UNIT 1:
Introduction to milk and its composition
systems-Can washers its types &working principle and maintenance
systems-Can washers its types &working principle and maintenance
Physico- chemical properties and macro-micro components
Standardization-cleaning and Sanitization of Dairy equipment
Introduction to milk and its composition
Milk reception, Platform test, Cooling and storage of raw milk
Standardization-cleaning and Sanitization of Dairy equipment
Standardization-cleaning and Sanitization of Dairy equipment
principles and methods of transferring of milk
UNIT 2:
vacreation - form fill seal machines- aseptic filling
vacreation - form fill seal machines- aseptic filling
vacreation - form fill seal machines- aseptic filling
Pasteurization - its principles and objectives
Pasteurization - its principles and objectives
HTST method - process and equipments. plate heat exchanger
HTST method - process and equipments. plate heat exchanger
UHT pasteurization and its principles and methods
UHT pasteurization and its principles and methods
regeneration efficiency and milk flow diagram
UNIT 3:
Homogenization & effect on milk properties
Homogenization & effect on milk properties
working principle of homogenizers, valves, pumps. homogenization efficiency
working principle of homogenizers, valves, pumps. homogenization efficiency
cream separation - principles - gravity
cream separation - principles - gravity
working principle of homogenizers, valves, pumps. homogenization efficiency
centrifugal separation- clarifiers and separators-centrifugal separator-parts
centrifugal separation- clarifiers and separators-centrifugal separator-parts
UNIT 4:
Butter - composition- method of manufacture
Butter - composition- method of manufacture
churning of cream - theory of churning
operation of butter churn- over run -batch and continuous methods of butter making
cheese - composition classification - cheddar and cottage cheese
cheese - composition classification - cheddar and cottage cheese
equipments- cheese vats and press- construction
Technology of fermented milks (starter culture, dahi, yoghurt, shrikhand).
Technology of fermented milks (starter culture, dahi, yoghurt, shrikhand).
UNIT 5:
Ice cream - ingredients - preparation of ice cream mix
overrun- freezing and calculation of freezing point
batch & continuous freezers. Drying of milk - drying equipments
batch & continuous freezers. Drying of milk - drying equipments
drum drier and spray drier - components- construction and working principles
drum drier and spray drier - components- construction and working principles
