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

Dr. Sonika Choudhary
Designation : Assistant Professor
Contact Address : Department of Dairy Chemistry, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004.
Telephone :
Mobile : +91-8950125767
Email : sonikachoudhary15@gmail.com
Academic Credentials
- MSc. (Food Processing Technology) (2010) from Maharshi Dayanand University, Rohtak, Haryana
- PhD (Dairy Chemistry) (2015) from ICAR-NDRI, Karnal, Haryana
Area of research
- Heat induced Chemistry between milk constituents, Traditional Dairy products and Nutraceutical and functional food.
Research honours awards
- University Topper in M.Sc.
- ICAR- Fellowship for Ph.D
No of publications
Research: 09 | Extension: Nil | Books Chapter: 02 | Manuals: Nil |
---|
Publication
- Anuradha Kumari, Sumit Arora, Sonika Choudhary, AK Singh, Ravinder Kaushik (2023). Comparative study of aspartame and neotame stability in Ice cream and Cake. Indian journal of Dairy Science. 76(1). 10-18. Naas Rating 5.24.
- Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, A. K. Singh (2019). Effect of quality of milk on physico- chemical characteristics of buffalo milk concentrate (khoa) during storage. Journal of Food Science and Technology. 56 (3):1302–1315. Naas Rating 9.10.
- Anuradha Kumari, Sonika Choudhary, Sumit Arora, A. K. Singh and S.K. Tomar (2018). Comparative stability of aspartame and neotame in yoghurt. International Journal of Dairy Technology. 71(1) 81-88. Naas Rating 10.04.
- Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma (2018). Heat induced protein-protein interactions occurring in milk during preparation of khoa as affected by type and quality of milk. Journal of Food Science and Technology. 55(10):4321–4329. Naas Rating 9.10.
- Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, S. K. Tomar, A. K. Singh (2017). Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk. Journal of Food Science and Technology. 54(2): 349–358. Naas Rating 9.10.
- Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma (2017). Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa. Journal of Food Science and Technology. 4(9):2737–2745. Naas Rating 9.10.
- Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, Vivek Sharma (2016). Impact of developed acidity in milk and subsequent neutralization on changes in physico-chemical properties and oxidative stability of khoa. Indian journal of Dairy Science. 69(6), 665-667. Naas Rating 5.24.
- Anuradha Kumari, Sonika Choudhary, Sumit Arora and Vivek Sharma Stability of aspartame and neotame in pasteurized and inbottle sterilized flavoured milk. (2016). Food Chemistry. 196:533–538. Naas Rating 14.80.
- Anuradha Kumari, Sumit Arora, A. K. Singh and Sonika Choudhary (2016) Development of an analytical method for estimation of neotame in cake and ice cream. LWT Food Science and Technology. 70:142-147. Naas Rating: 12.0.
- Sonika Choudhary, Sumit Arora, Anuradha Kumari (2015). Factors affecting heat induced changes in khoa: A Review. Indian journal of Dairy Science. 69(5): 415-424. Naas Rating 5.25.
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