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Chemistry of Milk Lipids

  •  Units 5
  •  Lessons 36
  •  No. of Downloads 1803
  •  Course Type Post Graduate
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Syllabus

Milk lipids: classification, gross composition and physical properties; neutral and polar lipids and their role in milk and milk products.

Introduction to milk lipids

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Classification of milk lipids

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Gross composition of milk lipids

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Physical properties of milk lipids

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Neutral lipids

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Polar lipids

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Minor lipids constituents (sterols, carotenoids and fat soluble vitamins)

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Significance of lipids in milk and milk products

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Syllabus

Fatty acids profile: composition, properties and factors affecting them.

Fatty acids

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Composition and Fatty Acid Profile of Milk Lipids

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Essential Fatty Acids and Conjugated Linoleic Acid of Milk Lipids

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Properties of Fatty Acids

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Milk Fatty Acids Biosynthesis and Factor affecting its Content in Milk

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Syllabus

Unsaponifiable matter: composition with special reference to sterols and fat soluble vitamins and caretenoids, chemistry, physiological functions and levels of milk.

Unsaponifiable matter: Introduction

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Constituents of Unsaponifiable Matter: Sterols

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Constituents of Unsaponifiable Matter: Fat soluble vitamins

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Constituents of Unsaponifiable Matter: Carotenoids

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Constituents of Unsaponifiable Matter: Terpenes

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Chemistry and physiological functions of sterols

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Chemistry and physiological functions of vitamin A and ß-carotene

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Chemistry and physiological functions of vitamin D

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Chemistry and physiological functions of vitamin E

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Chemistry and physiological functions of vitamin K

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Syllabus

Chemical properties: hydrolysis by alkali, water and enzymes; hydrogenation and halogenation; transesterification and interesterification; oxidation by chemical reagents.

Hydrolysis of milk fat by alkali and acid

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Hydrolysis of milk fat by lipases

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Hydrogenation and Halogenation of fats and oils

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Transesterification and Interesterification of fats and oils

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Lipid oxidation

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Syllabus

Auto-oxidation: Definition, theories, induction period, secondary products of auto oxidation, factors affecting, prevention and measurement; antioxidants: Definition, types, reaction mechanism and estimation.

Introduction to auto-oxidation

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Induction period of auto-oxidation

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Secondary products of auto-oxidation

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Factors affecting auto-oxidation

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Methods for measurement of auto-oxidation

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Antioxidants: Definition, types and reaction mechanism

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Estimation of Antioxidant capacity in foods

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Prevention of auto-oxidation

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