Week 21- 22 Poultry meat processing and quality.
Course Material
- Week 1- 2 Composition of Milk
- Week 3- 4 Storage of Milk: Importance and Methods of Cooling
- Week 5- 6 Effects of Heat Treatments & Light Exposure on the Vitamin & Mineral Content in Milk
- Week 7-8 Determination of total nitrogen content in milk by kjeldahl method
- Week 9- 10 Determination of fat in milk
- Week 11- 12 Determination of total, resistant, damaged and gelatinized starch and maltodextrins
- Week 13- 14 Tests for adulterants
- Week 15- 16 Physical and chemical analyses of raw milk
- Week 17- 18 Grading of grains. Milling of cereal grain through different mills
- Week 19- 20 Tests for flour quality assessment.
- Week 21- 22 Poultry meat processing and quality.
- Week 23- 24 Slaughtering and dressing of poultry
- Week 25- 26 Poultry cuts. Tests for freshness of poultry and eggs
- Chapters 13
- Department Allied Health Sciences
- Teacher
Ms. Farah Naz Akbar
