The 'Chemistry of Milk and Milk Products' by Pinaki Ranjan Ray is an essential hardback textbook designed to fill the gaps in the existing literature on dairy chemistry, particularly focusing on traditional Indian milk products. Unlike conventional texts, this book offers an in-depth analysis of the chemical composition of milk and its various derivatives, emphasizing both basic principles and elaborate methodologies for producing and analyzing dairy products. From the chemical nature and structure of milk proteins, carbohydrates, lipids, and salts to advanced analytical techniques for quality assessment, this comprehensive resource serves as a crucial guide for students and professionals in the dairy industry. Each chapter is meticulously crafted, concluding with a list of relevant references, making it an indispensable tool for anyone studying dairy chemistry or involved in dairy product development. This textbook not only simplifies complex topics but also integrates traditional practices, thereby enhancing the learning experience for students interested in the chemistry of milk in a culturally relevant context.
Key Features
| Features | Description |
|---|---|
| Author | Pinaki Ranjan Ray |
| Publication Type | Hardback |
| Focus Areas | Fundamentals of Milk Chemistry, Traditional Indian Milk Products, Advanced Analytical Methods |
| Unique Content | Chemistry of Conventional and Fermented Milk Products |
| Chapter End References | Includes a list of reference books for additional reading |
| Target Audience | Students of Dairy Chemistry and Professionals in the Dairy Industry |
| Application | Useful for both academic study and practical dairy product analysis |
| Attributes | Description |
|---|---|
| ISBN | 978-XXXX-XXXX-X |
| Pages | XYZ |
| Language | English |
| Publication Date | 2023 |
| Publisher | Publisher Name |
| Format | Hardback |
| Dimensions | X cm x Y cm |
Key Words
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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.
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
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