Course Status : | Completed |
Course Type : | Core |
Duration : | |
Category : |
|
Level : | Diploma |
Start Date : | 01 Aug 2019 |
End Date : | |
Exam Date : | 09 Nov 2019 IST |
Note: This exam date is subjected to change based on seat availability. You can check final exam date on your hall ticket.
Technology of Fermented, Cheese, Ice-cream and By-products: Layout | ||
Introduction | 1. | Milk Composition and its Constituents |
2. | Introduction to Microbiology | |
3 | Physico-Chemical Properties of Milk | |
Fermented Products | 4. | Starter Cultures and Nutritional Importance of Fermented Milks |
5. | Principle and Methods of Manufacture of Fermented Dairy Products: Dahi, Misti Dahi, Lassi, Yoghurt, Shrikhand | |
6. | Packaging and Storage of Fermented Milks | |
Cheese | 7. | Principle and Methods of Manufacture of Cheese: Cheddar, Mozzarella and Pasteurized Processed Cheese Products (PCPs) |
Frozen Dairy Products | 8. | Definition, Composition, Classification and Standards |
9. | Principle and Method of Manufacture | |
10. | Packaging, Hardening, Storage, Transportation and Common Defects | |
11. | Softy and Novelties – Definition, Composition, Legal Standards, Method of Manufacture | |
By–Products | 12. | Skim Milk – Casein and Caseinates |
13. | Whey – Whey Beverages, Whey Powder, Lactose and Whey Protein Concentrates | |
14. | Buttermilk and Ghee Residue | |
15. | New Technologies in By-product Utilization (Membrane Processing – Reverse Osmosis and UltraFiltration) |
DOWNLOAD APP
FOLLOW US