FST 152/6292  DAIRY TECHNOLOGY I / DAIRY SCIENCE

UNIT-I  (4 Lectures)

Definition of Milk , Chemical composition of milk from different species of animals. Nutritive value of milk. Factors affecting composition of milk.

UNIT-II  (8 Lectures)

Physico-chemical properties of milk: colour, taste, flavor, O/R - potential, surface tension, specific heat, viscosity, refractive index, boiling point, freezing point, electrical conductivity, pH and buffering capacity.

UNIT-III  (10 Lectures)

Colostrum: composition and physico-chemical properties, significance.

Chemistry of milk constituent viz. fat, proteins, lactose,,enzymes and vitamins.

Microbiology of milk: spoilage of milk.

LP-system for milk preservation.

Naturally occurring preservatives in milk

Milk fermentation and significance of  fermentation.

UNIT-IV  (8 Lectures)

Market milk Industry: Quality of raw milk, milk collection, platform testing.

Processing operations: filtration,clarification,separation,homogenization, standardization, pasteurization, sterilization.

Milk standardization and cream separation.  

 UNIT-V  (6 Lectures)

Judging of efficiency of processing methods.

Determination of milk composition and milk quality tests.

Detection of adulterants and neutralizers in milk and milk products.

References

Outlines of dairy Technology  -  Sukumar Day