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36 Valorization of By-Products of Milk Fat Processing

36.3.1.4

Cheeses

It is possible to prepare low-fat cheeses by mixing buttermilk and skim milk and

using this mix as the cheese milk. When buttermilk is added to the low-fat cheddar

cheese, it can improve the texture, since buttermilk has high water-holding capacity

due to the phospholipids content. Mistry et al. [12] reported the use of ultrafiltered

sweet buttermilk (up to 5%) to supplement cheese milk for making cheddar cheese

with reduced fat. This resulted in softened body, increased water retention of the

curd, high moisture content and poorer curd fusion, and higher cheese yield. Joshi

and Thakar [13] prepared cheddar cheese by blending SCBM and buffalo milk. This

resulted in improved firmness of cheese. Further, this cheddar cheese could be used

for preparation of processed cheese. Poduval and co-workers [14] used ultrafiltered

sweet buttermilk and homogenized cream for preparation of reduced-fat mozzarella

cheese. The cheese, thus made with 5% ultrafiltered buttermilk, had a softer body

and texture with open and spongy protein matrix.

36.3.1.5

Indian Traditional Dairy Products

The use of buttermilk in the preparation of various indigenous dairy products

has also been widely reported. Buffalo milk for preparation of acid coagulated

milk solids, also known as channa, was partially supplemented with SCBM. The

addition may enhance the body and texture with no effect on color, appearance and

flavor. Supplementation of the milk for preparation of paneer (an Indian cheese)

did not cause any adverse effect on the textural or sensory properties [15]. Similar

approaches were also successfully reported in preparing acceptable milk sweets

such as basundi [16], sandesh [17], and shrikhand [18].

36.3.1.6

Buttermilk Ice Cream

The use of buttermilk as a base for the preparation of ice cream was explored by

Szkolnicka et al. [19]. Different types of buttermilk such as SCBM and cultured but-

termilk, with and without the addition of emulsifiers and stabilizers, were tried.

Calculated quantities of the ingredients were taken so as to obtain a composition

of fat of 10% and sucrose 12%, milk SnF 12% in the mix. The study concluded that

SCBM was suitable for usage as a raw material in ice cream manufacture.

36.3.1.7

Dairy-Based Beverages

Traditionally, buttermilk in itself is consumed as a popular dairy drink in many coun-

tries. In the Indian subcontinent, buttermilk obtained during the churning of butter,

also known as chhach, is consumed as a thirst quencher, after dilution with water.

The beverage is often flavored in various ways, e.g. with the addition of salt, mint,

cumin, ground chillies, fresh ginger, garlic, curry leaves, etc.

Buttermilk has been blended with fruit juices to formulate various dairy-based

beverages. Fruits such as mango, orange, banana have been blended with buttermilk

(62–85%) to prepare nutritious and flavorful beverages [20]. There are also reports of

its use in formulating a carbonated fruit flavored beverage, using various filtration

techniques such as pre-filtration, ultra filtration and use of fruits such as orange,

pineapple, and mango [21].