Module-I: Milk definition, composition and variation (1 hr)

• Definition, structure of milk and factors affecting composition of milk

Practice (2 hrs)

• Sampling techniques of chemical examination of milk
• Determination of pH and titratable acidity of milk

Module-II: Milk Proteins (5 hrs)

• Casein: Isolation, fractionation and chemical composition, physico-chemical properties of casein
• Whey proteins: Preparation of total whey proteins: α-Lactalbumin and β-Lactoglobulin.
• Properties of α-Lactalbumin and β-lactoglobulin, Immmunoglobulin and other minor milk proteins and non-proteins nitrogen constituents of milk
• Hydrolysis and denaturation of milk proteins under different physical and chemical environments
• Estimation of milk proteins using different physical and chemical methods. Importance of genetic polymorphism of milk proteins.

Practice (2 hrs)

• Determination of casein, whey proteins and NPN in milk.
• Determination of total milk proteins by Kjeldahal method.

Module-III: Enzymes in milk (2 hrs)

• Milk enzymes with special reference to lipases, Xanthine Oxidase, phosphatases, proteases and lacto-peroxidase

Practice (1 hr)

• Estimation of alkaline phosphatase and lipase in milk.

Module-IV: Milk Carbohydrates (4 hrs)

• Milk carbohydrates their status and importance.
• Physical and chemical properties of lactose
• Sugar amine condensation, amadori rearrangement, production of hydroxyl methyl furfural (HMF), Processing related degradation of lactose

Practice (1 hr):

• Determination of lactose in milk.

Module-V: Milk lipids (4 hrs)

• Definition, general composition and classification of milk lipids.
• Nomenclature and general structure of glycerides, factors affecting the fatty acid composition.
• Milk phospholipids and their role in milk products, unsaponifiable matter
• Fat soluble vitamins

Practice (2 hrs)

• Determination of fat in milk by different methods.
• Determination of total solids and solids not fat in milk

Module-VI: Salt composition and metals (3 hrs)

• Milk Salts: Mineral in milk (a) major mineral (b) Trace elements
• Physical equilibria among the milk salts
• Milk contact surfaces and metallic contamination.

Practice (5 hrs)

• Determination of ash in milk.
• Determination of phosphorus and calcium in milk.
• Determination of chloride in milk.
• Determination of temporary and permanent hardness of water.
• Estimation of available chlorine from bleaching powder.

Suggested Readings:

Text Books:

• Fox, P. F. and Sweeny, Mc. (1998). Dairy Chemistry and Bio-Chemistry. Academic /Platinum 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.

Online Source:

• Chemistry of Milk