Dairy Technology e-Courses Pdf
Department of Dairy Business Management
Entrepreneurship Development and Industrial Consultancy
- Assessing Overall Business Environment in Indian Economy
- Concept of Entrepreneurship Development and Characteristics Entrepreneurs
- Concept and Characteristics of Entrepreneurs
- Globalization and The Emerging Business / Entrepreneurial Environment
- Motivation and Entrepreneurship Development
- Managing the Enterprise
- Generation, Incubation and Commercialization of Ideas and Innovations
- Government initiatives and Support for Enterpreneurship Among Agri-graduates
- Importance of Planning, Monitoring, Evaluation and Follow uP
- Indian Social, Political and Economic Systems: Implication for decision making
Department of Dairy Chemistry
Biochemistry
- Amino Acid
- Glycogen Degradation and Synthesis
- Fatty Acid Oxidation
- Protein Structure
- Amino Acid Catabolism
- Electron Transport Chain and ATP Synthesis
- Food Additives Vitamins, Amino Acids, Minerals
- Aroma Compounds in Food
- Carbohydrates
- Lipids
Food Chemistry
- Enzyme catalysed reactions involving hydrolysis and proteolysis
- Edible Fats and Oils Classification and Composition
- Textured Protein
- Carbohydrates
- Properties and Utilization of Common Polysaccharides
- Reactions involved during Deep frying of food
- Minerals in Foods
- Food Enzymes
- Food colours
- Sugar substitutes
- Legumes
- Antinutritional Factors and Food Contaminants
- Type of Flours for Bread Making and Confectioneries and Influence of Additives
- Cereal and Cereal Products Proteins, Lipids, Carbohydrates and Vitamins in Cereals Flour and their Relationship in Dough Making
Department of Dairy Engineering
Dairy Process Engineering
1. Basic Principles & Application of evaporators and Differences between Vaporisation and Evaporation.
2. Factors Affecting Design of Milk Evaporators
3. Operation and Maintenance of Evaporators
4. Factors Affecting Bulk Density of Milk Powder
5. Mechanisms and Characteristics of Gas Fluidization system
7. Cyclone separators and Stack loss control in Spray Dryers
8. Application of Membrane Processing: RO, UF, NF and MF
9. Membrane Processing: Electro – dialysis of milk and its by-products
10. Form Fill and Seal Packaging Machines
11. Butter Manufacturing Machines
12. UHT Milk Packaging Machine
14. Icecream Making Equipments
15. Numericals On Evaporator And Drying
16. Mechanization and Equipment’s used in Manufacture of Indigenous Dairy Products of Khoa
Food Engineering
- Rheological Methods & Measurements
- Instruments for Rheological Measurements
- Thermal Properties of Frozen Foods
- Freezing Time and Freezers for Food products except Liquid Foods
- Freezing Time by Neumann, Tao and Non dimensional Method
- Water Activity and Mass Transfer
- Constant and Falling Rate Period of Drying
- Estimation of Drying Time in spray drying Process
- Estimation of Drying Time with diffusion controlled falling rate period of spray drying Process
- Analysis of Continuous Cabinet Dryers
- Tray Drying Analysis
Fluid Mechanics
1. V – Notch and Weirs for Flow Measurement
2. Venturimeter and Pitot Tube
4. Dimensional Analysis and Its Applications
6. Non Dimensional Numbers in Motion of Fluids and their Significance
7. Working & Performance of centrifugal Pump
8. Numericals on Momentum Transfer
9. Metacentric Height of a Floating Bodies
Department of Dairy Microbiology
Note: ( Pls download it and unzip the file )
Fundamentals of Microbiology
- DNA & RNA
- Structure of Bacteria
- Classification of Fungi
- Bacterial Growth
- History of Microbiology
- The Characteristics of Fungi
- Microbial Classification
- Microbial Reproduction
- Microbiology of Soil
- Microbiology of Water
- Microbiology of Air
- The Study of Microbial Structure: Microscopy and Specimen Preparation
- Virus Structure & Function new
- Water Microbiology
- DNA organization,functions and different form
- The Genetic Code,Mutations, and Translation
- Forms and Structure of DNA
Starter Cultures and Fermented Milk Products
·
- Antimicrobial Compound in Starter Culture
- Starter Culture
- Mechanically and Chemically Protected Systems for Starter Propagation
- Metabolism in Lactic starter culture
- Purpose of Propagation, Traditional Methods-Advantage And Limitations
- Vitamin Metabolism in Lactic Acid Bacteria
- Defects in starter culture
- Bacteriophage
- Activity & Purity Test/Standards for Starter Cultures
- Form and different methods of preservation of Starter culture
- Microbiology of fermented Milk products-Yoghurt
- Microbiology of Fermented Milk Products
- Types,defects in Yoghurt and remedies, and Therapeutic value
- Dahi
Food and Industrial Microbiology
- Factors Affecting Growth and Survival of Microorganisms in Foods
- Scope of Food Microbiology: Basic Aspects, History and Scope of Food Microbiology
- Microbial Spoilage of Cereals and Bakery Foods
- Microbiology of Fruit and vegetables
- Overview of Spoilage
- Physical Methods – Thermal Processing
- Microbiology of Meat, Poultry and Sea Foods
- Microbial Spoilage of Canned Foods
- Food Preservation Non-Thermal Methods: Low Temperature & Freezing
- Food Preservation Advance Non-Thermal Methods – Part-1
- Food Preservation Advance Non-Thermal Methods – Part-2
- Food Preservation-Chemical Methods
- Food Preservation-Natural Antimicrobial Compounds
- Microbiology Of Milk Powder
- Bioprocessing, Advantages of bioprocessing, Historical Developments of Bioprocessing, Criteria in the choice of organism, Media for industrial process, Upstream and downstream processing
- Fermentation processes: Historical development, components of fermenter and types (i.e. submerged, surface and solid-state fermentation)
Microbiology of Dairy Products
4. Microbiology of Concentrated Milk
5. Microbiology of Concentrated Milk (SCM)
6. Microbiology of Evaporated milk
7. Microbiology of the Indigenous Milk Products
Department of Dairy Technology
Cheese Technology
- Cheese Additives and Preservatives
- Cheese Technology
- Cheese Mozzerella
- Cheese Cheddar
- Cottage Cheese
- Microbiological Quality of Milk
- Pretreatment Cheese
- Processed cheese
- Rennet Substitutes
- Status & Scope of Cheese in India & Abroad
- Scientific Basis of Cheese Manufacture
- Selection and Composition of Milk for Cheese Making
- Status & Scope of Cheese in India & Abroad
- Status and Technological Aspects of Fresh Cheeses
Fat-rich Dairy Products
- Butter (Definition & Legal Standards)
- Butter Products
- Continuous Butter making, Overrun & Yield
- Cream (Definition & Legal Standards)
- Cream Separation
- Defects in Butter
- Defects in Cream
- Fat Spreads
- Physico-Chemical Properties of Cream
- Standardisation, Pasteurisation, Neutralization of Cream
- Types of Cream Separators
- Types of Cream & Cream Products
- Standardisation, Pasteurisation, Neutralization of Cream
Dairy Plant Management
- Food Safety by Implementation of Haccp In Dairy and Food Industry
- Preventive and Breakdown Maintenance of Dairy Plants
- Production Planning and Control
- Spare Parts Inventory Tools and Lubricants
- Manpower Planning
- Motion Study
- Job Specifications, Job Evaluation, Job Enhancement, Job Enrichment, and Management by Objectives
- Work Study and Method Study
- Energy Conservation and Auditing in a Dairy Industrial Plant
- Product and Process Control
- Process Sigma
- Sensory Attributes of Ice Cream and Frozen Desserts
- Process Sigma & Six Sigma
Ice-Cream and Frozen Desserts
- Emulsifier
- Preparation of Ice Cream Mix
- Stabilizers
- Sweeteners
- Ice Cream Freezing & Freezers
- Hardening of Ice Cream Mix
- Packaging of Ice Cream
- Sensory Attributes of Ice Cream and Frozen Desserts
- Nutritive Value of Ice Cream-calculations and Labeling
Food Technology I
- Pickles
- coffee
- Fermented & Oil based Pickles
- Jam, Jelly & Marmalade
- Confectionary Products
- Toffee & Caramel
- Chewing Gums and Bubble Gums
- Cocoa Bean Processing
Sensory Evaluation of Dairy Products
- Sensory Evaluation
- Physiology of Sensory Organ-Tongue
- Physiology of Sensory Organ –Nouse
- Physiology Of Sensory Organ –Ear & Eye
- Fundamental Rules for Sensory Evaluation
- Judging and Grading of Milk
Waste Disposal and Pollution Abatement
- Waste water Treatment by Anaerobic methods for a Dairy Processing Plant
- Waste water Treatment Options & Aerobic methods for a Dairy Processing Plant
- Water Management and Economics in Dairy Industry
- Environmental Issues in effluent discharge from dairy plants Waste Disposal and Pollution Abatement
Lecture Notes
Department of Dairy Business Management
· Capital and Revenue Expenditure
· Introduction and Preparation Trading Account
· Trial Balance – Preparation, Limitations and Method of Preparing Trial Balance
Department of Dairy Chemistry
Department of Dairy Engineering
Dairy Process Engineering
- Basic Concepts of Multiple Effect Evaporators
- Calculation of Heat Transfer Area and Water Requirement of Condensers
- Construction and Operation of Evaporators
- Operations and various feeding systems
- Different Types of Evaporators Used In Dairy Industry
Engineering Drawing
- Dimensioning
- Line Conventions
- Orthographic Projection
- Sectional Views
- Shaft bearing: Journal bearings, Pivot bearings, Collar bearings
Fluid Mechanics
· Archimedes Principle, Stability of Floating Bodies
· Buckingham’s Theorem Application to Fluid Flow Phenomena
· Centrifugal Pump, Pressure Variation, Work Done, Efficiency
· External and Internal Mouthpiece
· Froude Number, Reynolds Number, Weber Number
· Rotameter, Water Level Point Gauge, Hook Gauge
Department of Dairy Microbiology
Fundamentals of Microbiology
Starter Cultures and Fermented Milk Products
Starter Cultures and Fermented Milk Products
Food and Industrial Microbiology
Department of Dairy Technology
Fat-rich Dairy Products
- Origin and Progress In Development of Ice Cream and Frozen Desserts Industry
- Status of Ice Cream Industry in India and Abroad
- Classification of Ice Cream-I, Plain, Fruit and Nut, Chocolate, Ice Lollies, Candies, Kulfi & Malai-Ka-Baraf
- Sherbets and Ices, Mousses, Gelato, Bisque, Custards, Cassatta,Variegated Ice Cream, Novelties, Etc
- Composition of Ice Cream (Low Fat, Good Average, Premium) and Frozen Desserts (Sherbets, Ices,Soft Serve)
- Dairy Ingredients In Ice Cream
- Stabilizers and Emulsifiers-Classification, Types, Properties and Role in Ice Cream
- Stabilizers and Emulsifiers – Selection, Mechanism of Action, Influence on Mix and Ice Cream, Proprietary Stabilizer Blends
- Non-Dairy Ingredients in Ice Cream
- Preparation of Ice Cream Mix –Standardization, Blending and Homogenization
- Preparation of Ice Cream Mix –Pasteurization, Cooling, Ageing and Flavour Addition
- Types of Ice Cream Freezers – Batch, Continuous, Soft-Serve Freezers, Home-Made Freezers
- Freezing of Ice Cream Mix and Control of Overrun
- Typical Freezing Curve. Calculating Freezing Point of Ice Cream Mix
- Calculating Refrigeration Load, Refrigeration Control and Related Instrumentation
- Physico-Chemical Properties of Ice Cream Mixes-I
- Physico-Chemical Properties of Ice Cream-II
- Effect of Processing on Physico-Chemical Properties: Control of Whipping Ability of Mixes
- Packaging of Ice Cream and Hardening
- Hardening of Ice Cream-Hardening Methods, Storage and Shipment of Ice Cream
- Sensory Attributes of Ice Cream and Frozen Desserts
- Defects in Ice Cream – Flavour, Body & Texture
- Defects in Ice Cream- Colour and Appearance, Package and Melting Quality
- Method of Sensory Evaluation of Ice Cream
- Dried Ice Cream Mix- Composition, Technology, Uses
- Nutritive Value of Ice Cream-Calculations and Labeling
- Personnel, Equipment and Plant Hygiene; Cleaning and Sanitization of Ice Cream Freezers and Related Equipments
- Micro Environment In Ice Cream, Microbiological Quality of Ingredients
- Critical Process Factors – Its Impact on Entry of Pathogens, Their Survival During Storage
- Legal Standards, Microbiological and Safety Aspects of Ice Cream
- Low Calorie, Reduced Fat, Diabetic and Dietetic Ice Cream and Frozen Desserts
- Developments in Ice Cream Industry
FOOD TECHNOLOGY-I
Judging
- Introduction, Definition, Importance and Application of Sensory Evaluation in Relation to Consumer Acceptability and Economic Aspects
- Factors Affecting Food Acceptance and Terminology Related to Sensory Evaluation
- Design and Requirements of Sensory Evaluation
- Basic Principles: Senses and Sensory Perception
- Physiology of Sensory Organ-Tongue
- Physiology of Sensory Organ-Nouse
- Physiology of Sensory Organ Ear and Eye
- Classification of Tastes and Odour, Threshold Value and Its Determination
- Measurement of Sensation Intensity
- Fundamental Rules for Sensory Evaluation
- Score Card and Grading of Milk and Milk Product
- Sensory Tests – Difference Tests (Paired Comparison, Due – Trio, Triangle), Ranking, Scoring, Hedonic Scale and Descriptive Tests
- Panel Selection, Screening and Training of Judges
- Judging and Grading of Milk
- Desirable and Undesirable Characteristics of Fermented Milks, Sensory Evaluation of Dahi, Yoghurt, Chakka, Shrikhand, Lassi And Other Fermented Drinks
- Desirable and Undesirable Characteristics of Fermented Milks, Sensory Evaluation of Chakka, Shrikhand, Lassi And Other Fermented Drinks
- Sensory Attributes of Fresh Cheese
- Sensory Attributes of Ripened Cheese
- Sensory Evaluation of Cream
- Butter: Specific Requirements of High-Grade Butter, Undesirable Attributes of Butter, Butter Score Card, Sensory Evaluation of Butter
- Ghee and Amf: Grade of Ghee and Amf, Special Requirements of Quality Ghee and Amf, Defects in Ghee and Amf, Ghee Score Card, Sensory Evaluation of Ghee and Amf
- Desirable and Undesirable Characteristics of Ice-Cream, Sensory Evaluation of Ice Cream
- Desirable and Undesirable Characteristics of Kulfi And Milk Sherbets. Sensory Evaluation of Kulfi And Milk Sherbets
- Concentrated Milks: Desirable Attributes and Defects, Judging and Grading of Evaporated and Condensed Milks
- Dried Dairy Products: Desirable and Undesirable Characteristics of Dried Dairy Products. Judging and Grading of Dried Dairy Products
- Khoa Based Sweets: Desirable and Undesirable Characteristics of Different Types of Khoa Based, I.E. Peda, Gulabjamun Etc. Sensory Evaluation of Khoa Based Sweetes
- Paneer: Desirable Characteristics of Panner and Defects, Judging and Grading of Panner
- Preparation of Milk And Milk Products With Defects, Techniques For Simulation
- Khoa_ Desirable and Undesirable Characteristics of Different Types of Khoa
- Chhana and Chhana Based Sweets: Desirable and Undesirable Characteristics of Chhana and Chhana Based Sweets
- Interrelationship Between Sensory Properties of Dairy Products With Instrumental and Physico Chemical Tests
- Objectives, Methods, Types of Questionnaires, Development of Questionnaires
Courtesy - All Notes are Provided by Faculty Staff Of Bihar Animal Sciences University (BASU) online on basu.org.in (Bihar Animal Sciences University, Bihar Veterinary College Campus, Patna- 800014 (Bihar), India)
1 Comments
Greeting to the house.
ReplyDeleteYou are doing great.
Dr Djakba Robert from cameroon
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