UTILITY OF DAIRY BY-PRODUCTS
Mr. Rohit H. Pawar.
Under the Guidance of
Mr. S. M. Lokhande
Department of Technology
Shivaji University Kolhapur-416004
• Dairy industries.
• Dairy products.
• Dairy byproducts
A by-product may be defined as a product of
commercial value produce during the manufacturing
of main product.
• Indian dairy industries.
SKIM MILK AND ITS
Byproducts Principle of utilization Food Products
cultured butter milk
Dried skim milk
Flow chart for skim milk powder
A) CASEIN AND CASEINATES
Types of casein:
a) On basis of coagulating agent 1) Acid casein
2) Rennet casein
b) On basis of acid used1) Hydrochloric acid casein
2) Sulfuric acid casein
3) Nitric acid casein
4) Lactic acid casein.
Receiving of skim milk
(fresh,clean,sweet skim milk)
Precipitating(PH 5.3, temp 35-380c)
Draining and washing
( removal of whey protein, lactose,salts & acid )
Milling and Drying
(to reduce deterioration by mould & bacteria)
Tempering, Grinding, Sieving and Bagging.
NON FOOD USE OF CASEINS
1) Casein in glues:
used in military aircraft
Classification based on marketing purpose
1) Prepared glues:
It is a dry powder with all ingredient except water.
2) Wet-mix glues(casein, water, chemical)
2) Caseins in paints:
Acts as thickener, emulsion stabilizer & binder
Ex. styrene-butadiene latex paints where casein act as
3) Casein in the leather industry :
The particular properties of casein which make it
desirable for this application are its film-forming
properties, adhesive strength and viscosity-enhancing
characteristics, which prevent the film from running
before it has set.
B) Milk protein hydrolysates
a) Acid Hydrolysis
b) Alkaline Hydrolysis
c) Enzymatic Hydrolysis
Benefits of protein hydrolysates 1)Already Digested
BUTTER MILK AND ITS
Dried butter milk
WHEY AND ITS BYPRODUCTS
NUTRITIONAL QUALITIES OF
1) Supplementary value and digestibility of whey
Milk protein contain essential
amino acid like lysine and threonine.
Increases biological value of protein.
2) Immunoprotective propertyImmunoglobulins, lactoglobulins, lysozyme,
Vit B,lactoferrin have antimicrobial property.
3) Milk and whey rich in vitamins:
Riboflavin(vit. B2), niacin(vitB3), vitamin A.
APPLICATION OF DAIRY
BYPRODUCT IN INDUSTREIS
Fermentation should be used as a means of modifying
the functional properties of the whey to add value.
1)Ethyl alcohol :
Source: whey containing lactose.
Microorganism: Saccharomyces species ,Kluyveromyces
2) Flavor Concentrates and Vitamin B12 :
Propionibacterium shermonii for the production of
propionic acid & vit. B12
APPLICATION OF DAIRY BYPRODUCTS IN FOOD INDUSTRY
The major role of milk by-product in
A)fermented bakery products :
1) improvement in dough handling properties
2) improve quality such as crust colour, flavour and
B) Biscuits, Cookies and Crackers
1) improved the protein, mineral, fiber content in
2) . Casein and Caseinates may also be used in
development of cookies with improved textural
Some researchers have investigated the possibility of
replacing egg white with whey proteins in the
manufacture of cakes with varying degree of success.
B) milk by-products in confectionery :
Generally, the more milk solids in sugar
confectionary such as caramel the better the flavour,
colour and standup qualities will be.
1) Lactose Powder
2) Sweetened Condensed Whey
DAIRY BY-PRODUCTS AS FUEL &
DAIRY BY-PRODUCTS AS FEED
• Dairy cattle
Whole whey is a highly nutritious byproduct of the
cheese industry that can be used effectively in animal
diets of animals for efficient production of meat and
DAIRY BYPRODUCTS IN
bioplastic blend by combining whey protein isolate,
cornstarch, glycerol, cellulose fiber, acetic acid, and
the milk protein casein and molded the material into
• The utilisation of skim milk and buttermilk has
attracted sufficient successful attention in India and
• Processing technologies need to be economically
attractive before any attempt of commercial
utilisation of Dairy byproducts.
• common objectives of improving the functionality,
nutritional quality and health promoting effects of the
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