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 COURSE OUTLINE |
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REFERENCES |
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| Topic 1 |
Lesson 1. HISTORICAL DEVELOPMENTS IN CHEESE MANUFACTURE AND WORLD MARKET FOR CHEESE |
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Lesson 2. CHEESE PRODUCTION AND CONSUMPTION IN INDIA AND ABROAD |
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| Topic 2 |
Lesson 3. DEFINITION AND STANDARDS OF CHEESE |
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Lesson 4. COMPOSITION AND NUTRITIONAL VALUE OF CHEESE |
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Lesson 5. PRINCIPLES OF CHEESE MANUFACTURE |
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| Topic 3 |
Lesson 6. SELECTION AND COMPOSITION OF MILK |
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Lesson 7. MICROBIOLOGICAL QUALITY OF MILK |
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| Topic 4 |
Lesson 8. CHILLING, STORAGE, CLARIFICATION AND BACTOFUGATION |
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Lesson 9. MEMBRANE PROCESSING OF MILK FOR CHEESEMAKING |
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Lesson 10. HEAT TREATMENT AND HOMOGENIZATION OF CHEESE MILK |
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| Topic 5 |
Lesson 11. CHEESE ADDITIVES AND PRESERVATIVES |
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| Topic 6 |
Lesson 12. STARTER CULTURES |
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Lesson 13. PROBLEMS ASSOCIATED WITH CHEESE STARTERS |
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| Topic 7 |
Lesson 14. CALF RENNET: PREPARATION AND PROPERTIES |
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Lesson 15. RENNET SUBSTITUTES |
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Lesson 16. ACTION OF RENNET ON MILK |
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| Topic 8 |
Lesson 17. CHEDDAR CHEESE |
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Lesson 18. GOUDA CHEESE |
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Lesson 19. SWISS CHEESE |
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Lesson 20. MOZZARELLA CHEESE |
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Lesson 21. COTTAGE CHEESE |
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| Topic 9 |
Lesson 22. CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHANGES |
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| Topic 10 |
Lesson 23. CHEESE YIELD, MEASUREMENT OF CHEESE YIELD |
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Lesson 24. FACTORS AFFECTING CHEESE YIELD |
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| Topic 11 |
Lesson 25. PROBLEMS IN BUFFALO MILK CHEESEMAKING |
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Lesson 26. PROCESS MODIFICATIONS FOR BUFFALO MILK CHEESE |
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| Topic 12 |
Lesson 27. PROCESSED CHEESE AND RELATED PRODUCTS |
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| Topic 13 |
Lesson 28. DEFECTS IN CHEESE, CAUSES AND PREVENTIVE MEASURES |
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| Topic 14 |
Lesson 29. PACKAGING OF CHEESE |
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Lesson 30. STORAGE AND DISTRIBUTION OF CHEESE |
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| Topic 15 |
Lesson 31. ACCELERATED RIPENING |
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| Topic 16 |
Lesson 32. MECHANIZATION AND AUTOMATION IN CHEESEMAKING |
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| Topic 17 |
ACKNOWLEDGMENTS |
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| Topic 47 |
ACKNOWLEDGEMENTS |
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ACKNOWLEDGEMENTS |
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