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Chemistry Of Milk ICAR e course PDF Book Download E Krishi Shiksha

Chemistry Of Milk ICAR e course PDF Book Download E Krishi Shiksha
Chemistry Of Milk ICAR e course PDF Book Download E Krishi Shiksha

Chemistry Of Milk ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Chemistry Of Milk ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of  Chemistry Of Milk ICAR E course Free PDF Book Download e krishi shiksha:

  • 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 s-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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