Quality attributes of ghee residue prepared using Deoni and Holstein Friesian crossbred cow milk as influenced by method of preparation

Abstract

Ghee residue (GR), a dairy by-product, was found to be nutrient dense. The ghee residue composition could be affected by clarification temperature, method of ghee preparation and breed of the cow. So, the present study was conducted to know whether the clarification temperature (110°C and 120°C),methods of ghee preparation (direct cream and creamery butter),and breed of the cow (Indigenous Deoni and Holstein Friesian crossbred) can affect the composition of ghee residue. The moisture, protein, fat, lactose and ash content of various ghee residue samples prepared from the milk of Deoni and HF crossbred cows varied from 10.50±0.22 to 14.65±0.1, 13.49±3.37 to 34.17±3.37,51.61±0.86 to 67.69±0.09, 9.44±0.06to14.15±0.22 and 1.89±0.03to5.59±0.41%, respectively. Further, the phospholipid content and antioxidant activity varied from 3.18 to 15.09 and 27.04 to 67.86%,respectively. In this study, it was found that temperature of clarification had a significant (p<0.05) effect on moisture, lactose, ash, hydroxy methyl furfural (HMF) and browning index. The clarification temperature significantly affected the protein, fat, lactose, ash, phospholipids and antioxidant activity. The protein, fat and browning index of ghee residue were also significantly different for the breeds. Thus, it can be concluded that GR’scomposition was affected by breed and method of ghee preparation.