Processing of Dairy Products detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-I scheme and its subjects refer to Food Tech Professional Elective-I syllabus scheme. The detailed syllabus of processing of dairy products is as follows.
Unit I
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Unit II
DRYING 9
Introduction to principle of drying, Equilibrium moisture constant, bound and unbound moisture, Rate of drying- constant and falling rate, Effect of Shrinkage, Classification of dryers-spray and
drum dryers, spray drying, etc., air heating systems, Atomization and feeding systems. Factors affecting bulk density of power, spray dryer controls, Theory of solid gas separation, cyclone separators, Bag Filters, Care and Maintenance of drum and spray dryers. Fluidization: Mechanisms of fluidization characteristics of gas-fluidization systems, Minimum Porosity, Bed Weight, Pressure drop in fluidized bed, Application of fluidization in drying, Batch fluidization, Fluidized bed dryers.
Unit III
PROCESSING EQUIPMENTS 9
Mechanization and equipment used in manufacture of indigenous dairy products, Ice-cream and Cheese making equipments. Packaging equipments: Packaging machines for milk & milk products. Membrane Processing: Ultra filtration, Reverse Osmosis and electro dialysis, Materials for membrane construction, Ultra filtration of milk, Effect of milk constituents on operation, membranes for electro-dialysis.
Unit IV
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Unit V
THERMAL PROCESSING 9
Pasteurization:Batch, flash and continuous (HTST) pasteurizers, Flow diversion valve, Pasteurizer control, Care and maintenance of pasteurizers. Sterilization: Different type of sterilizers, in bottle sterilizers, autoclaves, continuous sterilization plant, UHT sterilization, Aseptic packaging and equipment. Care and maintenance of Sterilizers. Packaging machines: Pouch filling machine prepack and aseptic filling bulk handling system Principles and working of different types of bottle filters and capping machine, Blow molding machines, Aseptic PET bottle filling machine.
Cup filling system. Care and maintenance.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand the composition of milk and physical and chemical properties of milk
- Apply the principles of different thermal processing of milk
- Apply the principles and process of Homogenization and cream separation in milk processing
- Analyse the process flow for the preparation of different dairy products.
- Analyse the process and equipments used for the manufacturing of ice-cream and milk powder production
Text Books:
- De Sukumar Outlines of Dairy Technology, Oxford University press, New Delhi, 2002.
- R.K. Robinson, Modern dairy technology Vol. I Advances in Milk processing. Elsevier Applied Science Publishes, London, 1986.
- Gerrit Smit, Dairy processing Improving quality, Published by Woodhead Publishing Limited, CCR PRESS, 2000.
- H.G. Kessler, Food engineering and dairy technology, Verlag A. Kessler, Freising, (F.R.Germany.) 1981.
- A.W. Farrall, Engineering for dairy and food products, John Wiley and Sons, New York, 1963.
For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.