COURCE OUTLINE

TRADITIONAL DAIRY PRODUCTS 3(2+1)
Course Outlines

Module 1: Introduction to traditional dairy products

Lesson 1. History and developments in traditional dairy products
Lesson 2. Classification of traditional dairy products

Module 2: Khoa

Lesson 3. Khoa – Definition, varieties and standards
Lesson 4. Methods of preparation of khoa
Lesson 5. Chemical composition; factors affecting quality and yield of khoa
Lesson 6. Packaging and shelf life of khoa; defects in khoa and uses of khoa

Module 3: Khoa based sweets

Lesson 7. Peda – Product description, method of preparation, quality, packaging and shelf life
Lesson 8. Burfi – Varieties, standards, method of preparation, chemical composition, quality, packaging and shelf life
Lesson 9. Kalakand – Product description, method of preparation, chemical composition, packaging and shelf life
Lesson 10. Milk Cake – Product description, method of preparation, quality, packaging and shelf life
Lesson 11. Gulabjamun – Product description, method of preparation, quality, packaging and shelf life

Module 4: Rabri

Lesson 12. Product description, methods of preparation, yield, packaging and shelf life

Module 5: Basundi

Lesson 13. Product description, method of preparation, yield, packaging and shelf life

Module 6: Payasam/Kheer

Lesson 14. Varieties, method of preparation, yield, packaging and shelf life

Module 7: Chhana

Lesson 15. Channa – Definition and product description, methods of preparation
Lesson 16. Preparation of chhana from buffalo milk
Lesson 17. Yield, packaging and preservation of chhana; shelf life and defects

Module 8: Chhana based sweets

Lesson 18. Rasogolla – Product description, preparation, quality, packaging and shelf life
Lesson 19. Sandesh – Varieties, method of preparation, quality, packaging and shelf life
Lesson 20. Preparation of Rasomalai, Rajbhog, Pantooa, Chhana Podo

Module 9: Paneer

Lesson 21. Product description, standards, methods of manufacture
Lesson 22. Recent developments in paneer manufacture, yield, composition, factors affecting quality, packaging and shelf life

Module 10: Fermented dairy products

Lesson 23. Dahi – Methods of preparation, quality, packaging, shelf life and defects
Lesson 24. Misti dahi – method of preparation, quality, packaging and shelf life, defects
Lesson 25. Chakka – Product description, method of preparation
Lesson 26. Shrikhand – Methods of production, packaging and shelf life
Lesson 27. Lassi and Chhachh/Mattha (Country Buttermilk) – Methods of manufacture, packaging and shelf life, defects

Module 11: Miscellaneous traditional dairy foods

Lesson 28. Raita, Kadhi, Dahiwada and Raabadi

Module 12: Innovative processes for traditional dairy products

Lesson 29. Application of Membrane Technology
Lesson 30. Convenience formulations for traditional dairy products

Module 13: Microbiology of traditional dairy products

Lesson 31. Microbiological quality and safety aspects of traditional dairy products