xxvi

Contents

35.5.4

Spraying Method

552

35.5.5

Spreading Method

552

35.6

Conclusion

552

References

553

36

Valorization of By-Products of Milk Fat Processing

557

Menon R. Ravindra, Monika Sharma, Rajesh Krishnegowda, and Amanchi

Sangma

36.1

Introduction

557

36.2

Processing of Milk Fat and Its By-Products

558

36.3

Valorization of Buttermilk

558

36.3.1

Buttermilk as an Ingredient in Food and Dairy Products

559

36.3.1.1

Market Milk

559

36.3.1.2

Dahi

559

36.3.1.3

Yoghurt

559

36.3.1.4

Cheeses

560

36.3.1.5

Indian Traditional Dairy Products

560

36.3.1.6

Buttermilk Ice Cream

560

36.3.1.7

Dairy-Based Beverages

560

36.3.1.8

Probiotic Drinks

561

36.3.1.9

Dried Buttermilk

561

36.3.2

Buttermilk as Encapsulating Agent

561

36.3.3

Buttermilk as a Source of Phospholipids

562

36.4

Valorization of Ghee Residue

562

36.4.1

Utilization of Ghee Residue for Value-Added Products

563

36.4.2

Ghee Residue as an Ingredient in Dairy and Food Industry

563

36.4.2.1

Baked Products

563

36.4.2.2

Chocolate and Confectionery

563

36.4.2.3

Ghee-Residue-Based Flavor Enhancer

564

36.4.2.4

Indian Traditional Sweetmeat

564

36.4.3

Ghee Residue as Animal Feed

564

36.4.4

Ghee Residue as Source of Phospholipids

564

36.5

Conclusion

565

References

565

Index

569