{"id":29527,"date":"2025-04-14T17:54:47","date_gmt":"2025-04-14T12:24:47","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/325309-dairy-technology-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T17:54:47","modified_gmt":"2025-04-14T12:24:47","slug":"325309-dairy-technology-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/325309-dairy-technology-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"325309: Dairy Technology Syllabus for Food Technology 5th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Dairy Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for dairy technology is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

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

    Unit I<\/h4>\n

    Market Milk 1.1\tMilk 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\tMilk Chemistry: Major and Minor milk constituents and their properties. 1.3\tPhysico-chemical Properties of Milk: Acidity, pH, Density, Specific gravity, Frizzing point, Color and flavour of milk. 1.4\tMilk Microbiology: Sources of milk contamination, Spoilage of milk, Bacterial standards for raw milk 1.5\tMilk Collection: Hygienic milk production, Milk collection systems, Principle and methods of Cooling, chilling tank types, Milk Transportation methods and Action of milk on metals.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nLecture Using Chalk-Board Presentations Site\/Industry Visit Video Demonstrations\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Special Milks 3.1\tSterilized milk: Definition, advantages and disadvantages, In-bottle and aseptic sterilization process. 3.2\tHomogenized milk- Definition, advantages and disadvantages, factors affecting and manufacturing process. 3.3\tSterilized Flavoured milk: Definition, Types, Ingredients calculation and manufacturing process. 3.4\tStandardized milk- Definition, advantages, Milk standardization process by Pearson’s square method and manufacturing process. 3.5\tRehydrated, Recombined Toned and Double Toned milk: Definition, advantages and production process\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nLecture Using Chalk-Board Presentations Video Demonstrations Site\/Industry Visit\n<\/p>\n

    Unit IV<\/h4>\n

    Dairy Products 4.1\tIce 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\tCheese: Definition, Types of cheese, Cheddar CheeseProduction process, culture and renneting process, Cheddaring steps, Post processing operations and its objects. 4.3\tCondensed Milk: Definition of Sweetened and unsweetened condensed milk, Production process of sweetened condensed milk. 4.4\tWhole and Skim milk Powder: Definition of WMP, SMP, Dairy whitener, Production process by Spray dried system.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nLecture Using Chalk-Board Presentations Video Demonstrations Site\/Industry Visit\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    List of Experiments:<\/h4>\n
      \n
    1. Analyse the milk at platform level-Organoleptic test- color, Smell, Test Appearance, and Temperature and COB.<\/li>\n
    2. *Determine the density and specific gravity of the given Milk sample.<\/li>\n
    3. *Estimate the pH and acidity of the given Milk sample.<\/li>\n
    4. *Determine the fat and SNF content of given Milk sample.<\/li>\n
    5. *Determine the alcohol and MBRT test of given milk sample. 4<\/li>\n
    6. 2<\/li>\n
    7. *Prepare the Sterilized chocolate-flavored milk as per FSSAI standards.<\/li>\n
    8. Prepare the pasteurized fruit \/ synthetic Flavoured milk as per FSSAI standards.<\/li>\n
    9. Preparation of soya milk and tofu as per FSSAI standards<\/li>\n
    10. Prepare the standardized milk from the given milk sample.<\/li>\n
    11. *Prepare the High-fat cream Ice cream (Plain) as per FSSAI standards<\/li>\n
    12. *Prepare the Medium Fat Ice Cream (Chocolate\/Fruit\/Nut) as per FSSAI standards.<\/li>\n
    13. Prepare the basundi as per FSSAI standards.<\/li>\n
    14. *Prepare the khoa as per FSSAI standards.<\/li>\n
    15. *Prepare the Curd as per FSSAI standards.<\/li>\n
    16. *Prepare the Shrikhand \/ Amrkhand \/ Fruitkhand as per FSSAI standards.<\/li>\n
    17. Prepare the Lussi as per FSSAI standards.<\/li>\n
    18. *Prepare the Paneer as per FSSAI standards.<\/li>\n
    19. Prepare the Butter from culture cream milk.<\/li>\n
    20. *Prepare the Ghee as per FSSAI standards.<\/li>\n<\/ol>\n

      Self Learning<\/h4>\n<\/p>\n

      Micro Project<\/i><\/p>\n