Technology of Fermented, Cheese, Ice-cream and By-products

Por: Swayam . en:

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COURSE LAYOUT


Technology of Fermented, Cheese, Ice-cream and By-products: Layout


Introduction

1.

Milk Composition and its Constituents

2.

Introduction to Microbiology

3

Physico-Chemical Properties of Milk




Fermented Products

4.

Starter Cultures and Nutritional Importance of Fermented Milks

5.

Principle and Methods of Manufacture of Fermented Dairy Products: Dahi, Misti Dahi, Lassi, Yoghurt, Shrikhand

6.

Packaging and Storage of Fermented Milks



Cheese

7.

Principle and Methods of Manufacture of Cheese: Cheddar, Mozzarella and Pasteurized Processed Cheese Products (PCPs)





Frozen Dairy Products

8.

Definition, Composition, Classification and Standards

9.

Principle and Method of Manufacture

10.

Packaging, Hardening, Storage, Transportation and Common Defects

11.

Softy and Novelties – Definition, Composition, Legal Standards, Method of Manufacture





By–Products

12.

Skim Milk – Casein and Caseinates

13.

Whey – Whey Beverages, Whey Powder, Lactose and Whey Protein Concentrates

14.

Buttermilk and Ghee Residue

15.

New Technologies in By-product Utilization (Membrane Processing – Reverse Osmosis and UltraFiltration)


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