Dairy Technology

• Fluid Milk: Composition of milk and factor affecting it. Physico-chemical characteristics of milk and milk constituents.
• Production and collection, cooling and transportation of milk. Packaging storage and distribution of pasteurized milk. Whole, Standardized, Toned, Double toned and skim milk. Test for milk quality and Adulteration.

UHT processed milk, flavored, Sterilized milk. Cleaning and sanitization of dairy equipments. Definition, Classification, Composition and physico-chemical properties of cream. Production processes and quality control.

• Butter: Definition, Classification, Composition and methods of manufacture, Packaging and storage. Butter oil/Ghee.
• Dairy based Ice cream: Definition, Classification and Composition, Constituents and their role. Preparation of mixes and freezing of Ice cream, Overrun, Judging, Grading, and defects of Ice cream.

• Evaporated and Condensed milk: Method of manufacture, Packaging and storage. Defects, Causes, and prevention.
• Roller and Spray Drying of milk solids. Instantization. Flow ability, Dustiness, Reconstituability, Dispersability, Wetability, Sink ability and appearance of milk powders.

• Byproducts of Dairy Industry and their effective utilization.
• Manufacture of casein, Whey protein, Lactose from milk and their use in formulated foods. Quality Control tests in Dairy industry.