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DAIRY TECHNOLOGY asrb

The document outlines various aspects of dairy technology, including the status of the dairy industry in India, recent policies, and practices for high-quality milk production. It covers indigenous milk products, technological advances, processed dairy products, advanced processing techniques, emerging technologies, and the importance of packaging and sensory evaluation. Additionally, it addresses management, food safety, and legal quality management systems relevant to milk and milk products.

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jajokox546
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29 views4 pages

DAIRY TECHNOLOGY asrb

The document outlines various aspects of dairy technology, including the status of the dairy industry in India, recent policies, and practices for high-quality milk production. It covers indigenous milk products, technological advances, processed dairy products, advanced processing techniques, emerging technologies, and the importance of packaging and sensory evaluation. Additionally, it addresses management, food safety, and legal quality management systems relevant to milk and milk products.

Uploaded by

jajokox546
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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23.

DAIRY TECHNOLOGY

Unit 1: Market Milk, Unit operations in Milk & Dairy Products Processing and Dairy
Beverages
Status of dairy industry in India. Recent policies related to dairy sector (National and
International). NPDD and DIDF and other schemes for dairy development. Principles and
practices for production of high quality milk (Clean milk production). Methods of milk
procurement, payment, quality assessment, detection of adulterants, contaminants and
microbial safety aspects of liquid milk, handling and transportation of milk. Methods of raw
milk preservation. physical properties, chemical composition and legal standards of milk of
cow, buffalo and other species of milch animals. Centrifugal separation, clarification,
bactofugation and bactocatch processes and factors affecting their efficiency.
Homogenization process and its implications in dairy processing; theories and efficiency of
homogenization and factors affecting the process. Thermal processing of milk. Principles and
methods of pasteurization and sterilization. UHT processing and aseptic packaging. Special
milks including emerging classes of dairy beverages.

Unit 2: Indigenous Milk Products and Technological Advances in Traditional Dairy


Products
Status and role of traditional dairy products in Indian dairy industry and economy.
Classification, characteristics, composition, legal standards, yield of various traditional
products. Methods of production – conventional, improved and industrial processes;
physico-chemical changes during manufacture; quality attributes, factor affecting shelf-life,
common defects during storage. Packaging systems of indigenous milk products.
Convenience traditional Indian Milk products – production process, packaging and shelf life.
Long-life TDPS, application of emerging technologies for quality improvement of TDPs
including hurdle technology, membrane processing and newer additive, Innovations in
formulations and processing of TDPs (Low calorie, Low fat products), equipments for the
commercial production of TDPs.

Unit 3: Technological Aspects of Processed Dairy Products


Fat-rich dairy products: Chemistry of milk fat; Basic principles and recent concepts in
production and processing of different types of cream, butter, margarine, fat spreads, butter
oil and ghee. Fractionation of fat and its application. Mechanization of manufacturing fat
rich dairy products. Role of milk fat in human nutrition. Different fat replacers and their
mechanism. Rheological properties of fat rich products. Frozen Milk Products: Trends in
the frozen milk products industry in India. National and Global scenario of frozen milk
products trade. Definition, classification and composition of ice cream and other frozen
desserts. Role of milk constituents and other ingredients, processing steps, packaging and
storage methods on quality of ice cream. Technological aspects of manufacture of plain, fruit,
soft-serve, low fat and dietetic ice creams and novelties. Indigenous frozen desserts, kulfi,
malai-ka-baraf etc.; their production techniques and quality. Storage and distribution of ice
cream/frozen desserts. Newer ingredients for use in the ice cream industry. Recent advances
in freezing of ice cream/frozen desserts. Different types of freezing techniques and their
effect on quality attributes of frozen dairy products. Concentrated and Dried Milk
Products: Milk in relation to processing and manufacture of concentrated and dried milk.
Different methods used for milk concentration. Principles and methods of manufacture,
storage and defects in sweetened condensed milk. Heat stability of milk. Evaporated milk.
UHT sterilized concentrated milk. Manufacturing process and quality aspects of Whole milk
powder, Skimed milk powder, high-fat powders, ice-cream powder and dairy whitener.
Instantization of milk powder. Newer technologies and formulations for infant foods and
weaning foods, malted milk and malted milk foods.

pg. 58
Unit 4: Advanced Dairy Processing
UHT processed milk products: properties and prospects, equipment, heat stability and deposit
formation, effect on milk quality; Principles and equipment for bactofugation and bacto-
therm processes; Partial/High Pressure Homogenization and its application in dairy industry;
Microfluidization of milk; Concentration processes and their impact on quality of finished
products; Advances in drying of milk and milk products; Freeze drying: physico-chemical
changes and industrial developments; Hurdle technology and its application in development
of shelf-stable products; Use of carbonation in extending the shelf life of dairy products;
Advances in bakery processing: Application of dairy ingredients in bakery and confectionary
products; Technological aspects and issues in fermented foods and beverages; Extrusion
processing of food and dairy products; Advances in cleaning and sanitization of dairy
equipment: Bio-films; Bio-detergents; Innovations in sanitizers: chemical, biological,
radiation; Assessing the effectiveness of cleaning and sanitization of dairy equipment.

Unit 5: Emerging Technologies for Milk and Milk Products Processing


Non-thermal & Thermal processing technologies for food: Irradiation, High frequency
heating, Infra-red (IR) heating, Ohmic heating, Ultrasonic treatment, High hydrostatic
pressure processing, Pulsed electric field processing; cold plasma; super critical fluid
extraction. Their principles, effect on food constituents and salient applications in food
sector/industry; Enzymes in dairy and food processing; Newer concepts in food processing
including organic foods; Processing of organic raw material; Genetically modified foods;
Space foods; Nutrigenomic, metabolomics and other Omic concepts in dairy and food
processing.

Unit 6: Rheology of Dairy Products


Rheological classification and characterization of dairy foods: Shear-rate and time
dependence of the flow-curve; Factors affecting flow behaviour; Viscosity of food
dispersions: dilute and semi-dilute systems, concentration effects; Dynamic measurement of
viscoelasticity; Instrumental measurements: Empirical and fundamental methods;
Viscometers: Types and working; Rheometer: principles and operational features; Large
Deformations and failure in foods: Texture Profile Analysis; Microstructure of dairy
products; Tribology and its applications. Food emulsions; Emulsifiers and their functions in
foods; Dairy based foams and their applications, Structure of dairy based emulsions, foams
and gels; Blends of stabilizers and emulsifiers.

Unit 7: Cheese and Fermented Milk Products & Biotechnological Application in Dairy
Processing
Status and scope of cheese industry. Fermented milk products – their nutritional and
therapeutic value. Definition and classification of cheese and fermented milks. Quality of
Milk in relation to cheese making. Pre-treatments of milk for cheese making. Cheese
Additives. Manufacture of Cheddar, Gouda, Mozzarella and Swiss cheeses. Role of starter
cultures in cheese quality. Types of rennet for cheese manufacture. Physical and chemical
changes during cheese ripening. Manufacture of processed cheese, cheese spread and cheese
foods. Acid coagulated cheeses and whey cheeses. Mechanization of cheese-making process.
Modern concepts in accelerated cheese ripening. Storage and defects.
Development and impact of biotechnology on dairy and food industry; Principles of
recombinant DNA technique; Production and storage of dahi, yoghurt, shrikhand, lassi and
misti dohi. Probiotic dairy products. Preparation and applications of microbial rennet,
recombinant chymosin; Exogenous free and microencapsulated enzymes, immobilized
enzymes; Production, bio-functional properties and applications of protein hydrolysates;
Enzymatic hydrolysis of lactose for preparation of whey and UF-permeate beverages; Bio-
preservatives: characteristics and their applications in dairy and food industry.

pg. 59
Unit 8: Membrane Processing for Dairy Applications
Membrane techniques; Classification and characteristics of filtration processes; Types of
commercially available membranes; Membrane hardware, design of membrane plants,
modeling of ultrafiltration (UF) processes; Membrane fouling-problems and mitigation
strategies; Cleaning and sanitization of different types of membranes; Applications of
ultrafiltration (UF), reverse osmosis, nano-filtration and microfiltration in the dairy industry;
Application of membrane processing techniques for the manufacture of lactose, low lactose
milk powder, dairy whiteners, WPC, WPI, MPC, MPI, native micellar casein powder, etc.;
Properties and utilization of WPC, WPI, Milk Protein Concentrate (MPC) and Milk Protein
Isolate (MPI); Application of membrane processing on quality of traditional dairy products,
fermented milks and cheese.

Unit 9: Dairy and Food Packaging


Trends in packaging industry; Testing of packaging materials; Adhesives; Graphics; Coding
(Barcode and Quick Response code) and labeling used in food packaging; Protective
packaging of foods; Effect of light, oxygen and moisture on packaged food; Packaging of
dairy and food products; Modified atmosphere packaging; Shrink and stretch packaging;
Self-heating and self-cooling cans; Retort pouch technology; Microwavable, biodegradable,
and edible packages; Principles and applications of Active, Smart, Intelligent and
Antimicrobial packaging; Industrial packaging: unitizing, palletizing, containerizing,
distribution systems for packaged foods; Safety aspects of packaging materials; Sources of
toxic materials and migration of toxins into food materials; Interaction of food flavours with
packaging.

Unit 10: Functional Foods, Nutraceuticals, Novel Dairy Ingredients


Milk nutraceuticals and functional foods: Trends, market, classes, mechanisms of action and
applications; Milk fortification; Developments in Infant formula and complementary foods;
Geriatric Foods, Sports foods; Dairy foods for metabolic disorders; Reduced calorie foods,
Low sodium and low lactose foods: Herbs and phytochemicals for fusion health foods;
Bioactive ingredients from milk; Probiotic, prebiotic and synbiotic foods. Demineralization
of milk and whey. Processing, preservation and value addition of buttermilk and ghee
residue. Development / formulation of new products based on dairy byproducts.

Unit 11. Sensory Evaluation of Milk and Milk Products


Introduction, definition, importance and requirements of sensory evaluation. Design of
sensory evaluation lab. Physiology of sensory organs and sensory perception. Basic tastes.
Various types of sensory receptors, stimulus, and corresponding sensory responses.
Definition of terminologies related to sensory evaluation - Thresholds, Mouthfeel, Texture
etc. General rules of sensory evaluation. Sensory test methods - Difference, Rating,
Sensitivity, and Descriptive tests - procedure, requirements and applications. Advances in
sensory techniques- Temporal, Spectral analysis etc., Psychophysical theories. Sensory
evaluation of Indigenous and Western dairy products – methods score card, desirable sensory
attributes and sensory defects - their causes and prevention.

Unit 12: Management & Food Safety aspects with reference to dairy plant operations
Cleaning & Sanitization of dairy plant: Properties of important dairy detergents and
sanitizers. Choice of detergents and sanitizers guiding principles and limiting factors. Basic
principles in formulating the cleaning and sanitizing procedures for dairy equipment.
Automation in cleaning and sanitization processes including CIP. Quality of water in
detergency. Advances in cleaning and sanitation viz. biodetergents, etc. Waste Management
of dairy plant, Plant operational efficiency including energy, water and waste minimization &

pg. 60
auditing, zero waste disposal concepts, Personnel management, Maintenance of dairy
processing equipments.

Unit 13: Legal and Quality Management System for Milk and Milk Products
Safety aspects of milk with reference to mycotoxins, antibiotics, pesticides, weedicides and
heavy metals. FSSAI, BIS and AGMARK standards for milk and milk products. Quality
systems such as HACCP, ISO certification, six sigma, GMP, etc. Other advanced quality
management systems applied in dairy and food industry.

pg. 61

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