Handbook on Dairy Chemistry: For B.Sc. Dairy Chemistry as per ICAR Syllabus

by M K Srivastava

ISBN: 9789371707848
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Imprint : Daya Publishing House
Year : 2026
Price : Rs. 29990.00
Biblio : xii+721p., figs., tabls., ind., 25 cm

Author Profile

Dr. M.K. Srivastava has done his M.Sc (Organic Chemistry) and D.Phil (Micro Analysis of Organic Compounds) from Allahabad University, Allahabad. He has got one year training in Quality Analysis of Milk and Milk Products from National Dairy Development Board (NDDB), Anand and different trainings in analysis of Milk products and Minerals from National Dairy Research Institute (NDRI), Karnal. He has more than 35 years working experience in Dairy industry and well versed with the Quality and Food Safety Management for Food and Dairy Products and Lab accreditation under NABL. He has good experience in dealing with National (BIS, Agmark, FSSA-2006, NABL etc) and International (Codex, IDF etc.) Quality as well as Accreditation agencies. He has worked as Senior Chemist in Pradeshik Co-operative Dairy Federation Ltd and worked as HOD (Q.A. and R&D) Incharge, Central Lab., Lucknow and undertaken various projects of Council of Science and Technology, U.P. UPDASP etc. He is also academic counsellor in IGNOU for DDT programme and visiting faculty for MSc (Food Processing), Lucknow University. He has published 20 research papers and four Books. He is an approved Food Safety Lead Auditor.

About The Book

The present publication has three important parts of Dairy Chemistry. Part – 1 Physical Chemistry of Milk deals with Theory Constituents and gross composition of milk of different species and breeds of milch animals , Colloidal and Emulsion State, Physical Properties of milk, Colligative Properties of Dilute Solution, Aqueous solution of Electrolytes, Acids and bases, Oxidation-Reduction, Nuclear Chemistry and Molecular Spectroscopy. Part -2 Chemistry of Milk deals with Theory Definition and structure of milk, factors affecting composition of milk, Milk Proteins, Milk enzymes, Milk carbohydrates, Milk Lipid and Milk Salts. Part-3 Chemistry of Dairy Products deals with Chemical composition and legal standards of milk products , Cream, Butter, Ghee, Indigenous products, Chemistry of cheese, Dried Milk Products and Ice cream and Frozen Desserts. This publication will be able to meet the requirements of educationists, students and dairy/ food technologists.

Table of Contents

Contents Acknowledgements vii Preface ix — Part 1 — PHYSICAL CHEMISTRY OF MILK 1. Introduction 3 2. Colloidal and Emulsion State 17 3. Physical Properties of Milk 39 4. Colligative Properties of Dilute Solutions 79 5. Aqueous Solution of Electrolytes 99 6. Acids and Bases 117 7. Oxidation-Reduction 159 8. Nuclear Chemistry and Isotopes 177 9. Molecular Spectroscopy 201 — Part 2 — CHEMISTRY OF MILK 10. Definition and Structure of Milk and Factors affecting the Composition of Milk 225 xii 11. Milk Proteins (Casein and Whey Proteins) 241 12. Enzymes 315 13. Milk Carbohydrates 333 14. Milk Lipids 367 15. Salts in Milk 429 — Part 3 — CHEMISTRY OF DAIRY PRODUCTS 16. Chemical Composition and Legal Standards of Milk Products 457 17. Cream, Butter and Ghee 572 18. Traditional Dairy Products: Physico-chemical Changes in Milk Constituents during Manufacture and Storage 613 19. Chemistry of Cheese 635 20. Dried Milk Products: Concentrated and Dried Milk Products 659 21. Ice Cream and Frozen Desserts 687 Index 713