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

Name: Chemistry of Milk and Milk Products (Hardback, Pinaki Ranjan Ray)
Brand: nipa
SKU: 8441001
Price: 198 USD
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Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

We at NIPA when look back at the journey that started 47 years ago, we feel humbled. Sh Shree Pal Jain, the Founder, started the ﬁrm with just one room, one table and a set of chairs; with his sheer dedication, hard work, commitment and to develop everlasting relationships, throughout these nearly ﬁve decades have developed a customer centric and value-based company.

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Overview

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.

Product Description

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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Specifications

ISBN	978-XXXX-XXXX-X
Pages	XYZ
Language	English
Publication Date	2023
Publisher	Publisher Name
Format	Hardback
Dimensions	X cm x Y cm

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Category	books and stationery > education supplies > school books
Primary application	Wholesale, distribution, and international sourcing
Brand	nipa
Product type	Product

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Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
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Minimum order	1 Unit
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Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Chemistry of Milk and Milk Products (Hardback, Pinaki Ranjan Ray). Answers compiled from verified sellers' commercial terms and platform data.

Q: What unique perspectives does this book provide that other dairy chemistry textbooks lack?

A: This book specifically addresses the chemistry of traditional Indian milk products, which are often overlooked in Western literature, making it unique for Indian students and professionals.

Q: How does the author approach complex concepts in dairy chemistry?

A: The author simplifies complex concepts by integrating basic principles with practical applications, ensuring that readers can grasp the material better while also providing advanced analytical techniques.

Q: Is this textbook suitable for practical application in the dairy industry?

A: Yes, the textbook not only covers theoretical aspects but also includes sophisticated analytical methods that are directly applicable in the dairy industry for quality control and product development.

Q: Does this book provide reference material for further study?

A: Yes, each chapter concludes with a list of reference books, offering additional resources for students and professionals looking to expand their knowledge in dairy chemistry.

Q: What kind of audience would benefit from this book?

A: This book is ideal for students studying dairy chemistry, educators in the field, and professionals working in dairy product development and quality analysis.

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