Chemistry of Dairy Products is Any dairy product is a variable mixture of a large number of different chemical species. For compositional analysis, these chemical species are usually grouped together into broad classes such as water, fat, protein, lactose and minerals.
Book Details
Language: English
Pages: 118
Compiled By: Anil Mandal
Price: Free
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Course Outline of Chemistry of Dairy Products
Lesson 1: Chemical composition and legal standards of milk products
Lesson 2: Chemistry of creaming and factors affecting the same
Lesson 3: Ripening and neutralization of cream.
Lesson 4: Theories of churning and factors affecting the same
Lesson 5: Physico-chemical changes during manufacture.
Lesson 6: Ghee and Related Products: Ghee, Anhydrous Milkfat and Butteroil, Physico-chemical characteristics of Ghee
Lesson 7: Factors responsible for increasing the rate of oxidation in fatty foods are as follows.
Lesson 8: Physico Chemical Changes During Processing of Milk Products
Lesson 9: Milk Proteins-Changes, Classification of proteins, Factors causing protein denaturation, Milk Proteins – Functional Properties, Biological functions of milk proteins include
Lesson 10: Heat stability of milk (: Khoa, Paneer, Dahi, Channa, Lassi, Chakka, Shrikhand), Physico-Chemical Properties
Lesson 11: Ice Cream and Frozen Products, Role and mechanism of stabilizers and emulsifiers in ice cream, Physico-Chemical Properties
Lesson 12: Condensed and Evaporated Milk, sweetened condensed milk, Heat Induced Changes (Nutritional significances) in Milk Products, Maillard Reaction & Factors that Influence Maillard Reactions
Lesson 13: Milk Powder-Physico-chemical changes occurring in dried milks during their preparation and storage, Functional Properties of Milk Powders
Lesson 14: Condensed and Dried Milks: Chemical Changes
Lesson 15: Cheese -Chemistry, milk clotting enzymes, enzymatic coagulation of milk, biochemical changes during ripening
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