Dairy Byproduct (skim milk,casein,caseinate,whey concentrate,powder,lactose and ghee residue)

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Introduction to Dairy Byproducts

  • A byproduct may be defined as a product of commercial value produced during the  of a main product. During the processing and conversion of milk into various milk products some byproducts are also generated. Skim milk, buttermilk, ghee residue and whey are the main dairy byproducts. Separation of milk for obtaining cream results in skim milk, separation of butter from cream results in buttermilk, ghee residue is that fraction of cream or butter that is left out when they are converted into ghee. 
  • Whey is the watery portion obtained during the manufacture of cheese, casein, paneer, chhana, andshrikhand. Sometimes these dairy byproducts are also called as dairy co-products.
  •  It has always been realized that effective utilization of byproducts is an essential prerequisite to profitable dairying.
  • Utilization of dairy byproducts improves plant economy, makes valuable
  • nutrients available for humans and reduces environmental pollution originating from dairy waste.
  • Skim milk is produced by separation of cream from milk in dairy processing. Skim milk is rich in solid not fat (SNF) content and is used for standardization of milk, preparation of skim milk powder and coffee whitener. It is regarded as a byproduct only when it is either not economically utilized or has to be utilized for the manufacture of derived byproducts
  • like casein in small quantities.Casein and caseinatesare prepared from skim milk and used in food preparations, specialized foods and in non-food uses such as in the manufacture of plastics, etc.
  • Whey, the greenish translucent liquid is obtained during the manufacture of cheese, casein, chhana, paneer, chakka and co-precipitates and has been viewed until recently as one of the major disposal problems of the dairy industry. 
  • Depending on the type of source whey is called as cheese whey, paneer whey, etc. The chemical quality of whey slightly differs depending on the source. Due to the presence of significant amount of organic matter (6-7% total solids) in the form of protein, lactose, fat, minerals and water-soluble vitamins, its disposal causes environmental pollution. 
  • The biological oxygen demand of whey is very high (40,000 mg/kg or more), constituting a major economic burden to be disposed of as a waste material. However, whey being a source of precious nutrients like lactose, whey proteins, minerals and vitamins, some economical prepositions has been evolved to utilize it. Utilization of this by-product in the human food chain is now being predominantly favoured due to the economic opportunities provided by the milk nutrients contained in whey. It is the base material for manufacture of not only nutritional products like whey protein concentrates (WPC) and lactose, but also the base for manufacture of whey drinks and dietetic beverages.
  • Lactose production from whey can be economically feasible only when it is produced on large scale. Generally, sweet whey is preferred because of its high lactose and low ash content. In case of acid whey, neutralisation is necessary. 
  • This will change the whey characteristics and also increase the cost of manufacture. Lactose can be produced by using ultrafiltration (UF) permeate as a raw material, but UF permeate, particularly the acidwhey permeate, has a very high calcium content. Removal of approximately 50% calciumis necessary to avoid difficulties during evaporation, which makes the process costly.
  • Buttermilk is produced when butter is made by churning cream (sweet cream) or whole milk curd. Sweet cream buttermilk that is produced in organized sector is preferred forprocessing and utilization in different products. Buttermilk obtained from curd or cultured cream (cream incorporated with microorganisms) is called as cultured buttermilk.Gheeresidue is brownish sediment obtained by filtration of ghee after heat clarification. Majorportion of gheeresidue in countries like India is obtained in small quantities, particularly from the scattered small scale household production of desi ghee in villages, which remainsunutilized. Gheeresidue from ghee produced at organized sector or at commercial level can be utilized for the manufacture of chocolate burfi, samosa filling, etc.

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