FST 60298 Technology of Milk & Milk Products
(M.Sc. II Semester)
Course Outcome:
The students will be able to learn:
a. About the production and consumption of milk and milk products in India and abroad.
b. About the milk, its composition, nutritive value and characteristics.
c. About the microbiology of milk, spoilage, preservation and its fermentation.
d. About the market milk industry and processing of fluid milk.
e. About the milk quality and its determination.
f. About the cleaning and sanitation of dairy plant.
g. About the different types of milk products, their production & consumption in India and abroad.
h. About the definition, classification , composition, nutritive value, manufacturing, packaging and storage of different milk products including yoghurt, cream, butter, butter oil, ice cream, cheese, condensed milk, dried milk , Indigenous milk products and by-products
UNIT-I
UNIT-II
Factors affecting Composition of Milk
Chemistry of Milk Constituents
Microbiology of Milk
Raw milk spoilage and preservation
Milk Fermentation and Significance
Milk and Public Health
Clean Milk Production
Market Milk & Indian Standards for Milk
UNIT-III
Buying and Collection of Milk
Cooling and Transportation of Milk
Milk Quality Assessment & Adulterants
Milk Processing Operations
UHT Processing and Aseptic Packaging of Milk
Cleaning and Sanitation of Dairy Equipment
Judging and Grading of Milk
Flavour Defects in Milk
UNIT-IV
Naturally occurring preservatives in milk
LP system of Milk preservation
Fluid Milk & Special Milks
UNIT-V
Dried Milk Products
Indian Dairy Products
By-Products
Dairy Waste Disposal