Component 1: A detail description of fermented products including starter cultures, nutritional importance, method of manufacture, standard specifications, packaging, storage and common defects occurring either during manufacturing or storage of these products shall be covered.
Component 3: The component covers important varieties of cheese like cheedar, mozzarella and pasteurized processed cheese.
Component 4: The component on dairy by-product shall cover skimmed milk, casein, lactose, butter milk and ghee residue.
Component 2: Shall cover nutritional importance, standard specifications and classification of the frozen desert along with their manufacturing, packaging, storage and defects.
Technology of Fermented, Cheese, Ice-cream and By-products: Layout
Milk Composition and its Constituents
Introduction to Microbiology
Physico-Chemical Properties of Milk
Starter Cultures and Nutritional Importance of Fermented Milks
Principle and Methods of Manufacture of Fermented Dairy Products: Dahi, Misti Dahi, Lassi, Yoghurt, Shrikhand
Packaging and Storage of Fermented Milks
Principle and Methods of Manufacture of Cheese: Cheddar, Mozzarella and Pasteurized Processed Cheese Products (PCPs)
Frozen Dairy Products
Definition, Composition, Classification and Standards
Principle and Method of Manufacture
Packaging, Hardening, Storage, Transportation and Common Defects
Softy and Novelties – Definition, Composition, Legal Standards, Method of Manufacture
Skim Milk – Casein and Caseinates
Whey – Whey Beverages, Whey Powder, Lactose and Whey Protein Concentrates
Buttermilk and Ghee Residue
New Technologies in By-product Utilization (Membrane Processing – Reverse Osmosis and UltraFiltration)