Week	Name	Description
	COURSE OUTLINE
	REFERENCES
21 February - 27 February	Lesson 1. HISTORICAL DEVELOPMENTS IN CHEESE MANUFACTURE AND WORLD MARKET FOR CHEESE
	Lesson 2. CHEESE PRODUCTION AND CONSUMPTION IN INDIA AND ABROAD
28 February - 6 March	Lesson 3. DEFINITION AND STANDARDS OF CHEESE
	Lesson 4. COMPOSITION AND NUTRITIONAL VALUE OF CHEESE
	Lesson 5. PRINCIPLES OF CHEESE MANUFACTURE
7 March - 13 March	Lesson 6. SELECTION AND COMPOSITION OF MILK
	Lesson 7. MICROBIOLOGICAL QUALITY OF MILK
14 March - 20 March	Lesson 8. CHILLING, STORAGE, CLARIFICATION AND BACTOFUGATION
	Lesson 9. MEMBRANE PROCESSING OF MILK FOR CHEESEMAKING
	Lesson 10. HEAT TREATMENT AND HOMOGENIZATION OF CHEESE MILK
21 March - 27 March	Lesson 11. CHEESE ADDITIVES AND PRESERVATIVES
28 March - 3 April	Lesson 12. STARTER CULTURES
	Lesson 13. PROBLEMS ASSOCIATED WITH CHEESE STARTERS
4 April - 10 April	Lesson 14. CALF RENNET: PREPARATION AND PROPERTIES
	Lesson 15. RENNET SUBSTITUTES
	Lesson 16. ACTION OF RENNET ON MILK
11 April - 17 April	Lesson 17. CHEDDAR CHEESE
	Lesson 18. GOUDA CHEESE
	Lesson 19. SWISS CHEESE
	Lesson 20. MOZZARELLA CHEESE
	Lesson 21. COTTAGE CHEESE
18 April - 24 April	Lesson 22. CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHANGES
25 April - 1 May	Lesson 23. CHEESE YIELD, MEASUREMENT OF CHEESE YIELD
	Lesson 24. FACTORS AFFECTING CHEESE YIELD
2 May - 8 May	Lesson 25. PROBLEMS IN BUFFALO MILK CHEESEMAKING
	Lesson 26. PROCESS MODIFICATIONS FOR BUFFALO MILK CHEESE
9 May - 15 May	Lesson 27. PROCESSED CHEESE AND RELATED PRODUCTS
16 May - 22 May	Lesson 28. DEFECTS IN CHEESE, CAUSES AND PREVENTIVE MEASURES
23 May - 29 May	Lesson 29. PACKAGING OF CHEESE
	Lesson 30. STORAGE AND DISTRIBUTION OF CHEESE
30 May - 5 June	Lesson 31. ACCELERATED RIPENING
6 June - 12 June	Lesson 32. MECHANIZATION AND AUTOMATION IN CHEESEMAKING
13 June - 19 June	ACKNOWLEDGMENTS
9 January - 15 January	ACKNOWLEDGEMENTS
	ACKNOWLEDGEMENTS