It gives us immense pleasure to present this book titled Dairy Chemistry for S.Y. B.Sc. students under the Vertical Open Elective (OE) scheme, as per the syllabus prescribed by the University of Mumbai, in alignment with the vision and objectives of the National Education Policy (NEP) 2020.
The primary objective of this book is to equip learners with a fundamental understanding of dairy chemistry, focusing on the composition of milk, its physicochemical properties, and the wide range of milk products derived from it. The content has been carefully designed to introduce students to the basics of milk constituents, the variations in milk from Indian and foreign breeds, and factors influencing milk quality. Topics such as acidity, pH, density, specific gravity, colour, flavour, and the nutritional value of milk are also addressed in detail to provide a holistic view.
Special attention has been given to ensure that the material is student-friendly, scientifically accurate, and relevant to practical applications in the dairy and food industries. The book also discusses preservatives used in milk and explores the significance of milk in human nutrition.
Contents –
1. Composition of Milk, Properties and Various Types of Milk
1.1 Introduction
1.2 Steps Involved in Processing of Milk
1.3 Types of Milk
2. Preservatives in Milk and Various Milk Products
2.1 Authentication and Safety of Milk: Key Points
2.2 Milk Products