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PHT 511 TECHNOLOGY OF MILK AND MILK PRODUCTS                                                                               (2L+0P) II

Objective
To acquaint with techniques and technologies of testing and processing of milk into various products and by products.

Theory

UNIT I
Present status of milk & milk products in India and Abroad; market of milk, composition of milk of various species, quality evaluation and testing of milk, procurement, transportation and processing of market milk, cleaning & sanitization of dairy equipments. Special milks such as flavoured, sterilized, recombined & reconstituted toned & double toned.

UNIT II
Condensed milk- definition, methods of manufacture, evaluation of condensed & evaporated milk; dried milk- methods of manufacture of skim & whole milk powder, instantiation, physiochemical properties, evaluation, defects in dried milk powder.

UNIT III
Cream: Definition, classification, composition, cream separation, sampling, neutralization, sterilization, pasteurization & cooling of cream, evaluation, defects in cream; butter- definition, composition, classification, methods of manufacture, theories of churning, evaluation, defects in butter.

UNIT III
Ice cream: Definition, composition and standards, nutritive value, classification, methods of manufacture, evaluation, defects in ice cream, and technology aspects of softy manufacture.

UNIT V
Cheese: Definition, composition, classification, methods of manufacture, cheddar, Gouda, cottage and processed cheese, evaluation, defects in cheese. Indigenous milk products, present status, method of manufacture of yoghurt, dahi, khoa, burfi, kalakand, gulabjamun, rosogolla, srikhand,chhana, paneer, ghee, lassi etc; probiotic milk products.

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