Fat Rich Dairy Products
Teacher
Dr. Prasanta Kumar Choudhury
Category
Core Courses
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Course Name : Fat Rich Dairy Products
Code (Credit) : CUTM1150 (2-1-0)
Course Objectives
- To understand processing conditions of different types of fat rich dairy products (cream, butter, and ghee) and their status in India and abroad.
Course Outcomes
CO1: Understand the different fat rich dairy products and their status in India and abroad: PO1
CO2: Processes and manufacture of cream, butter, and ghee as per legal standards and guidelines: PO1, PO3, PO4
CO3: Understand the packaging, storage and compositional changes of cream, butter, and ghee: PO2, PO4
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.
PO4: Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
Course Syllabus
Module-I: Introduction to fat rich dairy products (1 hr)
- Status and types of fat-rich dairy products in India and abroad.
Module-II: Cream production, processing, and quality evaluation (6 hrs)
- Definition and legal standards, efficiency of cream separation and factors affecting it; control of fat concentration in cream.
- Planning and operating a cream production unit neutralization, standardization, pasteurization, and cooling of cream.
- Preparation and properties of table cream, sterilized cream, and whipped cream, plastic cream, frozen cream, and chip-dips (cultured cream).
- Factors affecting quality and ripening of cream
- Packaging, storage, and distribution of cream
- Defects (non-microbial) in cream and their prevention.
Practices (4 hrs)
- Standardization and neutralization of cream (2 hrs).
- Pasteurization, sterilized cream and cooling of cream (2 hrs).
Module-III: Butter production, processing, and quality evaluation (6 hrs)
- Definition, classification, composition and uses of butter
- Theory of churning and legal standards and technology of butter manufacture by batch, and continuous methods.
- Over-run in butter; control of fat loses in buttermilk.
- Packaging and storage; transportation; defects in butter; rheology of butter
- Construction, operation, care and maintenance of cream separators, coolers and vacreator
- Factory butter churn and continuous butter making machine.
Practices (5 hrs)
- Study of construction and cooperation of the power operated butter churner.
- Study of construction and cooperation of butter packaging machine.
- Preparation of cooking butter by the hand operated churn.
- Preparation of desi butter.
- Manufacture of table butter using the power-driven churn.
Module-IV: Special butters and related products (3 hrs)
- Manufacture, packaging, storage, and properties of whey butter, flavoured
butter, whipped butter. - Renovated butter/fractionated and polyunsaturated milk fat products, vegetable oil-blended products and low-fat spreads.
- Manufacture, packaging, storage, and characteristics of margarine.
Module-V: Ghee and butter oil (4 hrs)
- Ghee making batch and industrial processes, innovations in ghee production,
- Procedure, packaging, and preservation of ghee; utilization of substandard
- Composition and changes during manufacture of fat constants in ghee.
- Manufacture of butteroil, packaging and storage.
Practices (3 hrs)
- Preparation of ghee from cream and butter.
- Study and operation of continuous ghee plant.
Suggested Readings
- Anantakrishnan, C. P. and Srinivasan, M. R.1964. Milk Products of India. ICAR
Publications, New Delhi. - Aneja, R. P., Mathur, B. N., Chandan, R. C. and Banerjee, A.K. 2002. Technology of Indian Milk Products. A Dairy India Publication, Delhi.
- Bhattacharyya, D. K., Pal, P. K. and Ghosh, S. 2000. Isopropanol Fractionation of oil butter and characteristics of fractions. JAOCS 77: 1215–1218.
- De, S.1980. Outlines of Dairy Technology. Oxford University Press, Delhi.
- Rangappa, K. S. and Acharya, K. T. 1974. Indian Dairy Products. Asia Publishing House, New Delhi
Online Resources
Session Plan
Session 1
Status and types of fat-rich dairy products in India and abroad (1 hr).
Session 2
Definition and legal standards, efficiency of cream separation and factors affecting it; control of fat concentration in cream (1 hr).
- PDF: Definition-and-legal-standards-efficiency-of-cream-separation-and-factors-affecting-it-control-of-fat-concentration-in-cream.pdf
- http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5731
- http://ecoursesonline.iasri.res.in/mod/page/view.php?id=5733
- http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5737
Session 3
Planning and operating a cream production unit neutralization, standardization, pasteurization, and cooling of cream (1 hr).
Session 4 (Practice)
Standardization and neutralization of cream (2 hr).
Session 5 (Practice)
Pasteurization, sterilized cream, and cooling of cream (2 hr).
Session 6
Preparation and properties of table cream, sterilized cream, and whipped cream, plastic cream, frozen cream, and chip-dips (1 hr).
Session 7
Factors affecting quality and ripening of cream (1 hr).
Session 8
Packaging, storage, and distribution of cream (1 hr).
Session 9
Defects (non-microbial) in cream and their prevention (1 hr).
Session 10
Definition, classification, composition and uses of butter (1 hr).
PDF: Definition, classification, composition and uses of butter
Session 11
Theory of churning and legal standards and technology of butter manufacture by batch, and continuous methods (1 hr).
Session 12 (Practice)
Preparation of cooking butter by the hand operated churn (1 hr).
Session 13 (Practice)
Manufacture of table butter using the power-driven churn (1 hr).
Session 14
Over-run in butter; control of fat loses in buttermilk (1 hr).
Session 15
Packaging and storage; transportation; defects in butter; rheology of butter (1 hr).
PDF: Defects in butter
Session 16 (Practice)
Study of construction and cooperation of butter packaging machine (1 hr).
Session 17
Construction, operation, care and maintenance of cream separators, coolers and vacreator (1 hr).
Session 18 (Practice)
Study of construction and cooperation of the power operated butter churner (1 hr).
Session 19
Factory butter churn and continuous butter making machine (1 hr).
Session 20
Manufacture, packaging, storage, and properties of whey butter, flavoured
butter, whipped butter (1 hr).
Session 21 (Practice)
Preparation of desi butter (1 hr).
Session 22
Renovated butter/fractionated and polyunsaturated milk fat products, vegetable oil-blended products and low-fat spreads (1 hr).
Session 23
Manufacture, packaging, storage, and characteristics of margarine (1 hr).
Session 24
Ghee making batch and industrial processes, innovations in ghee production (1 hr).
Session 25
Procedure, packaging, and preservation of ghee; utilization of substandard
milk (1 hr).
Session 26
Composition and changes during the manufacture of fat constants in ghee (1 hr).
Session 27
Manufacture of butteroil, packaging and storage (1 hr).
Session 28 (Practice)
Preparation of ghee from cream and butter (2 hr).
Session 29 (Practice)
Study and operation of continuous ghee plant (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 […]