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Emerging Opportunities for Effective Valorization of Dairy By-Products

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Sustainable Food Waste Management

Abstract

The huge and ever-growing number of dairy by-products has become a major concern throughout the whole world. These by-products produced by the dairy industry are a great loss of valuable compounds and also increases severe environmental problems. However, numerous of these by-products have the potential to be reused into the development of other food products. Dairy waste valorization is one of the recent areas of research that has attracted a great deal of attention as a potential alternative to the utilization of these by-products. By-products like skim milk, buttermilk, ghee residue and whey arise in significant amounts and are consequently of high relevance. Due to their composition with various beneficial ingredients, the by-products can be utilized by using different techniques leading to economic and environmental advantages. Particularly the development of environment friendly and innovative strategies to process such type of by-products is of great importance in our society. New researches have also been oriented on recent technologies to utilize these by-products for food and non-food products. This chapter focuses on various by-products waste generation during the processing of milk and milk products and reviews state-of-the-art technologies for their valorization. The main uses of functional ingredients obtained from these by-products are presented and discussed, highlighting major mainstream food areas of application, e.g. in the functional and bakery and meat industry. Furthermore, their applications, various strategies to be adopted for successful valorization, research gap, current options and future scenario are discussed.

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Author information

Authors and Affiliations

  1. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Amrita Poonia

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  1. Amrita Poonia
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Editor information

Editors and Affiliations

  1. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Monika Thakur

  2. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    V. K. Modi

  3. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Renu Khedkar

  4. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Karuna Singh

Glossary

Biological Oxygen Demand

Amount of dissolved oxygen required for aerobic biological microorganisms to break down organic material found in a given water sample at a certain temperature over a specific time period.

By-Products

Product of commercial value produced during the manufacture of a main product.

Chemical Oxygen Demand

Amount of the capacity of water to consume oxygen during the decomposition of organic material and the oxidation of inorganic chemicals.

Milk Fat Globule Membrane

Exceptional and complex structure contains mainly lipids and proteins that backdrops milk fat globule secreted from the milk-producing cells of humans and other mammals.

Nanocomposites

Basically provide a highly versatile chemical functionality and consequently they are used for the development of high barrier properties.

Nanoparticles

Aids in improving the food’s flow property, colour and stability.

Supercritical Fluid Extraction

Process which separates one component from another using supercritical fluids and mainly CO2.

Sweet Cream buttermilk

Buttermilk is obtained by churning fresh/pasteurized cream.

Valorization

Process of changing by-products of any industry into products at a much greater value.

Whey

Yellowish watery portion and by-product of the cheese and paneer industry.

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Poonia, A. (2020). Emerging Opportunities for Effective Valorization of Dairy By-Products. In: Thakur, M., Modi, V.K., Khedkar, R., Singh, K. (eds) Sustainable Food Waste Management. Springer, Singapore. https://doi.org/10.1007/978-981-15-8967-6_15

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