Dairy chemistry is the study of the chemical components in milk and how they interact — including water, proteins, fats, carbohydrates (like lactose), minerals, enzymes, and vitamins. It also looks at how these components change during processing (like pasteurization, homogenization, fermentation) and how they affect nutrition, texture, flavor, and quality of dairy products like cheese, butter, yogurt, and milk powder.
- BCM Teacher: Dr. Mamatha Susan Punnoose