UNIT 1:
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Milk& its Composition
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Nutritional value- physico chemical properties
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Milk reception- Platform test
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Milk reception- Platform test
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Cooling and storage of raw milk
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principles and methods transfer of milk
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Standardization-cleaning
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Sanitization of Dairy equipment-CIP systems
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Can washers-types-working principle and maintenance
UNIT 2:
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Pasteurization - principles and objectives
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Methods- batch / LTLT method - equipments
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HTST method - process and equipments
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Plate heat exchanger
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Regeneration efficiency - milk flow diagram
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UHT pasteurization
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Asceptic filling
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vacreation - form fill seal machines- aseptic filling
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vacreation - form fill seal machines- aseptic filling
UNIT 3:
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Fat loss in skim milk
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Working principle of homogenizers
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Gravity and centrifugalseparation
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Homogenization - theory - effect on milk properties
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Valves -pumps-homogenization efficiency
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Homogenization - theory - effect on milk properties
UNIT 4:
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Technology of fermented milks (starter culture, dahi, yoghurt, shrikhand).
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Technology of fermented milks (starter culture, dahi, yoghurt, shrikhand).
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Butter - composition- method of manufacture
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churning of cream - theory of churning
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batch and continuous methods of butter making
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operation of butter churn- over run
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Butter - composition- method of manufacture
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operation of butter churn- over run
UNIT 5:
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drum drier and spray drier - components- construction and working principles
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ice cream freezers -batch and continuous freezers
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overrun- freezing - calculation of freezing point and refrigeration requirements of mixes
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overrun- freezing - calculation of freezing point and refrigeration requirements of mixes
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overrun- freezing - calculation of freezing point and refrigeration requirements of mixes
