Milk & Milk Processing 

Course Objectives

1. To provide comprehensive knowledge about the composition and properties of milk.

2. To understand the principles and practices involved in milk procurement, quality testing, and processing.

3. To study various methods of fluid milk processing, including pasteurization, homogenization, and sterilization.

4. To learn about packaging, storage, and distribution of fluid milk.

5. To familiarize students with quality control measures and safety regulations in the dairy industry.

Course Outcomes

Upon successful completion of this course, students will be able to:

1. Explain the composition, properties, and factors affecting milk quality.

2. Demonstrate an understanding of milk procurement and handling techniques.

3. Describe and apply processing techniques such as pasteurization and homogenization.

4. Evaluate milk quality and implement appropriate quality control measures.

5. Understand the regulatory framework governing the dairy industry.

Unit 1: Introduction to Milk

• Definition and composition of milk

• Physicochemical and microbiological properties of milk

• Factors affecting the quality and composition of milk

• Milk collection, transportation, and reception at dairy plants

Unit 2: Milk Quality and Testing

• Milk quality parameters and grading

• Common adulterants and detection methods

• Physico-chemical and microbiological analysis of milk

• Regulatory standards for fluid milk quality (FSSAI, PFA, BIS, Codex)

Unit 3: Processing of Fluid Milk

• Objectives of milk processing

• Filtration, clarification, and standardization of milk

• Pasteurization: methods, equipment, and efficiency evaluation

• Homogenization: principles, effects, and applications

• Sterilization and UHT processing

Unit 4: Packaging, Storage, and Distribution

• Packaging materials and techniques for fluid milk

• Storage conditions and shelf-life evaluation

• Cold chain management in milk distribution

• Impact of packaging and storage on milk quality

Unit 5: Safety, Quality Control, and Regulations

• HACCP and GMP in milk processing

• Common milk-borne diseases and safety measures

• Environmental considerations in dairy processing

• National and international dairy regulations and standards

References:

1. Chandan, R. C., & Kilara, A. (2014). Dairy Processing and Quality Assurance. Wiley-Blackwell.

2. Walstra, P., Wouters, J. T. M., & Geurts, T. J. (2006). Dairy Science and Technology (2nd ed.). CRC Press.

3. Fox, P. F., & McSweeney, P. L. H. (2003). Dairy Chemistry and Biochemistry. Springer.

4. Rao, M. A. (2017). Dairy Processing: Improving Quality. CRC Press.

5. Sharma, B. R. (2003). Dairy Science and Technology. Discovery Publishing House.