References

565

Actually, the phospholipid content of ghee residue has a functional role in its shelf

stability, since it acts interactively with other reducing agents in ghee residue to exert

antioxidative effects. In addition, phospholipids are good emulsifiers, and its content

in ghee residue, therefore, can be beneficial during the preparation of certain prod-

ucts where emulsification of the different phases becomes desirable. Now that there

is an understanding on the beneficial role of phospholipids in terms of its health

benefits and its functionality as an emulsifier, there is an interest in extraction, quan-

tification, and purification of phospholipids sourced from ghee residue. Thus, there

is ample scope to utilize ghee residue as a source for the extraction of crude phospho-

lipids and standardize suitable methodology for the purification and fractionation of

this component to enhance the value of ghee residue.

36.5

Conclusion

The two major by-products of milk fat processing operations, namely buttermilk and

ghee residue, have ample scope to be utilized economically by the dairy and food

industry. Both products are rich sources of nutrients and have unique functionality

in terms of health benefits and technological attributes. Therefore, it is in the interest

of all stakeholders, including the processing industry, consumers, and policymak-

ers, to dissuade the thought of these by-products as waste streams of processing and

encourage the valorization of these products to realize their full potential.

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