Technology of Milk Products

Course Objectives

1. To provide knowledge about the processing, manufacturing, and preservation of milk products.

2. To understand the physicochemical and microbiological properties of different milk products.

3. To study the technological advancements in the dairy industry.

4. To explore quality assurance, safety regulations, and standards in dairy processing.

5. To familiarize students with emerging trends and innovations in dairy product development.

Course Outcomes

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

1. Explain the principles of milk product processing and preservation.

2. Identify the physicochemical and microbial characteristics of various dairy products.

3. Apply technological advancements in milk product manufacturing.

4. Assess quality control measures and safety standards in dairy processing.

5. Understand innovations and market trends in the dairy industry.

Unit 1: Introduction to Dairy Processing

• Overview of dairy industry and significance of milk products

• Composition and properties of milk

• Microbiology of milk and its role in dairy product quality

• Classification of milk products

Unit 2: Processing and Manufacturing of Fermented Dairy Products

• Principles of fermentation in dairy products

• Manufacturing of yogurt, curd, kefir, and cultured butter

• Microbial cultures and their role in fermentation

• Quality parameters and defects in fermented dairy products

Unit 3: Production of Concentrated and Dried Milk Products

• Manufacturing of condensed milk and evaporated milk

• Spray drying and roller drying of milk powders

• Instantization and reconstitution properties of dried milk

• Quality control and storage stability of dried milk products

Unit 4: Processing of Fat-Rich Dairy Products

• Butter and ghee: composition, processing, and quality standards

• Cream separation and manufacturing of cream-based products

• Ice cream and frozen dairy desserts: formulation and processing

• Factors affecting the texture and stability of fat-rich dairy products

Unit 5: Cheese and Specialty Dairy Products

• Classification and varieties of cheese

• Cheese-making technology: steps and processing parameters

• Functional and probiotic dairy products

• Dairy product packaging, storage, and marketing trends

References:

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

2. Fox, P. F., & McSweeney, P. L. H. (2017). Dairy Chemistry and Biochemistry. Springer.

3. Tamime, A. Y. (2009). Dairy Processing: Improving Quality. CRC Press.

4. FSSAI and Codex Guidelines on Dairy Product Processing.