Introduction

In the modern era of health consciousness, consumers are well aware regarding health and consequently about food components. Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new dairy food processing techniques.                                                      

Objectives/Learning Outcomes

After the completion of the course the student will have knowledge about:

1. General concept of   fermented dairy products
2. Technology involved in the production of  fermented milk products
3. Milk microbiology, defects, causes and remedies of fermented milk products.

Readings

1. Fox, P.F., Guinee, T.P., Cogon, T.M. and McSweeney, P.L.H. 2000. Fundamental of Cheese Science. Springer-Verlag, New York, NY, USA.
2. Marshal, R.T. 1993. Standard Methods for the Examination of Dairy Products. American Public Health Association (APHA), Washing DC
3. Robinson, R.K. 1994. Modern Dairy Technology. Vol. I. Chapman and Hall, London, UK.
4. Varnam, A.H. and Suthaland, J.P. 1994. Milk and Milk Products: Technology, Chemistry, and Microbiology. Chapman and Hall, London, UK.
5. Walstra, P., Wouters, J.T.M. and Guerts, T.J. 2006. Dairy Science and Technology, 2nd Ed. CRC Press, Boca Raton, Florida, USA.

Contents

Theory

1. Fermented milk products: production and economic importance.
2. Microbiology of raw and processed milk.
3. Starter cultures and incubation temperatures,
4. Schematic ways of fabrications and processing technologies used for yoghurt,
5. Butter,
6. Kefir, acidophilus milk and
7. Cheese production.
8. Compositional and physico-chemical changes occur in milk during manufacturing of fermented dairy products. Rheological parameters: Microstructural properties and organoleptic scores of products.
9. Chemistry of fermentation and flavor development.
10. Physical defects, causes and remedies in fermented products.
11. Microbiological hazards and pattern of spoilage.
12. Factors affecting shelf life of milk and milk products.
13. Utilization of by products for standardisation: native casein micelles,
14. whey and butter milk.
15. Packaging of fermented products.

Practical

1. Preparation of fermented milk products: yoghurt
2. Preparation of  cheese
3. Preparation of  butter
4. Preparation of  therapeutic milk.
5. Compositional,
6. physico-chemical,
7. microbial.
8. Microstructural,
9. rheological and
10. sensory evaluation of fermented milk product.
11. Identification of defects in cheese
12. yoghurt

Weekwise Schedule

Research Projects/Assignments

• The students will have to develop various  fermented dairy  products
• The students will write a report (MS Word) about assigned work and presented (MS Power Point) in the class

Class Schedule:  Msc (Hons) 2nd Regular

                              Theory:       Tuesday:    10:30-11:20 AM

                                                  Thursday:  10:30-11:20 AM

                              Practical:      Friday:       8:50-10:30 AM

Asessment Criteria

 Term Paper:                  30

Sessional:                      20

                 Project Report (5)

                 Presentation (5)

                 Participation in Quiz (5) & Written Tests(5)

FinalTerm Exam:                  50