| Topic 1 |
 COURCE OUTLINE |
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REFERENCES |
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| Topic 2 |
Lesson 1. HISTORY AND DEVELOPMENTS IN TRADITIONAL DAIRY PRODUCTS |
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Lesson 2. CLASSIFICATION OF TRADITIONAL DAIRY PRODUCTS |
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| Topic 3 |
Lesson 3. KHOA – DEFINITION, VARIETIES AND STANDARDS |
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Lesson 4. METHODS OF PREPARATION OF KHOA |
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Lesson 5. CHEMICAL COMPOSITION; FACTORS AFFECTING QUALITY AND YIELD OF KHOA |
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Lesson 6. PACKAGING AND SHELF LIFE OF KHOA; DEFECTS IN KHOA AND USES OF KHOA |
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| Topic 4 |
Lesson 7. PEDA – PRODUCT DESCRIPTION, METHOD OF PREPARATION, QUALITY, PACKAGING AND SHELF LIFE |
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Lesson 8. BURFI – VARIETIES, STANDARDS, METHOD OF PREPARATION, CHEMICAL COMPOSITION, QUALITY, PACKAGING AND SHELF LIFE |
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Lesson 9. KALAKAND – PRODUCT DESCRIPTION, METHOD OF PREPARATION, CHEMICAL COMPOSITION, PACKAGING AND SHELF LIFE |
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Lesson 10. MILK CAKE – PRODUCT DESCRIPTION, METHOD OF PREPARATION, QUALITY, PACKAGING AND SHELF LIFE |
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Lesson 11. GULABJAMUN – PRODUCT DESCRIPTION, METHOD OF PREPARATION, QUALITY, PACKAGING AND SHELF LIFE |
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| Topic 5 |
Lesson 12. RABRI – PRODUCT DESCRIPTION, METHODS OF PREPARATION, YIELD, PACKAGING AND SHELF LIFE |
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| Topic 6 |
Lesson 13. BASUNDI - PRODUCT DESCRIPTION, METHOD OF PREPARATION, YIELD, PACKAGING AND SHELF LIFE |
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| Topic 7 |
Lesson 14. PAYASAM/ KHEER – VARIETIES, METHOD OF PREPARATION, YIELD, PACKAGING AND SHELF LIFE |
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| Topic 8 |
 Lesson 15. CHANNA – DEFINITION AND PRODUCT DESCRIPTION, METHODS OF PREPARATION |
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Lesson 16. PREPARATION OF CHHANA FROM BUFFALO MILK |
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Lesson 17. YIELD OF CHHANA-PACKAGING AND PRESERVATION OF CHHANA, SHELF LIFE AND DEFECTS |
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| Topic 9 |
Lesson 18. RASOGOLLA- PRODUCT DESCRITION –PREPARATION, QUALITY-PACKAGING AND SHELF LIFE |
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Lesson 19. SANDESH –VARIETIES-METHOD OF PREPARATION-QUALITY-PACKAGING AND SHELF LIFE |
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Lesson 20. PREPARATION OF RASOMALAI, RAJBOGH,PANTOOA, CHHANA PODO |
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| Topic 10 |
Lesson 21. PANEER-PRODUCT DESCRIPTION-STANDARDS-METHOD OF MANUFACTURE |
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Lesson 22. RECENT DEVELOPMENTS IN PANEER MANUFACTURING, YIELD, COMPOSITION, FACTORS AFFECTING QUALITY, PACKAGING AND SHELF LIFE |
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| Topic 11 |
Lesson 23. DAHI PREPARATION METHODS, QUALITY OF DAHI, PACKAGING, SHELF LIFE AND DEFECTS |
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Lesson 24. MISTI DAHI PREPARATION, QUALITY, PACKAGING AND SHELF LIFE, DEFECTS |
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Lesson 25. CHAKKA- PRODUCT DESCRIPTION, METHODS OF MANUFACTURE |
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Lesson 26. SHRIKHAND- METHODS OF PRODUCTION, PACKAGING AND PRESERVATION |
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Lesson 27. LASSI AND CHHACHH/MATTHA (COUNTRY BUTTERMILK) - METHODS OF MANUFACTURE, PACKAGING AND SHELF LIFE, DEFECTS |
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| Topic 12 |
Lesson 28. RAITA, KADHI, DAHIWADA AND RAABADI |
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| Topic 13 |
Lesson 29. APPLICATION OF MEMBRANE TECHNOLOGY |
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Lesson 30. CONVENIENCE FORMULATIONS FOR TRADITIONAL DAIRY PRODUCTS |
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| Topic 14 |
Lesson 31. MICROBIOLOGICAL QUALITY AND SAFETY ASPECTS OF TRADITIONAL DAIRY PRODUCTS |
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| Topic 15 |
ACKNOWLEDGMENTS |
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