Chemistry of Dairy Products
Teacher
Dr. Soma Maji
Category
Core Courses
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Course Name : Chemistry of Dairy Products
Code(Credit) : CUTM1157(2-1-0)
Course Objectives
• To understand the chemical composition and legal standards of milk products
• Physico-chemical changes in milk constituents during manufacture and storage of dairy products
• Help students for employment, higher studies and entrepreneurship
Course Outcomes
CO1: Understand the chemical composition and legal standards of milk products. Compositional analysis of milk products: PO1, PO4, PO12
CO2: Learn about different deterioration processes of fat-rich dairy products, traditional dairy products, fermented, frozen, and dried dairy products, theories and preparation methods: PO2, PO4, PO12
CO3: Know about the physico-chemical changes during the manufacture and storage of different dairy products and analytical methods: PO3, PO6, PO12
PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
PO2: Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
PO3: Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
PO4: Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
PO6: The engineer and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.
PO12: Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.
Course Syllabus
Module I: Chemistry of Cream, butter and ghee ( 7 hr)
• Chemical composition and legal standards of milk products
• Chemistry of creaming and factors affecting the same
• Ripening and neutralization of cream
• Theories of churning and factors affecting the same. Butter colour
• Ghee: Physico-chemical changes during manufacture
• Hydrolytic and oxidative deterioration, their causes
• Prevention and role of antioxidants in ghee
Practice:(4 hr)
• Cream: estimation of fat and acidity.
• Butter: estimation of fat, moisture, curd and salt content.
• Ghee: estimation of moisture, acid value
• Butyro refractive reading and Reichert Meissl value/ Polanske value of ghee.
Module II: Chemistry of traditional dairy products (4 hr)
• Physico-chemical changes in milk constituents during manufacture and storage of traditional dairy products: Khoa and Paneer
• Physico-chemical changes in milk constituents during manufacture and storage of traditional dairy products: Channa and some channa based products
• Physico-chemical changes in milk constituents during manufacture and storage of traditional dairy products: Dahi and Lassi
• Physico-chemical changes in milk constituents during manufacture and storage of traditional dairy products: Chakka and Shrikhand
Practice: (2 hr)
• Estimation of moisture, fat and protein content in khoa/paneer
• Estimation of moisture, fat and protein content in chhana/chakka
Module III: Chemistry of cheese (2 hr)
• Chemistry of cheese: milk clotting enzymes and enzymatic coagulation of milk
• Biochemical changes during ripening of cheese
Practice: (2 hr)
• Estimation of moisture and fat content in cheese.
• Estimation of salt and protein content in cheese.
Module IV: Chemistry of concentrated and dried milk and ice cream (4 hr)
• Physico-chemical changes during preparation and storage of concentrated milk products
• Physico-chemical changes during preparation and storage of dried milk products.
• Physico-chemical changes during processing and storage of ice cream and frozen desserts.
• Role and mechanism of stabilizers and emulsifiers in ice cream.
Practice: (4 hr)
• Determination of lactose and sucrose in sweetened condensed milk.
• Milk powder: moisture, fat and ash
• Milk powder: solubility, acidity and bulk density.
• Ice cream: estimation of fat, total solids and protein
Suggested Readings
• Fox, P. F. (Ed). (1982). Developments in Dairy Chemistry. Applied Sci. Publ., NewYork.
• Fox, P. F. and Sweeny, Mc. (1998). Dairy Chemistry and Bio-Chemistry. Academic /Platinum Publ., NewYork.
• Fox, P. F. (Ed). (2006). Developments in Dairy Chemistry. Applied Sci. Publ., NewYork.
• Jenness, R. and Patton, S. (1984). Principles of Dairy Chemistry. Wiley Eastern Pvt. Ltd, New Delhi.
• Mathur, M. P., Datta, D. R., and Dinakar, P. (1999). Text book of Dairy Chemistry, Directorate of Information and Publs., ICAR, New Delhi.
• Webb, B. H., Johonson, A. H., and Alford, J. A. (Eds). (2008). Fundamentals of Dairy Chemistry. CBS Publ. and Distributors Pvt. Ltd., New Delhi.
Session Plan
Session 1
Chemical composition and legal standards of milk products
Session 4
Theories of churning and factors affecting the same. Butter colour
Session 7
Prevention and role of antioxidants in ghee
Class Test
Session 8 (Practice)
Cream: estimation of fat and acidity.
Butter: estimation of fat, moisture, curd and salt content.
Video: Estimation of fat in cream
Video: Determination of acidity of milk
Video: Salt content of butter
Session 9 (Practice)
Ghee: estimation of moisture, acid value, Butyro refractive reading and Reichert Meissl value/ Polanske value.
Session 10
Physico-chemical changes in milk constituents during manufacture and storage of traditional dairy products: Khoa and Paneer
Video: Physical changes during khoa preparation
PDF: Physico chemical changes in milk constituents during the preparation of Khoa and paneer
Session 11
Physico-chemical changes in milk constituents during manufacture and storage of traditional dairy products: Channa and some channa based products
Video: Mechanism of acid coagulation
Session 12
Physico-chemical changes in milk constituents during manufacture and storage of traditional dairy products: Dahi and Lassi
Video: Science behind curd formation
Session 13
Physico-chemical changes in milk constituents during manufacture and storage of traditional dairy products: Chakka and Shrikhand
Session 14 (Practice)
Khoa/paneer: estimation of moisture, fat, protein
Chhana/chakka: estimation of moisture, fat, protein
Session 15
Chemistry of cheese: milk clotting enzymes and enzymatic coagulation of milk
Class Test
Chemistry of cheese: milk clotting enzymes and enzymatic coagulation of milk
Session 17 (Practice)
Estimation of moisture, fat, salt and protein content in cheese.
Session 18
Physico-chemical changes during preparation and storage of concentrated milk products
PDF: Physico chemical changes of condensed milk
PDF: Physico chemical changes in Condensed milk and dried milk
Session 19
Physico-chemical changes during preparation and storage of dried milk products.
PDF: Physico chemical changes in Condensed milk and dried milk
Session 20
Physico-chemical changes during processing and storage of ice cream and frozen desserts.
Session 21
Role and mechanism of stabilizers and emulsifiers in ice cream.
PPT: Role and mechanism of stabilizers and emulsifiers in ice cream.
Session 22 (Practice)
Determination of lactose and sucrose in sweetened condensed milk.
Session 23 (Practice)
Milk powder: moisture, fat and ash
Session 24 (Practice)
Milk powder: solubility, acidity and bulk density.
Video: Determination of acidity of milk powder
Video: Solubility test of powder
Video: Determination of solubility
Video: Bulk density test
Session 25 (Practice)
Ice cream: estimation of fat, total solids and protein
Class Test
Ice cream: estimation of fat, total solids and protein
Question paper:
Our Main Teachers
Soma Maji is working as an Assistant Professor in the Department of Dairy Technology, School of Agriculture and Bio-engineering, Centurion University of Technology and Management, Paralakhemundi, Odisha. She is B.Tech in Dairy Technology, M.Tech in Dairy Chemistry from WBUAFS, Nadia, West Bengal and Ph.D. in Dairy Chemistry from NDRI, Karnal. She has qualified ARSB NET […]