Understanding Milk By-Products and Their Utilization in Food Production
Milk by-products play a crucial role in food production, offering a range of valuable ingredients such as cream, butter, ghee, cheese, and whey. This article explores the by-products obtained from milk processing and their various applications, from skim milk powder production to cottage cheese and sweet treats like biscuits and sweets. The utilization principles and diverse uses of these by-products are highlighted, showcasing the importance of efficient resource management in the dairy industry.
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Milk By-Products (Part-1) By- Dr. SUSHMA KUMARI ASST.PROF., DEPT. OF LPT, BVC, PATNA
Milk by-products By- products of commercial value are obtained during the manufacture of main product from milk. Main product by-product Cream skim milk Butter butter milk Ghee ghee residue Channa/paneer Cheese/ casein whey Curd lassi whey
Utilization of milk by-products By-product Principle of utilization Uses Skim milk pasteurization flavoured milk do- sterilization do- do- drying skim milk powder do- coagulation cottage cheese bakers cheese gammelost cheese sapsago cheese casein (edible)
By-product Principle of utilization Uses Whey fermentation wheyvit do- coagulation ricotta cheese lassi icing& seasoning beverage Ghee residue processing toffee, (whey beverage) Mysost cheese Primost cheese sweets (ladoo) biscuits etc.
