Traditional Indian Dairy Products

Teacher

Dr. Prasanta Kumar Choudhury

Category

Core Courses

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Course Name : Traditional Indian Dairy Products

Code (Credit) : CUTM1147 (2-1-0)

Course Objectives

  • To provide students in depth knowledge on status and significance of traditional Indian milk products.
  • To know the methods of preparation and enhancement of shelf life of the prepared products by preservation methods.

Course Outcomes

CO1: Able to prepare a great assortment of dairy products such as burfi, peda, kalakand, milk cake, gulabjamun, sandesh, rosogolla, kheer, rabri etc: PO1, PO3

CO2: Explain the standard methods of manufacture of different dairy based products: PO1, PO5

CO3: Explain the advances in preservation and packaging of products: PO5

PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.

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.

PO5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations.

Course Syllabus

Module-I: Introduction to Traditional Indian Dairy Products (1 hr)

  • Traditional Indian milk products and their classification (1 hr).

Module-II: Khoa and khoa based sweets (8 hrs)

  • Types of khoa, standards methods of manufacture and preservation (1 hr).
  • Factors affecting yield of khoa (1 hr).
  • Mechanization in manufacture of khoa (1 hr).
  • Burfi, Peda and Milkcake: Product description, compositional profile and manufacturing practices (2 hrs).
  • Kalakhand and Gulabjaman: Product description, compositional profile and manufacturing practices (2 hrs).
  • Rabri and Basundi: Product description, process description, factors affecting yield, physico-chemical changes during manufacture (1 hr).

Practice (4 hrs)

  • Preparation of khoa from cow, buffalo and concentrated milk (1 hr).
  • Preparation of Burfi, Peda and Milkcake (1 hr).
  • Preparation of Kalakand and Gulabjamun (1 hr).
  • Preparation of Rabri and Basundi (1 hr).

Module-III: Chhana and Chhana based sweets (4 hrs)

  • Chhana: Product description of Channa, standards method of manufacture, packaging, preservation and associated defects (2 hrs).
  • Chhana-based sweets: Rasogolla, Sandesh, Rasomalai (1 hr).
  • Paneer: Product description, standards, method of manufacture, packaging and preservation (1 hr).

Practice (3 hrs)

  • Preparation of Chhana from cow and buffalo milk and mixed milk (1 hr).
  • Preparation of Sandesh and Rasogolla (1 hr).
  • Preparation of Paneer from cow, buffalo and mixed milk (1 hr).

Module-IV: Fermented and Cereal Dairy Products (5 hrs)

  • Dahi/Misti Dahi: Preparation, quality of dahi, packaging, shelf-life and defects (2 hrs). 
  • Chakka/Maska and Shrikhand: Product description, standards, method of manufacture, small scale and industrial process of production, packaging and preservation aspects (2 hrs).
  • Kheer and Payasam: Product description methods of manufacture, innovations in manufacturing and packaging processes (1 hr).

Practice ( 3 hrs)

  • Preparation of Dahi and Misti Dahi (1 hr).
  • Preparation of Chhaka and Shrikhand (1 hr).
  • Preparation of Kheer (1 hr).

Module-V: Bio-preservation and Active Packaging (2 hrs)

  • Bio-preservative principles in enhancing the shelf-life of indigenous products (1 hr).
  • Active packaging of Traditional Indian Dairy Products (1 hr).

Suggested Readings

  • Sukumar De: Outlines of Dairy Technology
  • Aneja, R. P., Mathur, B. N., Chandan, R. C. and Banerjee, A. K. (2002). Technology of Indian Milk Products. A Dairy India Publ., Delhi, India.

Online Resources:

Session Plan

Session 1

Traditional Indian milk products and their classification (1 hr).

Session 2

Types of khoa, standards methods of manufacture and preservation (1 hr).

Session 3

Factors affecting yield of khoa (1 hr).

Session 4 (Practice)

Preparation of khoa from cow, buffalo and concentrated milk (1 hr).

Session 5

Mechanization in manufacture of khoa (1 hr).

Session 6

Burfi, Peda and Milkcake: Product description, compositional profile and manufacturing practices (1 hr).

Session 7

Burfi, Peda and Milkcake: Product description, compositional profile and manufacturing practices (1 hr).

Session 8 (Practice)

Preparation of Burfi, Peda and Milkcake (1 hr).

Session 9

Kalakhand: Product description, compositional profile and manufacturing practices (1 hr).

Session 10

Gulabjaman: Product description, compositional profile and manufacturing practices (1 hr).

Session 11 (Practice)

Preparation of Kalakand and Gulabjamun (1 hr).

Session 12

Rabri and Basundi: Product description, process description, factors affecting yield, physico-chemical changes during manufacture (1 hr).

Session 13 (Practice)

Preparation of Rabri and Basundi (1 hr).

Session 14

Chhana: Product description of Channa, standards method of manufacture, packaging, preservation and associated defects (1 hr).

Session 15

Chhana: Product description of Channa, standards method of manufacture, packaging, preservation and associated defects (1 hr).

Session 16 (Practice)

Preparation of Chhana from cow and buffalo milk and mixed milk (1 hr).

Session 17

Chhana-based sweets: Rasogolla, Sandesh, Rasomalai (1 hr).

Session 18 (Practice)

Preparation of Sandesh and Rasogolla (1 hr).

Session 19

Paneer: Product description, standards, method of manufacture, packaging and preservation (1 hr).

Session 20 (Practice)

Preparation of Paneer from cow, buffalo and mixed milk (1 hr).

Session 21

Dahi: Preparation, quality of dahi, packaging, shelf-life and defects (1 hr).

Session 22

Misti Dahi: Preparation, quality of dahi, packaging, shelf-life and defects (1 hr).

Session 23 (Practice)

Preparation of Dahi and Misti Dahi (1 hr).

Session 24

Chakka/Maska and Shrikhand: Product description, standards, method of manufacture, small scale and industrial process of production, packaging and preservation aspects (1 hr).

Session 25

Chakka/Maska and Shrikhand: Product description, standards, method of manufacture, small scale and industrial process of production, packaging and preservation aspects (1 hr).

Session 26 (Practice)

Preparation of Chhaka and Shrikhand (1 hr).

Session 27

Kheer and Payasam: Product description methods of manufacture, innovations in manufacturing and packaging processes (1 hr).

Session 28 (Practice)

Preparation of Kheer (1 hr).

Session 29

Bio-preservative principles in enhancing the shelf-life of indigenous products (1 hr).

Session 30

Active packaging of Traditional Indian Dairy Products (1 hr).

Case Studies

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 9 years of experience at […]