Introduction
In recent years there has been wide spread and increasing interest through out the world in creating newer channels of utilization for the by-products of the dairy industry. Conversion of edible substances into non-food items is not ordinarily justifiable especially in countries where there is an overall shortage of milk supplies. It has always been realized that economic disposal of by-products is an essential perquisite to profitable dairying.
Definition
A dairy by-product may be defined as a product of commercial value produced today the manufacture of a main product.
By-products of Indian dairy industry
Main product |
By-product |
Cream |
Skim milk |
Butter |
Butter milk |
Ghee |
Lassi |
Chhana/Paneer |
Whey |
Composition of some by-products (%)
Name of |
Composition |
||||
Water |
Fat |
Protein |
Lactose |
Ash |
|
Skim milk |
90.6 |
0.1 |
3.6 |
5.0 |
0.7 |
Butter
milk |
91.0 |
0.4 |
3.4 |
4.5 |
0.7 |
Lassi |
96.2 |
0.8 |
1.4 |
1.2 |
0.4 |
Ghee
residue |
9.7 |
61.4 |
24.8 |
- |
4.1 |
Chhana whey |
93.6 |
0.5 |
0.4 |
5.1 |
0.4 |
Cheese whey |
93.1 |
0.3 |
0.9 |
4.9 |
0.6 |
Acid-casein-whey |
93.1 |
0.1 |
1.0 |
5.1 |
0.7 |
By-products and names of food products made are given below
By-product |
Food products made |
Skim milk |
Flavoured milks |
Sterilized flavoured milk |
|
Cultured butter milk |
|
Concentrated sour skim milk |
|
Plain condensed skim milk |
|
Dried skim milk |
|
Cottage cheese/Bakers' cheese/Quarg |
|
Buttermilk |
Condensed buttermilk |
Whey |
Whey beverage |
Lassi |
Beverage |
Ghee - residue |
Toffee or paste |
Ghee
Ghee is a clarified butter fat prepared from cow or buffalo milk. The largest ghee producing states are U.P, A.P, Punjab, Rajasthan, M.P, Bihar, Hariyana etc. The production of ghee is higher in winter and lower in summer.
Method of preparation: - cream accumulated after few days is usually taken in a suitable vessel and heated and stirred on a low flame to remove the moisture contain. After removing moisture contain further heating is stopped then cooling is done. On cooling, when the residue has settled down the clear fat is decanted into suitable containers.
Characteristics |
Cow |
Buffalo |
Milk fat |
99 to 99.5% |
|
Moisture |
Not more than 0.5% |
|
Unsaponiable matter |
||
Carotene (m g./g.) |
3.2-7.4 |
- |
Vit. A (I.U./g.) |
19-34 |
17-38 |
Charred casein, salts |
Max.2.8 (Agmark) Traces |
Lassi
Lassi, also called chhas or matha, refers to desi buttermilk, which is the by-product obtained when churning curdled whole milk with crude indigenous devices for the production of desi butter (makkhan). It appears that 50-60kg. (ave.55kg) of lassi are producted for every kg of ghee (by labret). Lassi contains appreciable amounts of milk proteins and phospholipids.
Composition
Characteristics |
Milk(%) |
Water |
96.2 |
Total solids |
3.8 |
Fat |
0.8 |
Solids-not-fat |
3.0 |
Protein |
1.3 |
Lactose |
1.2 |
Ash |
0.4 |
Lactic acid |
0.44 |
Buttermilk
Also known as semi-solid buttermilk, this is usually sweet cream buttermilk which has been ripened and condensed (approx. 3:1) in much the same way as concentrated sour skim milk. Alternatively, sour-cream buttermilk may be used without ripening it, but the acidity (lactic) of the buttermilk prior to its being condensed should be greater than 1.6 %. This will ensure in the finished product a 5-6 per cent acidity, which is necessary for long keeping quality. Either sour whey or an organic acid (such as lactic, acetic, citric or tartaric) may be used to increase the acidity of buttermilk.
The production of soft cheese from creamery buttermilk may be outlined as follows; fresh buttermilk, obtained by churning sweet-cream butter, is admixed with fresh skim milk in the proportion of 1:1. The mixture is pasteurized at 650C for 20 minutes, cooled to 350C, inoculated with lactic starter @ 10 per cent and allowed setting for 3 hours. The curd is cut with standard cheese knives and the curd cubes subjected to a cooking process during which a maximum of 400C is reached in 15-20 minutes. The curd cubes are then collected in a muslin cloth and pressed overnight, preferably inside cold store (5-100C), to remove excess moisture. The pressed curd, which has a rather low keeping quality, can be utilized either for direct consumption after the addition of sugar @ 15 per cent, or in the manufacture of processed cheese up to 10 per cent of raw cheese.