Indian Journal of Economics and Development

Open Access Open Access  Restricted Access Subscription Access

What Pressure Driven Membrane Processing has to do with Butter Milk and Whey for Sustainable Income Generation in India


Affiliations
1 Department of Dairy Technology, College of Dairy Science and Food Technology, Raipur (CG), India
2 Department of Dairy Microbiology, College of Dairy Science and Food Technology, Raipur (CG), India
 

Objectives: The present concept explores creation of multidimensional employment opportunities through application of membrane processing in the area of by-products utilization for dairy industry. Membrane filtration assisted utilization of whey and buttermilk not only provides a sustainable source of income but also finds helpful in providing means for food availability and nutritional security.

Methods/Statistical analysis: In this study, methodology has been remained dependent on the nature of food material, size of membrane pores and operating pressure. The nanofiltration technique which operates at a lower pressure than reverse osmosis is to separate water and monovalent salt materials from feed up to a considerable extent as per the required composition of end products. The business elements associated with Integrated Membrane Processing Centre for vibrant entrepreneurial activities find favour under the existing socio-economic situation.

Findings: The need to utilize whey and buttermilk in economic way for generation of income has been a long standing priority as far as dairy industry is to be concerned. Conventional methods of processing have resulted not only in poor quality of products but the ratio of input to output energy has remained unmanageably very high. Due to this reason these by-products have not been found suitability in their utilization creating severe problems of non-conservation of food solids, economic losses and ecological threats. On the other hand very high water content with less per cent of total solids, these by-products are very difficult to handle and require enough large space. In effluent treatment also these by-products further indicate higher incurred cost, longer period of neutralization time as well as use of more chemicals. The present study reveals that use of membrane filtration system has reduced all problems associated with conventional method of processing. Products prepared from membrane processing system ensure better profitability along with negligible wastage.

Application/Improvements: Visualizing existing circumstances of ever worsening employment problem, the application of selected congenial membranes for preparation of value added products is one of the best remedial measures. The establishment of Integrated Membrane Processing Centre (IMPC) is expected to be replicated in various potential regions considering the wider availability of whey and buttermilk.


Keywords

Income Generation, Whey, Buttermilk, Membrane Processing, Business Elements.
User
Notifications

  • S. Kumar, M. Sivaram, P.K. Dixit. Development of hedonic price model of ghee. Indian Journal of Dairy Science. 2017; 70(2), 228-232.

  • F. Shao , L. Dong , H. Dong , Q. Zhang, M. Zhao, L. Yu, B. Pang, Y. Chen. Grapheneoxide modified polymer reverse osmosis membranes with enhanced chlorine resistance. Journal of Membrane Science. 2017; 525, 9-17.

  • S.A.Iiame, S.V. Singh. Application of membrane separation in fruit and vegetable juice processing: a review. Critical Reviews in Food Science and Nutrition. 2015; 55(7), 964-987.

  • A. Abdelrasoul, H. Doa, A. Lohi, C. H. Cheng. Modeling of fouling and fouling attachments a function of the zeta potential of heterogeneous membrane surface in ultrafilteration of latex solution. Industrial and Engineering Chemistry Research. 2014; 53, 9897-9908.

  • D. Chen, K.K. Sirkar, C. Jin, D. Singh, R. Pfeffer. Membrane based technologies in the pharmaceutical industry and continuous production of polymer coated crystals/particles. Current Pharmaceutical Design. 2017; 23(2), 242-249.

  • J.P. Singh, A. Shrivastav, K. Mukophadhyaya, D. Prasad, V. Sharma. Design and development of composite nonwoven filter for pre-filtration of textile effluents using nano-technology. Journal of Material Sciences and Engineering. 2017; 6, 340.

  • Y.E.I. Rayees, M.M. Peuchot. Membrane technology in wine industry: an overview. Critical Review in Food Science and Nutrition. 2016; 56, 2005-2020.

  • A.Yousef, A. Alomair, M.Vinoba, A. Pérez. Polymeric gas-separation membranes for petroleum refining. International Journal of Polymer Science. 2017; 1-19.

  • P. Kumar, N. Sharma, R. Ranjan, S. Kumar, Z.F. Bhat, D.K. Jeong. Perspective of membrane technology in dairy industry: a review. Asian-Australasian Journal of Animal Sciences. 2013; 26(9), 1347-1358.

  • V.K. Dhinesh, D. Ramsamy. Review on membrane technology applications in food and dairy processing. Journal of Applied Biotechnology and Bioengineering. 2017; 3, 1-10.

  • M. Zielinska, M. Galik. Use of ceramic membrane in a membrane filtration supported by coagulation for the treatment of dairy waste. Water Air Soil Pollution. 2017; 228, 173,

  • D. Kim, L.E. Powell, L.H. Delmau, E.S. Peterson, J. Herchenroeder, R.R. Bhave. Selective extraction of rare earth elements from permanent magnet scraps with membrane solvent extraction. Environmental Science and Technology. 2015; 49, 9452-9459.

  • M.S. Noghabi, S.M.A. Razavi. Increase the quality of Sugar by Ultrafilteration Process. Journal of Food Processing and Preservation. 2015; 39(6), 1192-1200.

  • M.Z.M. Nor, L. Ramchandran, M. Duke, T. Vasiljevic. Application of membrane based technology for purification of bromelain. International Food Research Journal. 2017; 24(4), 1685-1696.

  • M. Rais, S. Acharya, N. Sharma. Food processing industry in India: S&T capability, skills and employment opportunities. Journal of Rural Development.2013; 32, 451-478.

  • S. Morya, R. Chandra, B. S. Seelam. Microbial characteristics of whey and sorghum based low fat probiotic beverage. International Journal of Chemical Studies. 2017;5(4), 403-406. 17. E.B. Erickson. Acid whey: Is the waste product an untapped goldmine. Chemical and Engineering News. 2017; 95(6), 26-30.

  • S.S. Marwaha, J.F. Kennedy. Whey- pollution problem and potential utilization. International Journal of Food Science and Technology. 1988; 23, 323-336.

  • A. Sharma, A.H. Jana, R.S. Chavan. Functionality of milk powders and milk-based powders for end user applications- a review. Comprehensive Reviews in Food Science and Food Safety. 2012; 11(5), 518-528.

  • A. Guha, S. Banerjee, D. Bera. Production of lactic acid from sweet meat industry waste by Lactobacillus delbruki. International Journal of Engineering and Technology. 2013; 2, 630-634.

  • J.R. Shankar, G.K. Bansal. A study on health benefits of whey proteins. International Journal of Advanced Biotechnology and Research. 2013; 4(1), 15-19.

  • S. Patel. Emerging trends in nutraceutical applications of whey protein and its derivatives. Journal of Food Science Technology. 2015; 52(11), 6847-6858.

  • A.Rajoria, A.K. Chauhan, J. Kumar. Studies on formulation of whey protein enriched concentrated tomato juice beverage. Journal of Food Science Technology. 2015; 52, 885-893.

  • S.A. Patel, S.C. Parikh. Production of lactic acid from whey by lactobacillus sp. isolated from local dairy products. International Journal of Current Microbiology and Applied Sciences. 2016; 5, 734-741.

  • B.Basant, R.G. Parma, T. Lokesh, S. Sanjay, D. Durga. Efficient Way to use whey as Ready to Serve (RTS) Beverage. Biomedical Journal of Scientific & Technical Research. 2017; 1(5), pp. 1-2.

  • C. Gupta, D. Parkash. Therapeutic potential of milk whey. Beverages. 2017; 3(3), 1-14.

  • N. Kumar, Vandna, S. Hati. Fermented and nonfermented whey beverages. Beverages and Food World. 2015; 42, 28-31

  • S.D.Katka, P.S. Patil. Studies on development of carbonated fruit flavoured Shrikand whey Beverage. Cotemporary Research in India.2017; 7, 136-144.

  • M. Nishanthi, T. Vasiljevic, J. Chandrapala. Properties of whey proteins obtained from different whey streams. International Dairy Journal. 2017; 66, 76-83.

  • S.R. Macwan, B.K. Dabhi, S.C. Parmar, K.D. Aparnathi. Whey and its utilization. International Journal of Current Microbiology and Applied Sciences. 2016; 5(8), 134-155.

  • P.A. Raj, K. Radha, M. Vijayalakshmi, S. Pavulraj, P. Anuradha. Study on utilization of paneer whey as functional ingredient for papaya jam. Ital. Journal of Food Science and Technology. 2017; 29, 171-185.

  • S.Y. Shaikh, S.D. Rathi, V.D. Pawar, B.S. Agarkar. Studies on development of process for preparation of fermented carbonated whey beverage. Journal of Food Science and Technology. 2001; 38, 519-521.

  • Z. Atamer, M. Samtlebe, H. Neve, K.J. Heller, J. Hanrichs. Review: elimination of bacteriophages in whey and whey products. Frontiers in Microbiology. 2013; 4, 1-9

  • R. Atra, G.Vatai, E. Berkassy-Molnar, A. Balint. Investigation of ultra- and nanofiltration for utilization of whey protein and lactose. Journal of Food Engineering.2005; 67, 325-332.

  • V.S. Yeragi, A.H. Maske. Effect of buttermilk on health. International Journal of Scientific Research and Management. 2016; 4, 4936-4940.

  • D. Pal, G.S. Rajorhia. Buttermilk utilization in dairy Industry. Indian Dairyman.1985; 9, 397-403.

  • M.R. Ghanshyambhai, S. Balakrishnan, K.D. Aparnathi. Standardization of the method for utilization of paneer whey in cultured buttermilk. Journal of Food Science and Technology.2015; 52, 2788-2796.

  • V. Conway, S.F. Gauthier, Y. Pouliot. Buttermilk: much more than a source of milk phospholipids. Animal Frontiers. 2014; 4, 44-51.

  • M.R. Costa, X.E. Elias-Argote, R. Jiménez-Flores, M.L. Gigante. Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids. International Dairy Journal. 2010; 20, 598-602.

  • S.G. Lucey,T. Lin, J.J. Jaeggi, C.J. Martinelli, M.E. Johnson, J.A. Lucey. Effect of type of concentrated sweet cream buttermilk on manufacture, yield and functionality of pizza cheese. Journal of Dairy Science. 2007; 90, 2675-2688.

  • V.V. Mistry, L.E. Metzger, J.L. Maubois. Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat cheddar cheese. Journal of Dairy Science. 1996; 79(7), 1137–1145.

  • V.S. Poduval, V.V. Mistry. Manufacture of reduced mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream. Journal of Dairy Science. 1999; 82(1), 1-9.

  • I. Sodini, P. Morin, A. Olabi, R. Jimenez-Floros. Compositional and functional properties of buttermilk: a comparison between sweet, sour and whey buttermilk. Journal of Dairy Science. 2006; 89, 525-536.

  • R. Nirgude, S.V. Binorkar, G.R. Parlikar, M.C. Kirte, D.P. Savant. Therapeutic and nutritional values of Takra (Buttermilk). International Research Journal of Pharmacy. 2013; 4(2), 29-31.


Abstract Views: 274

PDF Views: 143




  • What Pressure Driven Membrane Processing has to do with Butter Milk and Whey for Sustainable Income Generation in India

Abstract Views: 274  |  PDF Views: 143

Authors

Shakeel Asgar
Department of Dairy Technology, College of Dairy Science and Food Technology, Raipur (CG), India
Manorama
Department of Dairy Microbiology, College of Dairy Science and Food Technology, Raipur (CG), India

Abstract


Objectives: The present concept explores creation of multidimensional employment opportunities through application of membrane processing in the area of by-products utilization for dairy industry. Membrane filtration assisted utilization of whey and buttermilk not only provides a sustainable source of income but also finds helpful in providing means for food availability and nutritional security.

Methods/Statistical analysis: In this study, methodology has been remained dependent on the nature of food material, size of membrane pores and operating pressure. The nanofiltration technique which operates at a lower pressure than reverse osmosis is to separate water and monovalent salt materials from feed up to a considerable extent as per the required composition of end products. The business elements associated with Integrated Membrane Processing Centre for vibrant entrepreneurial activities find favour under the existing socio-economic situation.

Findings: The need to utilize whey and buttermilk in economic way for generation of income has been a long standing priority as far as dairy industry is to be concerned. Conventional methods of processing have resulted not only in poor quality of products but the ratio of input to output energy has remained unmanageably very high. Due to this reason these by-products have not been found suitability in their utilization creating severe problems of non-conservation of food solids, economic losses and ecological threats. On the other hand very high water content with less per cent of total solids, these by-products are very difficult to handle and require enough large space. In effluent treatment also these by-products further indicate higher incurred cost, longer period of neutralization time as well as use of more chemicals. The present study reveals that use of membrane filtration system has reduced all problems associated with conventional method of processing. Products prepared from membrane processing system ensure better profitability along with negligible wastage.

Application/Improvements: Visualizing existing circumstances of ever worsening employment problem, the application of selected congenial membranes for preparation of value added products is one of the best remedial measures. The establishment of Integrated Membrane Processing Centre (IMPC) is expected to be replicated in various potential regions considering the wider availability of whey and buttermilk.


Keywords


Income Generation, Whey, Buttermilk, Membrane Processing, Business Elements.

References