1) The document discusses the utilization of dairy by-products such as skim milk, buttermilk, ghee residue, and whey. It outlines their production processes and compositions.
2) Skim milk, buttermilk, and whey can be used for human consumption, in animal feed, and to produce other dairy products like cheese and yogurt. Ghee residue contains fat, protein, and minerals and can be used in confections.
3) Modern processing techniques have allowed whey to be used in a variety of foods and beverages through methods like ultrafiltration, drying, and fermentation. Whey is a nutritious byproduct containing lactose, protein, vitamins, and
3. INTRODUCTION
3
• By-product is a secondary product derived
or chemicalfrom manufacturing process
reaction.
• It may not sound as important as main product
manufactured.
• In Dairy industry, by-products manufactured
From milk
caseinate,
are
whey,
skimmed
whey
milk,
powder,
casein,
whey
protein concentrate,
residue.
buttermilk and ghee
4. Contd....
• Some of the by-product like skimmed milk,
buttermilk and whey if not properly utilized
may create acute
pollution.
problem of environmental
• But if these are utilized
contribute to the profit.
properly they
4
5. QUANTITY OF PRINCIPLE
BY- PRODUCTS
5
• For every pound of butter made there are 15-20
pounds of skim milk and about 3 pounds of butter
milk, and for every pound of cheese nearly 9 pounds
of whey.
• The aggregate of these by-products are
therefore enormous.
7. SKIM MILK
• Skimmed milk should be considered first as it is of the
greatest in quantity of the by-products of dairying.
• Skim milk is that portion of whole milk which remains
after the removal of the cream.
• This process is called skimming.
• It is rich in solid-not-fat content and has high
nutritional value.
• It may be utilized for manufacturing of main dairy
products or preserved by removing moisture in spray
dried form to obtain skim milk powder.
• When skim milk is consumed in any of these two
products then it is not considered as by-product.
7
8. Contd...
8
• It is considered as by-product when it is either not
economically utilized or utilized for derived product like
casein, co-precipitate, protein hydrolysate etc.
• Casein is the major protein in milk and constitute 80% of
total protein content and about 20% is whey or serum
protein.
• Casein is commercially made from skim milk by
o Precipitation by acid to make acid casein
o Coagulation with rennet to make rennet casein
o Inaddition to
casein product :
o Coprecipitate
o Caseinates
these there are other commercial
9. • According To PFA, fat from the skimmed milk has
been removed mechanically and shall not contain more
than 0.5% milk fat and not less than 8.5% milk solid-
not fat.
REQUIREMENT
FOR EDIBLE
CASEIN
INTERNATIONAL STANDARD
EXTRA GRADE STANDARD GRADE
BIS STANDARD
MOISTURE,% BY
Wt.
12 12 10
COPPER, max. - - 2.5
FAT, % BY Wt. 1.7 2.25 1.5
PROTEIN, % BY
Wt.
95 90 -
LACTOSE, % BY
Wt.
0.2 0.1 -
BACTERIAL
COUNT, Per gm
30,000 100,000 50,000
9
10. ACID CASEIN
In the market two types of casein are available: Edible
casein and Industrial casein (non-edible).
These two casein can be either acid casein or rennet
casein.
Edible casein is used as an ingredient in many dairy and
food product.
It has different manufacturing process than nonedible
casein.
It is produced under sanitary conditions.
During its manufacturing, food grade chemicals are used
and sufficiently heat treated to make it safe for human
consumption.
10
11. CHEESE MADE OF SKIM MILK
Skim milk may be made into cheese.
Skim cheese has a really high food value, and may be
used to advantage in cooking.
In Europe both hard and soft cheeses, and several
varieties of these, are made from the skim milk.
The skim milk conversion into cheese of better quality
deserves more attention in America.
Skim cheese should always enter the market, plainly
marked and fully identified, as is required by law in
several states.
11
12. COTTAGE CHEESE
This product, also called pot cheese or
smear case, is a form into which skim milk is easily
converted. It is nutritious and a favorite not only at home
but also in markets of cities and towns.
FILLED CHEESE
In europe it is known as ‘margarine cheese’.
To the skim milk is added some cheap form of fat , usually
of animal origin, but sometimes vegetable, to replace the
original fat of milk.
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13. THE BEST USE OF SKIM MILK
• The best use to which skim milk can be applied
is as human food, in its uncooked state.
• The use of skim milk instead of whole milk as food, in
its natural state, is simple a matter of taste and habit.
• A quart of skim milk contains more proteins than the
whole milk and the former is cheaper and better than the
latter as a substitute for meats and other animal foods.
13
14. Contd...
• A report upon dietary studies made at University of
Tennessee in 1987 said that the nutrients in milk
are equal in physiological value to those of
meats , and are far less expensive.
14
15. SKIM MILK
ANIMAL
AS FEED FOR DOMESTIC
• Next to human food, the most profitable use to
which skim milk can be applied is in feeding
domestic animals of various kinds.
• Some important facts which proved skim milk good
feed for animals are :
Skim milk gives the best return when feed to very
young animals, constituting the greater part of their
food.
It next best for animals making rapid growth but which
need food other than milk and mainly of a more
carbonaceous character
15
16. Contd... 16
Except for the very young, skim milk gives much
better results when used in combination with other
materials, generally grains, than when fed alone.
No class of live stock gives a better return for
skim milk fed to it than poultry of various kinds.
• The nutritive ration of skim milk ranges from 1:1.7
and 1:2, therefore it is highly nitrogenous
food and too concentrated to be use alone.
• So it should be used with some
carbonaceous material, like corn
meal etc.
17. BUTTERMILK
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• Buttermilk
nutritional
industry.
• Buttermilk
and ghee
by-products
residues
of butter and
are important
ghee making
is an important by-product obtained
during the manufacturing of butter.
• Normally, in our country three types of buttermilk are
produced:
Sweet cream buttermilk
Sour buttermilk
Desi (lassi) buttermilk
• The sweet and sour buttermilks are produced in
organised sector and lassi at household levels in small
quantities.
18. CHEMICAL COMPOSITION OF TYPES
OF BUTTERMILK
• Sour buttermilk differs from sweet cream milk in
respect to titrable acidity.
• The acidity in sweet cream buttermilk varies
from 0.10-0.14%, whereas in sour buttermilk it is
even high as 1%.
• Desi buttermilk has wide range of
composition depending on quality of milk used
for making curd and levels of addition of water
during churning.
• Desi buttermilk contains 4% total solid consist
0.8% fat, 1.29% protein, 1.2% lactic acidity.
18
19. UTILIZATION OF SWEET
CREAM BUTTERMILK
• Sweet cream buttermilk can be used in beverage form and in
fluid milk industry as a milk extender.
• Buttermilk is also used to manufacture soft varieties of
cheese, paneer, fermented milks and traditional milk
products.
• Physico-chemical properties of buttermilk and skim milk
is different due to which provide selective
application in dairy products manufacture.
• Use of buttermilk are:
BEVERAGE: Butter milk is consumed in plain and
spiced form throughout the year
refreshing drink in summers.
and used as
19
20. MARKET MILK: Sweet cream buttermilk
produced in in organised dairies is partly
admixed with whole milk for fluid milk supply.
It has been observed that use of sweet cream
buttermilk in market milk for toning of buffalo
milk improves the palatability, viscosity, and heat-
stability.
FERMENTED MILK PRODUCT: Curd is
prepared by incorporating sweet cream
buttermilk into whole milk has soft body which
is probably due to change in electric charge
on casein during churning, the presence of
phospholipid and free fat in buttermilk.
PANEER : Good quality of paneer can be
prepared by from low fat milk by incorporating
buttermilk solids to buffalo milk.
20
21. CHEESE: The replacement of skim milk
with sweet cream buttermilk results into softer
body due to the presence of higher amount of
fat globule membrane materials in buttermilk.
Other material: Sweet cream buttermilk
can also be used to manufacture products like:
khoa , kheer , rubric. Buttermilk can replace the
skim milk powder in manufacture of gulabjamun
mix powder.
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22. GHEE RESIDUE
• Ghee residues are the
manufacturing industry and
quantities in India.
by-products is
produced
of ghee
in large
22
23. • Ghee residue is moist brownish sediment.
• Chemical composition of ghee residues:
SOURCE
OF GHEE
RESIDUE
AVERAGE
% FAT OF
SOURCE
CHEMICAL COMPOSITION (%)
MOISTURE FAT PROTEIN LACTOSE ASH
YIELD
FROM
BUFFALO
MILK
DESI
BUTTER
77.0 13.4 33.4 32.8 15.4 5.2 1.6
CREAMERY
BUTTER
85.0 5.7 65.0 25.5 TRACE 3.8 1.2
SWEET
CREAM
67.0 4.1 63.2 18.0 12.3 2.4 7.7
SOUR
CREAM
67.0 8.0 38.8 41.6 7.3 4.3 5.1
WASHED
SWEET
CREAM
71.0 1.7 80.8 16.2 TRACE 1.3 3.5
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24. • Nutritional property: Ghee residue is rich in protein
and fat apart from containing considerable amount of mineral
and can be used as human dietery supplement.
• Antioxidant property: Ghee residue is rich in natural
antioxidant and its antioxidant properties are due to its
constituents affected by various technology parameters.
Its antioxidant properties are due to lipid and non-lipid
constituents.
• Flavouring properties: Ghee residues are also rich and
natural source of flavour compounds like FFA, carbonyls,
lactones.
FFA(µm/g) CARBONYLS(µm/g) LACTONES (µm/g)
GR GHEE GR GHEE GR GHEE
627.5 53.6 43.7 4.3 3992.0 30.3
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25. UTILIZATION OF GHEE RESIDUES
• Ghee residues can be utilized in number of products like
chocolate burfi, samosa filling, chapatis etc.
• Most dairy plants in India have not been utilizing GR
except for fat extraction.
• Most of the ghee residues goes to the waste.
• In dairy plants, attempt has been made to recover as much
ghee as possible from ghee residues. Two recovery
methods are there: Pressure technique and Centrifugal
process
• Physico- chemical properties of processed ghee
residues are suitable for preparation of confections.
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27. WHEY
• Whey is the another by-product of dairying .
• When cheese is made from milk, whether the milk be
skimmed or not, the only waste product is
whey.
• Whey result from separating the casein from
skim milk.
• From every hundred pounds of milk is converted
into cheese about 90 pounds of whey is obtained.
• Whey is a watery, highly
appearance,
perishable,
composedsemitransparent liquid in
of about 93% of water and 7% of solid (albumin,
sugar, ash, casein, fat)
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29. UTILIZATION OF WHEY
• Modern industrial processing technique such as
ultrafilteration , reverse osmosis, new drying
methods, hydrolysis, electrodialysis, ion-exchange,
fermentation etc have converted whey into major source
of ingredient with different functional and nutritional
properties.
• Presence of lactose, protein, minerals and water soluble
vitamins make the whey highly nutritious product.
• Being a rich
fermentation
product.
source
media
of lactose, whey is good
for number of fermented
29
30. galactose, thereby increasing its sweetness,
such lactose syrups are used sweet confectionery
product and ice cream.
• Whey cheeses like Mysost, Gjetost are produced
in Norway . The names of whey cheeses in Greece
indicate their quality . Ricotta cheese is popular in
Italy and in many other countries.
• In many applications, lactose in whole or
deproteinised whey is hydrolysed to glucose and30
31. • A small percentage of whey is demineralised to
produce dry demineralised whey for specialized uses, these
include whey protein based infant formulas and other
medical and nutritional product that require lactose,
special nutritional quality of whey protein and low mineral
content.
• Demineralised
whitener, milk
confectionary,
dressings.
sweet whey is also used in coffee
feed,
salad
shakes,
bakery
citrus
goods,
drinks, animal
whey drinks,
31
32. REFRENCE
Gupta, V.K. and Mathur, B.N. 1989. Current
trends in whey utilization. Indian Dairyman, 41:
165-169
http://www.euromilk.org/upload/docs/EWPA/Lect
urer's%20handbook%20on%20Whey.pdf
http://www.adpi.org/Portals/0/PDF/09Conference/
TAGEAFFERTSHOLT.pdf
www.fssai.gov.in
Zadow, J. G. 1992. Whey and Lactose Processing.
Elsevier Applied Science, London
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