CHEMISTRY OF MILK

Topic outline

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  General

  CHEMISTRY OF MILK
  
  Course Developers
  K. S. Sarma
  

  • COURSE OUTLINE Page
  • REFERENCES Page
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  Topic 1

  • 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 OF INDIA ) Page
  • Quiz 1
  • Lesson 2. NATURE OF VARIATION IN MILK COMPOSITION, GENETIC, PHYSIOLOGICAL AND ENVIRONMENTAL AND THE SOURCES OF VARIATION Page
  • Quiz 2
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  Topic 2

  • Module 2. Structure of milk

  • Lesson 3. STRUCTURAL ELEMENTS OF MILK: FAT GLOBULES, CASEIN MICELLES, GLOBULAR PROTEINS, LIPOPROTEINS PARTICLES AND THEIR PROPERTIES AND GRADING OF MILK Page
  • Quiz 3
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  Topic 3

  • Module 3. Milk proteins
  • Lesson 4.INTRODUCTION, DEFINITION ANS NOMENCLATURE OF MILK PROTEINS Page
  • Quiz 4
  • Lesson 5. MILK PROTEINS: CLASSIFICATION, DISTRIBUTION, GENETIC POLYMORPHISM AND ITS IMPORTANCE Page
  • Quiz 5
  • Lesson 6. CASEINS: α S1 -CASEINS, α S2- CASEINS, β-CASEINS and κ-CASEINS Page
  • Quiz 6
  • Lesson 7. CASEINS: FRACTIONATION, STRUCTURE AND CONFORMATION, ANS PHYSICO CHEMICAL PROPERTIES Page
  • Quiz 7
  • Lesson 8. CASEIN MICELLE: STRUCTURE, PROPERTIES AND ITS IMPORTANCE Page
  • Quiz 8
  • Lesson 9. WHEY PROTEINS: α-LACTOLBUMIN AND β-LACTOGLOBULIN, THEIR FRACTIONATION AND PHYSICO-CHEMICAL PROPERTIES Page
  • Quiz 9
  • Lesson 10. BOVINE SERUM ALBUMIN, IMMUNOGLOBULIN, PROTEOSE-PEPTONE, OTHER WHEY PROTEINS AND NON-PROTEIN-NITROGENOUS COMPOUNDS Page
  • Quiz 10
  • Lesson 11. PROTEIN DENATURATION AND HYDROLYSIS Page
  • Quiz 11
  • Lesson 12. FAT GLOBULE MEMBRANE PROTEINS THEIR PROPERTIES AND ROLE Page
  • Quiz 12
  • Lesson 13. QUANTIFICATION OF PROTEINS IN MILK Page
  • Quiz 13
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  Topic 4

  • Module 4. Enzymes in milks

  • Lesson 14.INTRODUCTION AND SIGNIFICANCE OF ENZYMES IN MILK Page
  • Quiz 14
  • Lesson 15. MILK ENZYMES ITS SOURCES AND SIGNIFICANCE-PART I Page
  • Quiz 15
  • Lesson 16. MILK ENZYMES ITS SOURCES AND SIGNIFICANCE-PART II Page
  • Quiz 16
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  Topic 5

  • Module 5. Carbohydrates in milk

  • Lesson 17. LACTOSE: NOMENCLATURE AND STRUCTURE Page
  • Quiz 17
  • Lesson 18. PHYSICAL PROPERTIES OF LACTOSE-PART I Page
  • Quiz 18
  • Lesson 19. PHYSICAL PROPERTIES OF LACTOSE-PART II Page
  • Quiz 19
  • Lesson 20. CHEMICAL REACTION OF LACTOSE-PART I9 Page
  • Quiz 20
  • Lesson 21. CHEMICAL REACTION OF LACTOSE-PART II Page
  • Quiz 21
  • Lesson 22. CARAMELIZATION AND ITS SIGNIFICANCE Page
  • Quiz 22
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  Topic 6

  • Module 6. Lipids in milk

  • Lesson 23. NOMENCLATURE AND STRUCTURE OF GLYCERIDES Page
  • Quiz 23
  • Lesson 24. COMPOSITION, CLASSIFICATION AND DISTRIBUTION OF LIPID IN MILK Page
  • Quiz 24
  • Lesson 25. FATTY ACID COMPOSITION OF MILK LIPIDS AND STRUCTURE OF FAT GLOBULE Page
  • Quiz 25
  • Lesson 26. PROPERTIES OF MILK LIPIDS Page
  • Quiz 26
  • Lesson 27. GENERAL PROPERTIES OF COMPOUND LIPIDS Page
  • Quiz 27
  • Lesson 28. UNSAPONIFIABLE LIPIDS: CHOLESTEROL AND ITS PROPERTIES Page
  • Quiz 28
  • Lesson 29. VITAMINS IN MILK Page
  • Quiz 29
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  Topic 7

  • Module 7. Salt composition in milk

  • Lesson 30. SALTS IN MILK Page
  • Quiz 30
  • Lesson 31. PHYSICAL EQUILIBRIUM AMONG MILK SALTS Page
  • Quiz 31
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  Topic 8

  • Module 8. Milk and metals

  • Lesson 32. MILK CONTACT SURFACE AND METALLIC CONTAMINATION Page
  • Quiz 32
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  Topic 9

  • ACKNOWLEDGMENTS Page