Technology of Fermented Cheese Ice-cream and By-products
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Overview
Syllabus
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