Chemistry of Milk and Milk Products (Hardback, Pinaki Ranjan Ray)

Dairy chemistry textbooks are extensively accessible, with numerous authors being of Western or Indian origin. What purpose does another textbook serve, given this abundance of resources? I have grappled with this question for an extensive period of time before embarking on this project. Traditional Indian milk products are not commonly covered in Western textbooks, despite their significance for Indian students. The majority of books do not address the chemistry of milk and milk products, including the chemistry of conventional milk products, which are typically overlooked. Consequently, students studying dairy chemistry have been compelled to rely on a variety of textbooks. To address this deficiency, I have endeavored to include the fundamentals of milk chemistry, the chemistry of milk products, including traditional Indian milk products, and the sophisticated analytical methods necessary for their analysis.

Each chapter concludes with a list of reference books, which while not covering every detail, will serve as a useful quick reference for students studying dairy chemistry.

Content

1.Chemical Nature of Milk

2.Milk Protein

3.Milk Carbohydrate

4.Milk Lipids

5.Milk Salt

6.Milk Enzymes

7.Chemistry of Cream and Butter

8.Chemistry of Cheese

9.Chemistry of Ice cream

10.Chemistry of Concentrated Milk

11.Chemistry of Dried Milk

12.Chemistry of Ghee

13.Chemistry of Traditional Indian Dairy Products

14.Chemistry of Fermented Milk

15.Milk Adulteration

16.Advanced Techniques of Milk Analysis