FST 604  Experimental Food Studies VI

FST 601 Dairy Technology

1. Milk Sampling

2. Platform Testing of Milk

3. Milk SNF & Total Solids

4. Milk Fat

5. Titratable Acidity of Milk

6. Presence of Cane Sugar in Milk

7. Presence of Starch in Milk

8. Presence of Neutralizers

9. Presence of Hydrogen Peroxide

10. MBR Test

FST 602 Traditional & Fermented Foods

Manufacturing of Curd/yoghurt.

Manufacturing of Sauerkraut.

Manufacturing of Vinegar.

FST 603 Food Business Enterprise (SME) Start-up