Component 1: A detail description of fermented products including starter cultures, nutritional importance, method of manufacture, standard specifications, packaging, storage and common defects occurring either during manufacturing or storage of these products shall be covered.
Component 3: The component covers important varieties of cheese like cheedar, mozzarella and pasteurized processed cheese.
Component 4: The component on dairy by-product shall cover skimmed milk, casein, lactose, butter milk and ghee residue.
Component 2: Shall cover nutritional importance, standard specifications and classification of the frozen desert along with their manufacturing, packaging, storage and defects.
Course Enrollment Start Date |
02 – Dec – 2019 |
Course Enrollment End Date |
8 – March – 2020 |
Exam Date: |
Will be announced soon |
Exam Slot: |
Will be announced soon |
Mode of Exam: |
CBT (Computer Based Test) |
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) |
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