Module 1. Dairy Development in India
Module 2. Engineering, thermal and chemical properties of milk and milk products.
Module 3. Unit operation of various dairy and food processing systems, process flow charts for product manufacture.
Module 4. Working principles of equipment for receiving, pasteurization sterilization, homogenization, filling & packaging, butter manufacture.
Module 5. Dairy plant design and layout, composition and proximate analysis of food products.
Module 6. Deterioration in products and their controls.
Module 7. Physical, chemical and biological methods of food preservation.
Module 8. Changes undergone by the food components during processing, evaporation, drying, freezing juice extraction, filtration, membrane separation, thermal processing.
Module 9. Plant utilities requirement.