FST 253/6300  DAIRY TECHNOLOGY II/ MILK   PROCESSING AND MANAGEMENT

Unit I (6 Lectures)

Organized market milk industry in India and abroad; Principles and practices followed in milk collection cooling, transport, loading and unloading, milk reception, grading, separation, clarification chilling and storage.

Sampling and testing of milk for physico-chemical, microbiological and sensory quality.  

Unit II (10 Lectures)

Principles, equipment, and processes involved in the preparation of standardized market milk and special milks viz. sterilized milk, flavoured milks, vitaminized milk, reconstituted milk, recombined milk and fermented milk. Judging and grading of processed milk, BIS and PFA standards.  

Unit III (10 Lectures)

Technologies involved in the manufacture of dehydrated milk products viz. condensed milk evaporated milk, dried milk and malted milk powder; fat rich milk products viz. cream, butter, butter oil and ghee; frozen milk products viz. ice-cream, ices and sherbets; and fermented milk products viz. cheese, curd and yogurt. BIS and PFA standards for milk products.  

Unit IV (7 Lectures)

Production and Quality management in dairy industry. Principles of cleaning and sanitation of milk processing equipments, accident prevention, building design and personal health care etc.

HACCP concept in fluid milk processing.  

 Unit V (8 Lectures)

New physical methods for preservation of milk and milk products: Microwave processing, Pulsed electric field, High hydrostatic pressure, Sonication /Mano-thermo-sonication and Irradiation.

Microfiltration, Reverse osmosis and Ultrafiltration applications in milk processing.