Course Outline

Module 1: Introduction

Lesson 1. By-products and issue involved in their utilization.
Lesson 2. Global status, availability and utilization of dairy by-products.
Lesson 3. Indian status, availability and utilization of dairy by-products.

Module 2: Skim milk and its by-products

Lesson 4. Physico-chemical characteristics of skim milk.
Lesson 5. Casein: classification & specifications.
Lesson 6. Basic principles of edible acid casein manufacture.
Lesson 7. Continuous manufacturing of hydrochloric acid casein.
Lesson 8. Manufacture of lactic casein.
Lesson 9. Manufacture of rennet casein.
Lesson 10. Industrial uses of caseins-1.
Lesson 11. Industrial uses of caseins-2.
Lesson 12. Manufacture of sodium caseinate.
Lesson 13. Manufacture of other caseinates.
Lesson 14. Production of casein hydrolysates.
Lesson 15. Enzymatic production of casein hydrolysates.
Lesson 16. Debittering of protein hydrolysates.
Lesson 17. Co-precipitates: Introduction and basic principles for production.
Lesson 18. Manufacture of co-precipitates.
Lesson 19. Physico-chemical properties of co-precipitates.

Module 3: Processing and Utilization of whey

Lesson 20. Physico-chemical characteristics of whey.
Lesson 21. Manufacture of condensed whey products.
Lesson 22. Manufacture of dried whey.
Lesson 23. Physico-chemical properties and utilization of condensed and dried whey products.
Lesson 24. Whey beverages.
Lesson 25. Fermented whey beverages.
Lesson 26. Fermented products from whey-1.
Lesson 27. Fermented products from whey-2.
Lesson 28. Electrodialysis process for demineralisation.
Lesson 29. Ion exchange process for demineralisation.
Lesson 30. Demineralisation of whey and its utilization.
Lesson 31. Methods of whey protein recovery from whey.
Lesson 32. Manufacture of whey protein concentrates by molecular separation processes.
Lesson 33. Physico-chemical properties of whey protein concentrates.
Lesson 34. Manufacture of crude lactose.
Lesson 35. Refining of lactose.
Lesson 36. Uses of lactose.
Lesson 37. Lactose hydrolysis.
Lesson 38. Applications of hydrolysed lactose.

Module 4: Functional properties of milk protein products

Lesson 39. Functional properties of whey proteins.
Lesson 40. Functional properties of casein products.

Module 5: Food application of milk protein products

Lesson 41. Food application of milk protein products-1
Lesson 42. Food application of milk protein products-2

Module 6: Butter milk

Lesson 43. Physico-chemical characteristics of buttermilk and its preservation.
Lesson 44. Utilization of buttermilk.

Module 7: Ghee-residue

Lesson 45. Ghee-residue and its characteristics.
Lesson 46. Ghee-residue: Processing and utilization.

Module 8: Nutritional characteristics of by-products

Lesson 47. Nutritional characteristics of skim milk and its by-products, buttermilk & ghee-residue.
Lesson 48. Nutritional characteristics of whey and its by-products.

Last modified: Wednesday, 26 September 2012, 6:49 AM