Dairy Chemistry

Department of Dairy Chemistry at College of Dairy Science and Technology offers postgraduate program M.Tech in Dairy Chemistry; besides actively involved at teaching Dairy Chemistry courses to undergraduate (B. Tech. Dairy Technology) level. The department works with a dedicated goal to empower graduates and postgraduates with latest knowledge and skills required to meet the growing demand of dairy and food industry and promote them for pursuing doctoral and post-doctoral programs. The department trains students with best teaching, high-end research and provides opportunity to interact with academicians and students at national and international level, via routine seminars/webinars in areas of global interest. Department has published several highly cited articles in journals of repute like Food Chemistry, Journal of the Science of Food and Agriculture, Powder Technology, Journal of Food Science and Technology and others. The department hosts state of the art research facilities with well-equipped laboratories for teaching as well as research purposes with sophisticated instruments like Milkoscreen, Flame Photometer, Double Beam Spectrophotometer, Ultrasonicator, Kjeldhal Digestion and Distillation Unit, Socs Plus Fat Extraction Unit, Halogen Moisture Analyzer, Digital Polarimeter, Shaking Incubator, Refrigerated Centrifuge etc. Besides, Department also established the ‘Milk Testing Laboratory’ and developed two milk adulteration detection kits. Funds have been generated from this lab by sale of milk adulteration detection kits since 2015 and chemical analysis of milk and milk products.

Faculty at the Department of Dairy Chemistry is highly enthusiastic and involved in different institutional and externally funded research projects, such as Milkfed (Punjab), ICAR, DST and RKVY as PI and Co-PI. Besides, faculty of the department actively involved in extension activities of the college by delivering lectures to farmers and dairy processors and demonstrating milk adulteration detection kit in various Kisan Melas. They also presented number of posters/papers in National and International conferences and seminar and also received appreciation in the form best poster/paper awards from couple of well recognized scientific associations. Department offers campus placement to postgraduates and also prepare them for national level competitive exams.

Dairy Chemistry


Dr. P K Singh

Address : Head of Department of Dairy Chemistry, College of Dairy & Food Science Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana

Email: pranav.dt@gmail.com

Call: +91 94173-00374

Brief Introduction :

Dr. Pranav Kumar Singh took over the charge of HOD, Department of Dairy Chemistry.

Faculty Detail

Back

Dr. Anju Boora Khatkar

Designation : Assistant Professor

Contact Address : Department of Dairy Chemistry, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, Punjab 141004.

Telephone : 0161-2553308

Mobile : 9876870672

Email : abkhatkar@gmail.com

Academic Credentials

  • B. Sc. (Life Sciences)
  • M. Tech (Food Engineering)
  • Ph. D (Food Technology)

Teaching appointments

  • Dairy chemistry, Food chemistry, Research techniques, Chemical quality assurance, Chemistry of milk, Chemistry of dairy products, Human nutrition, and Biochemistry.

Area of research

  • Protein chemistry and functionalization, Non-destructive analysis, Bio-simulation for food biomolecules, Biosensors.

Research honours awards

  • ASRB-NET-2011 (Food Science and Technology) conducted by ICAR, New Delhi.
  • 2nd Rank in All India competitive examination for ICAR-SRF-2015 (Food Science & Technology). 
  • Merit Fellowship for Ph. D. (Food Science and Technology), PAU, Ludhiana. 
  • Best Poster Award on “Non-destructive Technique: Fortune for Quality Analysis of Milk & Milk Products” at 13th IDEA Convention & International Conference on Recent Advances in Engineering Applications for Sustainable Dairying, at Guru Angad Dev Veterinary Animals Sciences University, Ludhiana held on October 13th –14th 2023 
  • Best Poster Award on “Effect of ultrasound on the functional, structural and morphological attributes of the whey protein” at International Conference: ICBN-2018 held on Feb 21-23, 2018 at GJUS&T, Hisar.
  • Best in Research Concept Award on “Ultrasound assisted modification of whey protein: A non-thermal technique for diversification and value addition of whey protein” at National Conference (AMIFOST 2017) held on September 26, 2017 at Amity University, Noida.
  • Best Poster Award on “Technological evaluation of Jaggery, honey and stevia powder products” at ICFoST XXVI held on December 7-9, 2017 at CSIR-IICT, Hyderabad.
  • Best Oral Presentation Award on “Quality evaluation of muffins prepared by replacing sugar with natural sweeteners” at International Conference on Food Security and Sustainable Agriculture held on December 21st – 24th 2018 at in Pataya-Bangkok, Thialand (As co-author)

No of publications

Research: 06Extension: 02  Books chapter: 06    
Manuals: 01  Bulletin: 02

Publication

  • Khatkar, A. B., Kaur, A., Dhull, S. B., Khatkar, S. K., Mehta, N., Kaur, J., & Goksen, G. (2024). Ultrasound?modified whey protein?enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes. Food Science & Nutrition, 12(2), 851-859.
  • Khatkar, S. K., Khatkar, A. B., Mehta, N., Kaur, G., Dhull, S. B., & Prakash, S. (2023). Effective strategies for elevating the techno-functional properties of milk protein concentrate. Trends in Food Science & Technology, 104169.
  • Mehta, N., S, J., Kumar, P., Verma, A. K., Umaraw, P., Khatkar, S. K., ... & Sazili, A. Q. (2022). Ultrasound-assisted extraction and the encapsulation of bioactive components for food applications. Foods, 11(19), 2973.
  • Khatkar, A. B., Kaur, A., Khatkar, S. K., Bala, M., Maan, S., & Tyagi, S. K. (2021). Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles. LWT, 147, 111599.
  • Khatkar AB, Kaur A and Khatkar SK (2020) Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes. LWT -  Food Science and Technology 1;132:109781.
  • Khatkar AB, Kaur A, Khatkar SK, Mehta N. (2018) Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties. Ultrasonics Sonochemistry.  https://doi.org/10.1016/j.ultsonch.2018.08.026
  • Khatkar AB, Kaur A, Khatkar SK, Mehta N (2018) Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology. Journal of Food Science & Technology (2018). https://doi.org/10.1007/s13197-018-3147-5.
  • Khatkar AB and Kaur A (2018) Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles. Journal of Food Measurements and Characterization. https://doi.org/10.1007/s11694-018-9838-9.
  • Khatkar AB and Kaur A (2018) Effect of different methods of instantization, drying and gum addition on quality characteristics of instant noodles. Food and Nutrition Open Access 1(1): 1-6. DOI: 10.31021/fnoa.20181103.

Dairy Chemistry


Dairy Chemistry

Title

Funding

Agency

Funding

(lakh Rs)

Status

Milk fortification with multi-micronutrients

 

RKVY Scheme (2014-16)

 

12.5

 

Completed

A study on factors affecting the chemical parameters of milk fat/ ghee in Punjab with special reference to Reichert Meissl (RM) and Polenske value (PV)

 

The Punjab State Cooperative Milk Producer’s Limited

(2016-2018)

 

24.0

Completed

Development of paper based microfluidic device for selected adulterants in milk

 

RKVY Scheme

12.0

Completed

Dairy Chemistry

  •  Developed milk adulteration detection kit and make it available for end users throughout a year.
  •  Established the milk testing laboratory for providing services to the farmers, dairy processors and industries at nominal price.

Dairy Chemistry

 

Dairy Chemistry

 

Dairy Chemistry

 

Name of the lab

Picture

Name of the instrument

UG lab

1.      Vertical electrophoresis assembly

2.      Hot air over

3.      Bomb calorimeter

4.      Abbe refrcatometer

5.      Gerber centrifuge

6.      Analytical balance

7.      pH meter

PG lab

1.      Refrigerated centrifuge

2.      Non-refrigerated centrifuge

3.      Oil bath

4.      Kjeldhal block digestion and distillation unit

5.      Fibra plus automatic fibre extraction system

6.      Soxhlet  fat extraction unit

7.      Incubator shaker

8.      Ultrasonicator

9.      BOD incubator

10.  Shaking water bath

Dairy food analysis cum milk testing lab

1.      Digital Polarimeter

2.      Vaccum oven

3.      Tray dryer

4.      Turbidity meter

5.      Halogen moisture analyzer

6.      Multitubevotex mixer

7.      Orbital shaker

8.      Ultra turrax digital homogenizer

9.      Digital dry bath

Quality control lab

1.      Spectrophotometer

2.      Flame photometer

3.      Milkoscreen

4.      Digital butyrorefractometer

Dairy Chemistry

 

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