The primary difference between raw and processed A2 Gir Cow Bilona Ghee lies in their preparation methods and nutritional profiles.
- Preparation Method:
- Raw A2 Gir Cow Bilona Ghee: Raw ghee is traditionally prepared through the Bilona method, where curd or yogurt from A2 milk undergoes churning, boiling, and clarification. This process is typically done at lower temperatures, preserving more of the ghee’s natural properties.
- Processed A2 Gir Cow Bilona Ghee: Processed ghee might involve additional steps like high-temperature heating, longer boiling times, or refinement processes that may alter the ghee’s natural properties and potentially reduce some nutrients.
- Nutritional Profile:
- Raw A2 Gir Cow Bilona Ghee: Raw ghee tends to retain more of the original nutrients and beneficial compounds present in A2 milk, such as vitamins, minerals, and beneficial fatty acids like Omega-3 and Omega-6.
- Processed A2 Gir Cow Bilona Ghee: Processed ghee might undergo heating or refining processes that could potentially reduce the content of certain heat-sensitive nutrients or beneficial compounds.
- Flavor and aroma:
- Raw A2 Gir Cow Bilona Ghee: Raw ghee often retains a more natural and robust flavor profile with a distinct aroma due to the Bilona method’s lower-temperature preparation.
- Processed A2 Gir Cow Bilona Ghee: Processed ghee might have a milder flavor and aroma due to potential refining processes or exposure to higher temperatures during production.
- Potential Health Benefits:
- Raw A2 Gir Cow Bilona Ghee: The preservation of more nutrients and beneficial compounds in raw ghee might offer additional health benefits compared to processed versions, potentially supporting overall health and well-being.
