OBJECTIVES

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

1. General concept of  non fermented dairy products
2. Technology involved in the production of  pasteurized, UHT, evaporated, condensed, dried milk powder and ice cream
3. Milk microbiology, milk standardization and packaging of dairy products and its impact on products quality

Helpful for the MS students to understand and development of industrially important non fermented dairy products

Readings

1. DeLavall/Tetra Pak. 2003. Dairy processing handbook. Tetra Pak Processing System, S-221 86, Lund, Sweden
2. Marshal, R.T. 1993. Standard Methods for the Examination of Dairy Products. American Public Health Association (APHA), Washing DC.
3. Robinson, R.K. 1996. Modern Dairy Technology. Vol.1. Advances in Milk Processing, 2nd ed. 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 & Technology, 2nd ed. CRC Press, Boca Raton, Florida, USA

contents

Theory

1. Physical, chemical and functional properties of milk constituents: lactose, lipids,
2. proteins,
3. Minerals, vitamins and enzymes.
4. Milk microbiology: Sources of contamination,
5. Pathogens, spoilage organism and control.
6. Classification and composition of non-fermented dairy products.
7. Milk processing: Plant hygiene and cleaning, cream separation,
8. standardization, bactofugation, membrane filtrations, homogenization,
9. pasteurization, ultra pasteurization,
10. UHT treatments,
11. evaporation, drying,
12. condensing,
13. Freezing and membrane fractionation.
14. Heat induced changes in milk and milk products.
15. Milk packaging: Types of packaging and their effect on milk quality.

Practical

1. Sampling techniques:Raw milk,
2. Sampling techniques processed milk.
3. Production of pasteurized milk,
4. Production of ice-cream,
5. Production of dried milk powder and flavored milk.
6. Quality assurance and safety tests: operational, laboratory equipment, raw material, control measures.
7. Sensory and physio-chemical evaluation of pasteurized milk,
8. Sensory and physio-chemical evaluation of UHT milk,
9. Sensory and physio-chemical evaluation of condensed milk, dried milk powders and ice cream.
10. Microbial examination of milk and milk products:
11. Total viable count,
12. yeast and mold count
13. somatic cells count
14. coliform count
15. Escherichia coli, Salmonella count

RESEARCH PROJECT / ASSIGNMENTS

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

ASSESSMENT CRITERIA

Mid Term Exam:                  30

Sessional:                                20

                 Project Report (5)

                 Presentation (5)

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

FinalTerm Exam:                  50

RULES AND REGULATIONS

• The student should have at least 75% attendance in Theory and Practical (both) to appear final term exam.
• The student will be warned on missing three consecutive lectures.
• The student will be struck off from the rolls for being absent in six lectures consecutively.
• The attendance status will be noticed on monthly basis.