Market Milk
Teacher
Dr. Prasanta Kumar Choudhury
Category
Core Courses
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Course Name : Market Milk
Code (Credit) : CUTM1146 (2-1-0)
Course Objectives
- To introduce about the processes involved in the market milk of India and several countries.
- To understand the reception and preprocessing of fluid milk in the dairy plant.
- To provide in-depth knowledge for manufacturing different kinds of milk to be marketed.
Course Outcomes
CO1: Explain the list of pre-treatments of milk in dairy processing plant: PO1, PO5
CO2: Describe aseptic packaging as well as detect adulterants in milk: PO1, PO2, PO4
CO3: Able to prepare special types of milk (toned, double toned, standardized, flavoured, sterilized): PO3(2)
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.
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.
PO5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modelling to complex engineering activities with an understanding of the limitations.
Course Syllabus
Module-I: History of dairy developments in India (2 hrs)
- Dairy development in India: before and after operation flood (1hr).
- Milk production and consumption statistics in India and abroad (1hr).
Module-II: Clean milk production and procurement (4 hrs)
- Clean milk production practices (1hr).
- Milk collection system and pricing policies (1hr).
- Preservation of raw milk and Lactoperoxidase system (1hr).
- Milk transportation and storage (1hr).
Practices (2 hrs)
- Familiarization with equipment’s for reception of milk in plant (1hr).
- Pre-treatments: Chilling, clarification and filtration (1 hr).
Module-III: Physico-chemical, microbiological and nutritional properties of milk (2 hrs)
- Macro and micro components of milk (1hr).
- Microbiological and nutritional properties of milk (1hr)
Practices (2 hrs)
- Detection of adulterants and preservatives in milk (2 hr).
Module-IV: Common dairy processing operations and processed milk varieties (10 hrs)
- Reception, chilling and storage of milk (1hr).
- Filtration, clarification and separation of milk (1hr).
- Bactofugation: theory and principles (1hr).
- Standardization of milk (1hr).
- Homogenization: Principles, theory, types, operation and effect on milk properties (1hr).
- Principles of heat treatment and kinetic parameters of heat induced changes (1hr).
- Heat Exchangers: Plate and Tubular Type and working of HTST pasteurizer (1hr).
- Sterilization: Definition, purpose and methods (1hr).
- UHT milk: homogenization, packaging and defects (1hr).
- Processed and special milks varieties and standards (1hr).
Practices (6 hrs)
- Cream separation: Parts of separator and the process (1hr).
- Operation of LTLT, HTST pasteurizer, laboratory sterilizer (1hr).
- Standardization and numerical calculation (1hr).
- Assessment of homogenisation efficiency in milk (1hr).
- Preparation of special milks: toned, double toned, (1hr)
- Preparation of special milks: standardized, flavoured, sterilized milk (1hr).
Module-V: Cleaning, sanitization and packaging of milk (4 hrs)
- Common dairy detergents and their properties (1hr).
- Dairy sanitizers and their properties (1hr).
- Cleaning and sanitization protocols: CIP and SIP (1hr).
- Packaging: Materials and process (1hr).
Practices (2 hrs)
- Cleaning of storage tanks, cream separators and HTST plants (1hr).
- Strength of common detergents and sanitizers used in market milk plant (1hr).
Suggested Readings:
- Tufail Ahmed: Dairy Plant Engineering and Management.
- G. Kessler: Food Engineering and Dairy Technology.
- Sukumar De: Outlines of Dairy Technology.
- Kainth, G. S. 1998. India’s Rural Co-operatives. Daya Books, New Delhi.
- Thompkinson, D. K. and Sabikhi, L. 2012. Quality Milk Production and Processing Technology. Xxvii+ 274 pp. New India Publishing Agency, New Delhi.
- Banerjee, J.C. 1999. A Textbook of Animal Husbandry. 8th Oxford and IBH Publishing Company Pvt. Ltd., Bombay.
Online Recourses
Session Plan
Session 1
Dairy development in India: before and after operation flood (1hr).
Session 2
Milk production and consumption statistics in India and abroad (1hr).
Session 3
Clean milk production practices (1hr).
Session 4
Milk collection system and pricing policies (1hr).
Session 5
Preservation of raw milk and Lactoperoxidase system (1hr).
Session 6
Milk transportation and storage (1hr).
Session 7 (Practice)
Familiarization with equipment’s for reception of milk in plant (1hr).
Session 8 (Practice)
Pre-treatments: Chilling, clarification and filtration (1 hr).
Session 9
Session 10
Microbiological and nutritional properties of milk (1hr).
Session 11 (Practice)
Detection of adulterants and preservatives in milk (2 hr).
Session 12
Reception, chilling and storage of milk (1hr).
Session 13
Filtration, clarification and separation of milk (1hr).
Session 14 (Practice)
Cream separation: Parts of separator and the process (1hr).
Session 15
Bactofugation: theory and principles (1hr).
Session 16
Standardization of milk (1 hr).
Session 17
Standardization and numerical calculation (1hr).
Session 18
Homogenization: Principles, theory, types, operation and effect on milk properties (1hr).
Session 19 (Practice)
Assessment of homogenisation efficiency in milk (1hr).
Session 20
Principles of heat treatment and kinetic parameters of heat induced changes (1hr).
Session 21
Heat Exchangers: Plate and Tubular Type and working of HTST pasteurizer (1hr).
Session 22
Sterilization: Definition, purpose and methods (1hr).
Session 23 (Practice)
Operation of LTLT, HTST pasteurizer, laboratory sterilizer (1hr).
Session 24
UHT milk: homogenization, packaging and defects (1hr).
Session 25
Processed and special milks varieties and standards (1hr).
Session 26 (Practice)
Preparation of special milks: toned, double toned, (1hr).
Session 27
Preparation of special milks: standardized, flavoured, sterilized milk (1hr).
Session 28
Common dairy detergents and their properties (1 hr).
Session 29
Dairy sanitizers and their properties (1 hr).
Session 30
Cleaning and sanitization protocols: CIP and SIP (1 hr).
Session 31
Packaging: Materials and process (1 hr).
Session 32 (Practice)
Cleaning of storage tanks, cream separators and HTST plants (1hr).
Session 33 (Practice)
Strength of common detergents and sanitizers used in market milk plant (1hr).
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 […]