By Products Technology
Teacher
Dr. Prasanta Kumar Choudhury
Category
Core Courses
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Course Name : By Products Technology
Code (Credit) : CUTM1159 (2-0-1)
Course Objectives
- The provide in depth knowledge to students regarding the status, availability, utilization and nutritional characteristics of dairy by-products.
- To acquaint them with physico-chemical characteristics of whey, butter milk and ghee residue and by products of whey, skim milk, butter milk and their manufacturing processes.
Course Outcomes
CO1: Able to manufacture edible casein from cow and buffalo milk, rennet casein, sodium and calcium caseinate: PO1, PO3
CO2: Can manufacture whey proteins, whey drinks, dried whey, and coffee whitener: PO2, PO3
CO3: Process butter milk (condensed butter milk, dried butter milk) and utilize butter milk products: PO7
PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
PO2: Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
PO3: Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
PO7: Environment and sustainability: Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
Course Syllabus
Module-I: Status, availability and associated problems of dairy by products (1 hr)
- Status, availability and issues involved in the utilization of dairy by-products in India and abroad (1 hr).
Module-II: Skim milk and its by-products (6 hrs)
- Physico-chemical characteristics of skim milk, casein classification and specifications (1 hr).
- Manufacturing processes with basic principles and industrial applications of caseins (1 hr).
- Manufacture of sodium and calcium caseinates their physico-chemical and functional properties and food applications (1 hr).
- Manufacture of casein hydrolysates and its industrial application (1 hr).
- Co-precipitates, types, their specifications (1 hr).
- Manufacturing processes with basic principles involved, functional properties and food applications of co-precipitates (1 hr).
Projects (4 hrs)
- Manufacture of edible casein from cow and buffalo milk (1 hr).
- Manufacture of rennet casein (1 hr).
- Manufacture of sodium and calcium caseinate (1 hr).
- Manufacture of co-precipitate (1 hr).
Module-III: Processing and utilization of whey (8 hrs)
- Physio-chemical properties and utilization of whey products (1 hr).
- Whey processing: Fermented products and beverages from whey (1 hr).
- Deproteinized and demineralized whey (1 hr).
- Condensed whey, types and their specification, manufacturing techniques (1 hr).
- Dried whey, types and their specification, manufacturing techniques (1 hr).
- Application of membrane processing for whey processing (1 hr).
- Methods of isolation with basic principles involved, physico-chemical properties of whey proteins concentrates (1 hr).
- Functional properties and food applications of WPC (1 hr).
Projects (5 hrs)
- Manufacture of whey proteins (1 hr).
- Isolation of whey proteins by cold precipitation technique (1 hr).
- Whey protein concentration by ultra-filtration process (1 hr).
- Manufacture of whey drinks (1 hr).
- Manufacture of dried whey (1 hr).
Module-IV: Lactose and butter milk processing (4 hrs)
- Methods for the industrial production of lactose, refining and uses (1 hr).
- Uses of lactose and hydrolysis of lactose (1 hr).
- Physico-chemical characteristics of buttermilk and its preservation (1 hr).
- Types and utilization of butter milk products (1 hr).
Projects (3 hrs)
- Manufacture of lactose (1 hr).
- Incorporation of whey protein concentrates in processed cheese foods (1 hr).
- Manufacture of coffee whitener (1 hr).
Module-V: Ghee and Nutritional characteristics of by products (2 hrs)
- Ghee residue: Composition, processing and utilization (1 hr).
- Nutritional characteristics of dairy by-products (1 hr).
Suggested Readings
- Caric, M. 1994. Concentrated and Dried Dairy Products. VCH Publishers, Inc., New York.
- Webb, B.H. and Whittier, E. O. 1970. By-products from Milk. 2nd ed. AVI Publishing Company, Inc., Westport (Connecticut), USA.
- Zadow, J.G. 1992. Whey and Lactose Processing. Elsevier Applied Science, London.
Online Recourses
Session Plan
Session 1
Status, availability, and issues involved in the utilization of dairy by-products in India and abroad (1 hr).
Session 2
Physico-chemical characteristics of skim milk, casein classification and specifications (1 hr).
Session 3
Manufacturing processes with basic principles and industrial applications of caseins (1 hr).
Session 4 (Project)
Manufacture of edible casein from cow and buffalo milk (1 hr).
Session 5
Manufacture of sodium and calcium caseinates their physico-chemical and functional properties and food applications (1 hr).
Session 6 (Project)
Manufacture of rennet casein (1 hr).
Session 7 (Project)
Manufacture of sodium and calcium caseinate (1 hr).
Session 8
Manufacture of casein hydrolysates and its industrial application (1 hr).
Session 9
Co-precipitates, types, their specifications (1 hr).
Session 10 (Project)
Manufacture of co-precipitate (1 hr).
Session 11
Manufacturing processes with basic principles involved, functional properties and food applications of co-precipitates (1 hr).
Session 12
Physio-chemical properties and utilization of whey products (1 hr).
Session 13 (Project)
Isolation of whey proteins by cold precipitation technique (1 hr).
Session 14
Whey processing: Fermented products and beverages from whey (1 hr).
Session 15 (Project)
Manufacture of whey drinks (1 hr).
Session 16
Deproteinized and demineralized whey (1 hr).
Session 17 (Project)
Manufacture of whey proteins (1 hr).
Session 18
Condensed whey, types and their specification, manufacturing techniques (1 hr).
PDF: Condensed whey, types and their specification, manufacturing techniques
Session 19
Dried whey, types and their specification, manufacturing techniques (1 hr).
PDF: Dried whey, types and their specification, manufacturing techniques
Session 20 (Project)
Manufacture of dried whey (1 hr).
Session 21
Application of membrane processing for whey processing (1 hr).
PDF: Manufacture of whey protein concentrate by molecular separation processes
Session 22 (Project)
Whey protein concentration by ultra-filtration process (1 hr).
Session 23
Methods of isolation with basic principles involved, physico-chemical properties of whey proteins concentrates (1 hr).
PDF: Physico-chemical properties of whey protein concentrates
Session 24
Functional properties and food applications of WPC (1 hr).
Session 25 (Project)
Incorporation of whey protein concentrates in processed cheese foods (1 hr).
Session 26
Methods for the industrial production of lactose, refining and uses (1 hr).
Session 27 (Project)
Manufacture of lactose (1 hr).
Session 28
Uses of lactose and hydrolysis of lactose (1 hr).
Session 29 (Project)
Manufacture of coffee whitener (1 hr).
Session 30
Physico-chemical characteristics of buttermilk and its preservation (1 hr).
Session 31
Types and utilization of buttermilk products (1 hr).
Session 32
Ghee residue: Composition, processing, and utilization (1 hr).
Session 33
Nutritional characteristics of dairy by-products (1 hr).
Case Studies
Our Main Teachers
Dr. Prasanta Kumar Choudhury is currently working as Assistant Professor and Head in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. He obtained his Ph. D degree from the National Dairy Research Institute, Karnal in the field of Dairy Microbiology. He has more than 9 years of experience at […]