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.

Learning Outcomes

  • Able to manufacture edible casein from cow and buffalo milk, rennet casein, sodium and calcium caseinate.
  • Can manufacture whey proteins, whey drinks, dried whey and coffee whitener.
  • Process butter milk (condensed butter milk, dried butter milk) and utilize butter milk products.

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

Session 2

Physico-chemical characteristics of skim milk, casein classification and specifications (1 hr).

Session 3

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

Session 9

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

Session 15 (Project)

Manufacture of whey drinks (1 hr).

Session 16

Session 17 (Project)

Manufacture of whey proteins (1 hr).

Session 18

Condensed whey, types and their specification, manufacturing techniques (1 hr).

Session 19

Dried whey, types and their specification, manufacturing techniques (1 hr).

Session 20 (Project)

Manufacture of dried whey (1 hr).

Session 21

Application of membrane processing for whey processing (1 hr).

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).

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

Session 27 (Project)

Manufacture of lactose (1 hr).

Session 28

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 butter milk products (1 hr).

Session 32

Session 33

Case Studies

Case Studies

Recent Comments

    Our Main Teachers

    Dr. Prasanta Kumar Choudhury

    Asst. Professor and Head, Dairy Technology
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    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 […]