Department Dairy Technology Course Title Food Technology I

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Department : Dairy Technology Course Title : Food Technology I Course No. : DTT

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

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

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.

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

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

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Functional Foods Department Dairy Technology Course Title FoodFunctional Foods Department Dairy Technology Course Title Food
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