SUMMARY OF ARTICLE

ABSTRACT

Ghee residue is the by-product of ghee (clarified butter fat) manufacture. India, being the largest producer of milk globally, generates a significant quantity of ghee residue. This residue, contains various nutrients including proteins, calcium, and phospholipids and hence may be effectively utilized instead of being considered waste. It has potential applications in animal feed, biofuel production, and as ingredients in the food and pharmaceutical industries. Ghee residue exhibits excellent antioxidant activity due to the presence of tocopherols, phospholipids, and products of browning processes. Additionally, it contains flavouring compounds that contribute to its sensory properties. Ghee residue offers several health benefits, such as boosting immunity, aiding digestion, improving eye vision, and potentially possessing anti-cancer properties. In the food industry, ghee residue finds applications in dairy products, bakery products, and confectionery items, enhancing their nutritional value and sensory appeal. Extensive research is required to assess the digestion and utilization of the ghee residue. By finding innovative ways to utilize dairy by-products like ghee residue, the dairy industry can reduce waste and maximize value.