using GC-MS analysis. Journal of Dairy Science and Technology. 2025. DOI: 10.1007/s13594-024-00791-6. PMC: PMC12131252. Full text reviewed June 2026. Note: study churning step used electric blender, not traditional bilona implement — fermentation contribution to volatile elevation confirmed; implement variable remains isolated in SKP-Q-001 and SKP-Q-303.
[CLM-802] Food Safety and Standards Authority of India (FSSAI). Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011; Schedule 1, Item A.2.1 (Ghee).