UNIT 1:
Milk- Composition and Nutritional value
Physico chemical properties, Macro components - Micro components.
Milk reception- Platform test - Cooling and storage of raw milk
principles and methods transfer of milk
Standardization-cleaning and transport and storage tanks
Sanitization of Dairy equipment
Sanitization of Dairy equipment-CIP systems
Can washers-types-working
principle and maintenance
UNIT 2:
Pasteurization - principles and objectives - methods
batch / LTLT method - equipments
HTST method - process and equipments
UHT pasteurization- principles and methods
Regeneration efficiency - milk flow diagram
UNIT 3:
theory - effect on milk properties
working principle of homogenizers
valves - pumps-homogenization efficiency
cream separation - principles
gravity and centrifugal separation
clarifiersandseparators-centrifugalseparator-parts-constructionand working principle
fat loss in skim milk - bactofugation
UNIT 4:
Butter - composition- method of manufacture
churning of cream - theory of churning
operation of butter churn- over run
cheddar and cottage cheese - equipments
batch and continuous methods of butter making
cheese - composition classification
cheese vats and press- construction Details
Technology of fermented milks (starter culture)
Technology of fermented milks (dahi, yoghurt, shrikhand)
UNIT 5:
batch and continuous freezers
Ice cream - ingredients - preparation of ice cream mix
spray drier construction and working principles
drying of milk - drying equipments
