CHEMISTRY OF MILK

Chemistry of milk 3(2+1)
Course outline

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