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Online Course

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

IGNOU via Swayam

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Found in Science Courses

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Overview

Since last 15 years, India continues to be the largest producer of milk in the world with an estimated production of 163.7 million tonnes in 2016-17. Milk production in India is growing at 5-6% per year, and at present India contributes 18.5% of the total world milk production. Milk is the main output of livestock sector accounting for two-third of the total value of output of livestock. Currently, Milk is India’s number one farm commodity leaving behind paddy, wheat and horticultural products. The milk production grew at a rate of 5.53% per annum and is expected to reach 189 million metric tonnes by 2020. The per capita availability of the milk has reached a level of 351 grams in the year 2016-17, which is much higher than the world average of 284 grams per day. India’s estimated demand for milk by 2020-21 is supposed to be 210 million litres.
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.




Course Enrollment Start Date

02– Dec – 2019

Course Enrollment End Date

28 – Feb – 2020

Exam Date:

10 – May – 2020

Exam Slot:

2PM – 5PM

Mode of Exam:

CBT (Computer Based Test)

Syllabus

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)


Taught by

Professor M. K. Salooja

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