Technology of Animal Foods Food Tech 5th Sem Syllabus for Diploma BTEUP 2018

Technology of Animal Foods detail BTEUP Diploma syllabus for Food Technology, 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 food tech 5th sem bteup diploma syllabus 2018 you can visit Food Tech 5th Sem BTEUP Diploma Syllabus 2018 Subjects. The detail syllabus for technology of animal foods is as follows.

DETAILED CONTENTS

1. Fluid Milk : Composition of milk and factor affecting it. Physico-chemical characteristics of milk and milk constituents. Production and collection, cooling and transporation of milk. Packaging storage and distribution of pasteurized milk: Whole, standardized, Toned, Double toned and Skim milk. Test for milk quality and adulteration. UHT processed milk, flavoured, Sterilized milk, Cleaning and sanitization of dairy equipments.
2. Definition, classification, composition and physico-chemical properties of cream. Production processes and quality control, Butter : Definition, classification, composition and methods of manufacture, Packaging and storage, Butter oil/ghee. Ice Cream : Manufacture, quality attributes and defects.
3. Evaporated and condensed Milk : Method Packaging an storage. Defects, casuses Roller and spray drying of milk solids,

of manufacture, and prevention. Elementary idea
about properties of milk powder. Manufacture of casein, Whey protein, Lactose from milk or use in formulated fodds.

4. Ante-mortem examination of meat animal, Scienctific slaughtering, Post mortem changes, Tendering and curing of meat, Beef mutton, Pork sausages and other meat products, Catch, Handling and transportation of fish. Fish spoilage, Processing, Preservation of fish, Shell fish and other sea foofs.
5. Poultry Processing, canning of poultry products, Physical, Chemical Nutritional and functional characteristics of egg. Causes of deterioration of quality of eff, Preservation and processing of egg. Manufacturing of egg. white, Egg yolk and whole eff solids/powder

List of Experiments:

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For detail syllabus of all other subjects of BE Food Tech, effective from 2018 do visit Food Tech 5th Sem BTEUP syllabus for 2018.

Dont forget to download iStudy Syllabus App for latest syllabus and results, class timetable and more.