Dairy Chemistry
Faculty of Dairy Technology
Head of Department
Prof. Pinaki Ranjan Roy
About the Department
The Department of Dairy Chemistry has a distinguished history spanning nearly five decades and has played a pioneering role in the development of dairy science education, research and human resource development in West Bengal.
The journey began in 1977, when a four-year degree programme leading to B.Sc. (Dairy Technology) was introduced at Bidhan Chandra Krishi Viswavidyalaya under the then Faculty of Veterinary and Animal Sciences. The programme was supported by four specialized teaching departments:1. Department of Dairy Chemistry 2. Department of Dairy Technology 3. Department of Dairy Bacteriology 4. Department of Dairy Engineering
At its inception, these departments were established with a skeletal cadre of teaching staff sanctioned by the Government of West Bengal, comprising one Professor, one Reader and one Lecturer in each department. The undergraduate programme received due accreditation from the Indian Council of Agricultural Research (ICAR). Recognizing the importance of strengthening dairy education and infrastructure, ICAR provided a matching grant that facilitated the construction of a spacious two-storeyed academic building covering approximately 5,000 sq. metres, providing dedicated facilities for the four teaching departments.
With sustained academic development and progressive strengthening of institutional infrastructure, the Department of Dairy Chemistry entered a new phase in 1988, when Postgraduate and Ph.D. programmes were introduced with the approval of ICAR. This marked an important milestone in the evolution of the department, establishing it not only as a centre of teaching but also as an emerging hub of advanced research and higher education in dairy chemistry.
The continued expansion of academic programmes, infrastructure and human resources culminated in another significant milestone in 1995, when the Dairy Technology unit comprising the four specialized departments was elevated to the status of an independent Faculty of Dairy Technology under the West Bengal University of Animal and Fishery Sciences (WBUAFS).
Today, the Department of Dairy Chemistry functions as a constituent department of the Faculty of Dairy Technology, WBUAFS, Mohanpur Campus. Building upon its rich legacy, the department continues to contribute to teaching, research, innovation and human resource development in dairy chemistry and allied areas.
From its modest beginnings in 1977 to its present identity as an established centre of higher education and research, the Department of Dairy Chemistry has evolved in response to the changing needs of the dairy sector. Its enduring strength lies in the integration of fundamental dairy chemistry with contemporary research, technological innovation and applied dairy science.With a legacy of academic commitment and scientific inquiry, the department remains dedicated to nurturing skilled professionals, advancing knowledge and contributing to the sustainable development and modernization of the dairy industry.
Faculty Member
Laboratory Facilities
The Department of Dairy Chemistry has well-established facilities for undergraduate and postgraduate teaching, research, quality control and advanced instrumental analysis. The major facilities include:
P.G. Laboratory: Supports postgraduate practical training and research in dairy chemistry, including physicochemical and biochemical analysis of milk and dairy products.
U.G. Laboratory-I & II: Used for undergraduate practical classes and routine analysis of milk and dairy products, including fat, protein, acidity, pH, total solids and other quality parameters.
Research Laboratory: Provides facilities for research on milk constituents, dairy products, fermentation, processing and storage-related changes.
Quality Control Laboratory: Used for compositional, physicochemical and quality evaluation of milk and dairy products.
A.V. Classroom: Utilized for lectures, seminars, demonstrations, presentations and academic activities.
Instrumentation Lab/Functional Protein Laboratory: Supports advanced studies on milk proteins, peptides and functional properties. It can be used for determination of antioxidant, ACE-inhibitory and other bioactivities of fermented milks, along with protein and peptide characterization.
Kjeldahl Room: Dedicated to nitrogen and protein estimation in milk, dairy products and food samples.
Computer Laboratory: Supports data analysis, statistical evaluation, literature searches and preparation of research reports and presentations.
The laboratories provide a useful platform for research on fermented milk and functional dairy foods, particularly for studying changes in proteins, peptides and bioactive compounds during fermentation and evaluating their potential antioxidant, ACE-inhibitory and other functional activities.
A new laboratory is currently under development to accommodate modern research facilities and advanced analytical instruments. The proposed facility will further strengthen research in functional foods, bioactive milk components, fermented dairy products and contemporary dairy chemistry.
Scientific Instruments
Sl. No.Name of the InstrumentSmall Description about the instrument1
UV- Visible Double Beam SpectrophotometerUsed for quantitative determination of various chemical compounds based on their absorption of ultraviolet and visible radiation. It is widely employed for estimation of proteins, phenolic compounds, pigments and other biochemical constituents in milk and dairy products.
2
Electrophoresis Apparatus -Rod Gel
Used for separation and characterization of proteins and other charged biomolecules according to their electrophoretic mobility. It is particularly useful for studying milk proteins and their fractions.
3
Electrophoresis Apparatus - Slab Gel Gel
A laboratory system used for high-resolution separation of proteins and other biomolecules on slab gels. It facilitates comparative analysis of milk proteins, enzymes and peptides.
4
High Speed CentrifugeUsed for rapid separation of components of milk and other biological samples based on differences in density. It is useful for separation of fat, cells, precipitated proteins and other particulate materials.
5
Thin Layer Chromatography KitUsed for separation, identification and qualitative analysis of different chemical constituents in complex samples. It can be applied to the analysis of lipids, sugars, pigments and other components of dairy products.
6
Double Distillation unitProduces highly purified distilled water by carrying out two successive distillation processes. The water obtained is suitable for analytical and biochemical laboratory work where high-purity water is required.
7
Kel Plus- Automatic Nitrogen analyserAn automated analytical system used for determination of nitrogen content in food and dairy samples, generally for estimation of crude protein. It provides rapid and reproducible results for routine compositional analysis.
8
Labquest - Automatic Nitrogen analyserUsed for automated determination of nitrogen in milk, dairy products and other food samples. The instrument supports accurate estimation of protein content through nitrogen analysis.
9
Flame PhotometerUsed for quantitative estimation of alkali and alkaline-earth metals such as sodium, potassium and calcium. It is useful for mineral analysis of milk, dairy products and laboratory samples.
10
Butryo refractometerUsed primarily for assessing the refractive index of milk fat and related dairy materials. It is useful in the evaluation of milk fat characteristics and detection of possible adulteration.
11
Electric cream separatorUsed for efficient mechanical separation of cream from milk by centrifugal force. It is useful for preparation of cream and skim milk during dairy laboratory experiments and product development studies.
12
Digital Photoelectric ColorimeterMeasures the intensity of colour developed in chemical reactions and converts it into quantitative analytical values. It is useful for routine estimation of various constituents in milk and dairy products.
13
Digital pH meterUsed for accurate measurement of the hydrogen-ion concentration or pH of milk, dairy products and laboratory solutions. It is essential for monitoring fermentation, acidity development and product quality.
14
Digital pH cum TDS meterDesigned for simultaneous measurement of pH and total dissolved solids (TDS) in aqueous samples. It is useful for monitoring water quality and physicochemical characteristics of laboratory samples.
15
RM Value ApparatusUsed for determination of the Reichert-Meissl (RM) value of milk fat. The RM value provides an important measure of volatile water-soluble fatty acids and is useful in assessing the characteristics and purity of milk fat.
16
Microwave OvenUsed for controlled heating and rapid processing of laboratory samples. It can be employed for sample preparation, moisture reduction and other laboratory procedures requiring microwave-assisted heating.
17
Automatic Milk AnalyzerAn automated instrument for rapid determination of major milk constituents such as fat, protein, lactose, solids-not-fat and total solids. It is useful for routine quality assessment and compositional analysis of milk.
18
Gerber CentrifugeUsed in the Gerber method for determining the fat content of milk and dairy products. Centrifugation facilitates the separation and measurement of the fat column in calibrated butyrometers.
19
BOD IncubatorProvides controlled temperature conditions for incubation of samples during biochemical oxygen demand (BOD) determination. It is useful for evaluating the biodegradable organic load of dairy effluents and wastewater.
20
Infrared Moisture AnalyserUsed for rapid determination of moisture content in milk, dairy products and other food samples through infrared heating and continuous weighing. It provides quick and convenient moisture analysis for quality control and research.Course Offered
A. Undergraduate Programme:
Course No.Course TitleDC-111
Physical Chemistry of Milk
DC-122
Chemistry of Milk
DC-243
Chemistry of Dairy Products
DC-354
Quality and Safety Monitoring in Dairy Industry
DC-365
Food Chemistry
DC-476
Biochemistry and Human Nutrition
B. Postgraduate Programme:
Course No.Course TitleDC 511
Physico-chemical Aspects of Milk Constituents
DC 512
Milk Carbohydrates, Minerals and Water Soluble Vitamins
DC 513
Chemistry of Milk Lipids
DC 514
Chemistry of Food Constituents
DC 521
Chemistry of Milk Proteins
DC 522
Chemistry of Processed Dairy Foods
c. Ph.D. Programme:
Course No.Course TitleDC 611
Advances in Chemistry of Milk Proteins
DC 612
Advances in Chemistry of Milk Lipids
DC 621
Advances in Chemistry of Dairy Processing
DC 622
Advances in Analytical Techniques in Dairy Chemistry
DC 691
Doctoral Seminar-I
DC 692
Doctoral Seminar-II
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