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Introduction to Milk Composition

Learn about the nutritional components of milk and the roles they play in the processing of milk in this free course.

Publisher: NPTEL
This free online course on introduction to milk composition will take you through the components of milk and how they contribute to the nutritional value of milk. In this course, you will learn about milk fat and its composition in milk. You will also learn about amino acids. By the end of this course, you will become familiar with how protein breakdown helps the body to fuel muscle mass, and the amount of protein that is needed by the body.
Introduction to Milk Composition
  • Duration

    3-4 Hours
  • Students

  • Accreditation






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This course explains in detail the major nutritional components of protein and their impact in body nourishment. You will learn about milk fat. You will also learn about organic acids contained in milk fats and fats from other sources other than milk fats which are commonly known as "fatty acids". If you are an enthusiast of chemical compounds and chemical composition, this course is just right for you.

In this free online course, you will learn about the amount of fat globules that is consumed whenever milk is taken and the nutritional component of the fat globules. You will learn about proteins as macronutrients, and how proteins are derived from animals. You will also learn about how the body require large amount of macronutrients to sustain life. You will be introduced to protein folding and the physical processes that take place for protein folding to occur. 

At the end of this course, you will become familiar with nucleic acids as biopolymers or small biomolecules and how they are essential for all known forms of life. You will get to know about the protein sub unit which is a single protein molecule that assembles with other protein molecules to form a protein complex. You will also get to know about how polymers are built of hundreds and thousands of individual casein molecules and colloidal solutions. 

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