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COURSE OUTLINE |
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REFERENCES |
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Topic 1 |
Lesson 1. STATUS OF LIPIDS IN MILK |
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Lesson 2. TYPES OF FAT RICH DAIRY PRODUCTS |
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Topic 2 |
Lesson 3. CLASSIFICATION, STANDARDS AND COMPOSITION OF CREAM |
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Lesson 4. PRINCIPLES AND METHODS OF CREAM SEPARATION |
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Lesson 5. CONSTRUCTION OF CREAM SEPARATORS |
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Lesson 6. FACTORS AFFECTING SKIMMING EFFICIENCY AND RICHNESS OF CREAM |
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Topic 3 |
Lesson 7. STANDARDIZATION OF CREAM |
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Lesson 8. PASTEURIZATION OF CREAM |
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Lesson 9. COOLING OF CREAM |
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Topic 4 |
Lesson 10. COFFEE CREAM, STERILIZED CREAM AND WHIPPED CREAM |
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Lesson 11. CLOTTED CREAM, FROZEN CREAM, CULTURED CREAM |
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Lesson 12. OTHER CONSUMER CREAM PRODUCTS |
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Topic 5 |
Lesson 13. PACKAGING AND STORAGE OF CREAM |
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Lesson 14. QUALITY OF CREAM |
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Lesson 15. GRADING OF CREAM |
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Topic 6 |
Lesson 16. FSSAI DEFINITION, BIS SPECIFICATIONS AND CODEX REQUIREMENTS |
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Lesson 17. COMPOSITION AND CLASSIFICATION OF BUTTER |
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Topic 7 |
Lesson 18. PROCESS OUTLINES OF BUTTER MAKING |
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Lesson 19. CHURNING OF CREAM |
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Lesson 20. USE OF BREAK WATER AND OTHER FACTORS INFLUENCING FAT LOSSES IN BUTTER MILK |
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Lesson 21. ADDITION OF COLOUR AND SALTING OF BUTTER |
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Lesson 22. BUTTER MOISTURE CONTROL AND WORKING OF BUTTER |
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Lesson 23. CONTINUOUS BUTTER MAKING |
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Lesson 24. PACKAGING, STORAGE AND DISTRIBUTION OF BUTTER |
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Topic 8 |
Lesson 25. JUDGING AND GRADING OF BUTTER |
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Lesson 26. RHEOLOGY OF BUTTER |
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Lesson 27. MICROBIOLOGICAL ASPECTS OF BUTTER |
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Lesson 28. BUTTER DEFECTS |
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Topic 9 |
Lesson 29. HISTORY OF BUTTER CHURN DEVELOPMENT, CONSTRUCTION, OPERATION AND SANITARY CARE |
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Topic 10 |
Lesson 30. WHIPPED BUTTER, WHEY BUTTER, FLAVOURED BUTTER |
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Lesson 31. FRACTIONATION OF MILK FAT |
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Lesson 32. FAT SPREADS |
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Lesson 33. MARGARINE PRODUCTION |
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Topic 11 |
Lesson 34. GHEE DEFINITION, STANDARDS AND COMPOSITION |
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Lesson 35. METHODS OF GHEE PREPARATION |
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Lesson 36. QUALITY AND GRADING OF GHEE |
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Lesson 37. PACKAGING AND STORAGE OF GHEE |
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Lesson 38. BUTTEROIL |
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Topic 12 |
ACKNOWLEDGMENTS |
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