Dairy Engineering – II detail BTEUP Diploma syllabus for Dairy Engineering, effective from 2018, is collected from BTEUP 2017 Syllabus official website and presented for diploma students. The course details such as exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below. The syllabus PDFs can be downloaded from official website.
For all other dairy eng 5th sem bteup diploma syllabus 2018 you can visit Dairy Eng 5th Sem BTEUP Diploma Syllabus 2018 Subjects. The detail syllabus for dairy engineering – ii is as follows.
Rationale:
To produce various types of milk products, types of equipments and their operation is the different essential requirement of dairy plant. Therefore the student should posses the knowledge of handling , operating and maintenance of these equipments to manufacture the different types of finished milk products.
DETAILED CONTENTS
1. ICE CREAM EQUIPMENTS:
Ice cream freezer batch freezer, Continuous freezers, type of designs, air incorporation, over run, control systems, freezing cylinder, dasher, scrapping blades, controls of refrigeration, packing of ice cream, hardening methods, storing, transportation, cabinets, dismantling, cleaning and assembling of ice cream freezer, daily and periodical maintenance, calculation of freezing point and refrigeration requirement of mixes, refrigeration requirement of freezer, condition affecting of freezer.
2. HOMOGENISERS:
For complete syllabus and results, class timetable and more pls download iStudy Syllabus App. It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.
3. CREAM, BUTTER AND GHEE HANDLING EQUIPMENT:
Cream ripening tanks, design, material, automatic control, operation, cleaning, maintenance of Continious Butter making equipment. Wooden churn, metal churn, design of barrel foll and roll less types of churns, gear frame, low mounting, high mounting motor, speed power consumption, washing, cleaning, daily and box, rear of churn, periodical maintenance, machines, maintenance, pumping of butter tolley, butter packing type, design, operation, cleaning and Ghee pans, construction, cleaning, packing and storage.
4. CHEESE AND CASEIN EQUIPMENTS:
Cheese vats, tanks, design, material, dimension, manual agitation, mechanical agitation, curing, mills, cheese hoops, presses, transportation, curing rooms, storage rooms, continuous cheese making, casein, (acid andrennet) casein vats, pressure dryers, air and steam requirements, capacity, dimension etc. Daily and periodical maintenance, lubrication, spare parts.
For detail syllabus of all other subjects of BE Dairy Eng, effective from 2018 do visit Dairy Eng 5th Sem BTEUP syllabus for 2018.
Dont forget to download iStudy Syllabus App for latest syllabus and results, class timetable and more.