AHDS – 353

AHDS – 353: TECHNOLOGY OF MILK AND MILK PRODUCTS

Credit: 2(1+1)

THEORY:

Present status of dairy industry  in India. Definition and composition of milk.Physico-chemical properties of milk.Microbial quality of raw milk and standards for different market milk.Factors affecting yield and composition of milk.Physico-chemical and microbial standards for different types of milk.Nutritional importance of milk and its constituents.Reception and processing (Platform test, Chilling, Standardization, Homogenization, Pasteurization, Storage, Marketing) of milk. Classification and composition of milk products (Heat coagulated, Heat and acid coagulated, Evaporated, Fermented Frozen and Fat riched products). Quality management standard and system (BIS/ISI standards, PFA rules, AGMARK, HACCP, FSSAI).International requirement for export of milk and milk products.Preservation of milk and milk products by physical, chemical, biological and herbal preservatives. Utilization of dairy by-product: whey and high acid milk. Packaging of milk and milk products with modern techniques.

PRACTICALS:

Sampling of milk and milk products.Study of platform tests.Determination of fat by Gerber’s method.Determination SNF, TS and specific gravity of milk.Determination of acidity of milk.Determination of adulteration in milk and milk products.Standardization of milk by Pearson’s method.Study of cream separator and separation of cream. Preparation of  flavoured and chocolate milk. Preparation of  Khoa, Basundiand Rabri. Preparation of Paneer,Channa andRassogolla.Preparation of Dahi, Chakka and Shrikhand.Preparation of Butter.Preparation of Ghee.Preparation of Ice-cream and Kulfi.Preparation of Pedha and Gulabjamun. Study of cleaning and sanitization of dairy equipments.

Practical (Experiments):

1) Study of platform tests and sampling of milk and milk products

2) Determination of fat by Gerber’s method

3) Determination SNF, TS, specific gravity and acidity of milk

4) Determination of adulteration in milk and milk products

5) Standardization of milk by Pearson’s method

6) Study of cream separator and separation of cream

7) Preparation of  flavoured and chocolate milk

8) Preparation of  Khoa, Basundiand Rabri

9) Preparation of Paneer,Channa andRassogolla

10) Preparation of Dahi, Chakka and Shrikhand

11) Preparation of Butter

12) Preparation of Ghee

13) Preparation of Ice-cream and Kulfi

14) Preparation of Pedha and Gulabjamun

15) Study of cleaning and sanitization of dairy equipments

16) Visit to milk processing plant