325309: Dairy Technology Syllabus for Food Technology 5th Sem K Scheme MSBTE PDF

Dairy Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for dairy technology is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Describe the physic-chemical properties of milk constituents and milk.
2. Testing the raw milk quality and use pasteurization process for market milk.
3. Outline the production process of major special milks.
4. Prepare the Ice -Cream, Cheese, and Condensed Milk as per FSSAI standards.
5. Prepare the various Indian traditional dairy products as per FSSAI standards.

Unit I

Market Milk 1.1 Milk Introduction: Current scenario of dairy Industry in India, Definition of Milk, FSSAI Standards of different types of milks, Composition of milk, Factors affecting on milk composition. 1.2 Milk Chemistry: Major and Minor milk constituents and their properties. 1.3 Physico-chemical Properties of Milk: Acidity, pH, Density, Specific gravity, Frizzing point, Color and flavour of milk. 1.4 Milk Microbiology: Sources of milk contamination, Spoilage of milk, Bacterial standards for raw milk 1.5 Milk Collection: Hygienic milk production, Milk collection systems, Principle and methods of Cooling, chilling tank types, Milk Transportation methods and Action of milk on metals.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Site/Industry Visit Video Demonstrations

Unit II

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Unit III

Special Milks 3.1 Sterilized milk: Definition, advantages and disadvantages, In-bottle and aseptic sterilization process. 3.2 Homogenized milk- Definition, advantages and disadvantages, factors affecting and manufacturing process. 3.3 Sterilized Flavoured milk: Definition, Types, Ingredients calculation and manufacturing process. 3.4 Standardized milk- Definition, advantages, Milk standardization process by Pearson’s square method and manufacturing process. 3.5 Rehydrated, Recombined Toned and Double Toned milk: Definition, advantages and production process

Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Video Demonstrations Site/Industry Visit

Unit IV

Dairy Products 4.1 Ice Cream: Definition, FSSAI standards for Ice cream and frozen desert, Classification, Dairy and non-dairy ingredients, Manufacture process flow sheet, Ice Cream Mix Standardization, Ice cream mix preparation process, Pasteurization and homogenization of mix, Process of aging and freezing the mix, Overrun, packaging, hardening and storage of Ice cream. 4.2 Cheese: Definition, Types of cheese, Cheddar CheeseProduction process, culture and renneting process, Cheddaring steps, Post processing operations and its objects. 4.3 Condensed Milk: Definition of Sweetened and unsweetened condensed milk, Production process of sweetened condensed milk. 4.4 Whole and Skim milk Powder: Definition of WMP, SMP, Dairy whitener, Production process by Spray dried system.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Video Demonstrations Site/Industry Visit

Unit V

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List of Experiments:

1. Analyse the milk at platform level-Organoleptic test- color, Smell, Test Appearance, and Temperature and COB.
2. *Determine the density and specific gravity of the given Milk sample.
3. *Estimate the pH and acidity of the given Milk sample.
4. *Determine the fat and SNF content of given Milk sample.
5. *Determine the alcohol and MBRT test of given milk sample. 4
6. 2
7. *Prepare the Sterilized chocolate-flavored milk as per FSSAI standards.
8. Prepare the pasteurized fruit / synthetic Flavoured milk as per FSSAI standards.
9. Preparation of soya milk and tofu as per FSSAI standards
10. Prepare the standardized milk from the given milk sample.
11. *Prepare the High-fat cream Ice cream (Plain) as per FSSAI standards
12. *Prepare the Medium Fat Ice Cream (Chocolate/Fruit/Nut) as per FSSAI standards.
13. Prepare the basundi as per FSSAI standards.
14. *Prepare the khoa as per FSSAI standards.
15. *Prepare the Curd as per FSSAI standards.
16. *Prepare the Shrikhand / Amrkhand / Fruitkhand as per FSSAI standards.
17. Prepare the Lussi as per FSSAI standards.
18. *Prepare the Paneer as per FSSAI standards.
19. Prepare the Butter from culture cream milk.
20. *Prepare the Ghee as per FSSAI standards.

Self Learning

Micro Project

• Identify the equipments required to startup a small milk processing unit and prepare the project report on milk collection and chilling center setup.
• Collect the different types of special milk available in the market and prepare the report based on labeling information.
• Prepare the two value added products based on Khoa.
• Prepare the two ready-mix products based on dairy Ingredients and calculate the cost per kg of product.
• Prepare the model layout of small scale dairy plant.
• Prepare the milk adulteration kit.
• Determination of antibiotics in milk.
• CAP- packaging of Dairy products.
• Collect information on SCADA in dairy Industry.

Assignment

• Draw the flow sheet of milk composition chart.
• Enlist the different types of milk with fat and SNF%.
• Describe the milk collection system in India.
• Outline the milk pasteurization process.
• Draw the sketch of pasteurization process setup.
• Describe the construction of plate heat exchanger.
• Write the CIP steps for Milk cans, Tanker and pasteurization plant.
• Describe the production process flow sheet for special milk
• Describe the production process of Ice-cream.
• Calculate the Ice-cream mix standardization with respect to raw material used.
• Write the FSSAI standards for Indian dairy products.
• Describe the manufacturing process of Indian dairy products

Self Learning

• https://swayamopenid.b2clogin.com/
• https://fssai.gov.in/
• https://www.nddb.coop/
• Website www.iaritoppers.com for Agri. Study Material on Dairy Technology.

Laboratory Equipment

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Materials

1. De Sukumar Outlines of Dairy: Technology Oxford; 1st edition (28 March 2001) ISBN-10 : 9780195611946 ISBN-13 : 978-0195611946
2. P. Walstra T. J. Geurts A. Noomen A. Jellema M. A. J. S. van Boekel Dairy Technology Principles of Milk Properties and Processes Marcel Dekker, Inc. 270 Madison Avenue, New York ISBN-10-0824746414, ISBN-13-9780824746414
3. Hui Y.H Dairy Science And Technology Handbook: Principles And Properties John Wiley (WSE & Exclusive Indian Spl. Price Titles); 1st edition (1 January 2014) ISBN-10 : 9788126547241 ISBN-13 : 978-8126547241
4. Subrota & Mandal, Surjit & Mishra, Birendra Dairy Product Technology Recent Advances Daya Publishing House, ISBN13:9789351243687 ISBN10:9351243680

Learning Websites

1. https://youtu.be/hg7P2sv35WU? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 19 : Milk – Constituents NPTEL
2. https://youtu.be/oC2-dZ0O_Po? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 20 : Constituents of Milk – NPTEL
3. https://youtu.be/3VbDALyYbJc? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 21 : Milk Fat
4. https://youtu.be/C47wJ8ghzdk? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 25 :Milk Protein NPTEL
5. https://youtu.be/pucrkgwTl5Y? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products
6. https://youtu.be/fF9GOrAKU3g? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 41 : Milk Pasteurization
7. https://youtu.be/McOKCQ-WBbk? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 44 : Milk Pasteurization and Homogenization
8. https://youtu.be/Upvyv1-uFJo? list=PLbRMhDVUMngcEbpL7hD9XtWh 391A-ciCY Lecture 49 : Types of Available Milk in the Market
9. https://youtu.be/f0JPX3HK_3M? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY Lecture 53 : Ice Cream
10. https://youtu.be/zkxgZKw7gQk? list=PLbRMhDVUMngcEbpL7hD9XtWh3 91A-ciCY – Lecture 52 : Chedder Cheese
11. https://youtu.be/5P9Se94sxUE Technology of concentrated milk products Evaporated milk, Sweetened condensed milk
12. https://youtu.be/OpYBwAXsBac Fermented traditional Indian dairy products-Dahi, lassi, Shrikhand
13. https://youtu.be/kbvHM2S2_bk Technology of Ice Cream and Frozen Desserts – I

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.