Syed Mansha Rafiq

By Syed Mansha Rafiq and Syed Insha Rafiq

The dairy industry processes raw milk into an array of products including butter, cheese, cream, yogurt, ghee, condensed milk, dried milk, ice cream, etc. and produces various by-products including buttermilk, whey, ghee, and skim milk. 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. 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. In addition to these food applications, whey proteins (WP) and caseins have found applications as packaging films.

Part of the book: Current Issues and Challenges in the Dairy Industry