A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product
Aakash Dadarao Wani, Writdhama Prasad, Kaushik Khamrui, Sristi Jamb
Abstract
Increasing global population has tremendously increased the pressure on existing food systems to feed the larger set of people. With limited food resources, contemporary food industries are focusing various approaches to increase their production capacity. Utilization of by-products for various food applications is one such approach. Although, by-products like whey and buttermilk have gained much attention and are commercially used for food applications, but the same is not true for other by-products, particular ghee residue. Ghee residue is a by-product obtained during the ghee (clarified butter fat) preparation. It arises as a result of the serum part of milk solids and acts as a major source of flavour and color development in ghee. It is a rich source of fat, protein and minerals. Further, the thermal treatment during ghee boiling step makes it a rich source of flavouring and antioxidant compounds. This makes it an economically and nutritionally important food resource. However, its direct application is limited to products which have dark colour and cooked flavour, such as bakery, confectionary and certain dairy products. It has also been increasingly used for non-food applications, such as production of lipases, biodiesel, etc. This review aims to provide comprehensive information about the ghee residue relating to its composition, flavouring and antioxidant attributes. In addition, fat recovery methods from ghee residue and utilization have also been included in this review.