ghee residue

PHYSICO CHEMICAL PROPERTIES OF GHEE REESIDUE (BY PRODUCTS)

1. WELCOME 1

2. TOPIC :PHYSICO - CHEMICAL PROPERTIES OF GHEE-RESIDUE Presented to: Mr.shivakumar Asst.professor of Dairy Technology DSCK Presented by: Chethan N DGK1303 3 rd year 1 st sem DSCK 2

3. Introduction Ghee-residue is the by-product of ghee manufacturing industry. It is partially charred (burnt) light to dark brown and moist residue that is obtained on the cloth strainer after the ghee is filtered . During the manufacture of ghee, the solids not fat (SNF) present in cream or butter appears in the form of small particles known as ghee-residue. It is obtained after molten ghee has been either strained out with bag filters or muslin cloth or separated by continuous centrifugal clarifiers . 3

4. It has smooth to granular texture with glossy exterior due to the presence of excessive free fat. The average yield of ghee-residue is maximum in direct creamery (DC) method 12% followed by about 3.7% yield in creamery butter (CB) and desi butter (DB) method . Ghee-residue, particularly one obtained from creamery-butter, has higher content of phospholipids 17.39% of its total fat. 4

5. 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. PHYSICO-CHEMICAL PROPERTIES 1. Particle size and density : Ghee-residue is generally removed by bag filters or muslin cloth, but for the continuous ghee clarification process, centrifugal clarifiers ha ve been designed. The average particle diameter of GR is 104.79 microns and average density is 1.14 g/cm3. 5

6. 2.Lipids in ghee-residue : The lipids of ghee residue have lower Reichert and Polenske values ( 24.4 and 1.3)but have higher iodine value (43.3 ) in comparison to those of the corresponding ghee. The lipid of ghee contain:- 53% lower chain fatty acids. 58.7 % total saturated fatty acids. 41.3 % unsaturated fatty acids. PUFA content of ghee residue(4.4%) is higher as compared to ghee(2.8%) Ghee residue is rich in phospholipids(1-9%). 6

7. Phospholipids is high in creamery butter ghee residue(17.39%) medium in desi butter ghee residue(4.95%) low in direct creamery ghee residue(1.57%) The phospholipids content of ghee residue decreases as the period of heating increases due to the transfer of phospholipids from ghee residue to ghee. 3.Proteins in ghee residue:- Soluble nitrogen content of ghee residue prepared from cream or creamery butter decreases with heating time. This is due to the denaturation of the proteins. 7

8. By paper chromatographic technique, 11 free amino acid, 2 amines and 8 unidentified spots were detected in ghee residue. Sulphydryl substance are liberated from protein during high treatment because of their polar nature they are mostly retained in the ghee residue. Whey proteins, especially beta –lactoglobulin are the main source for the Sulphydryl compounds. 4) Milk sugars in ghee residue:- Ghee residue prepared at 120ᴼC contains sugars such as lactose (76.6), galactose (14.1),glucose(5.3),& two unidentified sugars. 8

9. If the period of heating is increase ,lactose decreases & increase in glucose , galactose , unidentified sugar content. The unidentified sugars due to some of the break down products or sugar fragments formed during browning or caramelization reactions. 9

10. Chemical composition and yield of ghee-residue ( Hand pressed) 10

11. CONCLUSION : Ghee-residue being rich source of fat and proteins is valuable for its nutritive value as human dietary supplement . The flavour potential of ghee-residue is much greater than that of ghee. Hence it can be utilised for flavouring bland fats and also enhance their keeping quality. 11

12. REFERENCE: - E course( ndri ) By-Products technology course director- vijay kumar. BOOK : TECHNOLOGICAL ADVANCES IN THE UTILIZATION OF DAIRY BY PRODUCTS. AUTHOR: Dr . Vijay Kumar Gupta 12

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