Course Details
Subject {L-T-P / C} : FP6531 : Advanced Dairy Technology { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Parag Prakash Sutar
Syllabus
| Module 1 : |
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 Objective
| 1 . |
To understand the fundamentals and applications of dairy technology in food process engineering. |
Course Outcome
| 1 . |
Students will be familiarize with advances in the field of dairy technology. |
Essential Reading
| 1 . |
Gösta Bylund, Dairy processing handbook, Tetra Pak Processing Systems AB |
| 2 . |
Sukumar De, Outlines of dairy technology, Oxford publishers |
Supplementary Reading
| 1 . |
Fox and Mcsweeney, Dairy chemistry and biochemistry, Springer |
| 2 . |
Walstra, Wouters, Geurts, Dairy science and technology, CRC Press |