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Subject Details
Dept     : FTECH
Sem      : 5
Regul    : 2019
Faculty : Ms Anusree Anil
phone  : 9961348478
E-mail  : 295
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Syllabus

UNIT
1
MILK PROPERTIES AND PRESERVATION

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

UNIT
2
PASTEURIZATION AND FILLING OF MILK

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

UNIT
3
HOMOGENIZATION AND CREAM SEPARATION

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

UNIT
4
BUTTER AND CHEESE PROCESSING

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).

UNIT
5
ICE CREAM AND MILK POWDER PRODUCTION

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

Reference Book:

1. De Sukumar Outlines of Dairy Technology, Oxford University press, New Delhi, 2002 2. A.W. Farrall, Engineering for dairy and food products, John Wiley and Sons, New York, 1963

Text Book:

1. R.K. Robinson, Modern dairy technology Vol. I Advances in Milk processing. Elsevier Applied Science Publishes, London, 1986. 2. GerritSmit, Dairy processing Improving quality, Published by Woodhead Publishing Limited, CCR PRESS, 2000. 3. H.G. Kessler, Food engineering and dairy technology, VerlagA. Kessler,Freising, (F.R.Germany.) 1981