MARKET MILK 4 (3+1)
Course Outline

Module 1: Introduction and history of dairy development in India

Lesson 1. Dairying in India - Distinctive features
Lesson 2. Dairy development in India - Before and after Operation Flood

Module 2: Milk production and consumption

Lesson 3. Data - Milk production and consumption

Module 3: Clean milk production

Lesson 4. Practices related to animal and milking personnel
Lesson 5. Milking process and environment

Module 4: Procurement of milk

Lesson 6. Milk collecting systems and pricing policies
Lesson 7. Preservation of raw milk
Lesson 8. Lactoperoxidase - Thiocyanates (LP) system
Lesson 9. Transportation of raw milk

Module 5: Physico-chemical, microbiological and nutritional properties of milk

Lesson 10. Physical properties and composition of milk
Lesson 11. Macro components of milk - Fat and lactose
Lesson 12. Macro components of milk - Protein
Lesson 13. Micro components of milk
Lesson 14. Microbiology of raw milk
Lesson 15. Nutritional properties of milk

Module 6: Common dairy operations

Lesson 16. Reception of milk
Lesson 17. Chilling and storage of milk
Lesson 18. Filtration and clarification
Lesson 19. Separation of milk - Theory and methods
Lesson 20. Separation of milk - Cream separators
Lesson 21. Bactofugation
Lesson 22. Standardization of milk
Lesson 23. Homogenization - Definition and theories
Lesson 24. Homogenization - Types and operation of homogenizers
Lesson 25. Homogenization - Effect on milk properties
Lesson 26. Principles of heat treatment
Lesson 27. Kinetic parameters of heat induced changes
Lesson 28. Principle and methods of pasteurization
Lesson 29. Heat exchangers - Plate and tubular type
Lesson 30. Working of HTST pasteurizer
Lesson 31. Sterilization - Definition, purpose and methods
Lesson 32. Ultra-high temperature process
Lesson 33. UHT milk - Homogenization, packaging and defects

Module 7: Processed milk varieties

Lesson 34. Legal standards and variants of market milk
Lesson 35. Special milks

Module 8: Cleaning and sanitization

Lesson 36. Common dairy detergents and their properties
Lesson 37. Dairy sanitizers and their properties
Lesson 38. Cleaning and sanitization protocols - CIP and SIP
Lesson 39. Tests for detergents and sanitizers

Module 9: Packaging of milk

Lesson 40. Packaging - materials and process

Module 10: Quality assurance in milk processing

Lesson 41. Quality assessment of raw milk
Lesson 42. Detection of preservatives, neutralizers and adulterants
Lesson 43. Chemical quality of milk - Fat, SNF, TS and acidity
Lesson 44. Microbiological quality of milk

Module 11: Indian food regulation in global scenario

Lesson 45. Quality and safety regulations