Value added 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 value added dairy products is as follows.
Course Objectives:
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Unit I
NATIVE DAIRY PRODUCTION 9
Introduction of Traditional dairy products in India, definition – present status and market potential of traditional dairy products – globalization of traditional dairy products – classification of traditional milk products. fermented traditional dairy products. plans and policies of the Government and developmental agencies.
Unit II
HEAT ACID COAGULATED PRODUCTS 9
Chhana- definition- composition- methods of manufacture, Chhana based sweets-packaging and preservation methods- yield and cost analysis. Paneer: definition mechanization of paneer manufacturing – paneer based products – storage and packaging and preservation methods -Latest development in paneer processing. Advances in industrial production of ghee, flavour and texture simulation. New products based on fruits, vegetables and cereals, Application of membrane technology; Microwave heating for industrial production of traditional dairy products.
Unit III
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Unit IV
MILK CHEESE CURD-BASED BY-PRODUCTS 9
Chhana – Product description, methods of manufacture, packaging and preservation. Chhana based sweets – Rasogolla, Sandesh, Rasmalai, and Chhanapodo – manufacturing practices, compositional profile and mechanization of manufacturing process. Kheer and Payasam – Product description, production and processing, sensory estimation, In-can sterilization of Kheer
Unit V
CONVENIENT TRADITIONAL DAIRY PRODUCTS & NEW PACKAGING
TECHNOLOGIES 9
Packaging processes (canning) – interaction between milk and cereal constituents- yield and cost benefit analysis. Convenience traditional dairy products; use of natural and permitted synthetic preservatives with new packaging systems. Techno-economic aspects for establishing commercial units for traditional products. Manufacture of convenience dairy foods, Use of natural preservatives in traditional dairy foods, Use of permitted synthetic preservatives in traditional dairy foods, Scope for packaging of traditional dairy foods.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand common terminology used in packaging of milk and milk products.
- Assess how to increase the selling of milk and milk products by attractive packages.
- Analyse how to increase products claim in market by using different package techniques, and legal requirements.
- Discuss methods sterilization and traditional way of processing the value-added milk products
- Distinguish the importance of coding and labelling of packages.
Text Books:
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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.