UNIT I

Introduction to Dairy Science & Technology 

Milk Production & Consumption 

Milk Definitions

Biosynthesis of Milk 

Food and Nutritive Value of Milk 

Physico-chemical Properties of Milk 

Composition of Milk of different Species 

Factors affecting Composition of Milk 

Chemistry of Milk Constituents

UNIT II

Microbiology of Milk 

Raw milk spoilage and preservation

Milk fermentation and significance 

Milk and Public Health

Clean Milk Production

UNIT III

Market Milk & Indian Standards for Milk 

Buying and Collection of Milk 

Cooling and Transportation of Milk 

Milk Quality Assessment & Adulterants 

Milk Processing Operations 

UHT Processing and Aseptic Packaging of Milk

UNIT IV

Cleaning and Sanitation of Dairy Equipment 

Judging and Grading of Milk 

Flavour Defects in Milk 

Naturally occurring preservatives in milk 

LP system of Milk preservation

UNIT V

Types of Milk Products 

Fluid Milk & Special Milks 

Yoghurt, Cream, Butter, Butter Oil, Ice Cream, Cheese, Condensed Milk, Dried Milks, Dried Milk Products, Indian Dairy Products, By-Products