E PATHSHALA FOOD TECHNOLOGY STUDY MATERIAL DOWNLOAD

TECHNOLOGY OF MILK AND MILK   PRODUCTS

• Status of dairy industry of India and it's future scope 
• Role of milk and milk products in our diet
• Raw milk quality and market milk 
• Pre treatment to milk for Product manufacture 
• UHT milk and milk products 
• Cream separation in dairy industry
• Types of market cream
• Technology of ghee making, direct cream , creamy butter,continuoues  method 
• Traditional Indian dairy based products - chhana based sweetmeats 
• Traditional Indian dairy products- khoa based sweetmeats 
• Probiotic and symbiotic dairy products 
• Technology of paneer
• Technology of ice-cream & frozen desserts -1: ingredients and formulation
• Technology of ice-cream & frozen desserts-2: freezing
• Technology of ice-cream & frozen desserts -3: hardening , storage, distribution and defects 
• Fermented traditional Indian dairy products - dahi, lassi, shrikhand 
• Technology of cheese manufacture : milk quality, ingredients, classification
• Technology of cheese manufacture 2- soft and hard cheese 
• Technology of cheese manufacture-3: cheese ripening and accelerate ripening
• Technology of concentrated milk products, evaporated milk, sweetened condensed milk
• Technology of dried milk products 1- skimmed and whole milk powders , instant milk powders, 
• Technology of dried milk products 2- Humanized milk powder, malted milk powder, Cream powder , buttermilk powder 
• Defects in condensed and dried milks 
• Technology of dairy By products 1- caseinates 
• Technology of dairy By products 2- Whey protein products
• Sensory evaluation of dairy products
• New technologies and product development in DAIRY industry