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BY-PRODUCTS OF MILK PROCESSING

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Group Members

Azam Shakeel Muhammad Shamoon Usman Ali Sohaib Nazir

2007-ag-1087 2007-ag-1096 2007-ag-617 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 one or 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 Skim Milk/Standardize Milk Cheese By-Product Milk Cream Lactose - an ingredient (recover from whey) Caseinates Whey Butter Milk
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Whey
Cheese Butter/AMF
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1.Milk Cream
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Milk Cream
Cream is a product that is composed of the higherbutterfat 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 is accelerated by using centrifuges called separators

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Production
A separator is a centrifugal device that separates milk into cream and skimmed milk Rotation of the separator turns a worm gear mechanism causes the separator bowl to spin at thousands 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 raw material:
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
Crystallization The 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 viscosity
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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 the cooling temperature They are also fitted with special agitators After crystallization, the slurry proceeds to decanter centrifuges (3) for separation of the crystals Where crystals are dried (4) to a powder Following grinding (typically in a hammer mill) and 5/30/2012 16 sifting, the lactose is packed (5)

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 can also 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.Caseinates
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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 casein curd 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 process Caseinate 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 products
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Uses of Caseinates
Sodium Caseinate Use as an emulsifier in cured meats Found in a number of new products, such as milk and cream substitutes Sodium caseinate is highly viscous when dissolved, the maximum obtainable concentration is 20 % at 55 60C
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Calcium Caseinate For certain applications, calcium caseinate may be chosen instead of sodium caseinate 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 concentration
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4.Whey
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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 of heat 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 5/30/2012 28 casein molecules

Nutritional Importance
Nutritional value per 100 g (3.5 oz)
Energy Carbohydrates Fats Proteins Ca 112 kJ (27 kcal) 5.14 g 0.36 g 0.846 g 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 nutritional supplement Such supplements are especially popular in the sport of bodybuilding In Switzerland, whey is used as the basis for a carbonated soft drink called Rivella To produce animal feed
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5.Butter Milk
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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 acid bacteria

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Production
This fermented dairy product known as cultured buttermilk Produced by using bacteria-either Streptococcus lactis or Lactobacillus 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 milk decreases and casein, the primary milk protein, precipitates, causing the curdling of milk This process makes buttermilk thicker
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Nutritional Importance
Nutritional value per 100 g (3.5 oz) Energy Carbohydrates Fats Proteins 169 kJ (40 kcal) 4.8 g 0.9 g 3.3 g

Ca
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116 mg
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Percentages are relative to US recommendations for adults

Uses
It is very useful in reducing body 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 and quickly 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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