Introduction
The course is about the Technology of Milk and Milk products. Students would be able learn about processing of milk and various milk products and their technological aspects. The aim and objective of the course is to make the students learn about the technology of milk processing and various milk products

Learning outcomes:

After completing this course, you will be able to:

Better understand the basic components of dairy science and technology, including
- properties of milk
- milk processing and technology
- Milk products development and ingredients
- safety considerations in products manufacturing
Identify how dairy technology impacts and supports various aspects of food science and technology
Identify trends in the dairy industry

Book and Readings:

Britz, T.J. and Robinson, R.K. 2008. Advanced Dairy Science and Technology. Blackwell Publishing Ltd. Garsington Road, Oxford, UK.
Chandan, R.C., Kilara, A. and Shah, N. 2008. Dairy processing and quality assurance, John Wiley & Sons Inc., New York, USA.
MHFW. 2005. Manual of Methods of Food Analysis (Milk and Milk Products). Lab Manual. Ministry of Health and Family Welfare, Govt. of India, India.
Walstra, P, Wouters JTM and Guerts TJ. 2006. Dairy Science & Technology, 2nd ed. CRC Press, Taylor & Francis Group, Boca Raton, FL, USA.
Alfa Laval/Tetra Pak. 1995. Dairy processing handbook. Tetra Pak Processing System, Lund, Sweden.

Lesson Plan:

Week	Topics and Readings
1.	Milk Standards, composition, Quality and Analysis
2.	Milk Standardization, Homogenization, Heating, Heat exchangers.
3.	Technology and Production of Pasteurized, Sterilized and UHT milk
4.	Technology and Production of in-bottle sterilized and evaporated milk, Shelf life study
5.	Technology and Production of Condensed, Sweetened condensed milk and powder milk. Characteristics of powder milk.
6.	Technology and Production, types, flow line, microbiology and starter cultures of butter
7.	Technology and Production of yogurt, Microbiology, starter cultures and fermentation. Metabolites produced in yogurt.
8.	Ingredients and their role. Technology of Ice cream production. Flow line and storage.
9.	Defects and characteristics of ice cream. Other frozen deserts
10.	Cheese Technology. Basic chemistry and fermentation. Basic steps and common process line.
11.	Paneer Production, Cheddar cheese, Mozzarella cheese
12.	Technology and processing of cream. Indigenous dairy products. khoa and gulabjamun Production.
13.	Burfi and Rabri Production. Dahi, lassi, kheer and desi ghee production technology.
14.	Whey production and utilization. Casein production.
15.	Packaging and storage of different dairy products. Dairy plant design. Automation in dairy production.
16.	Hygiene and plant sanitation. Revision. presentations and Quiz.