1. Milk Processing in Dairy Industry (1+2+0) (CUDP2240)

Theory

• 1.1. Collection and Transportation of milk: Organization of milk collection routes, practices for collection of milk, preservation at farm, refrigeration, natural microbial inhibitor, reception, chilling, classification and storage.
• 1.2. Standardization of milk: Addition or removal of milk fat to make different milk products, numericals.
• 1.3. Mechanical Separation: Sedimentation, Filtration, Centrifugal separation, Bactofugation.
• 1.4. Homogenization: Classification, power requirement, care and maintenance
• 1.5. Pasteurization: Batch, flash and HTST pasteurization
• 1.6. Packaging machines: Pouch filling machine pre-pack and aseptic filling bulk handling system
• 1.7. Mixing and agitation: Theory and purpose of mixing, Equipment used
• 1.8. Evaporation: Basic principles and classification
• 1.9. Drying: Drum drying, Spray drying
• 1.10. Membrane processing: Ultrafiltration, Reverse Osmosis and electrodialysis, Materials for membrane construction, Ultrafiltration of milk, Effect of milk constituents on operation, membranes for electro-dialysis.

Practice

• 1.1. Familiarization with equipments for reception of milk in plant, platform test.
• 1.2. Cream separation: parts of a separator and the process.
• 1.3. Preparation of special milk: toned and double toned milk.
• 1.4. Detection of adulterants and preservatives in milk.
• 1.5. Constructional details, operation and maintenance of homogenizers.
• 1.6. Assessment of homogenization efficiency in milk.
• 1.7. Constructional details, operation and maintenance of HTST pasteurizer.
• 1.8. Constructional details, operation and maintenance of pouch filling machine.
• 1.9. Constructional details, operation and maintenance of multiple-effect evaporator.
• 1.10. Constructional details, operation and maintenance of spray drier.
• 1.11. Constructional details, operation and maintenance of reverse osmosis and ultra-filtration system.

Suggested Readings

• Ahmed, T. 1985. Dairy Plant System Engineering. Kitab Mahal, K.L. Agencies Pvt. ltd., New Delhi.
• Ahmed, T. 1990. Dairy Plant System Engineering and Management. Kitab Mahal, K.L. Agencies Pvt. ltd., New Delhi.
• Anantakrishnan, C.P. and Simha, N. N. 1987. Technology and Engineering of Dairy Plant Operations. Laxmi Publ., Delhi.
• Food Engineering Operations. 1969. Elsevier Publ. Co., Amsterdam, New York.
• Farrall, A. W. 1963. Engineering for Dairy and Food Products. John Wiley and Sons, New York.
• Gardner, A. W. 1971. Industrial drying. Leonard Hill Publ., London.
• Food Engineering and Dairy Technology. V. A. Kessler Publ., Freising, Germany.1981.

2. Dairy Starters in Fermented Milk Products (1+2+0) (CUDP2241)

Theory

• 2.1. Concept, importance and types of starter cultures in dairy industry.
• 2.2. Modern trends in propagation, production and preservation methods of starter cultures (liquid, spray drying, vacuum drying, freeze-drying, frozen concentrate, concentrated dried cultures, DVS Starters).
• 2.3. Metabolism of starter cultures (carbohydrate, protein, citrate).
• 2.4. Production of metabolites and antibacterial compounds by starters.
• 2.5. Starter defects and failures.
• 2.6. Bacteriophages of dairy starters and their impact on dairy industry.
• 2.7. Lactic acid bacteria as probiotics in development of health foods.
• 2.8. Role of starters in the preparation of various fermented milks (dahi, yoghurt, acidophilus milk and Yakult) and its associated defects.
• 2.9. Nutritional and therapeutic significance of fermented milks.
• 2.10. Cheese Starters: Bacterial and mold ripened cheeses, Rennet substitutes.

Practice

• 2.1. Testing purity of starter cultures by Gram’s staining, catalase test; creatine test
• 2.2. Testing starter activity by dye reduction tests, Horrell-Elliker, White Head & Cox test.
• 2.3. Preparation of sterilized reconstituted skim milk and propagation of starter cultures.
• 2.4. Preservation of starter cultures by freeze-drying techniques.
• 2.5. Preparation of DVS starters.
• 2.6. Effect of physical factors (temperature, pH, salt and Sugar) on dairy starters.
• 2.7. Effect of the presence of antibiotic residues in milk on starter activity.
• 2.8. Detection of bacteriophages in cheese whey by plaque assay method.
• 2.9. Microbial quality of milk for preparation of fermented milk.
• 2.10. Preparation and microbial examination of dahi, yoghurt and cultured buttermilk.
• 2.11. Analysis of cheese for total spore count.

Suggested Readings

• Marth & Steele- Applied Dairy Microbiology- 2nd ed. Taylor and Francis, New York
• Cogan, T. M. and Accolas, J. P. (1995). Dairy Starter Cultures. VCH Publ., USA.
• Farnworth, E. R. (2008). Handbook of Fermented Functional Foods. 2nd ed. CRC Press, USA.
• Tamime, A Y. and Robinson, R. K. (1999). Yoghurt Science and Technology, 2nd ed. Woodhead Publ. Ltd. and CRC Press LLC, USA.

3. Quality Assurance in Dairy Industry (1+2+0) (CUDP2242)

Theory

• 3.1. Awareness about Quality and Safety of Dairy Foods: Concepts of quality control, quality assurance and food safety; Global quality and food safety standards, Integrated food law, its main features and functions.
• 3.2. Introduction to Food Safety Management System: Concepts of Quality Management System (QMS)–ISO: 9000:2000, ISO: 22000; Principles of QMS; Standard requirements for QMS
• 3.3. HACCP concept and principle with special reference to biological hazards in dairy foods, TQM tools and techniques.
• 3.4. Role of national and international food regulatory systems and standards: with respect to quality and safety of milk and milk products: FSSAI, PFA, AGMARK, BIS ISO, IDF, Codex, etc.
• 3.5. Introduction of risk assessment; Biosafety concepts in handling of dairy pathogens and setting up of a microbiological/ pathogen lab in a dairy plant.
• 3.6. Setting up of testing facilities and analytical laboratories; the concept of mobile testing laboratories. Accreditation of analytical laboratories.
• 3.7. Preparation and standardization of reagents required in the analysis of milk and milk products.
• 3.8. Sampling plan and testing methods for the detection of adulterants, preservatives and neutralizers in milk and milk products.
• 3.9. Environmental contaminants such as pesticides, antibiotics, heavy metals in milk and milk products; Importance of milk contact surfaces, metallic contamination in the dairy industry.
• 3.10. Concepts of hygiene and sanitation in dairy plant, treatment and disposal of wastewater and effluents.

Practice

• 3.1. Standardization of glassware for quality analysis.
• 3.2. Preparation and testing of Gerber sulfuric acid used in fat determination. Testing the amyl alcohol used for fat determination.
• 3.3. Preparation and standardization of dairy reagents such as acids, alkali solutions etc.
• 3.4. Chemical analysis of permissible additives used in milk and milk products.
• 3.5. Chemical analysis of detergents and sanitisers.
• 3.6. Detection of adulterants, preservatives, and neutralizers in milk and milk products. Analysis of market samples of milk and milk products.
• 3.7. Determination of temporary and permanent hardness of water.
• 3.8. Estimation of available chlorine from bleaching powder.
• 3.9. Rapid detection of antibiotic residues in milk using Delvo SP
• 3.10. Microbiological tests for assessing Environmental, equipment and personnel hygiene by swab and rinse methods.
• 3.11. Quality evaluation by HACCP in the preparation of dairy products.

Suggested Readings

• Alli, I. (2004). Food Quality Assurance: Principles and Practices. CRC Press, Boca Raton, USA.
• Herschdoerfer, S. M. (2004). Quality Control in the Food Industry. Vol. I & II. Academic Press, London.
• Jacobs, M. B. (1999). Chemical Analysis of Food and Food Products. CBS Distributors, New Delhi.
• Kramer, A. and Twigg, B. A. (Eds). (1966). Fundamentals of Quality Control for the food industry, The AVI Publ. Co., West Port, Conn., USA.
• PDF ...

4. Dairy Products Development (0+3+0) (CUDP2243)

Practice

• 4.1. Classification of traditional Indian dairy products.
• 4.2. Preparation of pasteurized milk.
• 4.2. Preparation of standardized milk.
• 4.3. Preparation of flavoured milk.
• 4.4. Preparation of a khoa (a heat desiccated milk product).
• 4.5. Preparation of a peda (a heat desiccated milk product).
• 4.5. Preparation of a burfi (a heat desiccated milk product).
• 4.6. Preparation of a kalakand (a heat desiccated milk product).
• 4.7. Preparation of a milk cake (a heat desiccated milk product).
• 4.8. Preparation of a khoa based sweet Gulabjamun (a heat desiccated milk product).
• 4.9. Preparation of a Rasogulla (an acid heat coagulated milk product).
• 4.10. Preparation of a Rabri and Basundi (a heat desiccated milk product).
• 4.11. Preparation of cereal-based milk products (rice kheer/payasam).
• 4.12. Preparation of a channa and studying the factors affecting its quality and yield.
• 4.13. Preparation of paneer and studying the factors affecting its quality and yield (an acid heat coagulated milk product)
• 4.14. Preparation of herbal lassi (a value-added dairy drink).

5. Synbiotic Dairy Foods (0+3+0) (CUDP2244)

Practice

• 5.1. Basic concepts of probiotics, prebiotics and synbiotics.
• 5.2. Sampling and isolation of probiotic microorganisms.
• 5.3. Staining and microscopic characterization of probiotic candidates.
• 5.4. Maintenance and preservation of isolated probiotic cultures.
• 5.5. Traditional process of identification based on biochemical methods.
• 5.6. Determination of acid tolerance activity.
• 5.7. Determination of transit tolerance to bile salts.
• 5.8. Cell surface hydrophobicity (CSH) Assays
• 5.9. Bile salt hydrolase (BSH) activity.
• 5.10. Antimicrobial activity of probiotic candidates.
• 5.11. Antibiotic susceptibility test of probiotic cultures.
• 5.12. Determination of antioxidative activity by ABTS Method.
• 5.13. Determination of antioxidative activity against FRAP Method.
• 5.14. Determination of antioxidative activity by DPPH method.
• 5.15. Cell auto-aggregation ability by the selected probiotic candidate.
• 5.16. Determination of cell adherence ability by probiotic cells
• 5.17. Types and classification of prebiotics
• 5.18. Preparation of synbiotic curd/yoghurt
• 5.19. Production of synbiotic whey drink

6. Quality Analysis of Milk and Milk Products (0+3+0) (CUDP2245)

Practice

• 6.1. Platform tests of milk in the receiving dock.
• 6.2. Determination of acidity of milk
• 6.3. Determination of density, specific gravity and pH of milk
• 6.4. Determination of fat content of milk
• 6.5. Determination of total solids and protein content of milk
• 6.6. Determination of lactose content of milk
• 6.7. Determination of ash content of milk
• 6.8. Quality evaluation of paneer (moisture, fat, protein)
• 6.9. Quality evaluation of khoa (moisture, fat, protein)
• 6.10. Quality evaluation of butter (fat, moisture, salt)
• 6.11. Quality evaluation of ghee (acidity, moisture)
• 6.12. Determination of RM and PV of ghee
• 6.13. Determination of peroxide value of ghee
• 6.14. Quality evaluation of Dahi and fermented beverages.
• 6.15. Detection of common adulterants in milk from the market.
• 6.16. Detection of added neutralizers in milk.
• 6.17. Detection of the presence of vegetable oil in ghee.
• 6.18. Estimation of microbial load in raw milk by standard plate count (SPC), coliform, yeast and mould.
• 6.19. Determination of microbial load by dye reduction test (MBRT).
• 6.20. Characterization of gram-positive and gram-negative bacteria using Gram's staining method.

7. Project & Industrial Internship (0+0+10) (CUDP2246)

Project

• 7.1. Dairy product development and value addition.
• 7.2. Functional Dairy food and health applications.
• 7.3. Food preservation, biopreservation of dairy foods
• 7.4. Quality and safety assessment of dairy food and food products.
• 7.5. Probiotics, prebiotics and synbiotics dairy foods