Fun Facts: Products We Get From Beef Cattle
Beef byproducts are the products that we get from beef cattle that might not be quite so obvious.
Ghee yield was higher from creamery butter method in comparison to direct cream method, whereas ghee residue content was higher in direct cream method in comparison to creamery butter method. The average yield of ghee residue was maximum (12%) in direct creamery (DC) method followed by almost the same yield in creamery butter (CB) and desi butter (DB) methods, that is, 3.7%. Ripening of cream prior to clarification reduces the yield of ghee residue . It is one of the largest by-products of the dairy industry and consists mainly of milk proteins and small quantity of lactose and minerals. The ghee residue has been used in food industries for making sweets, bakery products, and as a flavor enhancer .In addition to these food applications, whey proteins (WP) and caseins have found applications as packaging films. Some techniques have been implemented and emerged in industrial processes. In addition, ultrafiltration process can be used to restrain and recover whey proteins from drained whey that can later be added to the cheese milk. Utilizing whey protein into cheese preparation puts whey to good use.It is obtained as moist brownish sediment after molten ghee has been strained out . The amount of ghee residue was found to depend upon the method of preparation of ghee. This was due to the variation of nonfatty serum constituents of the different raw materials used for the preparation of ghee.Fortification with buttermilk is done to increase the yield provided cheese quality is unchanged. The buttermilk concentrate (BMC) rich in phospholipids has been utilized in processed cheese spread to improve its organoleptic, rheological, and functional properties . The use of BMC in processed cheese spreads makes this dairy product useful as a functional food. This perspective could also bring economical income by enhancing the product yield or using low-value by-products from the dairy industry, such as buttermilk. Sweet buttermilk, condensed by heat and vacuum, supplemented at levels of 4 or 6% in regard to cheese milk improved the yield of pizza cheese with the contribution of denatured WP .Rennet-curd cheeses, such as mozzarella, cottage, and Cheddar, can be manufactured by this technique . The implementation of spray drying has reduced the thermal degradation of whey components, as well as the cost associated with its concentration. Membrane filtration technique employs semipermeable surfaces (membranes) with specific pore sizes, where the permeate flows through, while the retentate is blocked based on size/molecular weight. Throughout the combination of successive filtrations steps, it is possible to produce protein fractions with different compositions and degrees of purity. This technology leads to a selective concentration of proteins, which after drying is called whey protein concentrate containing about 35–80% of protein.It is clarified milk fat with incomparable organoleptic properties, which make it an important ingredient in a wide variety of food applications . About 30–35% of the milk produced in India (112 million tons in 2009–2010) is converted into ghee . A blackish brown residue mainly the SNF part of cream was coagulated out during ghee preparation as a by-product when cream is heated is known as ghee residue.These techniques work on the basis of size and shape of molecules as well as on charge and affinity for the membrane. Among these techniques UF was the first to be exploited for cheese enrichment with WP . Whey proteins, which remain entrapped in the curd matrix, contribute to the enhanced yield of cheese.
What does byproduct mean?
byproduct. When the process of making one thing results in a second product as well, that second thing is called a byproduct. Molasses, for example, is a byproduct of refining sugar. Sawdust is a byproduct of the lumber industry, and feathers are a byproduct of poultry processing.Whey, a by-product of cheese and paneer manufacture with high nutritive value, has been utilized in the preparation of products like sports drinks and beverages. Whey is also used in the preparation of certain types of cheese like ricotta. Skim milk which is a by-product of cream manufacture has been used to produce flavored milks and certain type of cheeses like cottage and quark cheese. Ghee residue from ghee manufacture has been used in the preparation of sweets, cookies, and chocolates. Casein and casein derivates are mainly used in bakery and confectionary.Whey components are being separated by isolation and fractionation on selective porous membranes. Extensive investigations focused on the exploitation of techno functional, biological, and nutritional properties of the whey . By far, membrane technology enabled the breakthrough of whey processing into several derivatives favoring their incorporation as ingredients into different foods.
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Ghee residue has been used in the preparation of candy, chocolate, burfi-type sweet, and bakery products. Up until very recently, whey resulting from the curd during manufacture of cheese was regarded as a polluting effluent from the dairy industry. Nowadays, the potential of a vast range of whey proteins and their peptides with great potential health benefits is well known.
What is the difference between product and byproduct?
- A number of by-products like whey, buttermilk, skim milk, and ghee residue (GR) and derived by-products like caseins, caseinates, lactose, whey proteins (WP), etc. are produced by the dairy industry.
- Dairy plants in India are still confronted with the problem of by-product utilization because of lack of adequate technology and high cost of new technologies.
- Attempts have been made globally to utilize these by-products because of their high nutritive value.
Buttermilk, a by-product of butter manufacture, has been used as such or in dried form. Ghee residue from ghee manufacture has also found applications in many food products. These dairy by-products have high nutritive value and have found applications in many food industries as well as nonfood applications. Buttermilk which is a by-product of butter-making is used both in liquid form (fermented to produce a beverage chaas) and dried to be used as an ingredient.
Main product
An appreciable amount of GR is produced in the country which is a nutritionally rich source of proteins and nitrogenous compounds. Ghee residue has been utilized for preparing burfi by mixing it with skim milk powder (SMP), khoa, chocolate, and sugar . It can be utilized for preparing coconut burfi, candies, toffees, pinni, etc. after mixing with other ingredients. The nutritious by-product should be utilized as a food supplement in a variety of foods, food spreads, soups, etc. . In general, the residue contains appreciable amounts of nutrients of milk.
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Whey protein-based edible films are a viable alternative packaging process for food and improvement of shelf life. Ghee residue is a good source of proteins, and about 100,000 tonnes of proteins can be recovered annually from GR only, and this can help in combating severe problem of protein-energy malnutrition. Potential uses of either crude or purified caseins include the production of plastics, adhesives, gels, composites, and films. It contains components derived both from fragments of milk fat globule membrane (MFGM), mainly consisting of proteins and neutral as well as polar lipids and all water-soluble components of cream .A number of by-products like whey, buttermilk, skim milk, and ghee residue (GR) and derived by-products like caseins, caseinates, lactose, whey proteins (WP), etc. are produced by the dairy industry. Attempts have been made globally to utilize these by-products because of their high nutritive value. Dairy plants in India are still confronted with the problem of by-product utilization because of lack of adequate technology and high cost of new technologies.
byproduct
uncountable) a commodity offered for sale while byproduct is a secondary or additional product; something produced, as in the course of a manufacture, in addition to the principal product.Kumari et al. verified the effect of buttermilk as an ingredient in buffalo milk-derived chhana, an Indian-style soft cottage cheese analogue. Substitution of milk with variable proportions of sweet buttermilk (from 0 to 50%) was technologically tested in cream cheese . The authors revealed that the progressive increase of buttermilk percentage was followed by increase in moisture and yield. Buttermilk has been added to reduced-fat cheese up to 40% and was found to improve the sensory scores in comparison to the control . Ghee is an important constituent of Indian meal prepared using different methods.
What Are By-Products?
Ultrafiltration (UF) techniques have been used for cheese milk to retain whey proteins to increase the yield of the end product. Moreover, whey proteins have been added into cheese to boost its nutritional profile. Different pre-treatments of cheese milk have been developed to incorporate native or denatured WP in the cheese matrix. Membrane separation techniques have been largely explored by dairy industries for their effective and economic implementation.
However the Indian dairy industry is making advancement in this direction. It is a useful resource of nutrients containing about 50% of the solids of milk . Whey production is steadily growing, and its high organic content is an important environmental and health issue. It is rich in SNF content and has high nutritional value and has been utilized in the manufacture of a number of dairy products or in powder form.
