U-1317.pdf

## ELECTIVE II: EMPLOYABILITY COURSE ### DAIRY CHEMISTRY | | | | |---|---|---| | Course Code: | | Credits: | | L:T:P:S | 2:0:0:0 | 02 | | Exam Hours | 03 | CIA Marks | 50 | | | | ESE Marks | 50 | **Learning Outcome:** At the end of the course, the student will be able to understand the c...

## ELECTIVE II: EMPLOYABILITY COURSE ### DAIRY CHEMISTRY | | | | |---|---|---| | Course Code: | | Credits: | | L:T:P:S | 2:0:0:0 | 02 | | Exam Hours | 03 | CIA Marks | 50 | | | | ESE Marks | 50 | **Learning Outcome:** At the end of the course, the student will be able to understand the composition of milk, physicochemical properties of milk, and will be enabled to test the presence of adulterants in milk, analyze the role of preservatives and neutralizers. **COURSE OUTCOMES:** At the end of the Course, the Student will be able to: | CO | DESCRIPTION | |---|---| | CO1 | Demonstrate the various composition of different types of Milk | | CO2 | Asses the important constituents of Milk | | CO3 | Interpret the structure of Milk | | CO4 | Evaluate the Physico-Chemical properties of Milk | | CO5 | Analyze the chemistry of Milk with respect to its constituents and adulterants. | **MAPPING OF COURSE OUTCOMES TO PROGRAM OUTCOMES:** | CO/PO/PSO | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 1 | 2 | 3 | 4 | 5 | |------------|-------|-------|-------|-------|-------|-------|-------|-------|-------|--------|-------|-------|-------|-------|-------| | CO1 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | | CO2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | | CO3 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | | CO4 | 3 | 3 | 3 | 3 | 2 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 2 | | CO5 | 3 | 3 | 3 | 3 | 2 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 2 | **STRONGLY CORRELATED -3, MODERATELY CORRELATED – 2, WEAKLY CORRELATED -1** ## CONTENTS OF MODULE | S. NO | Description | Hrs | COs | |---|---|---|---| | 1 | Unit 1: Composition of milk: Definition of milk, Composition of cow milk, buffalo milk, sheep milk, goat milk and human milk. Differences between the composition of cow and buffalo milks.| 6 | CO1 | | 2 | Unit 2: Constituents of milk: Minor and major constituents. Colostrum: Significance, Composition, difference between normal milk and colostrum. | 6 | CO2 | | 3 | Unit 3: Structure of Milk: Structural elements of milk: fat globules, casein micelles, globular proteins, lipoprotein particles and their properties and grading of milk | 6 | CO3 | | 4 | Unit 4: Physico-chemical properties of milk - Colour, Flavour, Density, Specific gravity, freezing point, Boiling point, Surface tension, Viscosity, Specific heat, Refractive index, Electrical conductivity, Germicidal property, pH and acidity. | 6 | CO4 | | 5 | Unit 5: (i) Chemistry of major constituents of milk (ii) Nutritive value of milk (iii) Platform tests; Tests for detection of adulteration of milk; Preservatives and Neutralizers. (iv) FSSAI specifications for milk. (6). | 6 | CO5 | ## REFERENCE TEXT BOOKS: 1. Dairy Chemistry and Animal Nutrition - M.M. Roy 2. Textbook of Practical Dairy Chemistry - N.K. Roy. 3. Fundamentals of Dairy Chemistry - Webb Johnson and Alfred. 4. Dairy Chemistry and Physics - Pieter Walstra and Robert Jenner. 5. Fundamentals of Dairy Chemistry - Noble P. Wong. 6. A textbook of Dairy Chemistry - Ling, E.R.