Course description

The chemistry of milk involves the study of its components, including water, proteins (casein and whey), fats, lactose, vitamins, and minerals. It examines milk's physical and chemical properties, interactions during processing, and reactions like coagulation and fermentation. Understanding milk chemistry is essential for dairy production, quality control, and developing various dairy products.

What will i learn?

• Able to determine total milk protein, fat content, total solids and SNF in milk.
• Estimate different enzymes such as alkaline phosphate and lipase in milk.
• Determine the content of lactose, ash, phosphorous and calcium in milk.