Abcd

PROCESSING OF
BY-PRODUCTS OF
DAIRY INDUSTRY
Guided by:- Prof. Winny Routray
1
OVERVIEW
Different types of
Introduction dairy products
and by products
Problems faced Preferred

in dairy industry Solutions
Conclusions References
2
This Photo by Unknown Author is licensed under CC BY-ND
INTRODUCTION:-
During the manufacture

A number of by-products
of different dairy
like whey, buttermilk, A dairy by-product may be
products, the inevitable
skim milk, and ghee defined as a product of
problem of utilization of
residue (GR) and derived commercial value
by-products is
by-products like caseins, produced during the
encountered. Because of
caseinates, lactose, whey manufacture of a main
their unique and
proteins (WP), etc. are product. The newly
important nutrients
produced by the dairy acquired economic
available in the
industry. Attempts have importance of a by-
byproducts, they have to
been made globally to product will make it a
be utilized in a proper
utilize these by-products main product in the
manner considering the
because of their high future.
welfare of the general
nutritive value.
masses.
3
Different types of
dairy products and
by-products
4
Dairy products
5
Problems How can we use skim
milk?
How buttermilk can be
utilized?
Different ways of using
ghee residue How can
faced in dairy we exract whey ?
industry
Whey utilization. Uses of waste Water

produces from diary
Industry
6
• The western dairy industry especially
American and European and also of Australia
Preferred and New Zealand have been the harbingers
in the utilization of by-products. They have
Solutions developed technologies for the utilization of
by-products, developed large automated
plants and also developed users for by-
products in dairy and food industry.
7
WHEY ADDITIVES IN THEY HAVE THEY HAVE
WHEY-BASED
FORMULATIONS ARE
UTILIZATION:- THE AGRI-

FOOD
EXCELLENT
OXYGEN,
EXCELLENT
MECHANICAL
PROCESSED FOR
PACKAGING
PROPERTIES APPLICATIONS AND
INDUSTRY, AROMA, AND EDIBLE COATINGS
THAT PROVIDE
SUCH AS THE OIL BARRIER DURABILITY
THROUGH
ATHLETIC PROPERTIES. EXTRUSION AS WELL
WHEN USED AS AS COMPRESSION
DRINKS. COATINGS ON MOLDING.
FOOD
PRODUCTS.
8
Whey and its by products
• Whey is a dilute, highly perishable greenish yellow fluid and
the largest by-product of the dairy world produced during
the manufacture of cheese, casein, chhana, paneer, chakka
and coprecipitates
• . It contains about half of the total solids of milk, and is a
source of precious nutrients like lactose, whey proteins,
minerals and vitamins.
• m. The market for whey products is estimated at about $
6.5 billion in sales globally. Future growth is expected to be
led by the industry’s increasing focus on nutritional
products, particularly in the dietary, sports and clinical
segments of the market.
9
This Photo by Unknown Author is licensed under CC BY-NC
The production of lactose from whey continues to be
one of the most important form of whey utilization.
A significant quantity of lactose is produced by

conventional process.
Lactose
Production:- During the process, a protein-mineral precipitate is
segregated, which is dried and sold as a byproduct for
animal feed.
It has limited application as a food ingredient because

of the high mineral content and the less functional
(insoluble) property of the denatured whey proteins.
10
Ghee residue
utilization:-
Utilized for preparing burfi by mixing it

with skim milk powder (SMP), khoa,
chocolate, and sugar.
Preparing coconut burfi, candies, toffees,

etc. after mixing with other ingredients.
Preparation of candy, chocolate, burfi-

type sweet, and bakery products.
11
BUTTERMILK
UTILIZATION:-
• The buttermilk concentrate rich in phospholipids has been utilized
in processed cheese spread to improve its organoleptic, rheological,
and functional properties.
• The use of BMC in processed cheese spreads makes this dairy

product useful as a functional food.
• Effect of buttermilk as an ingredient in buffalo milk-derived

chhana, an Indian-style soft cottage cheese analogue.
• Desi buttermilk, on the other hand, has long been an important

domestic beverage in India. It has high nutritive and therapeutic
value.
• It also finds its way in the preparation of a host of items such

as kadhi, dhokla and idli.
12
• Skim milk is a by-product obtained during
the manufacture of cream. It is rich in
solids-not-fat content and has high
nutritional value.
• In dairy plants, it is mostly utilized either
in 2 ways:-
Skimmed 1. Standardization for the manufacture of
main dairy products
Milk 2. Preserved by removing moisture in
spray dried form.
• Skim milk along with milk protein and
stabilizers were used to produce high-
quality and acceptable Karish cheese
with increased yield.
13
• So by studying all the possibilities we can
conclude that we can utilize almost all the
contents of milk.
• But we need to use suitable technologies
Conclusion: and methods so that the value of the
product increases as well as the nutrients
and minerals can be extracted and utilized
for different purposes.
14
This Photo by Unknown Author is licensed under CC BY
REFERENCE
• https://www.intechopen.com/ch
apters/67442
• ByProductsOfDairyIndustryAndT
heirUtilization
15
THANK YOU
16

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PROCESSING OF

Problems faced Preferred

During the manufacture

faced in dairy we exract whey ?

Whey utilization. Uses of waste Water

UTILIZATION:- THE AGRI-

A significant quantity of lactose is produced by

It has limited application as a food ingredient because

Utilized for preparing burfi by mixing it

Preparing coconut burfi, candies, toffees,

Preparation of candy, chocolate, burfi-

• The use of BMC in processed cheese spreads makes this dairy

• Effect of buttermilk as an ingredient in buffalo milk-derived

• Desi buttermilk, on the other hand, has long been an important

• It also finds its way in the preparation of a host of items such

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