Milk& its Composition, Nutritional value- physico chemical properties, Macro components - Micro components. Milk reception- Platform test - Cooling and storage of raw milk -principles and methods transfer of milk -transport and storage tanks - Standardization-cleaning and Sanitization of Dairy equipment-CIP systems-Can washers-types-working principle and maintenance

Pasteurization - principles and objectives - methods- batch / LTLT method - equipments - HTST method - process and equipments- plate heat exchanger - regeneration efficiency - milk flow diagram - UHT pasteurization- principles and methods - vacreation - form fill seal machines- aseptic filling

Homogenization - theory - effect on milk properties - working principle of homogenizers - valves -pumps-homogenization efficiency - cream separation - principles - gravity and centrifugalseparation-clarifiersandseparators-centrifugalseparator-parts-constructionand working principle - separation efficiency - fat loss in skim milk - bactofugation

Butter - composition- method of manufacture- churning of cream - theory of churning - operation of butter churn- over run -batch and continuous methods of butter making- cheese - composition classification - cheddar and cottage cheese - equipments- cheese vats and press- construction Details.Technology of fermented milks (starter culture, dahi, yoghurt, shrikhand).

Ice cream - ingredients - preparation of ice cream mix - overrun- freezing - calculation of freezing point and refrigeration requirements of mixes- ice cream freezers -batch and continuous freezers - drying of milk - drying equipments - drum drier and spray drier - components- construction and working principles