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Module-I: Status, availability and associated problems of dairy by products (1 hr)
Module-II: Skim milk and its by-products (6 hrs)
Projects (4 hrs)
Module-III: Processing and utilization of whey (8 hrs)
Projects (5 hrs)
Module-IV: Lactose and butter milk processing (4 hrs)
Projects (3 hrs)
Module-V: Ghee and Nutritional characteristics of by products (2 hrs)
Status, availability, and issues involved in the utilization of dairy by-products in India and abroad (1 hr).
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 edible casein from cow and buffalo milk (1 hr).
Manufacture of sodium and calcium caseinates their physico-chemical and functional properties and food applications (1 hr).
Manufacture of rennet casein (1 hr).
Manufacture of sodium and calcium caseinate (1 hr).
Manufacture of casein hydrolysates and its industrial application (1 hr).
Co-precipitates, types, their specifications (1 hr).
Manufacture of co-precipitate (1 hr).
Manufacturing processes with basic principles involved, functional properties and food applications of co-precipitates (1 hr).
Physio-chemical properties and utilization of whey products (1 hr).
Isolation of whey proteins by cold precipitation technique (1 hr).
Whey processing: Fermented products and beverages from whey (1 hr).
Manufacture of whey drinks (1 hr).
Deproteinized and demineralized whey (1 hr).
Manufacture of whey proteins (1 hr).
Condensed whey, types and their specification, manufacturing techniques (1 hr).
Dried whey, types and their specification, manufacturing techniques (1 hr).
Manufacture of dried whey (1 hr).
Application of membrane processing for whey processing (1 hr).
Whey protein concentration by ultra-filtration process (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).
Incorporation of whey protein concentrates in processed cheese foods (1 hr).
Methods for the industrial production of lactose, refining and uses (1 hr).
Manufacture of lactose (1 hr).
Uses of lactose and hydrolysis of lactose (1 hr).
Manufacture of coffee whitener (1 hr).
Physico-chemical characteristics of buttermilk and its preservation (1 hr).
Types and utilization of butter milk products (1 hr).
Ghee residue: Composition, processing, and utilization (1 hr).
Nutritional characteristics of dairy by-products (1 hr).
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 7 years of experience at […]