Book Detail: Chemistry of Milk
Language: English
Pages: 128
Author: K.S. Sarma
Price: Free
Course outline Chemistry of Milk
Module 1. Milk definition, Composition and Variation
Lesson-1. Definition of Milk as Per Food Standards and Safety Authority of India, 2006 (formerly Prevention of Food adulteration Act, 1954) and Average Composition of Milk from Cow and Different Species
Lesson-2. Nature of Variation in Milk Composition, Genetic, Physiological and Environmental and the Sources of Variation
Module 2. Structure of Milk
Lesson-3. Structural Elements of Milk: Fat Globules, Casein Micelles, Globular Proteins, Lipoprotein Particles and their Properties and Grading of Milk
Module 3. Milk Proteins
Lesson-4. Introduction, Definition and Nomenclature of Milk Proteins
Lesson-5. Milk Proteins: Classification, Distribution, Genetic Polymorphism and its Importance
Lesson-6. Caseins: α s1 -casein, α s2– casein, β-casein and κ-casein
Lesson-7. Caseins: Fractionation, Structure and Conformation, and Physico Chemical Properties
Lesson-8. Casein Micelle: Structure, Properties and its Importance
Lesson-9. Whey Proteins: α-Lactalbumin and β-Lactoglobulin, their Fractionation and Physico-Chemical Properties
Lesson-10. Bovine Serum Albumin, Immunoglobulin, Proteose-Peptone, Other Whey Proteins and Non-Protein-Nitrogenous Compounds
Lesson-11. Protein Denaturation and Hydrolysis
Lesson-12. Fat Globule Membrane Proteins their Properties and Role
Lesson-13. Quantification of Proteins in Milk
Module 4. Enzymes in Milks
Lesson-14. Introduction and significance of Enzymes in Milk
Lesson-15. Milk Enzymes its Source an d Significance-Part I
Lesson-16. Milk Enzymes its Source and Significance-Part II
Module 5. Carbohydrates in milk
Lesson-17. Lactose: Nomenclature and Structure
Lesson-18. Physical Properties of Lactose-Part I
Lesson-19. Physical Properties of Lactose-Part II
Lesson-20. Chemical Reaction of Lactose-Part I
Lesson-21. Chemical Reaction of Lactose-Part II
Lesson-22.Caramelization and its Significance
Module 6. Lipids in Milk
Lesson-23. Nomenclature and Structure of Glycerides
Lesson-24. Composition, Classification and Distribution of Lipids in Milk
Lesson-25. Fatty Acid Composition of Milk Lipids and Structure of Fat Globule
Lesson-26. Properties of Milk Lipids
Lesson-27. General Properties of Compound Lipids
Lesson-28. Unsaponifiable Lipids : Cholesterol and Its Properties
Lesson-29. Vitamins in Milk
Module 7. Salt Composition in Milk
Lesson-30. Salts in Milk
Lesson-31. Physical Equilibrium among Milk Salts
Module 8. Milk and Metals
Lesson-32. Milk Contact Surface and Metallic Contamination
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