Characteristics of secondary dairy raw material obtained during dairy processing

Abstract

This study focuses on by-products of dairy processing and the effectively utilization to reduce environmental problems. The existing traditional technology of producing sour cream, butter, natural cheeses and cottage cheese receives huge amount of by-products such as skim milk, buttermilk and whey is called “secondary dairy raw material”. Enzymatic hydrolysis of kappa-casein is the particular process that starts the coagulation of milk and the casein micelles’ characteristics change and become unstable and begin to combine. A 3-dimensional network of casein micelles eventually emerges as aggregation continues. The amount of nutrients and the chemical elements to be taken into consideration for further processing would lower the cost of manufacturing and increase corporate profit, according to tests conducted on the samples’ protein, lactose content, titratable acidity, and pH. It could be used as a product for functional purpose and processing of whey and the production of whey drinks which has dietary and therapeutic nutrition. They can significantly increase the biological value of nutrition and due to lipotropic and antioxidant components (phospholipids, choline, leucine, vitamin E and other substances) mitigate the manifestation of latent forms of vitamin deficiency. Therefore, whey should be more fully processed for food purposes.