UNIT 14 BUTTERMILK AND GHEE

RESIDUE
Structure
14.0 Objectives
14.1 Introduction
14.2 Buttermilk
• Chemical Composition
• Processing and Drying of Sweet Cream Buttermilk
• Utilisation of Sweet Cream Buttermilk
• Utilization of Desi and Sour Cream Buttermilk

14.3 Ghee Residue

• Chemical Composition
• Nutritional Properties
• Utilization of Ghee Residue

14.4 Let Us Sum Up

14.5 Key Words
14.6 Some Useful Books
14.7 Answers to Check Your Progress

14.0 OBJECTIVES
After reading this unit we should be able to:
• Describe the production of different types of buttermik and ghee residues
• Describe physico-chemical properties of buttermilk and ghee residue
• Describe the manufacturing process of different products using ghee residue
• State the present status and scope of utilization of buttermilk and ghee residue

14.1 INTRODUCTION
Buttermik and ghee residue are important nutritional byproducts of butter and ghee
making industry, respectively. These byproducts differ widely in their relative chemical
constituents depending on the manufacturing process of butter and ghee. Proper
utilization of these byproducts for human consumption would, not only ensure the
availability of more nutrition for humans, but also give better economic return and
help in reducing waste disposal in dairy plants.

14.2 BUTTERMILK
Buttermilk is an important by-product obtained during manufacture of butter. Normally
three types of buttermilk are produced in our country, viz. (i) sweet cream buttermilk
obtained by churning of fresh/ pasteurized cream with little or no developed acidity,
(ii) sour buttermilk obtained by churning cultured cream, and (iii) desi buttermilk
(lassi) obtained by churning of curd (dahi) during the manufacture of makkhan.
The sweet and sour buttermilks are produced in the organized sector and lassi at 39
By – Products the household levels in small quantities. The exact amount of buttermilk production
in India is not estimated. However, based on conversion of 6.5% of total milk
production into creamery butter, it can be estimated that about 400 million kg of
buttermilk is produced in organized sector annually as a by-product. In addition, a
substantial amount of lassi (sour buttermilk) is also produced during the manufacture
of makkhan directly from fermented milk (curd). Total annual production of
buttermilk in India is estimated at 35000 million kg.
i. Chemical Composition
The chemical composition of buttermilk varies to a great extent, depending on the
amount of water added to cream. Some of the butter manufacturers standardize
cream with water, thereby decreasing the total solids level of buttermilk. The gross
chemical composition of buttermilk produced under ideal conditions is almost similar
to that of skim milk (Table 14.1).
Table 14.1. Average gross composition and physico-chemical properties of
sweet cream buttermilk and skim milk (obtained from buffalo milk)
Characteristic Skim Milk Sweet Cream Buttermilk
T.S. (%) 10.38 9.88
Fat (%) 0.09 0.59
Total proteins (%) 4.27 3.73
Lactose (%) 5.2 4.81
Ash (%) 0.82 0.75
Total phospholipids (mg %) 8.65 78.56
Titratable acidity (% LA) 0.16 0.12
PH 6.69 6.86
Curd tension (g) 66.85 18.84
Relative viscosity (cP at 30°C) 1.64 1.80

Sour buttermilk differs from sweet cream buttermilk in respect of titratable acidity.
The acidity in sweet cream buttermilk varies from 0.10 to 0.14 per cent, whereas in
sour buttermilk it is even as high as 1%. However, there is not much difference in the
chemical composition of two types of buttermilk. Desi buttermilk has wide range of
composition depending on the quality of milk used for making curd and levels of
addition of water during churning. Desi buttermilk, on an average, contains 4% total
solids comprising of 0.8% fat, 1.29% protein and 1.2% lactic acidity. The colour of
desi buttermilk is brownish due to prolonged heating of milk before culturing and the
body not as homogeneous as that of factory produced buttermilk. When kept
undisturbed for sometime, curdy material deposits at the bottom of desi buttermilk.
ii. Processing and Drying of Sweet Cream Buttermilk
Being almost similar in gross chemical composition of skim milk, no problem is
encountered during its processing, i.e., separation, clarification, pasteurization,
concentration and drying. Rather the heat stability of sweet cream buttermilk is
considered to be better than skim milk thereby making it more suitable for processing
to very high heat treatments. Concentration and spray drying of sweet cream
buttermilk can also be achieved adopting the same standard conditions used for
skim milk. The physico-chemical properties of spray dried sweet cream buttermilk
and skim milk are given in Table 14.2.

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 Table 14.2. Physico-chemical characteristics of spray powders Buttermilk and Ghee
Residue
Characteristis Skim milk Sweet cream
powder buttermilk powder
Moisture (%) 2.75 2.59
Fat (%) 1.05 6.38
Total protein (%) 40.29 37.09
Lactose (%) 48.15 47.00
Ash (%) 7.76 6.94
Total phospholipids (mg %) 97.1 625.25
Titralable acidity (% L.A.) 1.39 1.17
Solubility index (ml) 0.30 0.15
Bulk density (g/ml) 0.544 0.345

The striking differences between two types of powders are the high total lipids
including phospholipids and low bulk density in sweet cream buttermilk powder in
comparison with skim milk. The spray dried buttermilk powder is less free flowing
and dusty because of high fat content in comparison with skim milk powder. Though
the high fat content reduces the shelf life of the powder during storage, the high
phospholipids will provide better oxidative stability to dried buttermilk.
Check Your Progress 1
1) How different types of buttermilk produced?
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2) Describe physico-chemical properties of desi buttermilk.
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3) How sweet cream buttermilk powder is different than skim milk powder in
physical quality?
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iii. Utilisation of Sweet Cream Buttermilk
Sweet cream buttermilk, because of its resemblance in gross chemical composition
with skim milk, is usually admixed with bulk of skim milk for further spray drying or
even product manufacture in dairy plants. Sweet cream buttermilk can be used in
beverage form and in the fluid milk industry as a milk extender with specific benefits
over skim milk. The other potential uses of buttermilk solids are in manufacture of
41
soft varieties of cheese, paneer, fermented milks and traditional milk products.
By – Products However, various physico-chemical properties of buttermilk differ from that of skim
milk (Table 14.1). Sweet cream buttermilk has lower acidity and curd tension but
higher viscosity as compared with skim milk. These differences in physico-chemical
properties of buttermilk and skim milk provide many choices for their selective
applications in dairy products manufacture. Buttermilk contains higher fat content
than skim milk, which can be reduced to some extent by subjecting it to centrifugal
separation. Buttermilk contains a larger proportion of protein mixture sloughed from
the fat globule-milk-serum interface by churning process. The amount of fat globule
membrane protein (FGMP) is, however, not as large in comparison with total
buttermilk proteins. The FGMP are hydrophilic and hydrophobic in nature and their
physical properties, nitrogen content and amino acid composition do not correspond
with any other milk proteins. The FGMP also contributes a complex mixture of
glycerophospholipids to buttermilk. Sweet cream buttermilk contains about nine
times higher phospholipids than skim milk (Table 14.2). It has been noticed that
phospholipids in buttermilk do not have short chain fatty acids. The principal fatty
acids are C16 (palmitic) and higher acids. Of the total phospholipid fatty acids,
about 40% by wt. are saturated acids and the rest are non-conjugated di- to penta-
unsaturated acids. Phospholipids of buttermilk include more or less equal proportions
of lecithin, sphingomyelin and cephalin together with a small proportion of
cerebrosides.
i) Beverage: As beverage, buttermilk is consumed in plain and spiced forms
throughout the year and highly used as a refreshing drink in summer season. A
number of state federations and private plants sell plain buttermilk in 500 ml
and 1 kg pack and salted and spiced buttermilk in 200 ml pouches. “Sumul
chhach” is packed in 500 ml packs.
ii) Market milk: The undiluted sweet cream buttermilk produced in the organized
dairies is partly admixed with the whole milk for fluid milk supply. It has been
observed that use of sweet cream buttermilk in the market milk for toning of
buffalo milk improves the palatability, viscosity and heat-stability and reduce
the curd tension without adversely affecting the keeping quality. In addition to
plain fluid milk, it can also be used for the preparation of flavoured milks and
milk beverages. The powder made from the mixture of skim milk and sweet
cream buttermilk is treated as a skim milk powder and used for reconstitution
purposes.
iii) Fermented milk product: Curd prepared by incorporating sweet cream
buttermilk into whole milk has soft-body which is probably due to the change
in the electric charge on the casein during churning, the presence of phospholipids
and other FGM materials, and the free fat in the buttermilk. Addition of 1-2%
skim milk powder is recommended for improving the body of dahi made from
buttermilk. As an alternative to curd making, sweet cream buttermilk can be
successfully utilized in the manufacture of cultured buttermilk and lassi in which
the firmness is not of much consideration.
iv) Paneer: Buffalo milk has to be standardized to a fat and SNF ratio of about
1:1.65 to meet the PFA requirements for the manufacture of paneer. The
replacement of skim milk with sweet cream buttermilk for the standardization
of buffalo milk has been found to increase the yield of paneer by about one per
cent without altering the organoleptic and textural properties. It is also possible
to prepare good quality paneer from low fat milk by incorporating buttermilk
solids to buffalo milk.

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v) Cheese: The preparation of hard varieties of cheese like Cheddar and Gouda Buttermilk and Ghee
Residue
involves the adjustment of casein and fat ratio with the help of skim milk. 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. Several benefits of utilizing buttermilk solids in the manufacture of
soft varieties of cheeses are: decreased waste disposal problems at the creamery,
reduction in cost, increased cheese yield and improved flavour, texture, biological
value and hypocholesterolaemic effects of cheese.
vi) Other uses: Sweet cream buttermilk can also be used for manufacture of
some popular indigenous dairy products, e.g., khoa, kheer and rubri. The dried
buttermilk can replace the skim milk powder in the manufacture of gulabjamun
mix powder. Because of high lecithin content in buttermilk, it may improve the
textural properties of rasogolla. The buttermilk powder can also be used in the
preparation of ice cream and bakery products.
vii) Utilization of desi and sour cream buttermilk: Desi buttermilk (lassi) is an
important domestic beverage in India. It has high nutritive and therapeutic value.
In addition to normal milk constituents, lassi is also a rich source of vitamins. It
is considered to be an excellent thirst quenching and nourishing beverage,
particularly during summer months. It is also used for making some popular
traditional preparation, e.g. karhi, raita etc. The industrial utilization of lassi
cannot be exploited due to lack of proper collection system and day-to-day
variations in the composition and quality. Sour cream buttermilk has similar
utilization as desi buttermilk.
Check your progress 2
1) How buttermilk differs from skim milk in physico-chemical properties?
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2) Describe use of buttermilk in market milk.
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3) Describe use of buttermilk in different types of cheeses.
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4) Describe use of buttermilk in fermented milk products.
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By – Products 5) Describe uses of desi buttermilk for human consumption.
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14.3 GHEE RESIDUE

Ghee residue is a by-product of ghee manufacturing industry and is produced in
large quantity (about 91000 tonnes per annum) in India. During the manufacture of
ghee, the solids not fat (SNF) present in cream or butter appears in the form of small
particles known as ghee-residue. It is obtained after molten ghee has been either
strained out with bag filters or muslin cloth or separated by continuous centrifugal
clarifiers. The yield of ghee-residue varies with the method of preparation of ghee.
This is due to the variation in the non-fatty serum constituents of the different raw
materials used for the preparation of ghee. The average yield of ghee-residue is
maximum in direct creamery (DC) method (12%) followed by about 3.7% yield in
creamery butter (CB) and desi butter (DB) method. Keeping quality of all types of
GR clarified at 120°C is 3 months. Its shelf life can further be increased to more
than 4 months by pressing it in cake form.
Physical attributes: Ghee residue is moist brownish sediment. On average, particle
diameter of ghee residue is about 115 ì and density is 1.14 g/cm3.
i. Chemical Composition
A look at the chemical composition and yield of GR obtained from various sources
(Table 14.3) will give an idea of the huge quantity of nutrients in terms of fat, protein,
lactose and minerals that go in ghee-residue. There are considerable variations in
the chemical composition of ghee-residue depending upon the method of preparation
of ghee. The approximate composition (%) of ghee-residue varies as fat (32-70),
protein (12-39), moisture (8-30), lactose (2-14) and ash (1-8). Moisture, protein
and ash contents are more in CB and DB ghee-residue than in DC ghee-residues.
Fat content is higher in DC residues than in butter ghee-residue. Lactose content is
the highest in DB followed by DC and CB ghee-residues. Thus ghee residue is a
rich source of lipids, proteins and carbohydrates.
Table 14.3. Chemical composition and yield of ghee-residue (Hand pressed)
Source of Average Chemical composition Yield
ghee-residue % fat of (%) (Kg/100
source Kg
source)
Moistu Fat Protein Lactose Ash
re
From buffalo
milk
Desi butter 77.0 13.4 33.4 32.8 15.4 5.2 1.6
Creamery 85.0 5.7 65.0 25.5 Trace 3.8 1.2
butter
(unsalted)
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 71.0 1.7 80.8 16.2 Trace 1.3 3.5
44
cream
Lipids in ghee-residue Buttermilk and Ghee
Residue
i) Analytical constants: The lipids of ghee-residue have lower Reichert value
and polenske value (24.4., 1.3) but higher iodine value (43.4) in comparison to
those of corresponding ghee (30.1, 1.6, 33.9 respectively.
ii) Fatty acid composition: The lipids of ghee-residue have lesser lower chain
fatty acids C4.0 to C12.0 (5.3%) and total saturated fatty acids (58.7%) and
more of unsaturated fatty acids (41.3%) in comparison to those of ghee (10.1,
66.8, 33.2% respectively). The fatty acid composition of phospholipids shows
that it has no fatty acids lower than 12 carbon atoms.
iii) Polyunsaturated fatty acids (PUFA): Irrespective of the method of
preparation, PUFA content of ghee-residue lipids (4.4%) is higher than those
of corresponding ghee (2.8%).
iv) Phospholipids: Ghee-residue is rich in phospholipids (1-9%). The phospholipid
content of ghee-residue is dependent upon the method of preparation. It is
highest in CB ghee-residue lipids (17.39%) followed by DB ghee residue lipids
(4.95%) and the least in DC ghee residue lipids (1.57%). These levels are
much higher than those in ghee (0.004 - 0.08%). Phospholipid acts
synergistically with reducing substances in ghee residue and protects it from
oxidative defect. Higher phospholipid (a good emulsifier) content of ghee residue
is beneficial in developing certain products where emulsification of fat and
aqueous phase is desired.
The phospholipid content of ghee residue decreases as the period of heating increases
due to the transfer of phospholipids from ghee-residue to ghee. While heating cream/
butter, only a small fraction of the phospholipids get transferred to ghee, most of the
phospholipids remain with the residue because of their polar character. The
differences observed in the physico-chemical constant, fatty acids and PUFA contents
between lipids of ghee-residue and ghee are due to the high phospholipid content of
ghee-residue.
Proteins in ghee-residue: Soluble nitrogen content of ghee-residue prepared from
cream or creamery butter decreases with heating time. This decrease is due to the
denaturation of the proteins. The total reducing capacity expressed as mg of cysteine
hydrochloride/g of CB-ghee-residue (26.0) and free sulphydryl content (μm/g) of
ghee-residue (2.90) are much higher than those in ghee (0.075 and 0.02, respectively).
These substances are liberated from protein during heat treatment and because of
their polar nature are mostly retained in the ghee-residue. Whey proteins, especially
ß-lactoglobulin are the main source for these sulphydryl compounds
Milk sugars in ghee-residue: Main sugars in ghee-residue prepared at 120oC
are lactose, galactose and glucose. As the period of heating is increased, the lactose
content of ghee-residue decreases with a corresponding increase in galactose and
glucose content.
ii. Nutritional Properties
Ghee residue is a rich source of protein and fat apart from containing considerable
amounts of minerals and can be used as human dietary supplement. However the
nutritional value of ghee-residue protein is low due to the damage of some essential
amino acids during preparation of ghee at high temperature. The lack of lysine in
ghee-residue is the most dominant factor in depressing the PER of ghee-residue.
The supplementation of ghee-residue with a combination of lysine (8%), methionine
(2.5%) and tryptophane (1.4%) increases its nutritional value even slightly higher 45
By – Products than that of SMP. It has been observed that skim milk powder (SMP), SMP: ghee-
residue (2:1), SMP: ghee-residue (1:2) and ghee-residue diets have protein efficiency
ration (PER) of 3.44, 3.07, 2.46 and 0.66, respectively.
Antioxidant Properties: Ghee-residue is a rich source of natural antioxidants and
its antioxidant properties are due to its constituents affected by various technological
parameters. The overall antioxidant properties are due to both lipid and non-lipid
constituents. Ghee residue can be used as a source of natural antioxidants for improving
the shelf life of food products including dairy products where use of synthetic
antioxidants is generally not preferred because of their toxic effects.
i) Contribution of lipid constituents: Phospholipids show the maximum
antioxidant activity followed by α-tocopherol and vitamin A. Among the various
phospholipid fractions, cephalin shows the greatest antioxidant activity. The
oxidative stability of ghee can be increased by increasing its phospholipid content
to 0.1% either through heat treatment or through solvent extraction process. It
has been observed that heating ghee-residue with ghee in the ratio of 1:4 at
130°C have maximum transfer of phospholipids from ghee-residue to ghee.
These antioxidant concentrates can be added to ghee to give about 0.1%
phospholipids so as to increase the keeping quality of ghee.
ii) Contribution of non-lipid constituents: Among the non-lipid constituents,
the amino acid proline, lysine, cysteine hydrochloride and tryplophane show
the antioxidant properties. The contribution of proline as antioxidant is maximum,
though less than BHA at 0.02% level. Further, the addition of lactose, glucose,
galactose and their interaction products with protein and phospholipids to ghee
also increase the oxidative stability of ghee. As ghee-residues contain large
amount of reducing substances including free sulphydryls, such compounds
may also contribute to the antioxidant properties of ghee-residue.
iii) Antioxidant Properties as Affected by the Temperature of Clarification:
The antioxidant efficiency of ghee-residue decreases with increase in the
temperature of clearification of ghee. The addition of ghee-residue obtained
from ghee prepared at lower temperature (110°C) results in lesser development
of peroxides than the addition of ghee-residue prepared at higher temperature
(150°C).
iv) Antioxidant Properties as Affected by the Method of Preparation: CB
ghee-residue has the maximum antioxidant properties followed by DB and DC
ghee residues.
Flavouring Properties: Ghee residue is also a rich and natural source of flavour
compounds viz. FFA, carbonyls and lactones. The level of FFA, carbonyls and
lactones in ghee-residue are respectively 11, 10 and 132 times than in ghee. Ghee
flavour can be induced in vanaspati and butter oil etc. by adding 10% ghee-residue
and clarification at 120°C/flash (10%). This treatment also enhances their keeping
quality because of the antioxidant property of ghee residue.

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 Table 14.4. Flavour potential of ghee and ghee residue Buttermilk and Ghee
Residue
———————————————————————————————
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FFA (μm/g) Carbonyls (μm/g) Lactones (μg/g)
...................... ................................... ..........................
GR Ghee GR Ghee GR Ghee
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627.5 53.6 43.7 4.3 3992.9 30.3
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Check your progress 3
1) How ghee residue is obtained?
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2) What are the main compositional differences in ghee residue obtained from
different ghee making processes?
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3) How quality of fat in ghee residue differs than in ghee?
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4) Describe protein quality of ghee residue.
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5) What are different components of ghee residue responsible for its antioxidant
property?
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By – Products ...................................................................................................................
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6) What are the desirable flavour components in ghee residue and how they can
be useful?
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iii. Utilization of Ghee-Residue
Ghee residue, by virtue of its chemical composition, nutritional quality, physical
characteristics, bulk of production and long shelf life permitting its collection and
centralized handling has great potential and is more amenable to exploit its utilization.
Ghee residue can be utilised in a number of products like chocolate burfi, samosa
filling, chapatis etc. However, most dairy plants in India have not been utilising ghee
residue profitably except for fat extraction. Commercial utilisation of whole ghee
residue is yet to pick up. Most of the ghee residue goes to waste. A sincere R & D
work and a strong willingness on the part of manufacturer is required to develop
food uses of ghee residue and put it in the market
Recovery of Ghee
In dairy plants, attempt has been made to recover as much ghee as possible from
ghee residue. Two methods of recovery of ghee from ghee-residue have been
developed.
i) Pressure technique: This consists of subjecting the heated ghee-residue (65-
70°C) to a limited pressure in hand screw or hydraulic press. This method
gives a yield of about 45% (extraction efficiency of about 67%). This method
has been recommended for adoption as it is simple, efficient, more practical,
economical and requires no electricity or sophisticated equipment.
ii) Centrifugal process: This consists of heating ghee residue in water (65°C)
so as to transfer the occluded ghee of the residue to water. Ghee is subsequently
recovered by centrifuging the water-fat phase. The method yields 25% ghee
(46% efficiency).
Processing of Ghee Residue
Ghee residue has soft and smooth texture but gets progressively hardened during
storage. The change in the textural characteristics is much faster particularly during
the first 15 days and by the end of a month its grain becomes very hard and gritty. In
order to eliminate the undesirable characteristics, it is necessary to process it so as
to yield a soft and smooth texture essential for edible preparations. Before subjecting
the residue to any-treatment, its lumps are broken and then pulverized by passing
through 40-mesh sieve. A number of treatments of ghee residue (Table 14.5) have
been suggested. All the treatments make the processed residue soft and smooth.
The trend of changes brought about in the constituents of residue remains same.
Residues absorb considerable amount of moisture and its acidity reduces. In case of
treatments II, IV and VI acidity reduces to nil. Fat and lactose contents of the
residue also reduce considerably. Washing of residue with 50% alcohol followed by
cooking in soda, i.e., treatment IV is best so far as removal of excess fat from the
48 residue is concerned. Autoclaving of this residue after incorporating 2% vinegar
lowers the moisture content and improves the texture of the product.
Preparation of confections Buttermilk and Ghee
Residue
The physico-chemical properties of processed ghee-residue are very suitable for
preparation of confections. It contains the major constituents in suitable proportion
and possesses fine texture that imparts requisite body to such products. Further the
treatment during processing of these confections involves heating to such an extent
that it completely arrests enzyme activity and flavour deterioration in the final product.
The higher fat content in the residue quite often obviates the need for addition of oils
and fats in its preparation
i) Preparation of candy: The recipe for candy preparation consists of 1 kg
processed ghee-residue, 500 to 625 g sugar and 125 to 250 g dry coconut
powder. 50% sugar syrup is prepared and processed ghee residue is thoroughly
mixed in it with the help of suitable ladle. The mixture is heated on low fire with
continuous stirring to evaporate moisture. When the mass becomes sufficiently
sticky, coconut powder is added. The candy is evenly spread on a plate and
cooled (5-10°C) for about an hour and cut into small cubes and wrapped in
parchment paper.
ii) Preparation of chocolate: The recipe for preparation of chocolate consists
of 1 kg processed ghee residue, 500 to 625 g sugar, 60 to 90 g cocoa powder
and 250 g skim milk powder. 50% sugar syrup is prepared and processed
ghee residue is thoroughly mixed in it with the help of suitable ladle. The contents
are desiccated on a low flame till dough is formed. At this stage cocoa and
skim milk powder are added and stirred vigorously till pat is formed. Finished
product is spread on a plate and cooled overnight in refrigerator and cut into
slabs or cubes and wrapped in parchment paper. The product has a shelf life of
more than 3 months.
Table 14.5 Comparision of chemical composition of ghee-residue
subjected to various processing treatments.
Particulars Treatment Treatment Treatment Treatment Treatment Treatment
I II III IV V VI
Before After Before After Before After After Before After After
Acidity (ml 18.8 9.2 20.6 --- 18.1 10.3 --- 20.6 5.0 ---
N/10
NaOH/g)
Moisture 13.3 49.7 13.8 65.0 15.3 61.5 70.7 13.8 49.0 68.0
Fat 52.s2 26.7 49.8 18.5 46.8 18.2 15.0 49.8 22.0 15.4
Protein 19.7 17.6 19.9 10.8 19.9 16 10.1 19.9 23.6 12.0
Lactose 11.5 3.8 12.5 2.5 13.1 1.1 1.6 12.5 1.2 1.4
Ash 3.3 2.2 4.0 3.2 4.3 2.3 2.6 4.0 3.2 3.2

Treatment I : Loosely tieing the residue in the form of bundle and cooking
in boiling water for 30 min.
Treatment II : Cooking the residue in boiling 1.0% sodium bicarbonate for
30 min.
Treatment III : Washing the residue with 50% alcohol and then cooking in
boiling water for 30 min.
Treatment IV : Washing the residue with 50% alcohol followed by boiling in
1% sodium bicarbonate.
Treatment V : Autoclaving the residue (15 PSI/10 min) obtained from III
after incorporating 2% vinegar
Treatment VI : Autoclaving the residue obtained from IV after incorporating
2% vinegar. 49
By – Products Preparation of edible pastes: For preparation of edible paste for sandwich,
processed ghee-residue is first mixed with 2.5-3% salt and then 0.1-0.5% marmite
(a yeast product). The whole mass is heated on a low fire for about 5 min till a paste
is formed. An edible paste for ‘dosa’ and ‘samosa’ can be prepared if 2-4% chatni
powder is used instead of marmite. Both these preparations, if properly packaged,
can remain marketable for 2 months.
Preparation of burfi-type sweet: Processed ghee residue is mixed with khoa in
the proportion of 1:1, on total solids basis. Sugar is added @75% of the total solids
(khoa + ghee residue). The whole mass is heated and worked rigorously for 10-15
minutes so as to dissolve the added sugar completely. At this stage about one-third
of the sweetened mass is separated and 8% chocolate powder, on total solids basis,
is added to processed ghee residue and khoa and thoroughly mixed. This portion
containing the dissolved chocolate is applied as a thin layer over the remaining two-
third of the mixture, which has already been spread-out as a thick layer on a well-
greased tray. The mass is cooled and when set, cut into pieces of uniform size and
shape.
Preparation of bakery products: Nankatai type cookies and sponge cake can be
prepared from processed ghee-residue obtained from ripened cream. 30 and 20%
part of vanaspati fat used in preparation of cookies and sponge cake, respectively is
replaced by ghee-residue fat. Use of ghee-residue enriches both the bakery products
in protein content.
Check your progress 4
1) How residual ghee is recovered commercially from ghee residue?
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2) Why ghee residue is processed for preparation of sweets?
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3) What are different types of products that can be prepared from ghee residue?
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4) Describe the preparation of candy from ghee residue?
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 Buttermilk and Ghee
14.4 LET US SUM UP Residue

Buttermilk and ghee residue are important nutritional byproducts of butter and ghee
making industry, respectively. These byproducts differ widely in their relative chemical
constituents depending on the manufacturing process of butter and ghee.
Normally three types of buttermilk are produced in our country, viz. (i) sweet cream
buttermilk, (ii) sour buttermilk obtained by churning cultured cream, and (iii) desi
buttermilk (lassi) obtained by churning of curd (dahi) during the manufacture of
makkhan. Sweet cream buttermilk contains about nine times higher phospholipids
than skim milk Being almost similar to gross chemical composition of skim milk, no
problem is encountered during the separation, clarification, pasteurization,
concentration and drying of sweet cream buttermilk. Sweet cream buttermilk has
application in market milk, cheese and fermented milk products, beverages and
indigenous dairy products. Desi buttermilk (lassi) has high nutritive and therapeutic
value and is an excellent thirst quenching and nourishing beverage It is also used for
making some popular traditional preparation, e.g. karhi, raita etc.
Ghee residue also has antioxidant and flavouring property. The lipids in ghee residue
have lesser lower chain fatty acids and total saturated fatty acids and more of
unsaturated fatty acids than in ghee. Proteins in ghee residue are mostly denatured
and lack in some important amino acids, lysine, methionine and tryptophane. Though
a number of products for direct consumption and edible paste for filling in samosa,
idly etc. can be prepared using ghee residue after processing, its use has not been
exploited commercially except for fat extraction.
Proper utilization of these byproducts for human consumption would, not only ensure
the availability of more nutrition for humans, but also give better economic return
and help in reducing waste disposal in dairy plants.

14.5 KEY WORDS

Sweet cream buttermilk
Sour buttermilk
Desi buttermilk (lassi)
: It is the buttermilk obtained by churning of
fresh/ pasteurized cream with little or no
developed acidity.
: It is the buttermilk obtained by churning
cultured cream.
: It is the buttermilk obtained by churning of
curd (dahi) during the manufacture of
makkhan.

14.6 SOME USEFUL BOOKS

De, S. (2001) Outlines of Dairy Technology. Oxford University Press, New Delhi
Webb, B.H. and Whittier, E.O. (1970) By-products from Milk. B.H. Webb. AVI
Publishing Company, Westport, USA.

14.7 ANSWERS TO CHECK YOUR PROGRESS

Your answer should include the following points

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By – Products Check Your Progress 1
1. i. Sweet cream buttermilk - obtained by churning cream in the organized
sector.
ii. Sour buttermilk - obtained by churning cultured cream in the organized
sector.
iii. Desi buttermilk - obtained by churning curd at household level.
2. i. Wide range of composition depending on quality of milk and water addition.
ii. On average: 4% total solids, 0.8% fat, 1.29% protein, 1.2% lactic acidity.
iii. Brownish colour, non-homogeneous body
3. Sweet cream buttermilk powder has high total lipids including phospholipids,
better oxidative stability, lower bulk density and is lesser free flowing.
Check Your Progress 2
1. Sweet cream buttermilk has lower acidity and curd tension but higher viscosity
and contains higher fat content, a larger proportion fat globule membrane protein
and nine times higher phospholipids than skim milk.
2. i. Partly admixed with whole milk for the preparation of fluid milk, flavoured
milks and milk beverages.
ii. Improves palatability, viscosity and heat-stability and reduces curd tension
3. i. Softer body with sweet cream buttermilk.
ii. Benefits in soft cheeses: decreased waste, reduced cost, increased yield
and improved flavour, texture and biological value
4. i. Incorporation of sweet cream buttermilk — softer body of curd
ii. Addition of 1-2% skim milk powder recommended for improving curd
body
iii. Successfully utilized in the manufacture of cultured buttermilk and lassi
5. i. Desi buttermilk - domestic beverage, high nutritive & therapeutic value.
ii. Used in some popular traditional preparation, e.g. karhi, raita etc.
Check Your Progress 3
1. i. During ghee manufacture, the solids not fat (SNF) separates as ghee-
residue.
ii. Obtained after molten ghee strained out or separated by clarifiers.
2. i. Moisture, protein and ash contents more in CB and DB ghee-residue
than in DC ghee-residues.
ii. Fat content higher in DC residues than in DB ghee-residue.
iii. Lactose content is the highest in DB followed by DC and CB ghee-residues.
3. Lipids of ghee-residue have
i. Lower Reichert value and polenske value but higher iodine value.
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 ii. Lesser lower chain fatty acids and total saturated fatty acids and more of Buttermilk and Ghee
Residue
unsaturated fatty acids
iii. Phospholipids - no fatty acids lower than 12 carbon atoms.
4. i. Denaturation of proteins
ii. Damage of some essential amino acids: lysine, methionine and tryptophane
iii. Reduced PER value
5. i. Lipid constituents - phospholipids, ?-tocopherol and vitamin A.
ii. Non-lipid constituents - Amino acids: proline, lysine, cysteine hydrochloride
and tryplophane; free sulphydryls and peroxides.
6. i. FFA, carbonyls and lactones.
ii. Ghee flavour can be induced in vanaspati and butter oil
Check Your Progress - 4
1. i. Pressure technique : heating ghee-residue (65-70°C) and pressing
ii. Centrifugal process : heating ghee residue in water (65°C) and centrifuging
2. i. Different treatments; All make the ghee residue soft and smooth.
ii. During processing ghee residues absorb moisture, its acidity, fat and lactose
contents reduced considerably.
3. Candy, chocolate, burfi, edible paste for samosa and idly filling, bakery products,
chapatis etc.
4. i. 1 kg processed ghee-residue, 500 to 625 g sugar and 125 to 250 g dry
coconut powder.
ii. 50% sugar syrup prepared, processed ghee residue thoroughly mixed,
heated, coconut powder added, spread on a plate, cooled and cut into
small cubes.

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