Biochemistry of Milk: A Comprehensive Review

Authors

  • Ajeet Pal Singh Academic Dean, Department of Pharmacology, St. Soldier Institute of Pharmacy, Lidhran Campus, Behind National Institute of Technology (Regional Engineering College), Jalandhar-Amritsar Bypass NH-1, Jalandhar-144011, Punjab, India
  • Amar Pal Singh Principal, Department of Pharmacy practice, St. Soldier Institute of Pharmacy, Lidhran Campus, Behind National Institute of Technology (Regional Engineering College), Jalandhar-Amritsar Bypass NH-1, Jalandhar-144011, Punjab, India
  • Narinder Singh Assistant Professor, Department of Pharmaceutics, St. Soldier Institute of Pharmacy, Lidhran Campus, Behind National Institute of Technology (Regional Engineering College), Jalandhar-Amritsar Bypass NH-1, Jalandhar-144011, Punjab, India

Keywords:

Milk, composition, constituents, proteins, significance

Abstract

Milk is an important material for all dairy items it is a highly complex physicochemical system, containing colloidal proteins and the nature of such items are vigorously affected by the attributes of the milk. The properties of milk, and the items made or isolated from milk, are a lot controlled by the properties of its constituents. These properties are especially pertinent when milk is prepared. In this review, the primary groups of milk constituents, furthermore, their most critical attributes, are depicted.

References

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Published

2021-04-14

Issue

Vol. 10 No. 1 (2021)

Section

Review Article

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