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Module-I: History of dairy developments in India (2 hrs)
Module-II: Clean milk production and procurement (4 hrs)
Practices (2 hrs)
Module-III: Physico-chemical, microbiological and nutritional properties of milk (2 hrs)
Practices (2 hrs)
Module-IV: Common dairy processing operations and processed milk varieties (10 hrs)
Practices (6 hrs)
Module-V: Cleaning, sanitization and packaging of milk (4 hrs)
Practices (2 hrs)
Suggested Readings:
Online Recourses
Dairy development in India: before and after operation flood (1hr).
Milk production and consumption statistics in India and abroad (1hr).
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).
Familiarization with equipment’s for reception of milk in plant (1hr).
Pre-treatments: Chilling, clarification and filtration (1 hr).
Microbiological and nutritional properties of milk (1hr).
Detection of adulterants and preservatives in milk (2 hr).
Reception, chilling and storage of milk (1hr).
Filtration, clarification and separation of milk (1hr).
Cream separation: Parts of separator and the process (1hr).
Bactofugation: theory and principles (1hr).
Standardization of milk (1 hr).
Standardization and numerical calculation (1hr).
Homogenization: Principles, theory, types, operation and effect on milk properties (1hr).
Assessment of homogenisation efficiency in milk (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).
Operation of LTLT, HTST pasteurizer, laboratory sterilizer (1hr).
UHT milk: homogenization, packaging and defects (1hr).
Processed and special milks varieties and standards (1hr).
Preparation of special milks: toned, double toned, (1hr).
Preparation of special milks: standardized, flavoured, sterilized milk (1hr).
Common dairy detergents and their properties (1 hr).
Dairy sanitizers and their properties (1 hr).
Cleaning and sanitization protocols: CIP and SIP (1 hr).
Packaging: Materials and process (1 hr).
Cleaning of storage tanks, cream separators and HTST plants (1hr).
Strength of common detergents and sanitizers used in market milk plant (1hr).
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 7 years of experience at […]
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