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Module-I: History, status and scope of cheese industry (1 hr)
Project (2 hrs)
Module-II: Definition, standards, classification, nutritive value and basic principles of cheese making (6 hrs)
Module-III: Rennet preparation and properties (2 hrs)
Module-IV: Manufacture of cheeses and changes during ripening (9 hrs)
Project (8 hrs)
Module-V: Packaging, storage and distribution of cheese (4 hrs)
Text Books
Online Source
Origin and history of development of cheese manufacture, status and scope in India and abroad (1 hr).
Familiarization with equipments, accessories and standardization numerical (2 hrs).
Definition, standards and classification and nutritive values of cheese (1 hr).
Basic principles of cheese making (1 hr).
Basic principles of cheese making (1 hr).
Milk quality in relation to cheese making (1 hr).
Pre-treatments of milk for cheese making (1 hr).
Additives and preservatives for cheese making (1 hr).
Application of membrane processing in cheese manufacture.
Study of factors affecting rennet action (1 hr).
Rennet substitutes (1 hr)
Action of rennet on milk in relation to cheese making.
Cheddar and Gouda cheese (1 hr).
Manufacture of Cheddar cheese (1 hr).
Manufacture of Gouda cheese (1 hr).
Swiss cheese (1 hr).
Manufacture of Swiss cheese (1 hr).
Mozzarella cheese (1 hr).
Manufacture of Mozzarella cheese (1 hr).
Cottage cheese (1 hr).
Manufacture of Cottage cheese (2 hrs).
Enzyme modified cheese (EMC) (1 hr).
Processed cheese, cheese spread and processed cheese foods (1 hr).
Manufacture of Processed cheese (1 hr).
Manufacture of Processed cheese spread/cheese foods (1 hr).
Defects in cheese, causes and preventive measures (1 hr).
Chemical, physical, microbiological and sensory changes during cheese ripening (1 hr).
Accelerated ripening of cheese (1 hr).
Factors affecting yield of cheese (1 hr).
Packaging, storage and distribution of cheese (1 hr).
Mechanization and automation in cheese processing (1 hr).
Mechanization and automation in cheese processing (1 hr).
Dr. Rajashree Jena is currently working as Assistant Professor in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. She has obtained her Ph. D degree from National Dairy Research Institute, Karnal in the field of Dairy Microbiology. She has more than 3 years of research and teaching experience at […]
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