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Learn · Dairy and Food Process and Products Technology

Lecture 25 of 60Week 5

Lecture 25 : Protein

Prof. Tridib Kumar Goswami · IIT Kharagpur

Credits and licence

From
Dairy and Food Process and Products Technology, IIT Kharagpur (at NPTEL)
Licence
CC BY-NC-SA, as NPTEL states it. Non-commercial use only.
Attribution
NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
Who can watch
Teens profiles and older. How courses are placed

All the lectures

  1. Lecture 1 : Preamble of the Subject YouTube
  2. Lecture 2 : What is Food and Nutrients YouTube
  3. Lecture 3 : Nutritional Value of the Nutrients YouTube
  4. Lecture 4 : Best Way of Storage of Food Materials YouTube
  5. Lecture 5 : Preservation Techniques YouTube
  6. Lecture 6 : Temperature Quotient and Its Impact YouTube
  7. Lecture 7 : Food Additives YouTube
  8. Lecture 8 : Quality of Food YouTube
  9. Lecture 9 : Quality of Food (Contd.) YouTube
  10. Lecture 10 : Emerging Technology YouTube
  11. Lecture 11 : Emerging Technology (Contd.) YouTube
  12. Lecture 12 : Food Laws - Why? YouTube
  13. Lecture 13 : Food Laws of India YouTube
  14. Lecture 14 : Standards in India YouTube
  15. Lecture 15 : Hygiene and Other Controls in India YouTube
  16. Lecture 16 : Physico-Chemical Properties of Milk YouTube
  17. Lecture 17 : Milk - What is it YouTube
  18. Lecture 18 : Milk - How it looks? YouTube
  19. Lecture 19 : Milk - Constituents YouTube
  20. Lecture 20 : Constituents of Milk YouTube
  21. Lecture 21 : Milk Fat YouTube
  22. Lecture 22 : Milk Fat (Contd.) YouTube
  23. Lecture 23 : Milk Fat (Contd.) YouTube
  24. Lecture 24 : Milk Fat (Contd.) YouTube
  25. Lecture 25 : Protein YouTube
  26. Lecture 26 : Protein (Contd.) YouTube
  27. Lecture 27 : Amino Acids YouTube
  28. Lecture 28 : Amino Acids (Contd.) YouTube
  29. Lecture 29 : Milk Protein YouTube
  30. Lecture 30 : Casein Micelle YouTube
  31. Lecture 31 : Whey Protein YouTube
  32. Lecture 32 : Whey Protein (Contd.) YouTube
  33. Lecture 33 : Lactoferrin YouTube
  34. Lecture 34 : Carbohydrates in Milk YouTube
  35. Lecture 35 : Small Constituents of Milk YouTube
  36. Lecture 36 : Enzymes in Milk YouTube
  37. Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products YouTube
  38. Lecture 38 : Extrinsic Factors for Microbial Growth YouTube
  39. Lecture 39 : Natural or Other Type of Spoilage YouTube
  40. Lecture 40 : Packaging YouTube
  41. Lecture 41 : Milk Pasteurization YouTube
  42. Lecture 42 : Thermal Death Time YouTube
  43. Lecture 43 : Pasteurization Effectiveness YouTube
  44. Lecture 44 : Milk Pasteurization and Homogenization YouTube
  45. Lecture 45 : Milk Pasteurization and Homogenization (Contd.) YouTube
  46. Lecture 46 : Milk Homogenization YouTube
  47. Lecture 47 : Milk Centrifugation YouTube
  48. Lecture 48 : Types of Available Milk YouTube
  49. Lecture 49 : Types of Available Milk in the Market YouTube
  50. Lecture 50 : New Technologies in Dairy Industries YouTube
  51. Lecture 51 : Cheese YouTube
  52. Lecture 52 : Chedder Cheese YouTube
  53. Lecture 53 : Ice Cream YouTube
  54. Lecture 54 : Process of Ice Cream Preparation YouTube
  55. Lecture 55 : Ice Cream Lolies YouTube
  56. Lecture 56 : Over Run and Calculation for Preparing Ice Cream Mix YouTube
  57. Lecture 57 : Transportation of Ice Cream vis a vis Frozen Foods YouTube
  58. Lecture 58 : Packaging of Food Materials YouTube
  59. Lecture 59 : Modified Atmosphere Packaging YouTube
  60. Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food Products YouTube