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Module-I: Milk definition, composition and variation (1 hr)
Practice (2 hrs)
Module-II: Milk Proteins (5 hrs)
Practice (2 hrs)
Module-III: Enzymes in milk (2 hrs)
Practice (1 hr)
Module-IV: Milk Carbohydrates (4 hrs)
Practice (1 hr):
Module-V: Milk lipids (4 hrs)
Practice (2 hrs)
Module-VI: Salt composition and metals (3 hrs)
Practice (5 hrs)
Suggested Readings:
Text Books:
Online Source:
Definition, structure of milk and factors affecting composition of milk (1 hr).
Sampling techniques of chemical examination of milk (1 hr).
Determination of pH and titratable acidity of milk (1 hr).
Casein: Isolation, fractionation and chemical composition, physico-chemical properties of casein (1 hr).
Determination of casein, whey proteins and NPN in milk (1 hr).
Whey proteins: Preparation of total whey proteins: α-Lactalbumin and β-Lactoglobulin (1 hr).
Properties of α-Lactalbumin and β-lactoglobulin, Immmunoglobulin and other minor milk proteins and non-proteins nitrogen constituents of milk (1 hr).
Determination of total milk proteins by Kjeldahal method (1 hr).
Hydrolysis and denaturation of milk proteins under different physical and chemical environments (1 hr).
Estimation of milk proteins using different physical and chemical methods. Importance of genetic polymorphism of milk proteins (1 hr).
Milk enzymes with special reference to lipases, Xanthine Oxidase, phosphatases, proteases and lactoperoxidase (1 hr).
Estimation of alkaline phosphatase and lipase in milk (1 hr).
Milk enzymes with special reference to lipases, Xanthine Oxidase, phosphatases, proteases and lactoperoxidase (1 hr).
Milk carbohydrates their status and importance (1 hr).
Determination of lactose in milk (1 hr).
Physical and chemical properties of lactose (1 hr).
Sugar amine condensation, amadori rearrangement, production of hydroxyl methyl furfural (HMF), Processing related degradation of lactose (1 hr).
Sugar amine condensation, amadori rearrangement, production of hydroxyl methyl furfural (HMF), Processing related degradation of lactose (1 hr).
Definition, general composition and classification of milk lipids (1 hr).
Determination of fat in milk by different methods (1 hr).
Nomenclature and general structure of glycerides, factors affecting the fatty acid composition (1 hr).
Milk phospholipids and their role in milk products, unsaponifiable matter (1 hr).
Determination of total solids and solids not fat in milk (1 hr).
Fat soluble vitamins (1 hr).
Milk Salts: Mineral in milk (a) major mineral (b) Trace elements (1 hr).
Determination of ash in milk (1 hr).
Physical equilibria among the milk salts (1 hr).
Determination of phosphorus and calcium in milk (1 hr).
Determination of chloride in milk (1 hr).
Determination of temporary and permanent hardness of water (1 hr).
Milk contact surfaces and metallic contamination (1 hr).
Estimation of available chlorine from bleaching powder (1 hr).
Dr. Rajashree Jena is currently working as Assistant Professor in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. She has obtained her Ph. D degree from National Dairy Research Institute, Karnal in the field of Dairy Microbiology. She has more than 3 years of research and teaching experience at […]
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 […]
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