This certification course on dairy, food process and product technology will be of great help in becoming food scientists and technologists for the students as well as for the common milk growers who want to take their venture to new heights with technical soundness.
The course explains in great detail the basic principles and methods of milk processing and preservation.
Compositional analysis of milk, Introduction, Physico-Chemical Properties of Milk, Milk- Constituents, Amino Acids, Milk Protein, Other Constituents of Milk, Whey Protein, Carbohydrates in Milk, Small constituents of Milk.
Milk Quality, Enzymes in Milk, Chemical and Microbial Spoilage of Milk, Milk Products, Extrinsic and Intrinsic Factors for Microbial Growth, Natural or other types of Spoilage.
Emerging Technologies used in the Dairy Industry, Milk Centrifugation, Pasteurization, Pasteurization Effectiveness, Homogenization, Membrane Filtration, Concentration and Separation Technology, Unit operations, Filtration, Evaporation, Drying for dairy products, Milk Packaging and Cleaning techniques for unit operations.