Milk Collection and Transportation
Clarification, Separation,Bactofugation and Standardization
Preparation of Desinated and Special Milk
Storage and Distribution Systems
Types of Detergents and Sanitizers
Cleaning in place (CIP)
Methods of Manufacture of Butter
Packaging,Stroage and Common Defects in Butter
Principles and Methods of Manufacture of Ghee and Butter Oil
Defination,Composition,Standards and Factors Affecting Quality of Paneer and Chhana
Defination,Composition,Classification,Standards and Principles of Drying
Spray and Roller Dried Milk Powder and Value Added Products
Packaging,Stroage,Common Deffects in Fermented Milks
Principle and Methods of Manufacture of Cheddar Cheese
Principle and Method of Manufacture
Whey-Whey Powder Lactose,and Whey Protein Concentrates
Defination,Application of Sensory Quality Parameters and Sensory Lab Requirements
- Planning Milk Collection
- Organizing Milk Collection
- Containers for Milk Collection
- Transportation of Raw Milk
- Layout of Reception Dock and Equipment
- Reception of Milk
- Laboratory testing of Milk Samples
- Cleaning and Sanitization of Milk Cans and Tankers
Clarification, Separation,Bactofugation and Standardization
- Filtration and Clarification of Milk
- Separation of Milk
- Other Centrifugal Processes for Milk
- Standardization of Milk
- Definition and purpose of pasteurization
- Theory of pasteurization
- Batch Pasteurizer
- HTST Pasteurizer Plant and its components
- Operation of pasteurization plant
- Test for Pasteurization Efficiency
- Homogenization: Theories and Process Description
- Influence of process variables on the processing efficiency and product quality
Preparation of Desinated and Special Milk
- Full Cream Milk
- Toned Milk and Double Toned Milk
- Standardized Milk
- Skim Milk
- Recombined Milk
- Reconstituted Milk
- Flavoured Milk
- Packaging materials used for Fluid milk
- Processes for packaging Fluid milk
- Machinery involved in packaging Fluid milk
Storage and Distribution Systems
Types of Detergents and Sanitizers
- Choosing the appropriate Detergent
- Cleaning Process
- Cleaning Agents
- Sanitation in Dairy Plants
- Radiation
- Chemical Sanitizers
- Factors affecting Efficacy of Sanitizers
- Cleaning and Sanitization
- Cleaning Methods and Considerations
- Sanitization Methods, Factors and Applications
- Important Instructions for use of Detergents and Sanitizers
- Assessment of Effectiveness of Cleaning and Sanitization
Cleaning in place (CIP)
- Procedure of Cleaning-In-Place Process
- Preparation and Supply of Cleaning Solution
- Features of CIP System
- Sanitization in CIP Process
- Important Instructions and Precautions for CIP System
- Definition and Classification
- Composition of Cream
- Nutritive Value
- Standards
- Principle of Separation
- Types of Centrifugal Cream Separators
- Factors Influencing Fat Percentage in Cream
- Fat Losses in Skim Milk
- Yield of Cream and Skim Milk
- Separator Slime and its Composition
- Processing of Cream
- Sterilized Cream
- Plastic Cream
- Frozen Cream
- Sour Cream
- Whipped Cream
- Uses of Cream
- Composition and Standards
- Definition and Classification
- Composition and Nutritive Value
- Standards
- Principle of Butter Making
- Churning and its Theories
- Butter Churns
- Continuous Butter Making
- Other Methods of Manufacture
- Uses of Butter
Packaging,Stroage and Common Defects in Butter
- Packaging Materials
- Packaging Machinery
- Packaging Forms
- Storage of Butter
- Common Defects in Butter and their Control
- Definition of Ghee and Butter oil and their Benefits
- Composition of Ghee and Butter oil
- Nutritive Value of Ghee and Butter oil
- Analytical Constants of Ghee
- Factors Affecting Composition and Analytical Constants of Ghee
- Standards of Ghee and Butter oil
- Grading of Ghee
- Principles of Manufacture of Ghee and Butter oil
- Methods of Manufacture of Ghee
- Comparison of Different Methods of Ghee Making
- Methods of Manufacture of Butter oil
- Setting-up of Ghee Refinery
- Packaging of Ghee and Butter oil
- Storage and Defects of Ghee and Butter oil
- Market Quality and Regional Preferences for Ghee
- Keeping Quality of Ghee and Butter oil.
- Adulteration of Ghee
- Definition of a Fat Spread
- Classification of Fat Spread
- Salient Features of Low-Fat Spreads
- Ingredients of Low-fat Spreads
- Principle and Method of Manufacture
- Packaging and Shelf Life of Table Spreads
- Classification of Traditional Dairy Products
- Khoa
- Rabri
- Basundi
- Nutritive Value of Heat Desiccated Dairy Products
- Physico-chemical Changes During Heat Desiccation of Milk
- Principle of Manufacture of Khoa, Rabri & Basundi
- Preparation of Khoa
- Factors affecting Quality and Yield of Khoa
- Mechanized and Continuous Methods of Manufacture of Khoa
- Preparation of Rabri
- Preparation of Basundi
Defination,Composition,Standards and Factors Affecting Quality of Paneer and Chhana
- Definition of Paneer
- Standards of Paneer
- Chemical Composition of Paneer
- Factors Affecting Quality of Paneer
- Chhana
- Standards of Chhana
- Chemical Composition of Chhana
- Factors Affecting Quality of Chhana
- Method of Manufacture of Paneer
- Method of Manufacture of Chhana
- Type of Chhana
- Yield of paneer and chhana
- Rasogulla
- Definition and Method of Manufacture of Sandesh
- Definition and Method of Manufacture of Rasmalai
- Definition and Method of Manufacture of Chhana Murki
- Packaging of paneer
- Packaging of chhana
- Packaging of chhana based sweets
- Microbiological quality of paneer
- Microbiological quality of chhana
- Microbiological quality of chhana based sweets
- Defects in paneer and chhana
- Shelf life and preservation
- Brief History & Development
- Definition
- Composition
- Standards
- Nutritive Value
- Physico-Chemical Properties
- Principle of Evaporation
- Types of Evaparators
- Manufacture of Sweetened Condensed Milk
- Manufacture of Evaporated Milk
- Plain Condensed Milk
- Super Heated Condensed Milk
- Frozen Condensed Milk
Defination,Composition,Classification,Standards and Principles of Drying
- Definition Classification and Composition of Dried Milks
- Standards of Dried Milks
- Standard of Malted Milk Foods
- Infant Milk Food and Infant Formula
- Standard of Dairy Whitener
- Principles of Drying
Spray and Roller Dried Milk Powder and Value Added Products
- Production of Milk Powder
- Manufacture of Spray Dried Milk Powder
- Manufacture of Roller Dried Milk Powder
- Malted Milk Food
- Infant Milk Food and Infant Formula
- Dairy Whitener
- Packaging of dried milks
- Packaging of infant foods
- Packaging of malted milk foods
- Packaging of dairy whitener
- Storage of dried milk
- Quality attributes of dried milks
- Common Defects of dried milks
- Role of Starters in Fermented Products
- Type of Starters
- Classification of Starters
- Factors Affecting Fermentation Process of Starters
- Preparation of Starters
- Methods of Propagation and Production of Starters
- Maintenance and Preservation of Starters
- Fermented Milks
- Types of Fermented Milks
- Nutritive Value
Packaging,Stroage,Common Deffects in Fermented Milks
- Packaging
- Protective function of packs and requirements
- Packaging materials
- Storage and keeping quality of fermented milks
- Factors affecting the keeping quality of fermented milks (yoghurt)
- Defects of fermented milks
- Enhancing the shelf life of fermented milk products
Principle and Methods of Manufacture of Cheddar Cheese
- Equipment and raw material
- Principles of cheese manufacture.
- Method of cheese manufacture.
- Packaging of cheese.
- Ripening of cheese
- Defects
- Buffalo milk Cheddar cheese
- Method of manufacture of Mozzarella cheese from buffalo milk using starter culture
- Method of manufacture of Mozzarella cheese by direct acidification
- Chemistry of “Stretch” of Mozzarella Cheese
- Packaging
- Defects in cheese
- Use of milk of other species
- Definition and composition of process
- Ingrediants used other then cheese in pasteurized processed
- Manufacture of processed cheese
- Storage of Packaged Processed Cheese
- Defects in process cheese
Principle and Method of Manufacture
- Principle and method of manufacture
- Ingredients
- Preparation of Ice Cream Mix
- Pasteurization of Ice cream mix
- Homogenization of mix
- Cooling and Ageing of mix
- Freezing of Mix
- Overrun in ice cream
- Packaging of Ice Cream and Frozed Desserts
- Hardening and Storage
- Transportation of Frozen Desserts
- Sensory Attributes
- Common Defects and their Remedy
- Legal Standards
- Formulation of Soft Serve Ice Cream
- Composition
- Manufacturing Procedures
- Ice Cream Novelties
- Indigenous Frozen Dairy Products
Whey-Whey Powder Lactose,and Whey Protein Concentrates
- Composition of Different Types of Whey
- Utilisation of Whey
- Manufacture of Condensed Whey and Whey Powder
- Chemical Composition of Whey Powder
- Storage of Whey Powder
- Whey Beverages and Drinks
- Whey Protein Concentrates
- Lactose
- Definition and Components of Food Quality
- Functions of Quality Control Unit
- Quality Aspects of Milk and Milk Products
- Quality Control Tasks in Dairy Industry
- Food Hazards
- Importance of Safe Food
- Quality Control Management System
- What is Quality Control Management System
- Requirements of Quality Control Management System
- Implementation of Quality Management System
- Primary Production
- Selection, Design, Structure and Facilities
- Control of Operation
- Management and Supervision
- Personal Hygiene
- Transportation
- Product Information and Consumer Awareness
- Hazard Analysis Critical Control Points (HACCP)
- General Purpose Equipments/ Instruments
- Instruments for Physical/ Rheological Properties
- Microbiological Instruments/ Equipments
- Modern/ Sophisticated Instruments
- Milk Testing Equipments/Instruments
- Food Laws and Standards
- National Quality Control Laws and Associated Institutions
- International Institutions
- Product Certification and Licensing
Defination,Application of Sensory Quality Parameters and Sensory Lab Requirements
- Definition Importance and Uses of Sensory Evaluation
- Sensory Receptors and their Roles in Sensory Evaluation
- Role of Primary Senses in Judging of Dairy Products
- Requirements for Sensory Evaluation
- Factors Affecting Sensory Evaluation
- Types of Sensory Panelists
- Screening, Selection, and Training of Sensory Panelists
- Sensory Methods
- Consumer Evaluation
- Sample Preparation for Training
- General Scoring and Grading Guide
- Sensory Evaluation of Milk
- Sensory Evaluation of Ghee
- Sensory Evaluation of Table Butter
- Sensory Evaluation of Ice cream
- Sensory Evaluation of Cheddar Cheese
- Sensory Evaluation of Khoa
- Sensory Evaluation of Paneer
- Sensory Evaluation of Dahi
- Sensory Evaluation of Milk Powder
- Packaging materials
- Rigid Packaging Material
- Semi Rigid Packaging Material
- Standards and Quality Aspect
- Sampling Plan
- Conditioning of Test Specimen
- Types of Tests of Packaging Materials
- Testing of Flexible Packaging Materials
- Testing of Rigid Packaging Materials
- Testing of Semi rigid Packaging materials
- Definition and Classification
- Colouring Matters
- Acidulants
- Sweeteners
- Antioxidants
- Chemical Preservatives
- Emulsifiers and Stabilizers
- Others (Salt, Silver Leaf, Lecithin)
- Colouring matters
- Acidulants
- Sweeteners
- Antioxidants
- Emulsifying and stabilizing agents
- Preservatives
- Flavouring agent
- Milk Losses in Dairy Plants
- Factors Responsible for Milk Losses
- Controlling of Milk Solids Losses
- Monitoring the Milk Losses
- Classification of Dairy Plant
- Planning Considerations for Dairy Plant
- Site Location
- Estimation of Capacity
- Selection of Plant Equipment
- Design of Establishment
- Plant Layout
- Accounting –An exposition
- Generally Accepted Accounting Principles
- Book Keeping and Accountancy
- Accounts – Their Construction
- Single and Double Entry System
- Purposes of Accounting Information
- Accounting and Working Capital Management
- Concepts and Need of Working Capital
- Importance of Working Capital Management
- Factors Determining Working Capital
- Measuring Working Capital
- Sources of Financing Working Capital
- Approaches to Managing Working Capital
- Basic Cost Concepts
- Types of Costing
- Methods of Costing
- Classification of Costs
- Cost Measurement
- Case Study on Product Costing in a Dairy Plant
- Marketing - A Perspective
- Mapping out Marketing Strategy and Developing a Marketing Plan
- Managing Product Life Cycle, The Buying Process
- Product Pricing and Market Dynamics - Criticality of Pricing the Product/ Service Correctly
- Promotion
- Distribution Channel Management
- Designing and Using Market Research Effectively
- Measuring Customer Satisfaction
- Marketing Information Systems
- Sales Reporting Mechanism
- Marketing Decision Support System
- Logistics - Planning
Concepts in Cost and Price Analysis
Dairy Deveopment in India
Dairy Co-Operatives
Animal Husbandry Practices and Health Care
- Selecting the Price Objective
- Determining Demand
- Estimating Costs
- Analyzing Competitor's Prices and Offers
- Setting the Price/Quality/Value Equation
- Selecting a Pricing Method
- Selecting the Final Price
- Responding to Market Changes
- Must-have Skills for Entrepreneurs
- Delegation
- Advantages of Delegation
- Delegation — Responsibility And Authority
- Delegation — Tasks
- Why is business Plan Needed?
- Main Components/Parts of a Business Plan
- Business Description
- Manpower Requirement
- Operations and Location
- Marketing
- Challenges of Operating a Small Business
- Key Factors in Managing a Business
- Managing Growth
- Managing Downturn
- Disaster Planning and Recovery
Dairy Deveopment in India
- Dairy Development in Pre-Independence Period
- Dairy Development from 1947-1970
- Dairy Development from 1970 Onwards
- Present Position of Dairying in India
- History of Co-operatives
- Principles of Co-operatives
- Indian Co-operative Societies Act
- Co-operatives Movement in India
- Three Tier Structure of Dairy Co-operatives
- Milk Federations
- National Milk Grid
- Vision and Mission of the Government
- Schemes for Development of Dairying
- Incentive Schemes for Farmers, Youth and Entrepreneurs
Animal Husbandry Practices and Health Care
- Heifer Management and Feeding Practices
- Breeding Management of Dairy Animals
- Management and Feeding Practices for Milking Cows and Buffaloes
- Management and Feeding Practices for Dry Cows and Buffaloes
- Healthcare Practices of Dairy Animals
Clean Milk Production
Milk Composition, Its Constituents and Nutritional Importance
Materials their Characteristics and Selection of Equipment
Preventive Maintenance of Dairy Plants and Machineries
Single Phase and Three Phase Wiring
Tube Well, Water Storage and Supply
- Concept of Clean Milk Production
- Significance of Clean Milk Production
- Factors affecting Clean Milk Production
- Measures for Clean Milk Production
- Strengthening Infrastructure for Quality and Clean Milk Production
- Strategies to improve the Quality of Milk
- Present Status of Clean Milk Production in India
- Constraints in Adoption of Clean Milk Production
- Milk Disposal Pattern
- Milk Marketing Systems
- Milk Procurement
- Economics of Milk Procurement
- Pricing of Milk and Modes of Payment
- Milk Composition
- Milk Constituents
- Factors Affecting the Composition of Milk
- Flavours and Off- Flavours Related to Milk
- Nutritive Value of Milk
- Density and Specific Gravity
- Viscosity
- Surface Tension
- Refractive Index
- Freezing Point
- Boiling Point
- Specific Heat
- Acidity
- pH
- Buffering Action
- Oxidation-Reduction Potential
- Electrical Conductivity
- Heat Processing of Milk
- Effect of Heat on Milk
- Freeze Processing of Milk
- Enzymes in Relation to Processing
Materials their Characteristics and Selection of Equipment
- Types of Materials
- Properties of Materials
- Corrosion and its Prevention
- Choice of Materials
- Selection of Milk Handling and Processing Equipment
- Selection of Utilities
- The Dairy Plant
- Milk Collection or Chilling Centre
- Milk Reception and Storage
- Pasteurizer and Sterilizer
- Homogenizer and Centrifuges
- Packaging and Filling
- Clean-in-place (CIP) Cleaning System
- Butter and Cheese Making Equipment
- Ice-Cream Making Equipment
- Evaporators and Dryers
- Ghee Making Equipment
- Khoa Making Equipment
- Dahi and Lassi Making Equipment
- Paneer, Chhana & Casein Making Equipment
- Principles of Preventive Maintenance
- Development of Plant Maintenance Programme
- Guidelines for Effective Lubrication
- Care and Cleaning of SS Surface
- Care of Pipes and Fittings
- Maintenance of Rubber and Gaskets
- Dairy Building Sanitation
- Basic Principles of Vapour Compression Refrigeration System
- Major Components of Vapour Compression Refrigeration Machine
- Refrigerant Compressor
- Condensers
- Expansion Valves and Control Devices
- Evaporators
- Selection of Refrigerant
- Farm Milk Coolers
- Chilled Water Supply System in a Dairy Plant
- Refrigerated Storage for Milk & Milk Products
- Ice Cream Freezers
- Principles of Cold Storage
- Components of a Cold Storage
- Design Considerations
- Rating of Insulation
- Properties of Insulating Materials
- Types of Insulating Materials
- Insulation Application & Management
- General Check Up of a Refrigeration Plant
- Preventive Maintenance of Compressor and Checking its General Efficiency
- Preventive Maintenance of Condenser and Evaporators
- Preventive Maintenance of Controls of Refrigeration System
- Common Problems and Remedies in a Commercial Refrigeration Plant
- Formation of Steam
- Different Types of Steam
- Heat Content of Steam
- Steam Boiler
- Different Types of Steam Boilers
- Operating a Steam Boiler
- Boiler Mountings and Accessories
- Boiler Safety Mountings
- Boiler Control Mountings
- Steam Line System in a Dairy Plant
- Steam Line Expansion Bends and Joints
- Steam Traps
- Steam Strainer
- Steam Pipe Line Insulation
- Care and Maintenance of Steam Lines
- Energy Conservation Principles
- Energy Conservation Accessories in a Steam Boiler
- Purpose of Measurements
- Measuring Temperature of Fluids
- Measuring Pressure of Fluids
- Measurement of Flow of Fluids
Single Phase and Three Phase Wiring
- Electrician Tools and their Handling
- Electrical Wiring Accessories
- Domestic Wiring System
- Layout of Wiring System
- Three Phase Induction Motors
- Single Phase Induction Motors
- Direct On Line and Star Delta Starter
- Diesel Generating Set
Tube Well, Water Storage and Supply
- Source of Water Supply
- Classification of Wells
- Construct of a Tube Well
- Water Yield of a Well
- Types of Pumps
- Water Storage
- Water Distribution Systems
- Physical, Chemical and Biological Characteristics of Water
- Hardness of Water
- Water Purification
- Water Softening
- Treatment of Boiler Feed Water
- Demineralization of Water
- Water Disinfection
- Characteristics of Dairy Effluent
- Reducing Waste and Wastewater in a Dairy Plant
- Pretreatment of Dairy Effluents
- Aerobic and Anaerobic Biological Treatment
- Aerated Lagoon
- Trickling Filter
- Rotating Contactors
- Activated Sludge Process
- Upward Anaerobic Sludge Blanket (UASB) Process
- Wastewater Reclamation And Reuse
- Effluent Disposal
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