Course Details
Subject {L-T-P / C} : FP6531 : Advanced Dairy Technology { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Dibyakanta Seth
Syllabus
Introduction to dairy processing, dairy chemistry, dairy microbiology, introduction to dairy-based unit operations (thermal processing, UHT treatment, homogenization, centrifugation, bactofugation, freezing, drying, evaporation), dairy product processing (market milk, flavoured milks, fat-rich dairy products, frozen dairy products, fermented dairy products, evaporated dairy products, dried dairy products, dairy by-products, traditional dairy products).
Course Objectives
- To understand the fundamentals and applications of dairy technology in food process engineering.
Course Outcomes
Students will be familiarize with advances in the field of dairy technology.
Essential Reading
- Gösta Bylund, Dairy processing handbook, Tetra Pak Processing Systems AB
- Sukumar De, Outlines of dairy technology, Oxford publishers
Supplementary Reading
- Fox and Mcsweeney, Dairy chemistry and biochemistry, Springer
- Walstra, Wouters, Geurts, Dairy science and technology, CRC Press