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 COURSE OUTLINES |
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REFERENCES |
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| Topic 1 |
Lesson 1. CONCEPT AND IMPORTANCE OF CHEMICAL QUALITY CONTROL IN DAIRY INDUSTRY |
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| Topic 2 |
Lesson 2. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) |
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| Topic 3 |
Lesson 3. NATIONAL REGULATIONS: PFA, AGMARK, BIS and FSSAI |
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| Topic 4 |
Lesson 4. INTERNATIONAL REGULATIONS: CODEX, IDF, ISO, FDA, EEC |
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| Topic 5 |
Lesson 5. TERMINOLOGY OF STANDARD SOLUTIONS AND REAGENTS |
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| Topic 6 |
Lesson 6. PREPARATION AND STANDARIZATION OF SOLUTIONS |
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| Topic 7 |
Lesson 7. SAMPLING PROCEDURES; LABELING OF SAMPLES FOR ANALYSIS AND CHOICE OF ANALYTICAL TESTS |
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| Topic 8 |
Lesson 8. DETECTION OF NEUTRALIZERS, PRESERVATIVES AND ADULTERANTS IN MILK AND MILK PRODUCTS |
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| Topic 9 |
Lesson 9. ANALYSIS OF MARKET SAMPLES OF MILK AND MILK PRODUCTS |
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| Topic 10 |
Lesson 10. INSTRUMENTAL METHODS OF ANALYSIS |
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| Topic 11 |
Lesson 11. PREDICTION OF SHELF LIFE BEHAVIOR OF MILK AND MILK PRODUCTS |
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| Topic 12 |
Lesson 12. PESTICIDES AND ANTIBIOTICS |
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| Topic 13 |
Lesson 13. HEAVY METALS |
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| Topic 14 |
Lesson 14. METHODS OF ESTIMATION OF PESTICIDES, ANTIBIOTICS AND HEAVY METALS |
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| Topic 15 |
Lesson 15. MILK CONTACT SURFACES |
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| Topic 16 |
Lesson 16. SOFT AND HARD WATER, TEMPORARY AND PERMANENT HARDNESS |
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| Topic 17 |
Lesson 17. SOFTENING OF HARD WATER |
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| Topic 18 |
Lesson 18. DETERGENTS AND SANITIZERS |
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| Topic 19 |
Lesson 19. SETTING UP QUALITY CONTROL LABORATORIES, TESTING FACILITIES AND MOBILE TESTING LABORATORIES |
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| Topic 20 |
Lesson 20. CALIBRATION OF LABORATORY GLASSWARE: BUTYROMETER, PIPETTES, BURETTES, LACTOMETERS AND THERMOMETER |
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| Topic 21 |
Lesson 21. ACCREDITATION OF ANALYTICAL LABORATORIES |
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| Topic 22 |
ACKNOWLEDGMENTS |
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