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