Indian Dairy AssociationIDA

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Pranav Vashisht
B. Tech., Dairy Technology (4th Year) Student, ICAR- National Dairy Research, Institute, Karnal (Haryana)
pvashishtpandit@gmail.com		Ganga Sahay Meena
Scientist (SrScale), Dairy Processing, By-Product Lab, Dairy Technology Division, ICAR- National Dairy Research Institute, Karnal (Haryana)
gsiitkgp@gmail.com

ABSTRACT

This articles deals with the yield, chemical composition, different minerals, amino acids and fatty acids present in ghee residue. Apart from problems faced during processing of ghee residue, its flavour, anti-oxidant and nutritive potential has been highlighted. Different food (preparation of burfi, candy, chocolate, edible paste, pinni and bakery products) and non-food applications of ghee residue such as supplement in animal, chicken and fish feed have been reported. Extraction of phospholipids and, production of protein hydrolysate produced from ghee residue proteins have also been included.
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