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Module-I: Introduction to Traditional Indian Dairy Products (1 hr)
Module-II: Khoa and khoa based sweets (8 hrs)
Practice (4 hrs)
Module-III: Chhana and Chhana based sweets (4 hrs)
Practice (3 hrs)
Module-IV: Fermented and Cereal Dairy Products (5 hrs)
Practice ( 3 hrs)
Module-V: Bio-preservation and Active Packaging (2 hrs)
Suggested Readings
Online Resources:
Traditional Indian milk products and their classification (1 hr).
Types of khoa, standards methods of manufacture and preservation (1 hr).
Factors affecting yield of khoa (1 hr).
Preparation of khoa from cow, buffalo and concentrated milk (1 hr).
Mechanization in manufacture of khoa (1 hr).
Burfi, Peda and Milkcake: Product description, compositional profile and manufacturing practices (1 hr).
Burfi, Peda and Milkcake: Product description, compositional profile and manufacturing practices (1 hr).
Preparation of Burfi, Peda and Milkcake (1 hr).
Kalakhand: Product description, compositional profile and manufacturing practices (1 hr).
Gulabjaman: Product description, compositional profile and manufacturing practices (1 hr).
Preparation of Kalakand and Gulabjamun (1 hr).
Rabri and Basundi: Product description, process description, factors affecting yield, physico-chemical changes during manufacture (1 hr).
Preparation of Rabri and Basundi (1 hr).
Chhana: Product description of Channa, standards method of manufacture, packaging, preservation and associated defects (1 hr).
Chhana: Product description of Channa, standards method of manufacture, packaging, preservation and associated defects (1 hr).
Preparation of Chhana from cow and buffalo milk and mixed milk (1 hr).
Chhana-based sweets: Rasogolla, Sandesh, Rasomalai (1 hr).
Preparation of Sandesh and Rasogolla (1 hr).
Paneer: Product description, standards, method of manufacture, packaging and preservation (1 hr).
Preparation of Paneer from cow, buffalo and mixed milk (1 hr).
Dahi: Preparation, quality of dahi, packaging, shelf-life and defects (1 hr).
Misti Dahi: Preparation, quality of dahi, packaging, shelf-life and defects (1 hr).
Preparation of Dahi and Misti Dahi (1 hr).
Chakka/Maska and Shrikhand: Product description, standards, method of manufacture, small scale and industrial process of production, packaging and preservation aspects (1 hr).
Chakka/Maska and Shrikhand: Product description, standards, method of manufacture, small scale and industrial process of production, packaging and preservation aspects (1 hr).
Preparation of Chhaka and Shrikhand (1 hr).
Kheer and Payasam: Product description methods of manufacture, innovations in manufacturing and packaging processes (1 hr).
Preparation of Kheer (1 hr).
Bio-preservative principles in enhancing the shelf-life of indigenous products (1 hr).
Active packaging of Traditional Indian Dairy Products (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 7 years of experience at […]
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