List of Experiments / Activities
- 1 PRE REQUISITES: NIL
- 1Platform Tests of milk [ COB, MBR Test, Alcohol Test, Sediment Test]
- 2Determination of Fat content in Milk and Milk Products
- 3Determination of SNF Content in Milk
- 4Determination of Titratable Acidity in Milk
- 5Determination of Overrun in Icecream
- 6Preparation and Quality Testing of Butter
- 7Preparation and Quality Testing of Butter oil / Ghee
- 8Analysis of Adulteration in Milk and Milk products
Course Objectives
- To provide knowledge about the quality of milk and milk products.
- To depict the detection of adulterants in milk and milk products.
- To provide knowledge regarding the quality of dairy products.
Course Outcomes (COs)
After completion of the course student will be able to:
- CO1Understand basic principles of milk quality analysis.
- CO2Understand different methods of raw milk quality analysis.
- CO3Understand the significance and role of various equipments used in dairy industry
- CO4Understand detection methods of adulterants in milk.
- CO5Understand the preparation of various dairy products
- CO6Analyze the quality parameters of different dairy products. Bloom’ s Level POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
REFERENCEBOOKS
- S.NO
Books
- YEAR OF PUBLICATION / REPRINT
- Ramesh C. Chandan: Dairy-based Ingredients, Eagan Press 1997
- De Sukumar: Outlines of Dairy Technology, 46th Edition, Oxford University Press 2019
- Aneja, Mathur, Chandan & A. K. Bannerji: Technology of Indian Milk Products: Dairy India Publication 2002
Official AKTU syllabus
This subject is on page 41 of the original AKTU PDF.