Department Dairy Technology Course Title Food Technology I















- Slides: 15

Department : Dairy Technology Course Title : Food Technology I Course No. : DTT -322 Course Teacher: Bipin Kumar Singh





Class/Components Probiotics Fatty Acids Conjugated Acid (CLA) Source Linoleic Potential Benefit Fat rich dairy products, fermented Anti-cancer, Anti-atherosclerosis and antidiabetics milk products Whey Proteins β-Lactoglobulin Milk, Whey Enhanced synthesis of glutathione, a natural antioxidant Lactoferrin Whey, Colostrums Anti-bacterial, increase bioavailability of iron Prebiotics Lactulose Heated milks, Synthesized from lactose Bifidogenic factor, improve GIT conditions in infants, laxative, prevent allergy

Galacto-oligosaccharides (GOS) Fermented foods, Promote growth of probiotic bacteria, Galactosyltransferase activity of anticancer, increase mineral bioavailability microbes Bioactive Peptides from Milk Proteins Caseino- phosphopeptides (CPP) Fermented milks, Proteolysis of Mineral binding specially calcium casein in GI tract Casomorphins Proteolysis of α & β- casein Increased intestinal water & electrolyte absorption, increased GI transit times Comparative presentation of various milk protein fractions i Protein fractions Concentration in milk Buffalo Cow α-s 1 Casein (g/100 ml) 1. 44 - 1. 8 1. 0 α-s 2 Casein (g/100 ml) 0. 22 – 0. 28 0. 26 β-Casein (g/100 ml) 1. 26 - 1. 58 0. 93

κ-Casein (g/100 ml) 0. 43 - 0. 54 0. 33 β-Lactoglobulin (mg/100 ml) 0. 39 0. 32 α-Lactalbumin (mg/100 ml) 0. 14 0. 12 Lactoferrin (mg /L) 5 – 32 5 – 28 Bovine Serum Albumin (mg/100 ml) 29 40 Immunoglobulins (mg/100 ml) 9. 8 38 172 220 Proteose-peptone (μg/100 ml)


Probiotic Microorganisms Lactobacillus Spp. Bifidobacterium spp. Other Lactic Other Species Acid Bacteria L. acidophilus B. adolescentis Enterococcus faecium Saccharomyces boulradii L. casei B. animalis E. faecalis Bacillus cereus L. cellobiosus B. longum Streptococcus thermophilus L. fermentum B. brevi L. lactis B. bifidum L. helveticus B. infantis L. reuteri B. lactis L. brevis L. plantarum L. curvatus





Title title title title title title title Author
Functional Foods Department Dairy Technology Course Title Food
Toffee Caramel Department Dairy Technology Course Title Food
Dairy Products Dairy Products Dairy products include milk
Title title title title title title Author and
PACKAGING OF ICE CREAM DEPARTMENT DAIRY TECHNOLOGY COURSE
Sensory Evaluation of Cream Department Dairy Technology Course
FOOD Food FOOD Riddle Healthy and unhealthy food
Healthy vs unhealthy food Healthy food Dairy products
FOOD SAFETY FOOD ANIMALS DAVID R HENNING DAIRY
Dairy Management Chris Ellason 4 groups of dairy
Dairy and Meat Goat Production VGRRC Dairy and
Choosing Dairy Foods Preparing Dairy Foods Chapter 18
Dairy Care A COST Action in dairy animal
The Dairy Industry The Dairy Industry large segment