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