| Topic 1 |
 COURSE OUTLINE |
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REFERENCES |
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| Topic 2 |
Lesson 1. DAIRYING IN INDIA - DISTINCTIVE FEATURES |
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Lesson 2. DAIRY DEVELOPMENT IN INDIA – BEFORE AND AFTER OPERATION FLOOD |
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| Topic 3 |
 Lesson 3. DATA – MILK PRODUCTION AND CONSUMPTION |
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| Topic 4 |
Lesson 4. PRACTICES RELATED TO ANIMAL AND MILKING PERSONNEL |
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Lesson 5. MILKING PROCESS AND ENVIRONMENT |
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| Topic 5 |
Lesson 6. MILK COLLECTION SYSTEM AND PRICING POLICIES |
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Lesson 7. PRESERVATION OF RAW MILK |
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Lesson 8. LACTOPEROXIDASE-THIOCYANATE (LP) SYSTEM |
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Lesson 9. TRANSPORTATION OF MILK |
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| Topic 6 |
Lesson 10. PHYSICAL PROPERTIES AND COMPOSITION OF MILK |
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Lesson 11. MACRO COMPONENTS OF MILK – FAT AND LACTOSE |
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Lesson 12. MACRO COMPONENTS OF MILK - PROTEIN |
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Lesson 13. MICRO COMPONENTS OF MILK |
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Lesson 14. MICROBIOLOGY OF RAW MILK |
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Lesson 15. NUTRITIONAL PROPERTIES OF MILK |
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| Topic 7 |
Lesson 16. RECEPTION OF MILK |
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Lesson 17. CHILLING AND STORAGE OF MILK |
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Lesson 18. FILTRATION AND CLARIFICATION |
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Lesson 19. SEPARATION OF MILK - THEORY AND METHODS |
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Lesson 20. SEPARATION OF MILK - CREAM SEPARATORS |
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Lesson 21. BACTOFUGATION |
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Lesson 22. STANDARDIZATION OF MILK |
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Lesson 23. HOMOGENIZATION - DEFINITION AND THEORIES |
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Lesson 24. HOMOGENIZATION - TYPES AND OPERATION OF HOMOGENIZERS |
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Lesson 25. HOMOGENIZATION - EFFECT ON MILK PROPERTIES |
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Lesson 26. PRINCIPLES OF HEAT TREATMENT |
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Lesson 27. KINETIC PARAMETERS OF HEAT INDUCED CHANGES |
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Lesson 28. PRINCIPLE AND METHODS OF PASTEURIZATION |
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Lesson 29. HEAT EXCHANGERS - PLATE AND TUBULAR TYPE |
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Lesson 30. WORKING OF HTST PASTEURIZER |
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Lesson 31. STERILIZATION - DEFINITION, PURPOSE AND METHODS |
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Lesson 32. ULTRA-HIGH TEMPERATURE PROCESS |
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Lesson 33. UHT MILK - HOMOGENIZATION, PACKAGING AND DEFECTS |
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| Topic 8 |
Lesson 34. LEGAL STANDARDS AND VARIANTS OF MARKET MILK |
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Lesson 35. SPECIAL MILKS |
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| Topic 9 |
Lesson 36. COMMON DAIRY DETERGENTS AND THEIR PROPERTIES |
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Lesson 37. DAIRY SANITIZERS AND THEIR PROPERTIES |
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Lesson 38. CLEANING AND SANITIZATION PROTOCOLS - CIP AND SIP |
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Lesson 39. DETERGENTS AND SANITIZERS |
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| Topic 10 |
Lesson 40. PACKAGING - MATERIALS AND PROCESS |
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| Topic 11 |
Lesson 41. QUALITY ASSESSMENT OF RAW MILK |
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Lesson 42. DETECTION OF PRESERVATIVES, NEUTRALIZERS AND ADULTERANTS |
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Lesson 43. CHEMICAL QUALITY OF MILK - FAT, SNF, TS AND ACIDITY |
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Lesson 44. MICROBIOLOGICAL QUALITY OF MILK |
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| Topic 12 |
Lesson 45. QUALITY AND SAFETY REGULATIONS |
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| Topic 13 |
ACKNOWLEDGMENTS |
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