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Module-I: Introduction to fat rich dairy products (1 hr)
Module-II: Cream production, processing, and quality evaluation (6 hrs)
Practices (4 hrs)
Module-III: Butter production, processing, and quality evaluation (6 hrs)
Practices (5 hrs)
Module-IV: Special butters and related products (3 hrs)
Module-V: Ghee and butter oil (4 hrs)
Practices (3 hrs)
Status and types of fat-rich dairy products in India and abroad (1 hr).
Definition and legal standards, efficiency of cream separation and factors affecting it; control of fat concentration in cream (1 hr).
Planning and operating a cream production unit neutralization, standardization, pasteurization, and cooling of cream (1 hr).
Standardization and neutralization of cream (2 hr).
Pasteurization, sterilized cream, and cooling of cream (2 hr).
Preparation and properties of table cream, sterilized cream, and whipped cream, plastic cream, frozen cream, and chip-dips (1 hr).
Factors affecting quality and ripening of cream (1 hr).
Packaging, storage, and distribution of cream (1 hr).
Defects (non-microbial) in cream and their prevention (1 hr).
Definition, classification, composition and uses of butter (1 hr).
Theory of churning and legal standards and technology of butter manufacture by batch, and continuous methods (1 hr).
Preparation of cooking butter by the hand operated churn (1 hr).
Manufacture of table butter using the power-driven churn (1 hr).
Over-run in butter; control of fat loses in buttermilk (1 hr).
Packaging and storage; transportation; defects in butter; rheology of butter (1 hr).
Study of construction and cooperation of butter packaging machine (1 hr).
Construction, operation, care and maintenance of cream separators, coolers and vacreator (1 hr).
Study of construction and cooperation of the power operated butter churner (1 hr).
Factory butter churn and continuous butter making machine (1 hr).
Manufacture, packaging, storage, and properties of whey butter, flavoured
butter, whipped butter (1 hr).
Preparation of desi butter (1 hr).
Renovated butter/fractionated and polyunsaturated milk fat products, vegetable oil-blended products and low-fat spreads (1 hr).
Manufacture, packaging, storage, and characteristics of margarine (1 hr).
Ghee making batch and industrial processes, innovations in ghee production (1 hr).
Procedure, packaging, and preservation of ghee; utilization of substandard
milk (1 hr).
Composition and changes during the manufacture of fat constants in ghee (1 hr).
Manufacture of butteroil, packaging and storage (1 hr).
Preparation of ghee from cream and butter (2 hr).
Study and operation of continuous ghee plant (1 hr).
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 […]