Milk and Milk Products Technology: Resources

Topic	Name	Description
	Course overview
	Syllabus
	Introduction
	Course overview
	Syllabus
	Introduction

Topic 1	Current Status of Dairying in India: An Overview
	The market milk industry in India and Abroad
	India’s Dairy Cooperative Movement
	The Three-tier "Amul Model"
	Operation Flood (OF) Programme
	PODCAST
	Current Status of Dairying in India: An Overview
	The market milk industry in India and Abroad
	India’s Dairy Cooperative Movement
	The Three-tier "Amul Model"
	Operation Flood (OF) Programme
	PODCAST

Topic 2	Milk Processing
	Procurement of milk - Video
	Dairy plant requirements and its management	DAIRY PLANT REQUIREMENTS AND MANAGEMENT
	Dairy Plant Layout
	PODCAST
	Milk Processing
	Procurement of milk - Video
	Dairy plant requirements and its management	DAIRY PLANT REQUIREMENTS AND MANAGEMENT
	Dairy Plant Layout
	PODCAST

Topic 3	Introduction
	Composition of milk - Video
	Food and nutritive value of milk
	Milk Carbohydrate (Lactose)
	Milk Fat
	Milk Protein
	Vitamins & Minerals in Milk
	Milk Enzymes
	PODCAST

Topic 4	Introduction	Lecture 3: Composition of various types of milk with respect to fat and solids not fat (SNF), nutritive value of milk-in relation to protein, minerals, vitamins, fat, lactose, energy value. Factors affecting the composition of milk- species, breed, individuality, interval of milking, completeness of milking, Irregularity of milking, day-to-day milking, disease and abnormal conditions, portion of milking, stage of lactation, yield, feed, season, age, condition of cow at calving, excitement, administration of drugs and hormones
	Genetic factor
	External factor
	PODCAST

Topic 5	Physicochemical properties
	PODCAST

Topic 6	Micro organisms milk
	Microbial spoilage of milk and milk products
	PODCAST

Topic 7	Collection,Chilling and Standardization of milk
	Demonstration of refrigeration
	PODCAST

Topic 8	Pasteurization of milk
	Pasteurization - Video
	Pasteurisation
	Centrifugal pump
	Homogenization
	Homogenisation
	Bactofugation
	Dehydration
	Condensed milk
	Evaporated milk
	Uses/Defects in condensed and evaporated milks
	Basic priciple of Roller or Drum drying
	Basic priciple of Spray drying
	Dried milk
	Comparison of physico-chemical properties of drum-dried and sprays dried milks
	Defects in whole/skim milk powders their causes and prevention
	PODCAST

Topic 9	Cream and Butter
	Churning of butter presentation	CHURNING OF BUTTER PRESENTATION
	Cream seperator
	Types of churner
	Judging of butter
	PODCAST

Topic 10	Preparation of Paneer
	Definition and uses of channa
	Method of preparation of channa
	Judging of channa
	PODCAST

Topic 11	Ghee	Ghee
	Judging of ghee
	Khoa
	Method of preparation of khoa
	Khoa making
	PODCAST

Topic 12	Lassi
	Preparation of dahi
	Judging of dahi
	PODCAST

Topic 13	Ice cream-Definition,Nutritive value,Classification and its properties
	Method of manufacture of ice cream
	Composition of ice cream - Video
	Preparation of ice cream - Video
	Cheese
	Cheddar Cheese
	Cheese- Video
	Varities/Defects in Cheese
	PODCAST

Topic 14	Dairy byproducts
	Good Manufacturing practices (GMP)
	HACCP preample and definitions
	Principles of the HACCP system
	Guidelines for the application of the HACCP system
	FSSA	Food Safety and Security ACT
	PODCAST

Topic 15	Toxic / Pesticide residues in milk
	Legal and BIS standards
	Organic milk food
	PODCAST

Topic 16	Packaging	Source:www.indiaagronet.com
	Packaging containers (forms) for milk and dairy products
	Packaging Materials for milk and dairy products
	Milk transport	Requirements of Milk Transport.
	Storage of milk
	Distribution of milk
	PODCAST

Topic 17	Sanitation in milk plant
	PODCAST

Topic 19	Sampling of milk	sampling
	Sampling equipments
	Method of Sampling of milk which is contained in one vessel
	Sampling of different types of milk
	Composite samples
	Preservation of milk
	Sampling for bacteriological examination
	Platform tests

Topic 20	Specific gravity of milk
	Determination of specific Gravity by using Lactometer

Topic 21	Estimation of fat content of milk
	Gerber’s method
	Estimation of SNF content in milk

Topic 22	Cream separator
	Cream separation
	Principles applied in preparation of cream
	Assembling of cream separator
	Estimation of Fat in Cream by modified method

Topic 23	Estimation of acidity in cream

Topic 24	Butter analysis	Analysis of Butter

Topic 25	Tests for adulteration in milk

Topic 26	Efficiency of pasteurization	The Efficiency of Pasteurisation - The Phosphatase Test

Topic 27	Standard Plate Count	Standard Plate Count-SPC - This determines the total number of bacteria in a specified amount of milk, generally a milliliter (ml). This is used for grading of milk. Under aseptic conditions, one ml of milk is added to 99 ml of distilled water or buffer.
	Coliform count
	Thermophilic count
	Faecal streptococci

Topic 28	Yeast and Mould count

Topic 29	Preparation of Curd
	Preparation of Ghee

Topic 30	Preparation of Paneer

Topic 31	Preparation of Channa

Topic 32	Preparation of Khoa

Topic 33	Preparation of Flavoured milk/whey drink

Topic 34	Preparation of ice cream

Topic 35	Visit to modern milk processing and manufacturing plants

Topic 36	Question bank
	References
	Acknowledgement

Topic 41	Membrane processing
	Membrane technology

LPT 311: Milk and Milk Products Technology (1+1)

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