Anmol Dhawande, Snehal Moon, Prashant Kharkar and Nishikant Raut

The present study focuses on a comparative assessment of ghee residue (GR) sourced from two types of milk—hybrid cow (HGR) and desi cow (DGR). Ghee residue being a potential source of valuable nutrients is often overlooked despite of numerous established research evidences. This byproduct produced during the ghee manufacturing process is underutilized and discarded as waste. This research evaluates the physicochemical properties of HGR and DGR to understand their potential for various applications. The values for moisture content, ash content, protein content, fat content, Reichert Meissl, Polenske, and total phospholipid content were more prominent in the case of hybrid cow ghee residue as compared to desi cow ghee residue. The results revealed notable differences between HGR and DGR, particularly in moisture and fat content. HGR exhibited a higher moisture content (12.30%) compared to DGR (8.23%), making it more susceptible to microbial contamination. However, the fat content in HGR (35.94%) was higher than in DGR (32.43%). Both residues displayed comparable protein content (around 18%) and phospholipid profiles. Sensory attributes such as color and texture also differed, with HGR showing a caramel cream color and a caky texture, while DGR was darker and more flowy. Thin layer chromatography of the isolated phospholipids from both sources was done to analyze the number of phospholipid components present. The findings highlight the need for standardizing ghee residue processing methods to maximize its use, thereby reducing waste and environmental impact while creating new economic opportunities complying with the zero-waste principles.

DOI: 10.22271/phyto.2024.v13.i5c.15078

Pages: 240-246  |  93 Views  46 Downloads