Milk Handling and Processing

Course Tittle: MILK HANDLING AND PROCESSING

Course Code: FST-307

Credit Hours: 3(2-1)

Instructor: DR. MIAN ANJUM MURTAZA

DESCRIPTION& OBJECTIVES

The course is about Milk handling, chemistry, properties and processing. Students would be able learn about science of milk production and processing.

The aim and objective of the course is to make the students learn about the milk production, chemistry and basic processing.

READINGS

Alfa Laval/Tetra Pak. 1995. Dairy processing handbook. Tetra Pak Processing System, S 221 86, Lund, Sweden.
Britz, T.J. and Robinson, R.K. 2008. Advanced Dairy Science and Technology. Blackwell Publishing Ltd. Garsington Road, Oxford, UK.
MHFW. 2005. Manual of Methods of Food Analysis (Milk and Milk Products). Lab Manual. Ministry of Health and Family Welfare, Govt. of India, India.
Tamime AY and Barry AL. 2001. Mechanisation and automation in dairy technology. CRC Press, Boca Raton, Florida.
Walstra, P, Wouters JTM and Guerts TJ. 2006. Dairy Science & Technology, 2nd ed. CRC Press, Taylor & Francis Group, Boca Raton, FL, USA.

CONTENTS

Theory

Milk: Production, production statistics, importance, standards, composition, properties, Factors influencing raw milk quality. Milk handling: manual and machine milking, farm cooling, collection, reception, analyses at different levels, transportation. Milk Chemistry: major constituents, their properties and chemistry. Milk processing: standardization, homogenization, pasteurization, UHT, packaging, storage, distribution. Effect of storage and heat processing on milk quality. Milk adulteration: adulterants, objectives, health effects. Wholesomeness of milk: standards of raw and processed milk. Milk Microbiology.

Practical

Milk collection and cooling practices. Milk sampling methods. Physical and chemical analyses of raw milk. Clot on boiling, Alcohol precipitation test. Tests for adulterants. Standardization, homogenization, pasteurization and UHT processes. Visit to milk processing plants.

COURSE SCHEDULE

Week	Topics and Readings	Dates
1.	Milk: Production, production statistics, importance, standards
2.	Milk: composition, properties. Factors influencing raw milk quality.
3.	Milk handling: manual and machine milking
4.	Farm cooling, collection, reception, analyses at different levels, transportation. Milk collection and cooling practices (P)
5.	Milk Chemistry: major constituents, their properties and chemistry: Fat, Protein. Milk sampling methods (P)
6.	Milk Chemistry: major constituents, their properties and chemistry: Lactose, Vitamins
7.	Milk Chemistry: major constituents, their properties and chemistry: Minerals, enzymes
8.	Milk Chemistry: major constituents, their properties and chemistry: Effect of heat and storage
9.	Milk processing: standardization and homogenization. Clot on boiling, Alcohol precipitation test (P)
10.	Milk processing: pasteurization and UHT. Physical and chemical analyses of raw milk (P)
11.	Packaging, storage and distribution of processed milk. Physical and chemical analyses of raw milk (P)
12.	Milk adulteration: adulterants, objectives and health effects. Physical and chemical analyses of raw milk (P)
13.	Wholesomeness of milk: standards of raw and processed milk. Physical and chemical analyses of raw milk (P)
14.	Milk Microbiology. Tests for adulterants (P)
15.	Tests for adulterants, Milk Pasteurization (P)
16.	Revision. Presentations and Quiz.