Certificate Course on Dairy Plant Operation

Faculty: U.L.Devakumar.
Course Name: Dairy Plant Operation
Code(Credit): (3-1-0)
Course Objectives
1. This certification course on dairy, food process and product technology will be of great help in becoming food scientists and technologists for the students as well as for the common milk growers who want to take their venture to new heights with technical soundness.
2. The course explains in great detail the basic principles and methods of milk processing and preservation.
Learning Outcomes
At the end of this certificate course, learners are expected to learn:
1. Various preservation techniques relevant in the dairy industry.
2. Food additives and their significance in maintaining the nutritional quality of milk and other dairy products.
3. New processing and preservation technologies in the dairy industry and the challenges faced.
4. Food laws and International standards for food safety.
Course Syllabus
Module-I
Compositional analysis of milk, Introduction, Physico-Chemical Properties of Milk, Milk- Constituents, Amino Acids, Milk Protein, Other Constituents of Milk, Whey Protein, Carbohydrates in Milk, Small constituents of Milk.Module-II
Milk Quality, Enzymes in Milk, Chemical and Microbial Spoilage of Milk, Milk Products, Extrinsic and Intrinsic Factors for Microbial Growth, Natural or other types of Spoilage.Module-III
Emerging Technologies used in the Dairy Industry, Milk Centrifugation, Pasteurization, Pasteurization Effectiveness, Homogenization, Membrane Filtration, Concentration and Separation Technology, Unit operations, Filtration, Evaporation, Drying for dairy products, Milk Packaging and Cleaning techniques for unit operations.
Session Plan
Session 1
Introduction to Dairy products
Introduction to Dairy products-PPT
Introduction to Dairy Technology_Video
Session 2
Properties of milk
Properties of milk-PPT
Session 3
Constituents of milk and their composition-I
Constituents of milk and their composition-I-PPT
Facts about Milk Constituents_Video
Session 4
Constituents of milk and their composition-II
Constituents of milk and their composition-II-PPT
Session 5
Assessment-I
Session 6
Spoilage of milk and dairy products-I
Spoilage of milk and dairy products-I-PPT
Session 7
Spoilage of milk and dairy products-II
Spoilage of milk and dairy products-II-PPT
Spoilage in Milk_Video
Session 8
Factors affecting microbial growth in milk
Factors affecting microbial growth in milk-PPT
Session 9
Factors affecting milk composition
Factors affecting milk composition-PPT
Session 10
Assessment-II
Session 11
Processing technology in dairy industry-I
Dairy Product Manufacturing Miniplant
Session 12
Practice-I
Session 13
Processing technology in dairy industry-II
Dairy Product Manufacturing Miniplant
Session 14
Practice-II
Session 15
Milk packaging and cleaning techniques
Session 16
Practice-III
Session 17
Assessment-III

Course Materials

• Introduction to Dairy products
• Module 1_Video 1
• Properties of milk
• Constituents of milk and their composition-I
• Constituents of milk and their composition-II
• Facts about Milk Constituents
• Spoilage of milk and dairy products-I
• Spoilage of milk and dairy products-II
• Spoilage in Milk
• Factors affecting microbial growth in milk
• Factors affecting milk composition
• INOXPA Dairy Product Manufacturing Miniplant
• Dairy Product Manufacturing Miniplant
• Dairy Product Manufacturing Miniplant
• Dairy Product Manufacturing Miniplant