By-products of Milk Processing

7/31/2019 By-products of Milk Processing

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BY-PRODUCTS OF MILK

PROCESSING

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Group Members

Azam Shakeel 2007-ag-1087

Muhammad Shamoon 2007-ag-1096 Usman Ali 2007-ag-617

Sohaib Nazir 2007-ag-618

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Contents

Primary Product and By-Product

Whey

Caseinates Lactose

Milk Cream

Butter Milk

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Introduction

Primary Product

The product with the greater value, commonly called

the primary product, is usually produced in greater

quantities than the by-product i.e., cheese (of milk)

By-Product

The term by-product is generally used to denote oneor more products of relatively small total value that

are produced simultaneously with a product of greater

total value i.e., whey (of cheese)

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Milk Processing

Primary Product By-Product

Skim Milk/Standardize

Milk

Milk Cream

Cheese Lactose - an ingredient(recover from whey)

Whey Caseinates

Cheese Whey

Butter/AMF Butter Milk5/30/2012 6


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1.Milk Cream

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Milk Cream Cream is a product that is composed of the higher-

butterfat

Layer skimmed from the top of milk before

homogenization In un-homogenized milk, over time, the lighter fat

rises to the top

In the industrial production of cream this process isaccelerated by using centrifuges called separators

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Production

A separator is a centrifugal device that separates milkinto cream and skimmed milk

Rotation of the separator turns a worm gear

mechanism causes the separator bowl to spin atthousands of revolutions per minute

When spun, the heavier milk is pulled outward

against the walls of the separator and the cream,

which is lighter, collects in the middle

The cream and milk then flow out of separate spouts

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Industrial Production

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Uses

Cream is used as an ingredient in many foods

Including ice cream, many sauces, soups, puddings,

and some custard bases

It is also used for cakes

Cream is used in curries such as masala dishes

Cream is often added to coffee

For cooking purposes

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2.Lactose

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Lactose

Lactose, a disaccharide sugar that is found most

notably in milk, formed from galactose and glucose

Main constituent of whey

Two basic methods of recovery, depending on the rawmaterial:

a. Crystallization of the lactose in untreated but

concentrated whey

b. Crystallization of lactose in whey from which the

protein has been removed by UF

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Crystallization

CrystallizationThe crystallization cycle is determined by the following

factors:

Crystal surface available for growth

Purity of the solution

Degree of saturation

Temperature

Viscosity

Agitation of the crystals in the solution

Several of these factors are mutually related to each other,

for example degree of saturation and viscosity5/30/2012 15


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Production

The whey is first concentrated by evaporation to 60 - 62% DM

Then transferred to crystallization tanks (2)

Crystallization takes place slowly, the tanks have

cooling jackets and equipment for control of thecooling temperature

They are also fitted with special agitators

After crystallization, the slurry proceeds to decantercentrifuges (3) for separation of the crystals

Where crystals are dried (4) to a powder

Following grinding (typically in a hammer mill) and

sifting, the lactose is packed (5)5/30/2012 16


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Production

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Uses

Its bland flavor has lent to its use as a carrier and

stabilizer of aromas and pharmaceutical products

Purified lactose canalso be purchased, as high calorie

diet additive Another major use of lactose is in pharmaceutical

industry

Lactose is added to pills as a filler because of its

physical properties (i.e., compressibility) and low

price

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3.Caseinates5/30/2012 19


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Caseinates Caseinate may be defined as a chemical compound of

casein and light metals. e.g., monovalent sodium (Na)

or divalent calcium (Ca)

Produced from freshly precipitated (wet) acid caseincurd or from dry acid casein by reaction with any of

several diluted solutions of alkali

The most commonly used alkali - Sodium hydroxide

(NaOH) solution with a strength of 2.5 M

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Processing Flow Line

Wet acid casein curd or dry acid casein

Water

Grinding

Dilute alkali(1.7 2.2 % by weight of casein solids)

Dissolving

Casein solution

Drying, spray or roller processCaseinate powder

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Composition

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Types Sodium Caseinate

Calcium Caseinate

Other Caseinates

Compounds of casein with aluminum - for medical

use or for use as an emulsifier in meat products

Heavy metal derivatives of casein - for therapeutic

purposes include those containing silver, mercury,iron, and bismuth

Iron and copper caseinates - for use in infant and

dietic products5/30/2012 23


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Uses of Caseinates

Sodium Caseinate

Use as an emulsifier in

cured meats

Found in a number of newproducts, such as milk and

cream substitutes

Sodium caseinate is highly

viscous when dissolved, themaximum obtainable

concentration is 20 % at 55

60C

Calcium Caseinate

For certain applications,

calcium caseinate may be

chosen instead of sodiumcaseinate

Being the wish to reduce the

sodium content of the

product to a minimum

The viscosity of calcium

caseinate is somewhat lower

than sodium caseinate at the

same concentration5/30/2012 24


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4.Whey5/30/2012 25


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Whey Whey or Milk Serum is the liquid remaining after

milk has been curdled and drained

It is a by-product of the manufacture of cheese or

casein Sweet whey is manufactured during the making of

rennet types of hard cheese like cheddar or Swiss

cheese

Acid whey (also known as sour whey) is obtained

during the making of acid types of cheese such as

cottage cheese

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Composition

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Production

As long as they are not denatured by heat, they are not

precipitated at their isoelectric points They are usually precipitated by polyelectrolytes such as

carboxymethyl cellulose

Recovery of whey proteins often make use of a

combination ofheat and pH adjustment When milk is heated, some of the whey proteins denature

and form complexes with casein

Thereby decreasing the ability of the casein to be attacked

by rennet and to bind calcium

Curd from milk heated to a high temperature will not

release whey as ordinary cheese curd does, due to the

smaller number of casein bridges within and between the

casein molecules5/30/2012 28


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Nutritional Importance

Nutritional value per 100 g (3.5 oz)

Energy 112 kJ (27 kcal)

Carbohydrates 5.14 g

Fats 0.36 g

Proteins 0.846 g

Ca 47 mg

Percentages are relative to US recommendations for adults.

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Uses

Whey is used to produce ricotta cheese

It is an additive in many processed foods including

breads, crackers and commercial pastry

Whey proteins are often sold as a nutritionalsupplement

Such supplements are especially popular in the sport

ofbodybuilding In Switzerland, whey is used as the basis for a

carbonated soft drinkcalled Rivella

To produce animal feed5/30/2012 30


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5.Butter Milk5/30/2012 31


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Butter Milk Buttermilk, refers to the liquid left behind after

churning butter out of cream

A fermented milk drink, common in warm climates

Buttermilk, by-product, of milk has a

characteristically sour taste caused by lactic acidbacteria

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Production

This fermented dairy product known as culturedbuttermilk

Produced by using bacteria-either Streptococcus

lactis orLactobacillus bulgaricus

The increased acidity is primarily due to lactic acid

produced by lactic acid bacteria while fermenting

lactose, the primary sugar in milk

Bacteria produces lactic acid, the pH of the milkdecreases and casein, the primary milk protein,

precipitates, causing the curdling of milk

This process makes buttermilk thicker5/30/2012 33


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Nutritional Importance

Nutritional value per 100 g (3.5 oz)

Energy 169 kJ (40 kcal)

Carbohydrates 4.8 g

Fats 0.9 g

Proteins 3.3 gCa 116 mg

Percentages are relative to US recommendations for adults

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Uses

It is very useful in reducingbody heat and therefore

can be consumed in large quantities during summer

People facing digestion problems can have buttermilk

with little rock salt as it gets digested easily andquickly

It is useful drink for all calorie conscious people with

rich essential nutrients

Buttermilk is rich in vitamins (B12), potassium,

phosphorous and calcium

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Buttermilk helps in:

Overcoming obesity;

Improving digestion;

Providing protection against various diseases;

Providing valuable vitamins & minerals; and

Increasing immunity.

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THANK YOU

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By-products of Milk Processing

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