COURSE OUTLINE
REFERENCES
22 February - 28 February
Lesson 1. DEFINITION OF MILK AS PER FOOD STANDARDS AND SAFETY AUTHORITY OF INDIA, 2006 (FORMERLY PREVENTION OF FOOD ADULTERATION OF INDIA )
Module 1
Milk Definition, composition and variation
Lesson-M-I.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 1
Milk definition, composition and variation
Lesson-M-I.2
Nature of Variation in Milk Composition, Genetic, Physiological and Environmental and the Sources of Variation
1 March - 7 March
Lesson 3. STRUCTURAL ELEMENTS OF MILK: FAT GLOBULES, CASEIN MICELLES, GLOBULAR PROTEINS, LIPOPROTEINS PARTICLES AND THEIR PROPERTIES AND GRADING OF MILK
Module 2
Structure of milk
Lesson-M-II.3
Structural Elements of Milk: Fat Globules, Casein Micelles, Globular Proteins, Lipoprotein Particles and their Properties and Grading of Milk
8 March - 14 March
Lesson 4.INTRODUCTION, DEFINITION ANS NOMENCLATURE OF MILK PROTEINS
Module 3
Milk proteins
Lesson-M-III.4
Introduction, Definition and Nomenclature of Milk Proteins
Lesson 5. MILK PROTEINS: CLASSIFICATION, DISTRIBUTION, GENETIC POLYMORPHISM AND ITS IMPORTANCE
Module 3
Milk Proteins
Lesson-M-III.5
Milk Proteins: Classification, Distribution, Genetic Polymorphism and its Importance
Lesson 6. CASEINS: α S1 -CASEINS, α S2- CASEINS, β-CASEINS and κ-CASEINS
Module 3
Milk Proteins
Lesson-M-III.6
Caseins:αs1 -casein, αs2- casein, β-casein and κ-casein
Lesson 7. CASEINS: FRACTIONATION, STRUCTURE AND CONFORMATION, ANS PHYSICO CHEMICAL PROPERTIES
Module 3
Milk Proteins
Lesson-M-III.7
Caseins: Fractionation, Structure and Conformation, and Physico Chemical Properties
Lesson 8. CASEIN MICELLE: STRUCTURE, PROPERTIES AND ITS IMPORTANCE
Module 3
Milk Proteins
Lesson-M-III.8
Casein Micelle: Structure, Properties and its Importance
Lesson 9. WHEY PROTEINS: α-LACTOLBUMIN AND β-LACTOGLOBULIN, THEIR FRACTIONATION AND PHYSICO-CHEMICAL PROPERTIES
Module 3
Milk Proteins
Lesson-M-III.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
Module 3
Milk Proteins
Lesson-M-III.10
Bovine Serum Albumin, Immunoglobulin, Proteose-Peptone, Other Whey Proteins and Non-Protein-Nitrogenous Compounds
Lesson 11. PROTEIN DENATURATION AND HYDROLYSIS
Module 3
Milk Proteins
Lesson-M-III.11
Protein Denaturation and Hydrolysis
Lesson 12. FAT GLOBULE MEMBRANE PROTEINS THEIR PROPERTIES AND ROLE
Module 3
Milk Proteins
Lesson-M-III.12
Fat Globule Membrane Proteins their Properties and Role
Lesson 13. QUANTIFICATION OF PROTEINS IN MILK
Module 3 Milk Proteins Lesson-M-III.13 Quantification of Proteins in Milk
15 March - 21 March
Lesson 14.INTRODUCTION AND SIGNIFICANCE OF ENZYMES IN MILK
Module 4
Enzymes in Milk
Lesson-M-IV.14
Introduction and significance of Enzymes in Milk
Lesson 15. MILK ENZYMES ITS SOURCES AND SIGNIFICANCE-PART I
Module 4
Enzymes in Milk
Lesson-M-IV.15
Milk Enzymes its Source and Significance-Part I
Lesson 16. MILK ENZYMES ITS SOURCES AND SIGNIFICANCE-PART II
Module 4
Enzymes of Milk
Lesson-M-IV.16
Lesson-16 Milk Enzymes its Source and Significance-Part II
22 March - 28 March
Lesson 17. LACTOSE: NOMENCLATURE AND STRUCTURE
Module 5
Carbohydrates in Milk
Lesson-M-V.17
Lactose: Nomenclature and Structure
Lesson 18. PHYSICAL PROPERTIES OF LACTOSE-PART I
Module 5
Carbohydrates in Milk
Lesson-M-V.18
Physical Properties of Lactose-Part I
Lesson 19. PHYSICAL PROPERTIES OF LACTOSE-PART II
Module 5
Carbohydrates of Milk
Lesson-M-V.19
Physical Properties of Lactose-Part II
Lesson 20. CHEMICAL REACTION OF LACTOSE-PART I9
Module 5
Carbohydrates of Milk
Lesson-M-V.20
Chemical Reaction of Lactose-Part I
Lesson 21. CHEMICAL REACTION OF LACTOSE-PART II
Module 5
Carbohydrates in Milk
Lesson-M-V.21
Chemical Reaction of Lactose-Part II
Lesson 22. CARAMELIZATION AND ITS SIGNIFICANCE
Module 5
Carbohydrates in Milk
Lesson-M-V.22
Caramelization and its Significance
29 March - 4 April
Lesson 23. NOMENCLATURE AND STRUCTURE OF GLYCERIDES
Module 6
Lipids in Milk
Lesson-M-VI.23
Nomenclature and Structure of Glycerides
Lesson 24. COMPOSITION, CLASSIFICATION AND DISTRIBUTION OF LIPID IN MILK
Module 6
Lipids in Milk
Lesson-M-VI.24
Composition, Classification and Distribution of Lipids in Milk
Lesson 25. FATTY ACID COMPOSITION OF MILK LIPIDS AND STRUCTURE OF FAT GLOBULE
Module 6
Lipids in Milk
Lesson-M-VI.25
Fatty Acid Composition of Milk Lipids and Structure of Fat Globule
Lesson 26. PROPERTIES OF MILK LIPIDS
Module 6
Lipids in Milk
Lesson-M-VI.26
Properties of Milk Lipids
Lesson 27. GENERAL PROPERTIES OF COMPOUND LIPIDS
Module 6
Lipids in Milk
Lesson-M-VI.27
General Properties of Compound Lipids
Lesson 28. UNSAPONIFIABLE LIPIDS: CHOLESTEROL AND ITS PROPERTIES
Module 6
Lipids in Milk
Lesson-M-VI.28
Unsaponifiable Lipids: Cholesterol and Its Properties
Lesson 29. VITAMINS IN MILK
Module 6
Lipids in Milk
Lesson-M-VI.29
Vitamins in Milk
5 April - 11 April
Lesson 30. SALTS IN MILK
Module 7
Salt composition in Milk
Lesson-M-VII.30
Salts in Milk
Lesson 31. PHYSICAL EQUILIBRIUM AMONG MILK SALTS
Module 7
Salt Composition in Milk
Lesson-M-VII.31
Physical Equilibrium among Milk Salts
12 April - 18 April
Lesson 32. MILK CONTACT SURFACE AND METALLIC CONTAMINATION
Module 8
Milk and Metals
Lesson-M-VIII.32
Milk Contact Surface and Metallic Contamination
19 April - 25 April
ACKNOWLEDGMENTS