| Topic 1 |
 COURSE OUTLINE |
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REFERENCES |
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| Topic 2 |
Lesson 1. BY-PRODUCTS AND ISSUES INVOLVED IN THEIR UTILIZATION |
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Lesson 2.GLOBAL STATUS, AVAILABILITY AND UTILIZATION OF DAIRY BY-PRODUCTS |
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Lesson 3. INDIAN STATUS, AVAILABILITY AND UTILIZATION OF DAIRY BY-PRODUCTS |
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| Topic 3 |
Lesson 4. PHYSICO-CHEMICAL CHARACTERISTICS OF SKIM MILK |
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Lesson 5. CASEIN: CLASSIFICATION & SPECIFICATIONS |
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Lesson 6. BASIC PRINCIPLE OF EDIBLE ACID CASEIN MANUFACTURE |
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Lesson 7. CONTINUOUS MANUFACTURING OF HYDROCHLORIC ACID CASEIN |
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Lesson 8. MANUFACTURE OF LACTIC CASEIN |
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Lesson 9. MANUFACTURE OF RENNET CASEIN |
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Lesson 10. INDUSTRIAL USES OF CASEINS-I |
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Lesson 11. INDUSTRIAL USES OF CASEIN-II |
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Lesson 12. MANUFACTURE OF SODIUM CASEINATE |
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Lesson 13. MANUFACTURE OF OTHER CASEINATES |
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Lesson 14. PRODUCTION OF CASEIN HYDROLYSATES |
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Lesson 15. ENZYMATIC PRODUCTION OF CASEIN HYDROLYSATES |
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Lesson 16. DEBITTERING OF PROTEIN HYDROLYSATES |
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Lesson 17. CO-PRECIPITATES: INTRODUCTION AND BASIC PRINCIPLES FOR PRODUCTION |
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Lesson 18. MANUFACTURE OF CO-PRECIPITATES |
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Lesson 19. PHYSICO-CHEMICAL PROPERTIES OF CO-PRECIPITATES |
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| Topic 4 |
Lesson 20. PHYSICO-CHEMICAL CHARACTERISTICS OF WHEY |
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Lesson 21. MANUFACTURE OF CONDENSED WHEY PRODUCTS |
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Lesson 22. MANUFACTURE OF DRIED WHEY |
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Lesson 23. PHYSICO-CHEMICAL PROPERTIES & UTILIZATION OF CONDENSED AND DRIED WHEY PRODUCTS |
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Lesson 24. WHEY BEVERAGES |
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Lesson 25. FERMENTED WHEY BEVERAGES |
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Lesson 26. FERMENTED PRODUCTS FROM WHEY-1 |
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Lesson 27. FERMENTED PRODUCTS FROM WHEY-2 |
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Lesson 28. ELECTRODIALYSIS PROCESS FOR DEMINERALISATION |
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Lesson 29. ION EXCHANGE PROCESS FOR DEMINERALISATION |
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Lesson 30. DEMINERALISATION OF WHEY AND ITS UTILIZATION |
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Lesson 31. METHOD OF WHEY PROTEIN RECOVERY FROM WHEY |
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Lesson 32. MANUFACTURE OF WHEY PROTEIN BY MOLECULAR SEPARATION PROCESSES |
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Lesson 33. PHYSICO-CHEMICAL PROPERTIES OF WHEY PROTEIN CONCENTRATES |
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Lesson 34. MANUFACTURE OF CRUDE LACTOSE |
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Lesson 35. REFINING OF LACTOSE |
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Lesson 36. USES OF LACTOSE |
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Lesson 37. LACTOSE HYDROLYSIS |
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Lesson 38. APPLICATIONS OF HYDROLYSED LACTOSE |
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| Topic 5 |
Lesson 39. FUNCTIONAL PROPERTIES OF WHEY PROTEINS |
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Lesson 40. FUNCTIONAL PROPERTIES OF CASEIN PRODUCTS |
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| Topic 6 |
Lesson 41. FOOD APPLICATION OF MILK PROTEIN PRODUCTS-1 |
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Lesson 42. FOOD APPLICATION OF MILK PROTEIN PRODUCTS-2 |
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| Topic 7 |
Lesson 43. PHYSICO-CHEMICAL CHARACTERISTICS OF BUTTERMILK AND ITS PRESERVATION |
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Lesson 44. UTILIZATION OF BUTTERMILK |
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| Topic 8 |
Lesson 45. GHEE-RESIDUE AND ITS CHARACTERISTICS |
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Lesson 46. GHEE-RESIDUE: PROCESSING AND UTILIZATION |
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| Topic 9 |
Lesson 47. NUTRITONAL CHARACTERISTICS OF SKIM MILK AND ITS BY-PRODUCTS, BUTTERMILK AND GHEE RESIDUE |
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Lesson 48. NUTRITIONAL CHARACTERISTICS OF WHEY AND ITS BY-PRODUCTS |
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| Topic 10 |
 ANNEXURE-I |
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| Topic 11 |
ACKNOWLEDGMENTS |
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