COURSE OUTLINES

CHEMICAL QUALITY ASSURANCE
Course Outlines 3(2+1)

Module 1: INTRODUCTION TO CHEMICAL QUALITY ASSURANCE

Lesson 1. Concept and importance of chemical quality control in dairy industry
Lesson 2. Hazard analysis and critical control points (HACCP)

Module 2: LEGISLATION AND STANDARDS OF MILK AND MILK PRODUCTS

Lesson 3. National regulations: PFA, Agmark, BIS and FSSAI
Lesson 4. International regulations: Codex, IDF, FDA, ISO, EEC

Module 3: CHEMICAL ANALYSES OF MILK AND MILK PRODUCTS

Lesson 5. Terminology of standard solutions and reagents
Lesson 6. Preparation and standardization of solutions
Lesson 7. Sampling procedures; labeling of samples for analysis and choice of analytical tests
Lesson 8. Detection of neutralizers, preservatives and adulterants in milk and milk products
Lesson 9. Analysis of market samples of milk and milk products
Lesson 10. Instrumental methods of analysis
Lesson 11. Prediction of shelf life behavior of milk and milk products

Module 4: ENVIRONMENTAL CONTAMINANTS IN MILK AND MILK PRODUCTS

Lesson 12. Pesticides and Antibiotics
Lesson 13. Heavy metals
Lesson 14. Methods of estimation of Pesticides, Antibiotics and Heavy metals
Lesson 15. Milk contact surfaces

Module 5: WATER, DETERGENTS AND SANITIZERS FOR DAIRY PLANT OPERATIONS

Lesson 16. Soft and hard water, temporary and permanent hardness
Lesson 17. Softening of hard water
Lesson 18. Detergents and sanitizers

Module 6: SETTING-UP OF LABORATORY FOR CHEMICAL ANALYSIS OF MILK AND MILK PRODUCTS

Lesson 19. Setting up quality control laboratories, testing facilities and Mobile testing laboratories
Lesson 20. Calibration of laboratory glassware: butyrometer, pipettes, burettes, lactometers and thermometer
Lesson 21. Accreditation of analytical laboratories