{"id":59916,"date":"2023-09-06T08:14:37","date_gmt":"2023-09-06T08:14:37","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3005-cheese-technology-syllabus-for-food-tech-2021-regulation-professional-elective-i\/"},"modified":"2023-09-06T08:14:37","modified_gmt":"2023-09-06T08:14:37","slug":"fd3005-cheese-technology-syllabus-for-food-tech-2021-regulation-professional-elective-i","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3005-cheese-technology-syllabus-for-food-tech-2021-regulation-professional-elective-i\/","title":{"rendered":"FD3005: Cheese technology syllabus for Food Tech 2021 regulation (Professional Elective-I)"},"content":{"rendered":"

Cheese technology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities<\/a> 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. <\/p>\n

For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme<\/a>. For Professional Elective-I scheme and its subjects refer to Food Tech Professional Elective-I syllabus scheme<\/a>. The detailed syllabus of cheese technology is as follows. <\/p>\n

Course Objectives:<\/h4>\n

Download the iStudy App for all syllabus and other updates.<\/a>
\"Get<\/a><\/h4>\n

Unit I<\/h4>\n

INTRODUCTION\t9<\/strong>
\nIntroduction – origin of cheese production, scope & status of cheese manufacturing in India, types of cheese, milk and starter culture quality in cheese production. Additives used in cheese processing. Nutritional aspects of cheese.\n<\/p>\n

Unit II<\/h4>\n

PRETREATMENT OF CHEESE MILK\t9<\/strong>
\nIntroduction Acidification, Enzymatic coagulation process, Acid\/ heat-coagulation process, factor affecting coagulation, post – coagulation techniques – membrane filtration, ultrafiltration techniques and their applications.\n<\/p>\n

Unit III<\/h4>\n

Download the iStudy App for all syllabus and other updates.<\/a>
\"Get<\/a><\/h4>\n

Unit IV<\/h4>\n

CHEESE PRODUCTION\t9<\/strong>
\nManufacture of Mozzarella, Cheddar, Gouda, Swiss, Cottage, Blue, & Processed cheese, cheese spread and processed cheese foods. Cheese from different milk sources – goat, Ewe, buffalo. Mechanization and automation in cheese processing.\n<\/p>\n

Unit V<\/h4>\n

MICROBIAL PATHAGEN AND MYCOTOXIN IN CHEESE\t9<\/strong>
\nIntroduction – growth and survival of bacterial pathogens, Production of toxins in cheese, growth and survival of mold. Factor influencing the microbial spoilage of cheese. control measure for microbial contamination in cheese.\n<\/p>\n

Course Outcomes:<\/h4>\n

At the end of the course the students would have the knowledge to<\/p>\n

    \n
  1. Understand the concepts, principles and procedures involved in the fermentation of plantbased products.<\/li>\n
  2. Acquire knowledge to fermented dairy products<\/li>\n
  3. Assess the precision fermentation technology.<\/li>\n
  4. Evaluate the insights coagulation techniques in cheese production and cheese ripening metabo ism<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n

    Download the iStudy App for all syllabus and other updates.<\/a>
    \"Get<\/a><\/h4>\n

    For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n

    For all Food Technology results, visit Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"

    Cheese technology 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 […]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[85],"tags":[],"class_list":["post-59916","post","type-post","status-publish","format-standard","hentry","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=59916"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59916\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=59916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=59916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=59916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}