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Ghee Residue: Processing and Utilization in Food and Non-Food Application

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Ghee Residue: Processing and Utilization in Food and Non-Food Application

Article · October 2018

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Tennessee State University National Dairy Research Institute
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 ghee
Ghee Residue: Processing and Utilization in
Food and Non-Food Applications
By
Pranav Vashisht and
Ganga Sahay Meena
G
Introduction
hee residue refers to the by-product of ghee industry.
It is produced during manufacturing of ghee and
majorly represents milk solid not fat (MSNF) part,
the minute particles of cream or butter. It is partially
charred (burnt) light to dark brown and moist residue
that is obtained during straining of molten ghee by bag
filters or muslin cloth or separated by continuous
centrifugal clarifiers. The yield of ghee residue is governed
by the method used to produce ghee. It has been reported
that the yield of ghee residues was highest (~12%) when
ghee was prepared using direct cream method followed
by creamery butter and desi butter method. It acts as a
very good source of proteins and minerals specially
calcium and phosphorous.
It has been reported in the literature that about
33% of the annual milk production in India is used for
the production of ghee. The quantity of ghee residue
produced in our country is about 10% of the total
ghee produced. The yield, composition, methods of
fat recovery, various treatments of ghee residue and
different methods used to valorize the processed ghee
residue (PGR) in the edible preparations has been discussed
hereunder. Apart this, some of the non-edible uses of
ghee residue and PGR have also being reported.
Yield of ghee residue
The average yield of ghee residue depends on the
type of raw material used for ghee production. Ghee
manufactured from creamery butter, makkhan or
indigenous butter, sweet cream, sour cream and washed
cream yields ~1.2,1.6, 7.7, 5.1and 3.5 percent of ghee
residue, respectively.
Chemical composition of ghee residue
Ghee residue contains 32% to 70% milk fat, 12%
to 39% milk proteins,1% to 8% ash/minerals, 2% to14%
lactose and 8% to 30% moisture. Lactose content of
ghee residue was reported to be highest in case of desi
butter followed by direct creamery method of ghee
50
INDIAN DAIRYMAN
production, while protein and ash contents were reported
to be higher in case of creamery butter and desi butter
methods of ghee manufacturing. In general, ghee residue
contains denatured milk proteins, caramelized lactose and
variable amount of milk fat and minerals with varying
amount of water.
Minerals in ghee residue
Ghee residue contains calcium, phosphorous and
magnesium in good amount, but traces of copper,
manganese and iron. According to Selvamani et al (2017),
the calcium, phosphorous and magnesium contents of
ghee residue ranged from 0.54% to 0.62, 0.52% to 0.64%
and 0.57% to 0.61%, respectively. However, its copper,
manganese and iron contents were in the range of 5.84
to 7.75 ppm, 318.50 to 392.48 ppm and 401.07 to 427.15
ppm, respectively.
Amino acids and protein profile
Selvamani et al (2017) reported that ghee residue
samples were rich source of arginine (1.95%), threonine
(1.11%), phenyl alanine (1.02%) and histidine (0.99%).
The protein content of ghee residues varied between 12-
39% and this variation was attributed to the different
methods of ghee preparation. Heating of cream or butter
at around 110-120oC during ghee production induces
changes in milk proteins. Soluble nitrogen content was
reported to decrease in creamery butter or cream with
heating time and the same was attributed to the denaturation
of proteins. The average non protein nitrogen content
of creamery butter ghee residue was 0.81%.
Fatty acids in ghee residue
Ghee residue contained less amount of short chain
fatty acid (~ 5.3%, especially butyric acid). Total amount
of saturated fatty acids and unsaturated fatty acids in
ghee residue were 58.7% and 41.3%, respectively. Moreover,
ghee residue does not contain any fatty acids lower than
the 12 carbon atoms. Selvamani et al (2017) reported
that ghee residue samples were also the good source of
oleic (28.20%), linoleic (3.81%) and linolenic acid (0.83%).
OCTOBER 2018
 This articles deals with the yield, chemical composition, different minerals, amino acids
and fatty acids present in ghee residue. Apart from problems faced during processing
of ghee residue, its flavour, anti-oxidant and nutritive potential has been highlighted.
Different food (preparation of burfi, candy, chocolate, edible paste, pinni and bakery
products) and non-food applications of ghee residue such as supplement in animal,
chicken and fish feed have been reported. Extraction of phospholipids and, production
of protein hydrolysate produced from ghee residue proteins have also been included.

Phospholipids, sugars and sulfhydryl content
of ghee residue
Ghee residue is a potent source of phospholipids
which provides protection to oxidative deterioration. This
also enables ghee residue to act as a good emulsifier.
The phospholipid contents of ghee residue samples
produced from creamery butter, desi butter, and direct
cream were 17.39%, 4.95% and 1.57%, respectively. The
highest phospholipids contents were reported in ghee
residue produced from creamery butter and lowest from
ripened cream. Thus, phospholipids contents of ghee
residue (1 to 9%) was higher even that of ghee (0.004%
to 0.08%) as during heating of cream or butter less
amount (only minute fraction transferred in to ghee)
while most of the phospholipids remained with the ghee
residue because of their polar nature. The difference in
the physico-chemical constants, fatty acids and poly
unsaturated fatty acids (PUFA) contents between lipids
of ghee residues and ghee were also attributed to the
presence of higher content of phospholipids in the ghee
residue.
Ghee residue prepared at 120oC had 76.6%, lactose,
14.1% galactose and 5.3% glucose. Two unknown sugars
were also observed. Further, increase in duration of heating
also increased the glucose and galactose contents. Ghee
residue contains higher galactose content compared to
glucose content.
The major source of sulfhydryl compound in ghee
residue is beta-lactoglobulin which results in liberation
of sulfhydryl compounds on heating. Total reducing capacity
(expressed as mg of cysteine hydrochloride/g) of ghee
residue produced from creamery butter method was
very high and free sulfhydryl content was high. It was
around 2.90 mg/g in ghee residue compared to 0.075
to 0.02 mg/g in ghee.
Recovering ghee from ghee residue
Either centrifugal process or pressure technique can
OCTOBER 2018
be used to recover ghee from ghee residue. Viswanathan
et al (1973) reported that for centrifugal process, yield
of ghee and separation efficiency were 25% and 46%,
while for hand screw press or hydraulic press, yield
were 44.2% and 46.6% respectively with 67% extraction
efficiency. Further hand screw press method was found
to be easy to apply because of its simplicity as well as
cheapness.
Problems with ghee residue and its processing
The 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.
Ghee residues were found to gain problems of bitterness
and hardness during storage which render it unsuitable
for processing or use. Prior to further processing, ghee
residue may be pulverized by passing it through 40
mesh size sieve. Thereafter, it was subjected to different
treatments such as loosely tied in the form of bundle in
muslin cloth and cooking in boiling water for 30 min,
cooked in 1.0% boiling solution of sodium bicarbonate
for 30 min, washed with 50% alcohol and then cooked
in boiling water for 30 min, washed with 50% alcohol
and then cooked in 1.0% boiling solution of sodium
bicarbonate and washed ghee residue was autoclaved
after incorporation of 2% vinegar. These treatments
leads to soft and greasy texture and reduction in acidity
(half that of initial). The treated residue thus obtained
was called Processed Ghee residue and mainly used for
different edible preparations.
Flavour profile and flavour potential of ghee
residue
Ghee residue is a rich source of natural flavoring
compound owing to presence of free fatty acids (FFA),
carbonyls and lactones. The level of FFA, carbonyls
and lactones in ghee residue and ghee were 627.5, 43.7,
3992.9 and 53.6, 4.3, 30.3 mg/g, respectively. Moreover,
because of the presence of these flavoring components,
51
INDIAN DAIRYMAN
 ghee
ghee residue can also be used as flavour enhancer in
several products.
Antioxidant properties of ghee residue
Both lipid and non-lipid constituents contribute
towards overall antioxidant potential of ghee residue.
In the lipid part, major antioxidant properties were
exhibited by phospholipids, vitamin A and tocopherol
(Vitamin E). Cephalin showed maximum antioxidant
effect in phospholipids part. Further, in non-lipid
constituents amino acids such as proline, lysine, cysteine,
and tryptophan showed antioxidant properties. Proline
contributed maximum, but it was lesser than the antioxidant
activity of butylated hydroxyl anisole (BHA) at 0.02%
level. Moreover, reducing substances such as free
sulphydryls compounds also contribute to antioxidant
properties of the ghee residue.
Nutritive value of ghee residue and its
improvement
Relwani (1978) reported that protein efficiency ratio
of ghee residue, ghee residue mixed with skim milk
powder in 2:1 ratio or in 1:2 ratio was 0.66, 3.07, and
2.46, respectively. Addition of protein quality improved
protein efficiency ratio. The nutritive value of ghee residue
was lower than SMP, however addition of sufficient
amount of lysine (4%), methionine (2.5%) and tryptophan
(1.4%) could improve its nutritive value even higher
than that of SMP.
Application in foods
Rancidity and hard texture developed during storage
hinder marketing of ghee residue. However, because of
its high nutritive value, it is a healthy food source for
human as well as animals. Ghee residues formed during
domestic ghee preparation could be mixed with cooked
rice and spread over chapattis.
Preparation of burfi
Burfi was prepared using processed ghee residue
using khoa, sugar and chocolate. All ingredients were
mixed in calculated proportion and whole mass was
heated, cooled and then allowed to set. The product
was liked moderately.
Dua et al (2018) reported the chemical and sensory
attributes of ghee residue burfi supplemented with corn
flour. The levels of ghee residue (40%), Khoa (60%) and
sugar (30g) were first standardized followed by 3, 6
and 9% addition of corn flour in order to replace khoa
in ghee residue burfi. These researchers concluded that
ghee residue burfi had good nutritional value. Its protein,
fat, lactose, calcium and phosphorus contents were 23.68,
27.96, 18.79, 0.56 and 0.50%, respectively. The addition
52 of 6% corn flour improved the textural and overall
INDIAN DAIRYMAN
acceptability of the product.
Preparation of candy
A good quality candy was prepared using processed
ghee residue of optimum texture as well as flavour. Sensory
as well as nutrition profile of the product were found to
be of desired level. Supporting materials such as sugar
and coconut powder were used. All ingredients were
mixed and then subjected to heat treatment. The mass
was allowed to become sufficiently sticky followed by
its spreading and cooling, cutting and packaging.
Ananthakumar et al (2018) produced ghee residue
candy with the incorporation of dried orange peel
powder and its aqueous extract at 5,10,15% (T1,T2,T3)
levels.
The T2 sample was reported to be best during
storage, its texture, sweetness and overall acceptability
score decreased during storage period of 60 days. The
hardness and stickiness of this product increased
considerably after 30 days of storage at refrigerated
temperature which limited its acceptability.
Preparation of chocolate
Good quality chocolate was prepared using ghee
residue as main ingredient while sugar, cocoa powder
and skim milk powder were used as supporting materials.
All contents were mixed to form dough of proper
consistency and then allowed to heat on low flame until
the formation of pats. It was followed by spreading,
cooling, cutting and packaging of the product (Meena et
al, 2014).
Preparation of edible pastes
Edible paste can be prepared using ghee residue
for addition into sandwitch, samosa and dosa. Other
supporting material used was salt and marmite (a yeast
product) for sandwitch edible paste while for preparation
of paste for samosa and dosa chatni powder was used in
place of marmite. The shelf-life was 2 months in properly
packaged conditions.
Preparation of bakery products
Nankatai (cookies) and sponge cakes were produced
using ghee residue as one of the ingredients. Vanaspati
fat was replaced in a preparation with fat of ghee residue.
The overall sensory scores of these products with 20-30
% replacement were 7.15 (for 20%) and 7.45 (for 30%)
on a 9-point hedonic scale. Bajwa and Kaur (1995) reported
the improvement in the spread factor and better sensory
attributes in cookies in which ghee residue was added in
to cookies dough.
Flavour enhancer
The flavour of ghee produced from creamery butter
method (un-ripened) is mild. Un-ripened creamery butter
OCTOBER 2018
when mixed with ghee residue (10%) followed by its
clarification at 120oC, filtered through 4-fold of muslin
cloth followed by centrifugation to get residue free ghee
was reported to have enhanced flavour. The flavour
score of treated ghee was 7.0 while that of untreated
sample was only 5.0. Butter oil was also simulated with
ghee flavour by incorporation of ghee residue that increases
its shelf-life and overall quality. The oxidative stability of
the treated product was also analyzed and compared
with ghee and vegetable fat and the same was eleven
times higher than the vegetable fat and 2.5 times higher
than that of ghee.
Phospholipid extraction from ghee residue and
shelf-life improvement of food products
The extracted phospholipids were fortified into ghee
to enhance its shelf-life by providing oxidative protection.
During heating of butter at 120oC, phospholipids were
released from the phospholipid-proteins complex in to
oil phase. However, if ghee clarification temperature was
kept < 120oC, these phospholipids remained in the complex
form with proteins and remained within ghee residue.
Hence, ghee residue was considered as a good source of
phospholipids.
Wadhwa et al (1991) reported that oxidative stability
of ghee residue was parallel to the BHA, hence ghee
residue can be used as natural antioxidant for improving
the keeping quality of food products including the dairy
products.
Production of proteinhydrolysate from ghee
residue proteins
Munirathnamma et al (2017a) recovered proteins
from GR, by processing with different treatments such
as boiling water (30 min), washing with 50% alcohol,
isoelectric precipitation, boiling in sodium tripolyphosphate
solution (1, 2, 3% strength, 30 min) and employing
ultrafiltration. Proteins from the processed ghee residue
was observed to be of lower purity. Commonly used
acid precipitation method also failed to precipitate proteins
from ghee residue, but ultrafiltration resulted in efficient
concentration of these proteins. Decrease in concentration
of ghee residue and increase in dissolving time, significantly
increased solubility of ghee residue. Similarly, addition
of sodium tripolyphosphate (STPP) and dissolving time
significantly improved GR solubility. Ghee residue solution
was concentrated up to 5.2 ultrafiltration (UF) folds,
after that membrane flux approached to zero. Further,
ultrafiltration of GR solution resulted in 97% recovery
and 70% purity of GR proteins. Findings of this study
could significantly increase the profit of organized dairy
plants and significantly reduce the waste disposal problem.
OCTOBER 2018
Munirathnamma et al (2017b) optimized the
production process of GR protein hydrolysates through
two stage enzymatic hydrolysis of 5× ultrafiltered (UF)
retentate (12.56% total solids and 8.77% protein). First
stage hydrolysis was optimized at 42°C temperature,
8.0 pH using 4% papain with 5 h hydrolysis time (14.48
degree of hydrolysis, %DH). Increased hydrolysis time,
significantly increased the DH % without inducing any
bitterness in the hydrolysate. Second stage hydrolysis
was carried out using three food grade enzymes viz.
trypsin (0.2%), alcalase 2.4L (0.25%) and flavourozyme
1000L (0.25%), by adjusting pH of 5× UF retentate to
8.0, 7.0 and 7.0 at 38, 50 and 50°C, respectively. Period
of hydrolysis was optimized for each enzyme to 8 h
with 26.99, 29.22 and 37.44 (%DH), respectively. Increase
in hydrolysis time (optimized 13 h), significantly increased
the % DH and bitterness in optimized hydrolysate. Further,
period of hydrolysis, type of enzymes and their interaction,
significantly affected %DH. Optimized hydrolysate obtained
with papain (fist stage hydrolysis), trypsin (0.2%), and
flavourozyme 1000L enzymes (second stage) was slightly
bitter (3.68 on 4-point sensory scale). These researchers
concluded that optimized process can be adopted for
commercial production of GR protein hydrolysates to
meet the ever growing demand of easily digestible foods
that will also be helpful in combating the problem of
protein energy malnutrition.
Pinni production
Model Dairy Plant of NDRI, Karnal is utilizing
ghee residue in the production of pinni. Other materials
used are wheat flour, ghee, ghee residue, dry fruit,
Tragacanth gum (powder) and sugar. The production
process includes cooking of wheat flour, mixing it with
dry fruits and ghee residue followed by cooling and
addition of sugar along with Tragacanth gum in powdered
form. This ghee residue utilization approach has two
way benefits i.e. the yield of the pinni was enhanced and
lesser amount of additional ghee was required.
Non-food uses of ghee residue
As supplement in animal, chicken and fish feed
Incorporation of ghee residue in chicken starter
diet has positive results. Loganathan et al (2013) reported
that the use of ghee residue in chicken feed at the rate
of 25% level as a protein and energy source resulted in
economical diet with higher returns as compared to the
normal feed without any adverse effects. Moreover,
ghee residue diet supplemented with methionine and
lysine resulted in similar calorie and nitrogenous compounds
than that of normal feed which was quite costly.
Umamaheshwari et al (2017) studied the use of 53
INDIAN DAIRYMAN
 ghee
ghee residue supplementation in the diet of Japanese with ghee residue in the diet. It was reported that feeding
quail and analyzed performance with significant increase on ghee residue supplemented diet resulted in improved
in weight. it was concluded that ghee residue can be and better growth of fishes.
used as replacer of maize, soyabean meal and vegetable References
oils in Japanese quail ration. Such replacement in broiler References will be provided on the request to the
quail ration also revealed positive result. Author.
Selvamani et al (2016) studied the effect of ghee
Pranav Vashisht
residue in pig feed diet and formed saturated fatty acid B. Tech.
contents i.e. myristic acid and palmitoleic acid were Dairy Technology (4th Year) Student
increased. Further, significant increase in the unsaturated ICAR- National Dairy Research
Institute, Karnal (Haryana)
fatty acid was also observed. pvashishtpandit@gmail.com
Singh (2016) reported the effect of ghee residue
incorporation in feed of labeo rohita fingerlings. Total 20%
ghee residue was mixed with the other ingredients required
in feed. The net protein efficiency ratio, net weight gain
Ganga Sahay Meena
and daily growth co-efficient were reported to be higher Scientist (Sr Scale), Dairy Processing
in case of ghee residue fed group. Further crude fat By-Product Lab, Dairy Technology Division
content was also found to be higher whereas no significant ICAR- National Dairy Research Institute,
Karnal (Haryana)
difference in protein, ash and moisture was reported. gsiitkgp@gmail.com
Mono-unsaturated as well as poly-unsaturated fatty acid
content was found to be higher in case of the fishes fed

54
INDIAN DAIRYMAN OCTOBER 2018

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