Technology of Fermented, Cheese, Ice-cream and By-products
The frozen, fermented dairy products (including cheese) and by-products make an important category of dairy products. Frozen desert and fermented products are enjoyed all over the world due to their superior taste compared to other dairy products. Their manufacturing is easy and do not require very costly equipment like evaporator or drier and their nutritive value is better than other dairy products as there is no loss of any of the milk constituents during the manufacturing of these products (as no severe heat treatment is applied to milk or no separation of milk constituents is there except in cheese). Dairy by-products are also important because their manufacturing lead to an increase in the profitability of the organization and mitigate environmental pollution. Keeping in view the importance of frozen, fermented and by-products in mind a detailed discussion regarding their composition, classification, standard specifications, method of manufacturing, packaging and defects occurring during manufacturing and storage of these products are covered in four different components of this course.
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)
- Fecha Incio:30/06/2020
- Idioma: Inglés
- Universidad: Stanford University
- Profesores: Professor M. K. Salooja
- Certificado: Si