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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

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14.7 Answers to Check Your Progress

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14.0 OBJECTIVES
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After reading this unit we should be able to:
Related titles
• 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
Biochemistry For
The Application of Organic Organic Molecular and Teaming with
Dummies Green Solvents i… Chemistry:… Chemistry: Mad… Cell Biology For… Microbes: The
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

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By – Products
Search 
the household levels in small quantities. The exact amo
in India is not estimated. However, based on conver
Download Now  production
 productio n into creamery butter,
butter
 Search  t
, it can be estimated
document
 butterm
 but termilk
ilk is pro
produc
duceded in org
organiz
anized
ed secto
sectorr ann
annuall
ually
y as
Related titles
substantial amount of lassi
lassi (sour
 (sour buttermilk) is also prod
of makkhan
makkhan directly
 directly from fermented milk (curd). T
 butter
 but termil
milk
k in Ind
India
ia is est
estima
imated
ted at 35
35000
000 mil
millio
lion
n kg
kg..

i. Chemical Co
Composition

The chemical composition of buttermilk

buttermil k varies to a gr
amount of water added to cream. Some of the butter
Biochemistry For The Application of Organiccream withOrganic
water, thereby decreasing
Molecular andthe total solids
Teaming le
with
Dummies Green Solvents i… Chemistry:… Chemistry: Mad…
chemical composition Cell Biology
of buttermilk For… Microbes:
produced The
under idea
to that of skim milk (Table 14.1).

Table 14.1. Average gross composition

co mposition and physic

sweet cream buttermilk and skim milk (obtain

Characteristic 
Characteristic  Skim Milk  
T.S. (%) 10.38
Fat (%) 0.09
Total proteins (%) 4.27
Lactose (%) 5.2
Ash (%) 0.82
You're Reading
Total phospholipids (mg %)
a Preview 8.65
Titratable acidity
Upload (% LA) to download.0.16
your documents
PH 6.69
OR
Curd tension (g) 66.85
Relative viscosity (cP at 30°C) 1.64
Become a Scribd member for full access. Your
first 30 days are free.
Sour buttermilk differs from sweet cream
cre am buttermilk in
The acidity in sweet cream buttermilk
butte rmilk varies from 0.10
Continue for Free
sour buttermilk it is even as high as 1%. However, there
chemical composition of two types of buttermilk. Desi b
composition depending on the quality of milk used fo
addition of water during churning. Desi buttermilk, on a

solids comprising
desi buttermilk of 0.8% fat,
is brownish fat
due, 1.29% proteinheating
to prolonged anding
heat 1.2%
of m
 body not as homogeneous as that of factory produc
undisturbed for sometime, curdy material deposits at th th

ii..
ii Proces
Processin
sing
g and
and Dryin
Drying
g of Swee
Sweett Cream
Cream Bu
Butte
tte

Being almost similar in gross chemical composition

compositi on o
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g g p
encountered during its processing, i.e., separation, cl
andSearch
concentration and 
drying. Rather the heat stability o
considered to be better than skim milk thereby making it
Download Now to very high heat treatments. Concentration and
 Search document spr
 buttermilk can also be achieved adopting the same st
Related titles skim milk. The physico-chemical properties of spray d
and skim milk are given in Table
Table 14.2.

40

Biochemistry For The Application of Organic Organic Molecular and Teaming with
Dummies Green Solvents i… Chemistry:… Chemistry: Mad… Cell Biology For… Microbes: The
 

Table 14.2. Physico-chem

Physico-chemical
ical characteristics of spray powders

Characteristis  
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 les s free flowing
and dusty because of high fat
fa t content in comparison with
wi th skim milk powder. Though
the high fat content reduces the shelf life of the powder during storage, the high
 phosp
 phospho
holip
lipids
ids wil
willl pro
provid
videe bet
better
ter oxi
oxidat
dative
ive sta
stabil
bility
ity to dri
dried
ed bu
butte
ttermi
rmilk.
lk.

Check Your
Your Progress
Prog ress 1

1) How
How diffe
differen
rentt types
types of but
butter
termi
milk
lk pro
produ
duced
ced??
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OR
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2) Des Now
Describ
cribee physico
physico-ch -chemi
emicalcal prop
properti
erties
es of desi but butterm
termilkilk.. document
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Related titles
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3) How swee
sweett cream
cream buttermi
buttermilk
lk powder
powder is differe
different
nt than
than skim
skim milk
milk powder
powder in
 phys
 physic
ical
al qu
qual
alit
ity?
y?
Biochemistry For The Application of Organic Organic Molecular and Teaming with
Dummies Green Solvents i… Chemistry:… Chemistry: Mad… Cell Biology For… Microbes: The
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iii.
iii. Uti
Utilisa
lisation
tion of Swe
Sweet
et Crea
Cream
m But
Butterm
termilk
ilk

Sweet cream buttermilk, because of its resemblance in gross chemical composition

with skim milk, is usually admixed
a dmixed with bulk of skim milk for further spray drying or 
even product manufacture in dairy plants. Sweet cream buttermilk can be used in

 beverage
 bever age fo
form
rm an
andd in the flu
fluid
id mil
milk
k in
indu
dustr
stry
y as a mil
milk
k ext
extend
ender
er wit
with
h sp
speci
ecific
fic ben
benefi
efits
ts
over skim milk. The other potential uses of buttermilk
butte rmilk solids are in manufacture
manufact ure of 
soft varieties of cheese, paneer, fermented milks and traditional milk products.

By – Products However, various physico-chemical properties of butter

butte r
milk (Table
(Table 14.1). Sweet cream buttermilk has lower
higher viscosity as compared with skim milk. These diff
 properties of buttermilk and skim milk provide many
applications in dairy products manufacture. Buttermilk
than skim milk, which can be reduced to some extent b
separation. Buttermilk
Buttermil k contains a larger proportion of pr
the fat globule-milk-serum
globule-milk-ser um interface by churning proces
membrane protein (FGMP) is, however, not as larg
butte
buttermi
rmilk
lk pro
protei
teins
ns Th
Thee FGM
FGMP
P are
arehy
hydro
droph
phili
ilicc and
andhy
hyd
d
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 buttermi
 buttermilk
lk pro
protei
teins.
ns. Th
Thee FGM
FGMP P are hy
hydro
droph
phili
ilicc and hy
hydd
 physi
 ph ysical
cal pro
prope
perti
rties,
es, ni
nitro
troge
gen
n co
conte
ntent
nt an
and
d ami
amino
no aci
acid
d co
with any other milk Search
proteins. The FGMP also  contrib
glycerophospholipids to buttermilk. Sweet cream but
times higher phospholipids
phospholipiSearch
ds than skim milk (Table 14
Download Now
 phosph
 pho spholip
olipids
ids in butt

buttermi
ermilk
document
lk do not hav
havee shor
shortt chai

chainn fat
Related titles acids are C16 (palmitic) and higher acids. Of the tota
about 40% by wt. are saturated acids and the rest are n
unsaturated acids. Phospholipids of buttermilk include m
of lecithin, sphingomyelin and cephalin together w
cerebrosides.

i) Beverage: As beverage, buttermilk is consume

throughout the year and highly used as a refreshing
Biochemistry For The Application of Organic numberYou're
Organic Reading
of state a Preview
federations and
Molecular privateTeaming
and plantswith
sel
Dummies Green Solvents i… Chemistry:… and 1 Chemistry:
kg pack andMad…salted
Cell and
Biology For… buttermilk
spiced Microbes:
butt ermilk The
i
Upload your documents to download.
chhach” is packed in 500 ml packs.
OR
ii) Market milk: The undiluted sweet cream buttermi
Becomeisa partly
dairies Scribd member
admixedforwith
full access. Yourmilk for f
t he whole
the
first 30 days are free.
observed that use of sweet cream buttermilk in th
 buffalo
 buf falo milk impr
improve
ovess the pala
palatabi
tability
lity,, visc
viscosi
osity
ty a
the curd tension without
Continue foradversely
adversel
Free y affecting the ke
 plain
 plai n flui
fluid
d milk
milk,, it can also be used for the prep
prepara
ara
milk beverages. The powder made from the mixt
cream buttermilk is treated
treate d as a skim milk powde
powde
 purposes.
 purp oses.

iii) Ferm
Fermenented
ted mil
milkk prod
produc
uct:t: Curd prepared by i
 butterm
 buttermilk
ilk int
into
o who
whole
le milk has soft
soft-bo
-body
dy whi
which
ch is
in the electric charge
charge on the casein during churning, t
and other FGM materials, and a nd the free fat in the bu
skim milk powder is recommended for improving
 buttermilk.
 butter milk. As an altern
alternative
ative to curd makin
making, g, sw
successfully utilized in the manufacture of cultured
the firmness is not of much consideration.

iv) Paneer: Buffalo milk has to be standardized to a

1:1.65 to meet the PFA
PFA requirements for the m
replacement of skim milk with sweet cream
cr eam butter
of buffalo milk has been found to increase the yiel
cent without altering the organoleptic and textural
to prepare good quality paneer from low fat milk
solids to buffalo milk.

42
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v) Cheese: The preparation of hard varieties of cheese like Cheddar and Gouda B

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
 butte
 bu ttermi
rmilk.
lk. Sev
Severa
erall ben
benefi
efits
ts of uti
utiliz
lizing
ing bu
butte
ttermi
rmilk
lk sol
solids
ids in the man
manufa
ufactu
cture
re of 
soft varieties of cheeses are:
a re: decreased waste disposal problems at a t the creamery,
reduction in cost, increased cheese yield and improved flavour, texture, biological
value and hypocholesterolaemic effects of cheese.
Biochemistry For The Application of Organic Organic Molecular and Teaming with
Dummies
vi) Oth theerGreen
uses:Solvents
us Sweeti… Chemistry:…
cream buttermilk canChemistry: Mad…
also be used Cell Biology For…
for manufacture of  Microbes: The
some popular indigenous dairy products, e.g., khoa, kheer and rubri. The dried
 butte
 bu tterm
rmilk
ilk can rep
replac
lacee th
thee ski
skim
m mil
milk
k po
powd
wder
er in th
thee man
manuf
ufact
actur
uree of gu
gulab
labjam
jamun
un
mix powder. Because of high lecithin content in buttermilk,
buttermi lk, it may improve the
textural properties of rasogolla. The buttermilk powder can also be used in the
 preparation
 prepa ration of ice cream and bakery prodproducts.
ucts.

vii)
vii) Util
Utiliz
izat
atio n of desi and sour cream buttermilk: Desi buttermilk (lassi
ion (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,
 particularl
 parti cularly
y duri
during
ng summ
summer er mont
months.
hs. It is also used for makin
making g some popu
popular 
lar 
traditional preparation, e.g. karhi, raita etc.
raita etc. The industrial utilization of lassi
cannot be exploited due to lack of proper collection
collecti on system and day-to-day
variations in the composition and quality. Sour cream buttermilk has similar 
utilization as desi buttermilk.

Check your progress 2 You're Reading a Preview

1) How buttbuttermil
ermilk k differs
differs from
from skim
skim milk
milk in in physic
physico-cho-chemica
emicall properti
properties?es?
Upload your documents to download.
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OR
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............................................
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........
.........................................
................... Become
............................................ a Scribd member
............................................ for full access.
.................................................... Your
..............................
first 30 days are free.
.........................................
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............................................
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2) Descr
Describ
ibee use
use of but
butter
termi
milk
lk in
in mark
market
et mil
milk.
k.
.........................................
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............................................ for Free ........
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............................................
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3) Describe
Describe use of butt
buttermi
ermilk
lk in
in diffe
different
rent typ
types
es of
of cheese
cheeses.
s.
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4) titles
Describ
Des cribee use
use of but
butterm
termilk
ilk in ferm
ferment
ented
ed milk
milk pro
produc
ducts.
ts.
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