Market Milk

Teacher

Dr. Prasanta Kumar Choudhury

Category

Core Courses

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Course Name : Market Milk

Code (Credit) : CUTM1146 (2-1-0)

Course Objectives

  • To introduce about the processes involved in the market milk of India and several countries.
  • To understand the reception and preprocessing of fluid milk in the dairy plant.
  • To provide in-depth knowledge for manufacturing different kinds of milk to be marketed.

Learning Outcomes

  • Explain the list of pre-treatment of milk in dairy processing plant.
  • Describe aseptic packaging as well as detect adulterants in milk.
  • Able to prepare special types of milk (toned, double toned, standardized, flavored, sterilized).

Course Syllabus

Module-I: History of dairy developments in India (2 hrs)

  • Dairy development in India: before and after operation flood (1hr).
  • Milk production and consumption statistics in India and abroad (1hr).

Module-II: Clean milk production and procurement (4 hrs)

  • 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).

Practices (2 hrs)

  • Familiarization with equipment’s for reception of milk in plant (1hr).
  • Pre-treatments: Chilling, clarification and filtration (1 hr).

Module-III: Physico-chemical, microbiological and nutritional properties of milk (2 hrs)

  • Macro and micro components of milk (1hr).
  • Microbiological and nutritional properties of milk (1hr)

Practices (2 hrs)

  • Detection of adulterants and preservatives in milk (2 hr).

Module-IV: Common dairy processing operations and processed milk varieties (10 hrs)

  • Reception, chilling and storage of milk (1hr).
  • Filtration, clarification and separation of milk (1hr).
  • Bactofugation: theory and principles (1hr).
  • Standardization of milk (1hr).
  • Homogenization: Principles, theory, types, operation and effect on milk properties (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).
  • UHT milk: homogenization, packaging and defects (1hr).
  • Processed and special milks varieties and standards (1hr).

Practices (6 hrs)

  • Cream separation: Parts of separator and the process (1hr).
  • Operation of LTLT, HTST pasteurizer, laboratory sterilizer (1hr).
  • Standardization and numerical calculation (1hr).
  • Assessment of homogenisation efficiency in milk (1hr).
  • Preparation of special milks: toned, double toned, (1hr)
  • Preparation of special milks: standardized, flavoured, sterilized milk (1hr).

Module-V: Cleaning, sanitization and packaging of milk (4 hrs)

  • Common dairy detergents and their properties (1hr).
  • Dairy sanitizers and their properties (1hr).
  • Cleaning and sanitization protocols: CIP and SIP (1hr).
  • Packaging: Materials and process (1hr).

Practices (2 hrs)

  • Cleaning of storage tanks, cream separators and HTST plants (1hr).
  • Strength of common detergents and sanitizers used in market milk plant (1hr).

Suggested Readings:

  • Tufail Ahmed: Dairy Plant Engineering and Management.
  • G. Kessler: Food Engineering and Dairy Technology.
  • Sukumar De: Outlines of Dairy Technology.
  • Kainth, G. S. 1998. India’s Rural Co-operatives. Daya Books, New Delhi.
  • Thompkinson, D. K. and Sabikhi, L. 2012. Quality Milk Production and Processing Technology. Xxvii+ 274 pp. New India Publishing Agency, New Delhi.
  • Banerjee, J.C. 1999. A Textbook of Animal Husbandry. 8th Oxford and IBH Publishing Company Pvt. Ltd., Bombay.

Online Recourses

Session Plan

Session 1

Session 2

Milk production and consumption statistics in India and abroad (1hr).

Session 3

Session 4

Milk collection system and pricing policies (1hr).

Session 5

Session 6

Session 7 (Practice)

Familiarization with equipment’s for reception of milk in plant (1hr).

Session 8 (Practice)

Pre-treatments: Chilling, clarification and filtration (1 hr).

Session 9

Session 10

Session 11 (Practice)

Session 12

Session 13

Session 14 (Practice)

Cream separation: Parts of separator and the process (1hr).

Session 15

Session 16

Session 17

Session 18

Session 19 (Practice)

Assessment of homogenisation efficiency in milk (1hr).

Session 20

Session 21

Session 22

Sterilization: Definition, purpose and methods (1hr).

Session 23 (Practice)

Operation of LTLT, HTST pasteurizer, laboratory sterilizer (1hr).

Session 24

Session 25

Processed and special milks varieties and standards (1hr).

Session 26 (Practice)

Preparation of special milks: toned, double toned, (1hr).

Session 27

Preparation of special milks: standardized, flavoured, sterilized milk (1hr).

Session 28

Common dairy detergents and their properties (1 hr).

Session 29

Dairy sanitizers and their properties (1 hr).

Session 30

Session 31

Session 32 (Practice)

Cleaning of storage tanks, cream separators and HTST plants (1hr).

Session 33 (Practice)

Strength of common detergents and sanitizers used in market milk plant (1hr).

Case Studies

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 […]