FST 203/2043  MILK AND MILK PROCESSING

UNIT-I

 Milk : Chemical composition & nutritive value. Physico-chemical properties of milk: color, taste, flavor, O/R-potential, surface tension, specific heat, viscosity, refractive index, boiling point, freezing point  electrical conductivity, pH and buffering capacity. Chemistry of milk constituent viz. fat, proteins, lactose, enzymes and vitamins.

 UNIT-II

 Market milk industry in India .Quality of raw milk. 

Equipment and practices followed at rural milk collection centers, chilling centers, organized forms, mode of transport.

Use of hydrogen peroxide as preservative.

LP-system for milk preservation.

Naturally occurring preservatives in milk.

Milk reception, grading of milk, separation, clarification chilling and storage.

Milk adulterations: adulterants; synthetic milk; harmful effects, detection techniques.  

UNIT-III

Milk processing viz. filtration, clarification, cream separation, standardization homogenization pasteurization, and sterilization; effect on nutritive and organoleptic attributes. Aseptic packaging of milk.  

UNIT-IV

 Special milk: vitaminized milk, flavored milk, chocolate milk etc.              

Technology of fermented milk products: composition, importance, defects, B.I.S.. or P.F.A. standards.             

Technology of dehydrated milk products: condensed milk; evaporated milk; milk power-spray and roller dried; malted milk power; composition, nutritive value, Importance, processing, storage defects, P.F.A./B.I.S. standards.  

UNIT-V

 Technology of fat rich milk products: cream, butter, butter oil, ghee;, traditional and industrial methods of  preparation; packaging ,  storage, and marketing.

Technology of Ice-cream & other frozen milk products. Packaging of milk and milk products: importance of packaging & packaging materials.

Cleaning and sanitation of milk processing equipment.

References

Outlines of Dairy Technology  -  Sukumar Day