Physical Chemistry of Milk
Teacher
Dr. Soma Maji
Category
Core Courses
Course Attendees
Still no participant
Course Reviews
Still no reviews
Course Name : Physical Chemistry of Milk
Code(Credit) : CUTM1145(2-1-0)
Course Objectives
• Knowledge about the physical composition on milk of different species like density, viscosity, surface tension etc.
• Knowledge of the colligative property, electrical conductivity of milk
• Knowledge about the spectrophotometric method, NMR spectroscopy
• Students can go for higher studies after completing this course
Course Outcomes
• CO1: Learn the physical properties of milk like colloidal system, emulsion, density, specific gravity, etc. PO1
• CO2: Learn to determine the electrical conductance redox potential of milk and other physical properties of milk: PO2
• CO3: To know about the field of molecular spectroscopy, nuclear chemistry related to milk: PO1
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.
Course Syllabus
Module I: Colloid, emulsion density, specific gravity, surface tension and viscosity (7 hr)
• Constituents and gross composition of milk of different species and breeds of milch animals,
• Colloidal State: Distinction between true and colloidal solution, lyophilic & lyophobic solution, properties of colloidal system. Properties of colloidal systems
• Gels-their formation and properties. Milk as a colloidal system and its stability. Elementary idea about emulsion.
• Density: Density and specific gravity, pyknometer method, hydrometer lactometer. Density and specific gravity of milk, effect of various processing variables on the density and specific gravity of milk.
• Liquid State: Surface tension, surface energy interfacial tension. Surface tension of mixtures. Surface tension of milk and the factors affecting it.
• Viscosity- Definition of viscosity, Newtonian and Non-Newtonian liquids, Stokes Law, influence of temperature and concentration of solute on viscosity.
• Viscosity of normal milk, evaporated milk and condensed milk. Refractive index.
Practice: (4 hr)
• Determination of density and specific gravity of milk using pycnometer, hydrometer and lactometer.
• Determination of viscosity of milk using Ostwald viscometer.
• Determination of surface tension of milk using Stalagmometer. Interfacial tension between water-oil phases.
• Determination of refractive index of skim milk and whey
Module II: Colligative properties and electrical conductivity (4 hr)
• Colligative Properties of Dilute Solution: Vapour pressure, Raoults Law, Depression of freezing point, Elevation of boiling point. Freezing point and boiling point of milk. Osmosis and Osmotic pressure. Inter-relation of colligative properties
• Aqueous solution of Electrolytes: Electrolytes; non-electrolytes, ionic mobility, electrical conductance, Ostwald Dilution Law, Kohlrawsch‟s Law
• Electrical conductance of milk. Ionic Equilibria: Dissociation of water, ionic product of water
Practice: (2 hr)
• Determination of freezing point of milk.
• Determination of electrical conductance of milk.
Module III: Concept of pH, pOH, Oxidation reduction potential of milk (6 hr)Concept of pH, pOH, Oxidation reduction potential of milk (6 hr)
• Concept of pH and pOH and their scale. Acids and bases: Bronsted Lewis concepts of acids and bases, dissociation constants of acids and bases.
• Salt-their hydrolysis. Buffer solutions. Derivation of Henderson – Hasselbach equation and it application,
• Buffer capacity and buffer index, milk as a buffer system. Equilibrium of electrolytes. pH indicators.
• Oxidation- Reduction: Redox potential, Nernst equation,
• Electrochemical cells. Hydrogen, glass and calomel electrodes. Redox system of milk.
Practice:(5 hr)
• Preparation of a buffer solution. Determination pH of buffer solution and milk electrometrically.
• Determination of acidity of milk electrometrically.
• Titration of amino acid in the presence and absence of formaldehyde.
• Determination of redox potential of milk.
• Coagulation of milk using electrolytes.
Module IV: Nuclear chemistry and molecular spectroscopy (3 hr)
• Nuclear Chemistry: The nature of isotopes, radio isotopes. Half-life period of radio isotopes. Some of the important radio isotopes. Occurrence of radio nuclide in milk & milk products.
• Molecular Spectroscopy: The spectrum of electromagnetic radiation, the laws of Lambert and Beer,
• Visible and ultra-violet Spectroscope. Mention of mass, NMR spectroscopy.
Practice: (1 hr)
• Determination of PKa1 PKa2 and PL. Verification of Lambert Beer Law.
Suggested Readings
• K. S. Sharma, Physical chemistry of milk, Agrimoon.com
• Ling, E. R. 2008. A Textbook of Dairy Chemistry. J. V. Publ. House, New Delhi.
• Mathur, M. P., Datta, R. D., and Dinakar, P. 2005. Textbook Of Dairy Chemistry. Indian Council Agricultural Research Publ., New Delhi.
• Webb, B. H., Johnson, A. H., and Alford, J. A. 1965. Fundamentals of dairy chemistry. AVI Publ. Co., New York.
• Walstra, P., Jenness, R. and Badings, H. T. 1984. Dairy Chemistry and Physics. 1st ed. Wiley-Inter science, New York.
Online resources:
https://www.agrimoon.com/wp-content/uploads/Physical-Chemistry-of-Milk.pdf
Session Plan
Session 1
Constituents and gross composition of milk of different species and breeds of milch animals
Session 2
Colloidal State: Distinction between true and colloidal solution, lyophilic & lyophobic solution, properties of colloidal system. Properties of colloidal systems
Video: Milk colloid and nano particle
Video: Types of colloids
Session 3
Gels-their formation and properties. Milk as a colloidal system and its stability. Elementary idea about emulsion.
Video: Emulsion
Video: Types of emulsion
Video: Preparation and properties of gel
Session 4
Density: Density and specific gravity, pyknometer method, hydrometer lactometer. Density and specific gravity of milk, effect of various processing variables on the density and specific gravity of milk.
Session 5
Liquid State: Surface tension, surface energy interfacial tension. Surface tension of mixtures. Surface tension of milk and the factors affecting it.
Session 6
Viscosity- Definition of viscosity, Newtonian and Non-Newtonian liquids, Stokes Law
Session 7
Influence of temperature and concentration of solute on viscosity. Viscosity of normal milk, evaporated milk and condensed milk. Refractive index.
Session 8 (Practice)
Determination of density and specific gravity of milk using pycnometer, hydrometer and lactometer. Determination of viscosity of milk using Ostwald viscometer.
Video: Measurement of density of a liquid
Video: Determination of specific gravity of milk
Session 9 (Practice)
Determination of surface tension of milk using Stalagmometer. Interfacial tension between water-oil phases.
Determination of refractive index of skim milk and whey
Video: Determination of surface tension by stalagmometer
Video: Concept of determination of refractive index
Video: Use of Abbe's Refractometer
Session 10
Colligative Properties of Dilute Solution: Vapour pressure, Raoults Law, Depression of freezing point, Elevation of boiling point.
Session 11
Freezing point and boiling point of milk. Osmosis and Osmotic pressure. Inter-relation of colligative properties
Session 12
Aqueous solution of Electrolytes: Electrolytes; non-electrolytes, ionic mobility, electrical conductance, Ostwald Dilution Law, Kohlrawsch‟s Law
Session 13
Electrical conductance of milk. Ionic Equilibria: Dissociation of water, ionic product of water
Session 14 (Practice)
Determination of freezing point of milk.
Determination of electrical conductance of milk
Video: Determination of freezing point of milk
Video: Determination of electrical conductance. https://www.youtube.com/watch?v=WhyMOVvAu3s&t=2s
Session 15
Concept of pH and pOH and their scale. Acids and bases: Bronsted Lewis concepts of acids and bases, dissociation constants of acids and bases.
PDF: pH, pOH, Bronsted Lowry and Lewis concept of acid and bases
Session 18
Buffer capacity and buffer index, milk as a buffer system. Equilibrium of electrolytes. pH indicators.
Session 19
Oxidation- Reduction: Redox potential, Nernst equation
Session 20
Electrochemical cells. Hydrogen, glass and calomel electrodes. Redox system of milk.
Video: Concept of electrochemistry
Session 21(Practice)
Preparation of a buffer solution. Determination pH of buffer solution and milk electrometrically.
Determination of acidity of milk electrometrically.
Titration of amino acid in the presence and absence of formaldehyde.
Session 22 (Practical)
Determination of redox potential of milk.
Coagulation of milk using electrolytes.
Session 23
Nuclear Chemistry: The nature of isotopes, radio isotopes. Half-life period of radio isotopes. Some of the important radio isotopes. Occurrence of radio nuclide in milk & milk products.
Session 24
Molecular Spectroscopy: The spectrum of electromagnetic radiation, the laws of Lambert and Beer
Video: Working of a spectrophotometer
PDF: Molecular Spectroscopy The spectrum of electromagnetic radiation, the laws of Lambert and Beer
Session 25
Visible and ultra-violet Spectroscope. Mention of mass, NMR spectroscopy
Session 26 (Practice)
Determination of PKa1 PKa2 and PL. Verification of Lambert Beer Law
Case Studies
Case Studies
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 […]