B Tech in Dairy Technology

COURSE STRUCTURE
AND
DETAILED SYLLABUS

DAIRY TECHNOLOGY

For

B. Tech. Four Year Regular Programme
(Applicable for the batches admitted from 2014-2015)

Jawaharlal Nehru Technological University Hyderabad
Kukatpally, Hyderabad 500 085, Andhra Pradesh, India.

JNTUH, HYDERABAD
B.Tech. (Dairy Technology)

I Year
S.No. Subject L T P Credits
1 English 2 - - 4
2 Mathematics-I 3 1 - 6
3 Computer Programming 3 - - 6
4 Physical Chemistry of Milk 3 - - 6
5 Thermodynamics 3 - - 6
6 Milk Production Management & Dairy Development 3 - - 6
7 Engineering Drawing 2 - 3 6
8 Computer Programming Lab - - 3 4
9 Physical Chemistry of Milk lab - - 3 4
10 English Language Communication Skills Lab - - 3 4
11 Engineering Workshop / IT Workshop - - 3 4
Total Credits 19 1 15 56

II - I SEMESTER
1 Market Milk 4 4
2 Heat & Mass Transfer 4 4
3 Chemistry of Milk 4 4
4 Fundamentals of Microbiology 4 4
5 Electrical Engineering 3 2
6 Fluid Mechanics 4 4
7 Chemistry of Milk Lab 3 2
8 Fluid Mechanics Lab 3 2
9 Heat and Mass Transfer Lab 3 2
Total Credits 23 9 28

II-II SEMESTER
1 Marketing Management & International Trade 3 2
2 Environmental Studies 4 4
3 Condensed & Dried Milks 4 4
4 Fat Rich Dairy Products 4 4
5 Refrigeration and Air Conditioning 4 4
6 Dairy Engineering 4 4
7 Dairy Engineering Lab 3 2
8 Fat Rich Dairy Products Lab 3 2
9 Refrigeration and Air Conditioning Lab 3 2

III I SEMESTER
1 IceCream & Frozen Desserts 4 4
2 Starter Culture & Fermented Milk Products 4 4
3 Food Chemistry 4 4
4 Cheese Technology 4 4
5 Dairy Plant Management & Pollution Control 3 2
6 Dairy Biotechnology 4 4
7 Cheese Technology Lab 3 2
8 Food Chemistry Lab 3 2
9 IceCream & Frozen Desserts Lab 3 2

III II SEMESTER
1 Operations Research 3 2
2 Packaging of Dairy Products 4 4
3 Dairy Process Engineering 4 4
4 Entrepreneurship Development and Industrial Consultancy 4 4
5
ELECTIVE I
Dairy Extension Education
By-Products Technology
Judging of Dairy Products
4 4
6

ELECTIVE II
Food Technology I
Food and Industrial Microbiology
Food Engineering
4 4
7 Packaging of Dairy Products Lab 3 2
8 Dairy Process Engineering Lab 3 2
9 Advanced English Communication Skills Lab 3 2

IV-I SEMESTER
1 Financial Management & Cost Accounting 3 2
2 Microbiological Quality and Safety monitoring in Dairy Industry 4 4
3 Instrumentation & Process Control 4 4
4 Dairy Plant Design and Layout 4 4
5
ELECTIVE I
Chemical Quality Assurance
Sensory Evaluation of Dairy Products
Dairy Plant Maintenance, Hygiene and Effluent Disposal
4 4
6
ELECTIVE II
Food Technology II
IT in Dairy Industry
Industrial Statistics
4 4
7 Dairy Plant Design and Layout Lab 3 2
8 Instrumentation & Process Control Lab 3 2
9 Microbiological Quality and Safety Monitoring in Dairy Industry
Lab
3 2

IV-II SEMESTER
1 In-Plant training 22
2 Training Report Evaluation 6
Total Credits 28

JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY HYDERABAD

I Year B.Tech. DT L T/P/D C
2 -/-/- 4
ENGLISH
1. INTRODUCTION:
In view of the growing importance of English as a tool for global communication and the consequent emphasis on training
students to acquire communicative competence, the syllabus has been designed to develop linguistic and communicative
competencies of Engineering students. The prescribed books and the exercises are meant to serve broadly as students
handbooks.

In the English classes, the focus should be on the skills of reading, writing, listening and speaking and for this the
teachers should use the text prescribed for detailed study. For example, the students should be encouraged to read the
texts/selected paragraphs silently. The teachers can ask comprehension questions to stimulate discussion and based on
the discussions students can be made to write short paragraphs/essays etc.

The text for non-detailed study is for extensive reading/reading for pleasure. Hence, it is suggested that they read it on
their own the topics selected for discussion in the class. The time should be utilized for working out the exercises given
after each section, as also for supplementing the exercises with authentic materials of a similar kind for example,
from newspaper articles, advertisements, promotional material etc.. However, the stress in this syllabus is on skill
development, fostering ideas and practice of language skills.

2. OBJECTIVES:
a. To improve the language proficiency of the students in English with emphasis on LSRW skills.
b. To equip the students to study academic subjects more effectively using the theoretical and practical components of the
English syllabus.
c. To develop the study skills and communication skills in formal and informal situations.

LEARNING OUTCOMES:
1. Usage of English Language, written and spoken.
2. Enrichment of comprehension and fluency
3. Gaining confidence in using language in verbal situations.

SYLLABUS:
Listening Skills:
Objectives
1.To enable students to develop their listening skill so that they may appreciate its role in the LSRW skills approach
to language and improve their pronunciation
2.To equip students with necessary training in listening so that they can comprehend the speech of people of different
backgrounds and regions
Students should be given practice in listening to the sounds of the language to be able to recognise them, to
distinguish between them to mark stress and recognise and use the right intonation in sentences.
Listening for general content
Listening to fill up information
Intensive listening
Listening for specific information

Speaking Skills:
Objectives
1. To make students aware of the role of speaking in English and its contribution to their success.
2. To enable students to express themselves fluently and appropriately in social and professional contexts.
Oral practice
Describing objects/situations/people
Role play Individual/Group activities (Using exercises from the five units of the prescribed text: Skills Annexe -
Functional English for Success)
Just A Minute(JAM) Sessions.

Reading Skills:
Objectives
1. To develop an awareness in the students about the significance of silent reading and comprehension.
2. To develop the ability of students to guess the meanings of words from context and grasp the overall message of
the text, draw inferences etc.
Skimming the text
Understanding the gist of an argument

Identifying the topic sentence
Inferring lexical and contextual meaning
Understanding discourse features
Scanning
Recognizing coherence/sequencing of sentences

NOTE: The students will be trained in reading skills using the prescribed text for detailed study. They will be examined in
reading and answering questions using unseen passages which may be taken from authentic texts, such as
magazines/newspaper articles.

Writing Skills :
Objectives
1. To develop an awareness in the students about writing as an exact and formal skill
2. To equip them with the components of different forms of writing, beginning with the lower order ones.
Writing sentences
Use of appropriate vocabulary
Paragraph writing
Coherence and cohesiveness
Narration / description
Note Making
Formal and informal letter writing
Describing graphs using expressions of comparison

TEXTBOOKS PRESCRIBED:
In order to improve the proficiency of the student in the acquisition of the four skills mentioned above, the
following texts and course content, divided into Five Units, are prescribed:

For Detailed study: First Textbook: Skills Annexe -Functional English for Success, Published by Orient Black
Swan, Hyderabad

For Non-detailed study
1. Second text book Epitome of Wisdom, Published by Maruthi Publications, Guntur
The course content and study material is divided into Five Units.

UnitI:
1. Chapter entitled Wit and Humour from Skills Annexe -Functional English for Success, Published by Orient Black
Swan, Hyderabad.
2. Chapter entitled Mokshagundam Visvesvaraya from Epitome of Wisdom, Published by Maruthi Publications,
Hyderabad.

L-Listening For Sounds, Stress and Intonation
S-Greeting and Taking Leave, Introducing Oneself and Others (Formal and Informal Situations) R-
Reading for Subject/ Theme
W- Writing Paragraphs
G-Types of Nouns and Pronouns
V- Homonyms, homophones synonyms, antonyms

Unit II
1.Chapter entitled Cyber Age from Skills Annexe -Functional English for Success Published by Orient Black Swan,
Hyderabad.
2.Chapter entitled Three Days To See from Epitome of Wisdom, Published by Maruthi Publications, Hyderabad. L
Listening for themes and facts

S - Apologizing, interrupting, requesting and making polite conversation
R- for theme and gist
W- Describing people, places, objects, events
G- Verb forms
V- noun, verb, adjective and adverb

Unit III
1.Chapter entitled Risk Management from Skills Annexe -Functional English for Success Published by Orient
Black Swan, Hyderabad
2.Chapter entitled Leelas Friend by R.K. Narayan from Epitome of Wisdom, Published by Maruthi Publications,
Hyderabad

L for main points and sub-points for note taking
S giving instructions and directions; Speaking of hypothetical situations
R reading for details
W note-making, information transfer, punctuation
G present tense
V synonyms and antonyms

Unit IV
1.Chapter entitled Human Values and Professional Ethics from Skills Annexe -Functional English for
Success Published by Orient Black Swan, Hyderabad
2.Chapter entitled The Last Leaf from Epitome of Wisdom, Published by Maruthi Publications, Hyderabad
L -Listening for specific details and information
S- Narrating, expressing opinions and telephone interactions
R -Reading for specific details and information
W- Writing formal letters and CVs
G- Past and future tenses
V- Vocabulary - idioms and Phrasal verbs

Unit V
1.Chapter entitled Sports and Health from Skills Annexe -Functional English for Success Published by Orient
Black Swan, Hyderabad
2.Chapter entitled The Convocation Speech by N.R. Narayanmurthy from Epitome of Wisdom, Published by Maruthi
Publications, Hyderabad
L- Critical Listening and Listening for speakers tone/ attitude
S- Group discussion and Making presentations
R- Critical reading, reading for reference
W-Project proposals; Technical reports, Project Reports and Research Papers
G- Adjectives, prepositions and concord
V- Collocations and Technical vocabulary
Using words appropriately
* Exercises from the texts not prescribed shall also be used for classroom tasks.

REFERENCES:
1. Contemporary English Grammar Structures and Composition by David Green, MacMillan Publishers, New Delhi. 2010.
2. Innovate with English: A Course in English for Engineering Students, edited by T Samson, Foundation Books.
3. English Grammar Practice, Raj N Bakshi, Orient Longman.
4. Technical Communication by Daniel Riordan. 2011. Cengage Publications. New Delhi.
5. Effective English, edited by E Suresh Kumar, A RamaKrishna Rao, P Sreehari, Published by Pearson
6. Handbook of English Grammar& Usage, Mark Lester and Larry Beason, Tata Mc Graw Hill.
7. Spoken English, R.K. Bansal & JB Harrison, Orient Longman.
8. Technical Communication, Meenakshi Raman, Oxford University Press
9. Objective English Edgar Thorpe & Showick Thorpe, Pearson Education
10. Grammar Games, Renuvolcuri Mario, Cambridge University Press.
11. Murphys English Grammar with CD, Murphy, Cambridge University Press.
12. Everyday Dialogues in English, Robert J. Dixson, Prentice Hall India Pvt Ltd.,
13. ABC of Common Errors Nigel D Turton, Mac Millan Publishers.
14. Basic Vocabulary Edgar Thorpe & Showick Thorpe, Pearson Education
15. Effective Technical Communication, M Ashraf Rizvi, Tata Mc Graw Hill.
16. An Interactive Grammar of Modern English, Shivendra K. Verma and Hemlatha Nagarajan, Frank Bros & CO
17. A Communicative Grammar of English, Geoffrey Leech, Jan Svartvik, Pearson Education
18. Enrich your English, Thakur K B P Sinha, Vijay Nicole Imprints Pvt Ltd.,
19. A Grammar Book for You And I, C. Edward Good, MacMillan Publishers
.

2 -/-/- 4
MATHEMATICS-I

UNIT-I: Theory of Matrices
Real matrices Symmetric, skew symmetric, orthogonal. Complex matrices: Hermitian, Skew- Hermitian and Unitary
Matrices. Idempotent matrix, Elementary row and column transformations- Elementary matrix, Finding rank of a matrix by
reducing to Echelon and normal forms. Finding the inverse of a non-singular square matrix using row/ column
transformations (Gauss- Jordan method). Consistency of system of linear equations (homogeneous and non-
homogeneous) using the rank of a matrix. Solving m x n and n x n linear system of equations by Gauss elimination.
Cayley-Hamilton Theorem (without proof) Verification. Finding inverse of a matrix and powers of a matrix by
Cayley-Hamilton theorem, Linear dependence and Independence of Vectors. Linear Transformation Orthogonal
Transformation. Eigen values and eigen vectors of a matrix. Properties of eigen values and eigen vectors of real and
complex matrices. Finding linearly independent eigen vectors of a matrix when the eigen values of the matrix are
repeated.
Diagonalization of matrix Quadratic forms up to three variables. Rank Positive definite, negative definite, semi definite,
index, signature of quadratic forms. Reduction of a quadratic form to canonical form.

UNIT II: Differential calculus methods
Rolles Mean value Theorem Lagranges Mean Value Theorem Cauchys mean value Theorem (all theorems without
proof but with geometrical interpretations), verification of the Theorems and testing the applicability of these theorem to the
given function.
Functions of several variables: Functional dependence- Jacobian- Maxima and Minima of functions of two variables without
constraints and with constraints-Method of Lagrange multipliers.

UNIT III: Improper integration, Multiple integration & applications:
Gamma and Beta Functions Relation between them, their properties evaluation of improper integrals using Gamma /
Beta functions Multiple integrals double and triple integrals change of order of integration- change of variables (polar,
cylindrical and spherical) Finding the area of a region using double integration and volume of a region using triple
integration.

UNIT IV: Differential equations and applications
Overview of differential equations- exact, linear and Bernoulli (NOT TO BE EXAMINED). Applications of first order
differential equations Newtons Law of cooling, Law of natural growth and decay, orthogonal trajectories.
Linear differential equations of second and higher order with constant coefficients, Non-homogeneous term of theax
type f(X) = en, Sin ax, Cos ax, and xax n, e V(x), x V(x), method of variation of parameters. Applications to a ending of
beams, Electrical circuits and simple harmonic motion.

UNIT V: Laplace transform and its applications to Ordinary differential equations
Definition of Integral transform, Domain of the function and Kernel for the Laplace transforms. Existence of Laplace
transform. Laplace transform of standard functions, first shifting Theorem, Laplace transform of functions when they are
multiplied or divided by t. Laplace transforms of derivatives and integrals of functions. Unit step function second
shifting theorem Diracs delta function, Periodic function Inverse Laplace transform by Partial fractions( Heaviside
method) Inverse Laplace transforms of functions when they are multiplied or divided by s, Inverse Laplace Transforms of
derivatives and integrals of functions, Convolution theorem - Solving ordinary differential equations by Laplace transforms.

TEXT BOOKS:
1. Advanced engineering Mathematics by Kreyszig, John Wiley & Sons Publishers.
2. Higher Engineering Mathematics by B.S. Grewal, Khanna Publishers.

REFERENCES:
1. Advanced Engineering Mathematics by R.K. Jain & S.R.K. Iyengar, 3
rd
edition, Narosa Publishing House, Delhi.
2. Engineering Mathematics I by T.K. V. Iyengar, B. Krishna Gandhi & Others, S. Chand.
3. Engineering Mathematics I by D. S. Chandrasekhar, Prison Books Pvt. Ltd.
4. Engineering Mathematics I by G. Shanker Rao & Others I.K. International Publications.
5. Advanced Engineering Mathematics with MATLAB, Dean G. Duffy, 3
rd
Edi, CRC Press Taylor & Francis Group.
6. Mathematics for Engineers and Scientists, Alan Jeffrey, 6ht Edi, 2013, Chapman & Hall/ CRC
7. Advanced Engineering Mathematics, Michael Greenberg, Second Edition. Pearson Education.

3 -/-/- 6
COMPUTER PROGRAMMING

Objectives:
To understand the various steps in Program development.
To understand the basic concepts in C Programming Language.
To learn how to write modular and readable C Programs
To learn to write programs (using structured programming approach) in C to solve problems.
To introduce the students to basic data structures such as lists, stacks and queues.
To make the student understand simple sorting and searching methods.

Outcomes:

UNIT - I
Introduction to Computers Computer Systems, Computing Environments, Computer Languages, Creating and running
programs, Program Development.
Introduction to the C Language Background, C Programs, Identifiers, Types, Variables, Constants, Input / Output,
Operators(Arithmetic, relational, logical, bitwise etc.), Expressions, Precedence and Associativity, Expression Evaluation,
Type conversions, Statements- Selection Statements(making decisions) if and switch statements, Repetition
statements ( loops)-while, for, do-while statements, Loop examples, other statements related to looping break, continue,
goto, Simple C Program examples.

UNIT - II
Functions-Designing Structured Programs, Functions, user defined functions, inter function communication, Standard
functions, Scope, Storage classes-auto, register, static, extern, scope rules, type qualifiers, recursion- recursive
functions, Limitations of recursion, example C programs, Preprocessor commands.
Arrays Concepts, using arrays in C, inter function communication, array applications, two dimensional arrays,
multidimensional arrays, C program examples.

UNIT - III
Pointers Introduction (Basic Concepts), Pointers for inter function communication, pointers to pointers, compatibility,
Pointer Applications-Arrays and Pointers, Pointer Arithmetic and arrays, Passing an array to a function, memory
allocation functions, array of pointers, programming applications, pointers to void, pointers to functions.
Strings Concepts, C Strings, String Input / Output functions, arrays of strings, string manipulation functions, string /
data conversion, C program examples.

UNIT - IV
Enumerated, Structure,and Union Types The Type Definition(typedef), Enumerated types, Structures Declaration,
initialization, accessing structures, operations on structures, Complex structures, structures and functions, Passing
structures through pointers, self referential structures, unions, bit fields, C programming examples, command line
arguments,
Input and Output Concept of a file, streams, text files and binary files, Differences between text and binary files, State
of a file, Opening and Closing files, file input / output functions (standard library input / output functions for files), file
status functions (error handling),Positioning functions, C program examples.

UNIT V
Searching and Sorting Sorting- selection sort, bubble sort, Searching-linear and binary search methods.
Lists- Linear list singly linked list implementation, insertion, deletion and searching operations on linear list, Stacks-
Push and Pop Operations, Queues- Enqueue and Dequeue operations.

TEXT BOOKS:
1. Computer Science: A Structured Programming Approach Using C, B.A.Forouzan and R.F. Gilberg, Third Edition,
Cengage Learning.
2. Programming in C. P. Dey and M Ghosh, Oxford University Press.

REFERENCE BOOKS:
1. C& Data structures P. Padmanabham, Third Edition, B.S. Publications.
2. C for All, S. Thamarai Selvi, R.Murugesan, Anuradha Publications.
3. Problem Solving and Program Design in C, J.R. Hanly and E.B. Koffman, 7
th
Edition, Pearson education.
4. Programming in C, Ajay Mittal, Pearson.
5. Programming with C, B.Gottfried, 3
rd
edition, Schaums outlines, TMH.
6. Problem solving with C, M.T.Somasekhara, PHI
7. Programming with C, R.S.Bickar, Universities Press.
8. Computer Programming & Data Structures, E.Balagurusamy, 4
th
edition, TMH.
9. Programming in C Stephen G. Kochan, III Edition, Pearson Education.
10. The C Programming Language, B.W. Kernighan and Dennis .Ritchie, PHI.
11. C Programming with problem solving, J.A. Jones & K. Harrow,Dreamtech Press.


3 -/-/- 6
PHYSICAL CHEMISTRY OF MILK

UNIT I
Constituents and gross composition of milk of different species and breeds of milch animals, Colloidal State: Distinction
between true and colloidal solution, lypophilie & lypophobic solution, properties of colloidal system. Properties of colloidal
systems, Gels-their formation and properties. Milk as a colloidal system and its stability. Elementary idea about emulsion.
Density : Density and specific gravity, pyknometer method, hydrometer lactometer. Density and specific gravity of milk,
effect of various processing variables on the density and specific gravity of milk.

UNIT II
Liquid State : Surface tension, surface energy interfacial tension. Surface tension of mixtures. Surface tension of milk and
the factors affecting it. Viscosity- Definition of viscosity, Newtonian and Non-Newtonian liquids, Stokes Law, influence of
temperature and concentration of solute on viscosity. Viscosity of milk, evaporated milk and condensed milk. Refractive
index.

UNIT III
Colligative Properties of Dilute Solution : Vapour pressure, Raoults Law, Depression of freezing point, Elevation of boiling
point. Freezing point and boiling point of milk. Osmosis and Osmotic pressure. Inter-relation of colligative properties.
Aqueous solution of Electrolytes : Electrolytes ; non-electrolytes, ionic mobility, electrical conductance, Ostwald Dilution
Law, Kohlrawsch Law, Electrical conductance of milk. Ionic Equilibria : Dissociation of water, ionic product of water, concept
of pH and pOH and their scale.

UNIT IV
Acids and bases : Bronsted Lewis concepts of acids and bases, dissociation constants of acids and bases. Salt-their
hydrolysis. Buffer solutions. Derivation of Henderson Hasselbach equation and it application, buffer capacity and buffer
index, milk as a buffer system. Equilibrium of electrolytes. pH indicators. Oxidation- Reduction : Redox potential, Nernst
equation, electrochemical cells. Hydrogen, glass and calomel electrodes. Redox system of milk.

UNIT V
Nuclear Chemistry : The nature of isotopes, radio isotopes. Half life period of radio isotopes. Some of the important radio
isotopes. Occurrence of radio nuclide in milk & milk products. Molecular Spectroscopy : The spectrum of electro magnetic
radiation, the laws of Lambert and Beer, visible, and ultra-violet Spectroscope. Mention of mass, NMR spectroscopy.

Text Book:
1. Dairy Chemistry by M.M. Rai.
2. Ling, E. R. 2008. A Textbook of Dairy Chemistry. J. V. Publ. House, New Delhi.

Reference Books:
1. Mathur, M.P., Datta, R.D., and Dinakar, P. 2005. Textbook Of Dairy Chemistry. Indian Council Agricultural Research
Publ., New Delhi.
2. Webb, B. H., Johnson, A. H., and Alford, J. A. 1965. Fundamentals of dairy chemistry. AVI Publ. Co., New York.
3. Walstra, P., Jenness, R. and Badings, H. T. 1984. Dairy Chemistry and Physics. 1
st
ed. Wiley-Inter science, New York.


3 -/-/- 6
THERMODYNAMICS

UNIT I
Basic concepts: systems, processes, cycles, energy, The Zeroth Law of Thermodynamics. Ideal gases: Equation of state,
Compression and expansion of gases. The first Law of Thermodynamics: Internal energy, enthalpy.

UNIT II
The second Law of Thermodynamics: Thermodynamic temperature scale, Carnot cycle, entropy, reversibility, availability.
AirCycles: Otto, Diesel, dual efficiencies, Plotting the cycles on various thermodynamic planes viz., p-V, T-S, p-h diagram;
etc.

UNIT III
IC. Engines: Two stroke and four stroke cycles, construction, injection and ignition of fuel, Performance of IC engines. Fuels:
Chemical properties, air for combustion, Calorific value and its determination, Burners, firing of fuels.

UNIT IV
Renewable energy sources. Properties of steam: Wet, dry saturated, superheated steam, Use of steam tables and Molier
charts. Steam generators : Fire tube boilers, Water tube boilers. Boiler mountings and Boiler accessories.

UNIT V
Draught : Natural, forced, fan, jet, Measurement of Height of chimney. Condensers. Layout of pipe-line and expansion joints.
Boiler trial: Codes, Indian Boiler Regulation acts. Air Compressors: Reciprocating, Single and two stage air compressors.

TEXT BOOKS :
1. Engineering Thermodynamics / PK Nag /TMH, 5th Edition
2. Engineering Thermodynamics/E Rathakrishnan/PHI/Second Edition/2013

REFERENCE BOOKS:
1. Engineering Thermodynamics/DP Mishra/ Cengage Learning/Second impression 2012
2. Thermodynamics An Engineering Approach Yunus Cengel & Boles /TMH
3. Thermodynamics J.P.Holman / McGrawHill
4. Engineering Thermodynamics Jones & Dugan
5. Engineering Thermodynamics/P.Chattopadhyay/Oxford Higher Education/Revised First Edition
6. Thermodynamics & Heat Engines Yadav Central Book Depot, Allahabad.


3 -/-/- 6
MILK PRODUCTION MANAGEMENT & DAIRY DEVELOPMENT

UNIT I
Introduction to Animal Husbandry. Distinguishing characteristics of Indian and exotic breeds of dairy animals and their
performance. Systems of breeding and methods of selection of dairy animals.

General dairy farm practices- identification, dehorning, castration, exercising, grooming, weighing. Care of animals at
calving and management of neonates. Management of lactating and dry cows and buffaloes. Methods of milking, milking
procedure and practices for quality milk production.

UNIT II
Dairy farm records and their maintenance. Systems of housing dairy animals and maintenance of hygiene and sanitation at
dairy farm premises. Common disease problems in dairy animals, their prevention and control. Feed nutrients required by
animal body. Feed resources for milk production and their nutritive values.

UNIT III
Digestive system of ruminants. Measures of feed energy. Nutrients requirements for growth and milk production. Feeding
standards. Structure and function of mammary system. Milk secretion and milk let-down. Male and female reproductive
system. Estrus to reproductive cycle. Ovulation, fertilization, gestation, parturition, pregnancy diagnosis. Artificial
insemination and embryo transfer and their role in animal improvement. Introduction to biotechniques in dairy animal
production.

UNIT IV
Socio-economic and geographical features of Indian dairying, Traditional Systems of cattle keeping, estimates of milk
production, utilization and sale; cattle & buffalo population and its distribution; trends in population growth, annual milk
production and per capita availability; productivity profile of indigenous dairy stock, industrial by-products of livestock
industry.

UNIT V
Five year plans and dairy development; resource inadequacy, post partition pressure; catalytic action of international air;
major aided dairy projects; public sector milk supply schemes; co-operative dairy organizations, Anand pattern and
perspectives; milk products manufacture in private sector, import substitutions in dairy products. Strategy of cattle
improvement; pioneering role military dairy farm; key village scheme and its limitations, intensive cattle development
programme concept, approach and achievements. Public sector dairy schemes, Economic burden performance analysis,
National Dairy Development Board-aim and objectives, policy orientation in dairy development.

Operation Flood-I,II,III : programmes & Outlay, implementation, success, achievements, integrated infrastructure of milk
production, improvements of dairy co-operative organization, Dairy development Corporations, Co-operative Dairy
Federations, Self reliance in dairy development, income & employment potential. Conversion of milk into products, utilization
pattern indigenous & western products. Dairy problems and policies

Text Books:
1. Banerjee, G.C. 1998. A Textbook of Animal husbandry. Oxford and IBH Publ. Co. ltd., New Delhi.
2. Chatrabarthi, A. 1993. Handbook of Animal Husbandry Sciences. Kalyani Publ., New Delhi.

References
1. Dairy India Year Book. 2007. P.R. Gupta Publ., New Delhi.
2. Kumar, H.D. 2003. Modern concepts of Biotechnology. Vikas Publ. House Pvt. Ltd., New Delhi.
3. Mudgal, V.D., Singhal, K.K. and Sharma, D.D. 1995. Dairy animal production. 1
st
ed. International Book Distributing Co.,
Lucknow.
4. Nataraj, B.S. 2007. Marketing of milk and milk products: opportunities for entrepreneurship. In: Souvenir, National
workshop on Entrepreneurship Development in Dairy and Food Industry, NDRI, Karnal, December 2005.
5. Pandey, I.M. 2004. Financial Management. 9
th
ed. Vikas Publ. House. New Delhi.
6. Sastry, N.S.R. and Thomas, C.K. 1996. Livestock Production Management. Kalyani Publ., New Delhi.
7. Singh, B.D. 2007. Biotechnology. 3
rd
ed. Kalyani Publ., New Delhi.
8. Thomas, K.V. 2010. Food and Beverage News. August 1-15, 2010.
9. Verma, D.N. 1999. Livestock Production Management in tropics. Kalyani publ., New Delhi.
10. http://www.business@mapsofindia.com
11. http://www.technopark.com.
12. http://www.nddb.org
13. http://www.dahd.nic.in/dahd/reports/compendium-of-schemes.aspx
14. http://www.123helpme.com/producer-company-concept-view.asp?id=166965


3 -/-/- 6
ENGINEERING DRAWING

UNIT I
Drawing of lines, lettering and dimensioning types of lines, types, types of lettering, types of dimensioning. Drawing of
scales. Plain scale, diagonal scale, comparative scale and Vernier scale.

UNIT II
Drawing of projections. Orthographic projections, methods of projections. Drawing of screw threads. Types of threads and
terminologies used in it. Screw fastening Types of nuts, types of bolts, stud, locking arrangements for nuts and foundation
bolt.

UNIT III
Drawing of rivets and riveted joints forms of vivet heads, types of riveted joints, failure of riveted joints. Drawing of welded
joints. Forms of welds, location and dimensions of welds.

UNIT IV
Drawing of keys, cotter joint, pin joints types of keys, types of cotter joints, pin joints.

UNIT V
Drawing of shaft couplings. Rigid couplings, loose couplings, flexible couplings universal coupling. Drawing of shaft
bearings. Journal bearings, pivot bearings, collar bearings.

TEXT BOOKS
1.Engineering Drawing Basant, Agrawal, TMH
2. Engineering Drawing, N.D. Bhatt

REFERENCES :
1. Engineering Graphics. P I Varghese Tata McGraw Hill Education Pvt. Ltd.
2. Engineering drawing P.J. Shah .S.Chand Publishers.
3. Engineering Drawing- Johle/Tata Macgraw Hill Book Publishers.
4. Engineering Drawing M.B. Shah and B.C. Rana, Pearson.
5 .Engineering Drawing by K.Venu Gopal& V.Prabu Raja New Age Publications.
6. Engineering Drawing By John. PHI Learning Publishe


- -/3/- 4
COMPUTER PROGRAMMING LAB

Objectives:
To write programs in C to solve the problems.
To implement linear data structures such as lists, stacks, queues.
To implement simple searching and sorting methods.

Outcomes:

Recommended Systems/Software Requirements:
Intel based desktop PC
ANSI C Compiler with Supporting Editors

Week l
a) Write a C program to find the sum of individual digits of a positive integer.
b) A Fibonacci sequence is defined as follows: the first and second terms in the sequence are 0 and 1. Subsequent terms
are found by adding the preceding two terms in the sequence. Write a C program to generate the first n terms of the
sequence.
c) Write a C program to generate all the prime numbers between 1 and n, where n is a value supplied by the user.

Week 2
a) Write a C program to calculate the following Sum:
Sum=1-x
2
/2! +x
4
/4!-x
6
/6!+x
10
/8!-x
10
/10!
b) Write a C program to find the roots of a quadratic equation.

Week 3
a) The total distance travelled by vehicle in t seconds is given by distance = ut+1/2at
2
where u and a are the initial
velocity (m/sec.) and acceleration (m/sec
2
). Write C program to find the distance travelled at regular intervals of time given
the values of u and a. The program should provide the flexibility to the user to select his own time intervals and repeat
the calculations for different values of u and a.
b) Write a C program, which takes two integer operands and one operator from the user, performs the operation and
then prints the result. (Consider the operators +,-,*, /, % and use Switch Statement)

Week 4
a) Write C programs that use both recursive and non-recursive functions
i) To find the factorial of a given integer.
ii) To find the GCD (greatest common divisor) of two given integers.

Week 5
a) Write a C program to find the largest integer in a list of integers.
b) Write a C program that uses functions to perform the following:
i) Addition of Two Matrices
ii) Multiplication of Two Matrices

Week 6
a) Write a C program that uses functions to perform the following operations:
i) To insert a sub-string in to a given main string from a given position.
ii) To delete n Characters from a given position in a given string.
b) Write a C program to determine if the given string is a palindrome or not

Week 7
a) Write a C program that displays the position or index in the string S where the string T begins, or 1 if S doesnt
contain T.
b) Write a C program to count the lines, words and characters in a given text.

Week 8
a) Write a C program to generate Pascals triangle.
b) Write a C program to construct a pyramid of numbers.

Week 9
Write a C program to read in two numbers, x and n, and then compute the sum of this geometric progression:
1+x+x
2
+x
3
+.+x
n

For example: if n is 3 and x is 5, then the program computes 1+5+25+125. Print
x, n, the sum
Perform error checking. For example, the formula does not make sense for negative exponents if n is less than 0. Have
your program print an error message if n<0, then go back and read in the next pair of numbers of without computing the
sum. Are any values of x also illegal? If so, test for them too.

Week 10
a) 2s complement of a number is obtained by scanning it from right to left and complementing all the bits after the first
appearance of a 1. Thus 2s complement of 11100 is 00100. Write a C program to find the 2s complement of a binary
number.
b) Write a C program to convert a Roman numeral to its decimal equivalent.

Week 11
Write a C program that uses functions to perform the following operations:
i) Reading a complex number
ii) Writing a complex number
iii) Addition of two complex numbers
iv) Multiplication of two complex numbers (Note: represent complex number using a structure.)

Week 12
a) Write a C program which copies one file to another.
b) Write a C program to reverse the first n characters in a file. (Note: The file name and n are specified on the command
line.)

Week 13
a) Write a C program to display the contents of a file.
b) Write a C program to merge two files into a third file (i.e., the contents of the first file followed by those of the second are
put in the third file)

Week 14
a) Write a C program that uses non recursive function to search for a Key value in a given list of integers using Linear
search.
b) Write a C program that uses non recursive function to search for a Key value in a given sorted list of integers using
Binary search.

Week 15
a) Write a C program that implements the Selection sort method to sort a given array of integers in ascending order.
b) Write a C program that implements the Bubble sort method to sort a given list of names in ascending order.

Week 16
Write a C program that uses functions to perform the following operations:
i) Create a singly linked list of integer elements.
ii) Traverse the above list and display the elements.

Week 17
Write a C program that implements stack (its operations) using a singly linked list to display a given list of integers in reverse
order. Ex. input: 10 23 4 6 output: 6 4 23 10

Week 18
Write a C program that implements Queue (its operations) using a singly linked list to display a given list of integers in the
same order. Ex. input: 10 23 4 6 output: 10 23 4 6

Week 19
Write a C program to implement the linear regression algorithm.

Week 20
Write a C program to implement the polynomial regression algorithm.

Week 21
Write a C program to implement the Lagrange interpolation.

Week 22
Write C program to implement the Newton- Gregory forward interpolation.

Week 23
Write a C program to implement Trapezoidal method.

Week 24
Write a C program to implement Simpson method.

TEXT BOOKS:
1. C programming and Data Structures, P. Padmanabham, Third Edition, BS Publications
2. Computer Programming in C, V. Rajaraman, PHI Publishers.
3. C Programming, E.Balagurusamy, 3
rd
edition, TMH Publishers.
4. C Programming, M.V.S.S.N.Prasad, ACME Learning Pvt. Ltd.
5. C and Data Structures, N.B.Venkateswarlu and E.V.Prasad,S.Chand Publishers
6. Mastering C, K.R. Venugopal and S.R. Prasad, TMH Publishers.

0 -/3/- 3
PHYSICAL CHEMISTRY OF MILK LAB

1. Determination of density and specific gravity of milk using pyknometer,
2. Determination of density and specific gravity of milk using hydrometer and lactometer.
3. Determination of viscosity of milk using Ostwald viscometer.
4. Determination of surface tension of milk using Stalagmometer.
5. Interfacial tension between water-oil phase.
6. Determination of freezing point of milk.
7. Preparation of a buffer solution.
8. Determination pH of buffer solution and milk electrometrically.
9. Determination of acidity of milk electrometrically.
10. Determination of electrical conductance of milk.
11. Determination of redox potential of milk.
12. Coagulation of milk using electrolytes.
13. Determination of refractive index of skim milk and whey.
14. Titration of amino acid in the presence and absence of formaldehyde.
15. Determination of PKa1 PKa2 and PL.
16. Verification of Lambert Beer Law.

Text Book:
1. Dairy Chemistry by M.M. Rai.
2. Ling, E. R. 2008. A Textbook of Dairy Chemistry. J. V. Publ. House, New Delhi.

Reference Books:
1. Mathur, M.P., Datta, R.D., and Dinakar, P. 2005. Textbook Of Dairy Chemistry. Indian Council Agricultural Research
Publ., New Delhi.
2. Webb, B. H., Johnson, A. H., and Alford, J. A. 1965. Fundamentals of dairy chemistry. AVI Publ. Co., New York.
3. Walstra, P., Jenness, R. and Badings, H. T. 1984. Dairy Chemistry and Physics. 1
st
ed. Wiley-Inter science, New York.


0 -/3/- 2
ENGLISH LANGUAGE COMMUNICATION SKILLS LAB

The Language Lab focuses on the production and practice of sounds of language and familiarises the students with the
use of English in everyday situations and contexts.

Objectives
To facilitate computer-aided multi-media instruction enabling individualized and independent language learning
To sensitize the students to the nuances of English speech sounds, word accent, intonation and rhythm
To bring about a consistent accent and intelligibility in their pronunciation of English by providing an opportunity
for practice in speaking
To improve the fluency in spoken English and neutralize mother tongue influence
To train students to use language appropriately for interviews, group discussion and public speaking

Learning Outcomes:
1. Better Understanding of nuances of language through audio- visual experience and group activities
2. Neutralization of accent for intelligibility
3. Speaking with clarity and confidence thereby enhancing employability skills of the students

Syllabus: English Language Communication Skills Lab shall have two parts:
a. Computer Assisted Language Learning (CALL) Lab
b. Interactive Communication Skills (ICS) Lab

The following course content is prescribed for the English Language Communication Skills Lab

Exercise I
CALL Lab: Introduction to Phonetics Speech Sounds Vowels and Consonants
ICS Lab: Ice-Breaking activity and JAM session
Articles, Prepositions, Word formation- Prefixes & Suffixes, Synonyms & Antonyms

Exercise II
CALL Lab: Structure of Syllables - Past Tense Marker and Plural Marker Weak Forms and Strong Forms -
Consonant Clusters.
ICS Lab: Situational Dialogues Role-Play- Expressions in Various Situations Self-introduction and Introducing
Others Greetings Apologies Requests Social and Professional Etiquette - Telephone Etiquette.
Concord (Subject in agreement with verb) and Words often misspelt- confused/misused

Exercise - III
CALL Lab: Minimal Pairs- Word accent and Stress Shifts- Listening Comprehension.
ICS Lab: Descriptions- Narrations- Giving Directions and guidelines.
Sequence of Tenses, Question Tags and One word substitutes.

Exercise IV
CALL Lab: Intonation and Common errors in Pronunciation.
ICS Lab: Extempore- Public Speaking
Active and Passive Voice, Common Errors in English, Idioms and Phrases

Exercise V
CALL Lab: Neutralization of Mother Tongue Influence and Conversation Practice
ICS Lab: Information Transfer- Oral Presentation Skills
Reading Comprehension and Job Application with Resume preparation.

Minimum Requirement of infra structural facilities for ELCS Lab:
1. Computer Assisted Language Learning (CALL) Lab:
The Computer aided Language Lab for 40 students with 40 systems, one master console, LAN facility and English
language software for self- study by learners.

System Requirement (Hardware component):
Computer network with Lan with minimum 60 multimedia systems with the following specifications:
i)
a)
P IV Processor
Speed 2.8 GHZ
b) RAM 512 MB Minimum

ii)
c) Hard Disk 80 GB
Headphones of High quality

2. Interactive Communication Skills (ICS) Lab :
The Interactive Communication Skills Lab: A Spacious room with movable chairs and audio-visual aids
with a Public Address System, a T. V., a digital stereo audio & video system and camcorder etc.

Books Suggested for English Language Lab Library (to be located within the lab in addition to the
CDs of the text book which are loaded on the systems):
1. Suresh Kumar, E. & Sreehari, P. 2009. A Handbook for English Language Laboratories. New Delhi: Foundation
2. Strengthen Your Steps - Dr. M. Hari Prasad and others, Maruthi Publications
3. Speaking English Effectively 2
nd
Edition by Krishna Mohan and N. P. Singh, 2011. Macmillan Publishers India Ltd.
Delhi.
4. Sasi Kumar, V & Dhamija, P.V. How to Prepare for Group Discussion and Interviews. Tata McGraw Hill
5. Hancock, M. 2009. English Pronunciation in Use. Intermediate. Cambridge: CUP
6. Spoken English: A Manual of Speech and Phonetics by R. K. Bansal & J. B. Harrison. 2013. Orient Blackswan.
Hyderabad.
7. Hewings, M. 2009. English Pronunciation in Use. Advanced. Cambridge: CUP
8. Marks, J. 2009. English Pronunciation in Use. Elementary. Cambridge: CUP
9. Nambiar, K.C. 2011. Speaking Accurately. A Course in International Communication. New Delhi : Foundation
10. Soundararaj, Francis. 2012. Basics of Communication in English. New Delhi: Macmillan
11. Spoken English (CIEFL) in 3 volumes with 6 cassettes, OUP.
12. English Pronouncing Dictionary Daniel Jones Current Edition with CD.
13. A textbook of English Phonetics for Indian Students by T. Balasubramanian (Macmillan)
14. Lab Manual: A Manual entitled English Language Communication Skills (ELCS) Lab Manual- cum- Work
Book, published by Cengage Learning India Pvt. Ltd, New Delhi. 2013

DISTRIBUTION AND WEIGHTAGE OF MARKS
English Language Laboratory Practical Examination:
1. The practical examinations for the English Language Laboratory shall be conducted as per the University norms
prescribed for the core engineering practical sessions.
2. For the Language lab sessions, there shall be a continuous evaluation during the year for 25 sessional marks and
50 year-end Examination marks. Of the 25 marks, 15 marks shall be awarded for day-to-day work and 10 marks to be
awarded by conducting Internal Lab Test(s). The year- end Examination shall be conducted by the teacher concerned with
the help of another member of the staff of the same department of the same institution.

0 -/3/- 4
IT WORKSHOP / ENGINEERING WORKSHOP

Objectives:
The IT Workshop for engineers is a training lab course spread over 54 hours. The modules include training on PC
Hardware, Internet & World Wide Web and Productivity tools including Word, Excel and Power Point.

Outcomes:
PC Hardware introduces the students to a personal computer and its basic peripherals, the process of assembling a
personal computer, installation of system software like MS Windows, Linux and the required device drivers. In addition
hardware and software level troubleshooting process, tips and tricks would be covered. The students should work
on working PC to disassemble and assemble to working condition and install Windows and Linux on the same
PC. Students are suggested to work similar tasks in the Laptop scenario wherever possible.

Internet & World Wide Web module introduces the different ways of hooking the PC on to the internet from home and
workplace and effectively usage of the internet. Usage of web browsers, email, newsgroups and discussion forums
would be covered. In addition, awareness of cyber hygiene, i.e., protecting the personal computer from getting infected with
the viruses, worms and other cyber attacks would be introduced.

Productivity tools module would enable the students in crafting professional word documents, excel spread sheets and
power point presentations using the Microsoft suite of office tools and LaTeX. (Recommended to use Microsoft office
2007 in place of MS Office 2003)

PC Hardware
Week 1 Task 1 : Identify the peripherals of a computer, components in a CPU and its functions. Draw the block diagram
of the CPU along with the configuration of each peripheral and submit to your instructor.

Week 2 Task 2 : Every student should disassemble and assemble the PC back to working condition. Lab instructors
should verify the work and follow it up with a Viva. Also students need to go through the video which shows the
process of assembling a PC. A video would be given as part of the course content.

Week 3 Task 3 : Every student should individually install MS windows on the personal computer. Lab instructor should
verify the installation and follow it up with a Viva.

Week 4 Task 4 : Every student should install Linux on the computer. This computer should have windows installed. The
system should be configured as dual boot with both windows and Linux. Lab instructors should verify the installation
and follow it up with a Viva

Week 5 Task 5: Hardware Troubleshooting: Students have to be given a PC which does not boot due to
improper assembly or defective peripherals. They should identify the problem and fix it to get the computer back to working
condition. The work done should be verified by the instructor and followed up with a Viva

Week 6 Task 6 : Software Troubleshooting : Students have to be given a malfunctioning CPU due to system software
problems. They should identify the problem and fix it to get the computer back to working condition. The work done
should be verified by the instructor and followed up with a Viva.

Internet & World Wide Web

Week 7 - Task 1 : Orientation & Connectivity Boot Camp : Students should get connected to their Local Area Network
and access the Internet. In the process they configure the TCP/IP setting. Finally students should demonstrate, to the
instructor, how to access the websites and email. If there is no internet connectivity preparations need to be made by the
instructors to simulate the WWW on the LAN.

Week 8 - Task 2 : Web Browsers, Surfing the Web : Students customize their web browsers with the LAN proxy settings,
bookmarks, search toolbars and pop up blockers. Also, plug-ins like Macromedia Flash and JRE for applets should be
configured.

Week 9 - Task 3 : Search Engines & Netiquette : Students should know what search engines are and how to use the
search engines. A few topics would be given to the students for which they need to search on Google. This should be
demonstrated to the instructors by the student.

Week 10 - Task 4: Cyber Hygiene: Students would be exposed to the various threats on the internet and would be asked
to configure their computer to be safe on the internet. They need to first install antivirus software, configure their
personal firewall and windows update on their computer. Then they need to customize their browsers to block pop ups,
block active x downloads to avoid viruses and/or worms.

Week 11- Task 5: Develop your home page using HTML Consisting of your photo, name, address and education details as
a table and your skill set as a list.

Productivity tools

LaTeX and Word

Week 12 Word Orientation: The mentor needs to give an overview of LaTeX and Microsoft (MS) office 2007/ equivalent
(FOSS) tool word: Importance of LaTeX and MS office 2007/ equivalent (FOSS) tool Word as word Processors,
Details of the three tasks and features that would be covered in each, using LaTeX and word Accessing, overview of
toolbars, saving files, Using help and resources, rulers, format painter.

Task 1 : Using LaTeX and Word to create project certificate. Features to be covered:-Formatting Fonts in word, Drop
Cap in word, Applying Text effects, Using Character Spacing, Borders and Colors, Inserting Header and Footer, Using Date
and Time option in both LaTeX and Word.

Week 13 - Task 2: Creating project abstract Features to be covered:-Formatting Styles, Inserting table, Bullets and
Numbering, Changing Text Direction, Cell alignment, Footnote, Hyperlink, Symbols, Spell Check, Track Changes.

Week 14 - Task 3 : Creating a Newsletter : Features to be covered:- Table of Content, Newspaper columns, Images from
files and clipart, Drawing toolbar and Word Art, Formatting Images, Textboxes, Paragraphs and Mail Merge in word.

Excel

Week 15 - Excel Orientation: The mentor needs to tell the importance of MS office 2007/ equivalent (FOSS) tool Excel
as a Spreadsheet tool, give the details of the two tasks and features that would be covered in each. Using Excel
Accessing, overview of toolbars, saving excel files, Using help and resources.

Task 1: Creating a Scheduler - Features to be covered:- Gridlines, Format Cells, Summation, auto fill, Formatting
Text

Week 16 - Task 2 : Calculating GPA - .Features to be covered:- Cell Referencing, Formulae in excel average, std.
deviation, Charts, Renaming and Inserting worksheets, Hyper linking, Count function, LOOKUP/VLOOKUP, Sorting,
Conditional formatting

LaTeX and MS/equivalent (FOSS) tool Power Point

Week 17 - Task1: Students will be working on basic power point utilities and tools which help them create basic
power point presentation. Topic covered during this week includes :- PPT Orientation, Slide Layouts, Inserting Text, Word
Art, Formatting Text, Bullets and Numbering, Auto Shapes, Lines and Arrows in both LaTeX and Power point. Students will
be given model power point presentation which needs to be replicated (exactly how its asked).

Week 18- Task 2: Second week helps students in making their presentations interactive. Topic covered during this week
includes: Hyperlinks, Inserting Images, Clip Art, Audio, Video, Objects, Tables and Charts

Week 19 - Task 3: Concentrating on the in and out of Microsoft power point and presentations in LaTeX. Helps them learn
best practices in designing and preparing power point presentation. Topic covered during this week includes: - Master
Layouts (slide, template, and notes), Types of views (basic, presentation, slide slotter, notes etc), Inserting Background,
textures, Design Templates, Hidden slides.

REFERENCE BOOKS:
1. Introduction to Information Technology, ITL Education Solutions limited, Pearson Education.
2. LaTeX Companion Leslie Lamport, PHI/Pearson.
3. Introduction to Computers, Peter Norton, 6/e Mc Graw Hill Publishers.
4. Upgrading and Repairing, PCs 18
th
e, Scott Muller QUE, Pearson Education
5. Comdex Information Technology course tool kit Vikas Gupta, WILEY Dreamtech
6. IT Essentials PC Hardware and Software Companion Guide Third Edition by David Anfinson and Ken Quamme. CISCO
Press, Pearson Education.
7. PC Hardware and A+Handbook Kate J. Chase PHI (Microsoft)

20

II Year I Sem B.Tech. DT L T/P/D C
4 -/-/- 4
MARKET MILK

UNIT I
Market milk industry in India and abroad: Distinctive features of tropical dairying as compared to those of the tropical
climate of developed countries. Collection and transportation of milk; a) Organization of milk collection routes b) Practices
for collection of milk, preservation at farm, refrigeration, natural microbial inhibitors, lactoperoxidase system. c) Microbial
quality of milk produced on farm. Effect of pooling and storing on microbial quality of refrigerated milk. Role of
psychrotrophs, Role of tropical climate on spoilage of milk.d) Chemical tests for grading raw milk. e) Microbio- logical
tests for grading raw milk.

UNIT II
Reception and treatment (pre-processing steps) of milk in the dairy plant: a) Reception, chilling, clarification and
storage: General practices. b) Homogenisation: Definition, pretreatments, theories, synchronization of homogenizer with
operation of pasteurizer (HTST) c) Effect of homogenization on physical properties of milk. d) Bactofugation: Theory and
microbiology.

UNI T I I I
Thermal processing of milk: a) Principles of thermal processing: kinetics of microbial destruction, thermal death curve,
arrhenius equation, D value, Z value, F0 value, Q10 value. b) Factors affecting thermal destruction of micro-organisms. c)
Definition and description of processes: Pasteurization, thermisation, sterilization, UHT Processing. d) Microbiology of
pasteurised milk, thermdzes, sterilized & UHT milk. e) Product control in market milk plant. f) Defects in market
milk. g) Manufacture of special milks: toned, doubled toned, reconstituted, recombined, flavoured, homogenized
vitaminised and sweet acidophilus milk. h) Manufacture of sterilized milk. i) Distribution systems for market milk.

UNI T I V
Quality and safety aspectes in dairy food chain, good manufacturing practices (GMP) in dairy processing. UHT
processing of milk : a) Relevance of UHT processing in the tropical climate b) UHT plants: Description. Direct, Indirect, with
upstream and downstream homogenization, third generation UHT plants. c) Aseptic packaging, types and systems of
packaging, sterilizing packages, filling systems. d) Technical control in the UHT plant. Training of personnel. Plant
hygience. e) Shelf life of UHT milk and tests for UHT milk.

UNIT V
Nutritive value of milk. Effect of heat processing on nutritive value. Efficiency of plant operation: product
accounting, setting up norms for operational and processing losses for quantity, fat and SNF, monitoring efficiency.
Maintaining plant hygiene & HACCP.

Text Books
1. Singh, R.R.B., Sabikhi, L., Patil, G.R. and Sharma, N. 2003. Clean Milk Production Strategies and Interventions. NDRI
Publication No. 10/2003
2. Thompkinson, D.K. and Sabikhi, L. 2012. Quality Milk Production & Processing Technology. New India Publishing
Agency, New Delhi

References
1. Aneja, R.P. 1994. Dairying in India A Success Story. Publication No. 1994/4. Asia Pacific Association of Agricultural
Research Institutions (APAARI), Bangkok.
2. Banerjee, J.C. 1999. A Textbook of Animal Husbandry. 8th edn. Oxford and IBH Publishing Company Pvt. Ltd., Bombay
3. Cunningham, K.J. 2009. Rural and urban linkages: Operation Floods role in Indias dairy development. 37 pages.
International Food Policy Research Institute (IFPRI) Discussion Paper 00924
4. www.dahd.nic.in/dahd
5. Jay, J.M. 1987. Modern Food Microbiology. CBS Publishers & Distributors, New Delhi
6. Kainth, G.S. 1998. Indias Rural Co-operatives. Daya Books, New Delhi.
7. www.agricultureinformation.com

21

4 -/-/- 4
HEAT AND MASS TRANSFER

UNIT I
Basic heat transfer process, thermal conductivity, convective film co-efficient, Stefan Boltzmans constant and equivalent
radiation co-efficient, Overall heat transfer co-efficient, physical properties related to heat transfer. Working principles and
application of various instruments for measuring temperature.

UNIT II
One-dimensional steady state conduction: Theory of heat conduction, Fouriers law, Derivation of Fouriers equation in
Cartesian co-ordinates, Linear heat flow through slab, cylinder and sphere. Heat flow through slab, cylinder and sphere with
non-uniform thermal conductivity. Concept of electrical analogy and its application for thermal circuits, Heat transfer through
composite walls and insulated pipelines. One dimensional steady state heat conduction with heat generation: Heat flow
through slab, hollow sphere and cylinder with uniform heat generation, Development of equations of temperature
distribution with different boundary conditions.

UNIT III
Steady-state heat conduction with heat dissipation to environment: Introduction to extended surfaces (FINS) of uniform
area of cross-section. Equation of temperature distribution with different boundary conditions. Effectiveness and efficiency
of the FINS. Introduction to unsteady state heat conduction.

UNIT IV
Convection: Forced and free convection, use of dimensional analysis for correlating variables affecting convection heat
transfer, Concept of Nusselt number. Prandtl number, Reynolds number, Grashoff number, Some important empirical
relations used for determination of heat transfer coefficient.

UNIT V
Heat Exchangers: General discussion, fouling factors, jacketed kettles, LMTD, parallel and counter flow heat
exchangers, Shell and tube and plate heat exchangers, Heat exchanger design. Application of different types of heat
exchangers in dairy and food industry. Ficks Law of diffusion, steady state diffusion of gases and liquids through
solids. Equimolal diffusion. Mass transfer co-efficient and problems on mass transfer.

Text Books:
1. Heat and Mass Transfer, R K Rajput, S Chand Comp.
2. Heat and Mass Transfer, D S Kumar/S K Kataria & Sons

References:
1. Domkundwar, S. (2008). A Course in Heat and Mass Transfer. Dhanpat Rai Publ., Delhi.
2. Isachenko, V. P., Osipova, V. A. and Sukomel, A. S. (1977). Heat Transfer. Mir Publ., Moscow.
3. Semyonov, S. (1971). Fundamentals of Heat Transfer. Peace Publ., Moscow.
4. Semyonov, S. (1987. Problems in Heat and Mass Transfer. Mir Publ., Moscow.

22

4 -/-/- 4
CHEMISTRY OF MILK

UNIT I
Definition and structure of milk, factors affecting composition of milk, Nomenclature and classification of milk proteins,
Casein: Isolation, fractionation and chemical composition, physico-chemical properties of casein, Whey proteins:
Preparation of total whey proteins: - Lactalbumin and - Lactoglobuline. Properties of -Lactalbumin and lactoglobulin,
Immmunoglobulin and other minor milk proteins and non proteins nitrogen constituents of milk.

UNIT II
Hydrolysis and denaturation of milk proteins under different physical and chemical environments, Estimation of milk proteins
using different physical and chemical methods, Importance of genetic polymorphism of milk proteins

UNIT III
Milk enzymes with special reference to lipases, Xanthine Oxidase, phosphates, proteases and lactoperoxidase, Milk
carbohydrates their status and importance.

UNIT IV
Physical and chemical properties of lactose, Sugar amine condensation, amadori re arrangement, production of hydroxyl
methyl furfural (HMF), Processing related degradation of lactose, Definition, general composition and classification of milk
lipids. Nomenclature and general structure of glycerides, factors affecting the fatty acid composition.

UNIT V
Milk phospholipids and their role in milk products, Unsaponifiable matter and fat soluble vitamins, Milk Salts: Mineral in milk
(a) major mineral (b) Trace elements, physical equilibria among the milk salts and Milk contact surfaces and metallic
contamination.

TEXT BOOKS:
1. Jenness, R. and Patton, S. ( 1984). Principles of Dairy Chemistry. Wiley Eastern Pvt. Ltd, New Delhi
2. Mathur, M.P., Datta, D. R., and Dinakar, P. (1999). Text book of Dairy Chemistry, Directorate of Information and Publs.,
ICAR, New Delhi.

REFERENCES:
1. Fox, P.F. (Ed). (1982). Developments in Dairy Chemistry. Applied Sci. Publ., NewYork.
2. Fox, P.F. and Sweeny, Mc. (1998). Dairy Chemistry and Bio-Chemistry. Academic /Platinum Publ., NewYork.
3. Fox, P.F. (Ed). (2006). Developments in Dairy Chemistry. Applied Sci. Publ., NewYork.
4. Walstra, P. and Jenness, R. (1984). Dairy Chemistry and Physics. Wiley Inter Sci. Publ., John Wiley and Sons, SA.
5. Webb, B. H., Johonson, A. H., and Alford, J. A. (Eds). (2008). Fundamentals of Dairy Chemistry. CBS Publ. and
Distributors Pvt. Ltd., New Delhi.

23

4 -/-/- 4
FUNDAMENTALS OF MICROBIOLOGY

UNIT I
History of microbiology, microbial world and their structural characters. Prokaryotes bacteria, actinomycetes, spirochaetes,
cyanobacteria, mycoplasma, rickettsiae, archaebacteria
viruses, structure, classification, characters and their economic importance. Eukaryotes fungi, algae, protozoan
structure, classification, characters and their economic importance.

UNIT II
Microscopy, sterilization, staining, filteration, Disinfection. Microbial nutrition-nutritional requirements, cultivation of
microorganisms, types of nutrition photoheterotrophs, chemoheterotrophs, photoautotrophs, chemoautotrophd and their
ecological significance. Microbial growth and metabolism measurement of cell growth, dynamics of bacterial growth,
factors affecting growth. Energy yielding reactions, respiration aerobes, anaerobes, microaerophiles and facultative
anaerobes.

UNIT III
Enzymes characters and their importance in microbial metabolism. Pathways of catabolism EM, ED pathways and TCA
cycle, fermentation, types of fermentation. Bacterial photosynthesis, Microbial ecology- microbial interactions, types of
interaction, influence of physico-chemical factors like pH, temperature, moisture, light, osmotic pressure, organic and
inorganic substances, relationship with soil, water, air, food etc.

UNIT IV
Microbial genetics; genotypic and phenotypic characters, mutation and its significance, genetic recombination,
transformation, transduction and conjugation, genetic engineering and biotechnology. Pathogenicity and virulence. Sources
of infection. Transmission of disease producing organisms. Portals of infection. Effect of pathogenic bacteria on the body.
Symptoms and lesions. Virus, Symmetry of virus, RNA and DNA virus, classification, cultivation of virus, replication of virus.

UNIT V
Host virus interactions. Virusvirus interactions. Interference and interferon, control of viral infection. Immunology and
serology types of immunity, natural and acquired, cellular and humoral, antigenantibody reactions and their significance,
serological methods in disease diagnosis. Aquatic microbial groups, Role of microorganisms in the cycling of elements in
water, breakdown and production of organic matter; Carbon, nitrogen, sulfur, phosphorus iron and manganese cycles.

Role of bacteria and fungi in sedimentations, microorganisms and water pollution; Effluent treatment; Bacteria of extreme
environment, deep sea bacteria, hydrothermal bacteria, halophilic bacteria, their physiology and nutrition;

TEXT BOOKS:
1. Dairy Microbiology by K.C. Mahanta.
2. Microbiology- Prescott & Dunn.

REFERENCE BOOKS:
1. General Microbiology by Brock.
2. Microbial Physiology 4th ed. By Alber G.Moat & John W.Foster Wileyliss.
3. Microbiology by Pelczar- M.J.Chan ECS & Krieg NR-Tata Mcgraw Hill
4. Foundation in Microbiology-by Talaro K, Talaro A, Cassida Pelzar and Reid W.C.Brown Pub.
5. General Microbiology by R.Y.Stanier.

24

3 -/-/- 2
ELECTRICAL ENGINEERING

UNTI I
Alternating current fundamentals: Electromagnetic induction magnitude of induced E.M.F. Alternating current, R.M.S. value
and average value of an alternating current. Phase relations and vector representation. A.C. series and parallel circuits,
Concept of resonance, polyphase alternating current circuits, three-phase concept, Star and delta connections, star delta
transformation, Energy measurement.

UNIT II
Transformers: Fundamental of transformer, Theory, vector diagram without load and with load, Losses, voltage regulation
and efficiency of transformer, auto-transformer. Alternators: Elementary Principles, Construction and different types of
alternators, E.M.F. in alternators, circuit breakers.

UNIT III
Induction motors : Fundamental principles, production of rotating fields, construction, Rotor winding-squirrel cage and phase
wound rotors, Analysis of current and torque, starting of induction motors, Motor housing, selection of motor and its controls.

UNIT IV
D.C. Machines: Construction and operation of D.C. generator, Types of generators, various characteristics of generator,
D.C. motors, Torque speed characteristics of D.C. motors, Starting and speed control of D.C. motors.

UNIT V
Electric Power Economics: Maximum demand charge, Load factor and power factor correction. Measuring Instruments:
Classification of instruments, Elements of a generalized measurement system, static and dynamic characteristics.

TEXT BOOKS:
1. Electrical Measurements, Anwani, M.L. and Anwani, I. (1972). Dhanpat Rai & Co. (P) Ltd., Delhi.
2. Gupta, J.B. (2010). Electrical Measurements and Measuring Instruments. S.K. Kataria & Sons, New Delhi.

REFERENCES:
1. Theraja, B. L. (1961). Fundamentals of Electrical Engineering and Electronics. S. Chand & Company Ltd., New Delhi.
2. Theraja, B.L. (1959). A Textbook of Electrical Technology. Vol. I & II. S. Chand & Co., Ltd., New Delhi.
3. Rajput, R.K. (2004). A Textbook of Electrical Technology. Laxmi Publ., New Delhi.
4. Rajput, R.K. (2007). Basics of Electrical and Electronics Engineering. Laxmi Publ., New Delhi.
5. Singh, S. (2005). Electrical Estimating and Costing, Dhanpat Rai & Co. (P) Ltd., Delhi.

25

3 -/-/- 6
FLUID MECHANICS

UNIT I
Units & dimensions, Properties of fluids. Static pressure of liquids: Hydraulic pressure, absolute and gauge pressure,
pressure head of a liquid. Pressure on vertical rectangular surfaces.

Compressible and non compressible fluids. Surface tension, capillarity. Pressure measuring devices, Simple, differential,
micro, inclined manometer, mechanical gauges, Piezometer.

UNIT II
Floating bodies: Archimedis principle, stability of floating bodies. Equilibrium of floating bodies. Metacentric height. Fluid
flow: Classification, steady, uniform and nonuniform, laminar and turbulent, continuity equation. Bernoullis theorem and its
applications.

UNIT III
Flow through pipes: Loss of head, determination of pipe diameter. Determination of discharge, friction factor, critical velocity.
Flow through orifices, mouthpieces, notches and weirs. Vena contracta, hydraulic coefficients, discharge losses. Time for
emptying a tank. Loss of head due to contraction, enlargement at entrance and exit of pipe.

UNIT IV
External and internal mouthpieces, types of notches, rectangular and triangular notchs, rectangular weirs. Venturimeters,
pitot tube, rotameter. Water level point gauge, hook gauge.

UNIT V
Dimensional analysis: Buckinghams theorem application to fluid flow phenomena. Froude Number, Reynolds number.
Weber number and hydraulic similitude. Pumps : Classification, reciprocating, centrifugal pump. Pressure variation, work
efficiency. Types of chambers, selection and sizing.

TEXT BOOKS:
1. Rajput, R.K. 1998. A Textbook of Fluid Mechanics. S. Chand & Co., New Delhi.
2. Fluid Mechanics by Yuan

REFERENCE BOOKS:
1. Fluid mechanics and Machinery by D. Ramadurgaiah, New Age International.
2. Fluid Mechanics and Fluid power engineering by D.S. Kumar, Kotaria and Sons.
3. Jain, A. K. 1995. Fluid Mechanics. 8
th
ed. Khanna Publishers, New Delhi.
4. Kumar, K. L.1996. Engineering Fluid Mechanics. S. Chand & Co., New Delhi.
5. Kumar, D.S. 1998. Fluid Mechanics. S.K. Kataria and Sons, New Delhi.

26

- -/3/- 2
CHEMISTRY OF MILK LAB

1. Sampling techniques of chemical examination of milk.
2. Determination of pH and titratable acidity of milk.
3. Determination of fat in milk by different methods.
4. Determination of total solids and solids not fat in milk.
5. Determination of total milk proteins by Kjeldahal method.
6. Determination of casein, whey proteins and NPN in milk.
7. Estimation of alkaline phosphatase and lipase in milk.
8. Determination of lactose in milk.
9. Determination of ash in milk.
10. Determination of phosphorus and calcium in milk.
11. Determination of chloride in milk.
12. Determination of temporary and permanent hardness of water.
13. Estimation of available chlorine from bleaching powder.

27

- -/3/- 2
FLUID MECHANICS LAB

1. Study of different tools and fittings.
2. To plot flow rate versus pressure drop with Utube manometer.
3. Verification of Bernoullis theorm.
4. Determination of discharge co- efficient for venturi, Orifice, V-Notch.
5. Verification of emptying time formula for a tank.
6. Determination of critical Reynolds number by Reynold apparatus.
7. Study of reciprocating, centrifugal and gear pump.
8. Calibration of Rotameter.
9. Study of different types of valves.
10. Problems on following topics:
a. Pressure,
b. capillarity and surface tension.
c. Floating bodies,
d. Liquid flow,
e. venturimeter,
f. orifice,
g. weir,
h. flow through pipes,
i. pumps.

28

- -/3/- 2
HEAT AND MASS TRANSFER LAB

1. Determination of thermal conductivity: milk
2. Determination of thermal conductivity: solid dairy
3. Determination of thermal conductivity: food products
4. Determination of overall heat transfer co-efficient of Shell and tube plate heat exchangers
5. Determination of overall heat transfer co-efficient of Jacketted kettle used in Dairy & Food Industry.
6. Studies on heat transfer through extended surfaces.
7. Studies on temperature distribution and heat transfer in HTST pasteuriser.
8. Design problems on heat exchangers.
9. Study of various types of heat exchangers.
10. Design problems on Mass Transfer.

29

II Year II Sem B.Tech. DT L T/P/D C
3 -/-/- 2

MARKETING MANAGEMENT AND INTERNATIONAL TRADE

UNTI I
Concept of marketing ; Functions of marketing ; concepts of marketing management; scope of marketing management ;
marketing management. Process ; concepts of marketing- mix, elements of marketing- mix.

UNI T I I
Market Structure and Consumer Buying Behaviour: Concept of market structure, marketing environment, micro and macro
environments. Consumers buying behaviour, consumerism. Marketing Opportunities Analysis: Marketing research and
marketing information systems;

UNIT III
Market measurement- present and future demand ; Market forecasting; market segmentation, targeting and positioning.
Allocation and Marketing resources. Marketing Planning Process. Product policy and planning : Product- mix; product line;
product life cycle. New product development process. Product brand, packaging, services decisions.

UNIT IV
Marketing channel decisions. Retailing, wholesaling and distribution. Pricing Decisions. Price determination and pricing
policy of milk products in organized and unorganized sectors of dairy industry. Promotion-mix decisions. Advertising; How
advertising works; Deciding advertising objectives, advertising budget and advertising message; Media Planning; Personal
Selling, Publicity; Sales Promotion. Food and Dairy Products Marketing.

UNIT V
International Marketing and International Trade. Salient features of International Marketing. Composition & direction of
Indian exports; International marketing environment; Deciding which & how to enter international market; Exports- Direct
exports, indirect exports, Licensing, Joint Ventures, Direct investment & internationalization process, Deciding marketing
Programme; Product, Promotion, Price, Distribution Channels. Deciding the Market Organization; World Trade Organization
(WTO)

TEXT BOOKS:
1. Kotler, P. (1988). Marketing Management: Analysis. Planning and Control. Prentice-Hall, India.

REFERENCES:
1. Varshney, R.L. and Gupta, S.L. (2005). Marketing Management: Text and Cases. Sultan Chand & Sons, New Delhi.
2. http://www.agmarknet.nic.in
3. http://www.fao.org/docrep/W3241E/w3241e0a.htm

30

4 -/-/- 4
ENVIRONMENTAL STUDIES

UNIT I :
Multidisciplinary nature of Environmental Studies: Definition, Scope and Importance Need for Public Awareness.
Natural Resources : Renewable and non-renewable resources Natural resources and associated problems Forest
resources Use and over exploitation, deforestation, case studies Timber extraction Mining, dams and other effects
on forest and tribal people Water resources Use and over utilization of surface and ground water Floods, drought,
conflicts over water, dams benefits and problems - Mineral resources: Use and exploitation, environmental effects of
extracting and using mineral resources, case studies. - Food resources: World food problems, changes caused by
agriculture and overgrazing, effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case studies.
Energy resources: Growing energy needs, renewable and non-renewable energy sources use of alternate energy
sources. Case studies. Land resources: Land as a resource, land degradation, man induced landslides, soil erosion and
desertification. Role of an individual in conservation of natural resources. Equitable use of resources for sustainabl e
lifestyles.

UNIT II :
Ecosystems: Concept of an ecosystem. - Structure and function of an ecosystem. - Producers, consumers and
decomposers. - Energy flow in the ecosystem - Ecological succession. - Food chains, food webs and ecological pyramids. -
Introduction, types, characteristic features, structure and function of the following ecosystem:
a. Forest ecosystem
b. Grassland ecosystem
c. Desert ecosystem
d. Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries)
Biodiversity and its conservation : Introduction - Definition: genetic, species and ecosystem diversity. - Bio-geographical
classification of India - Value of biodiversity: consumptive use, productive use, social, ethical, aesthetic and option values - .
Biodiversity at global, National and local levels. - . India as a megadiversity nation - Hot-sports of biodiversity - Threats to
biodiversity: habitat loss, poaching of wildlife, manwildlife conflicts. - Endangered and endemic species of India -
Conservation of biodiversity: In-situ and Exsitu conservation of biodiversity.

UNIT III :
Environmental Pollution : Definition, Cause, effects and control measures of a. Air pollution
b. Water pollution
c. Soil pollution
d. Marine pollution
e. Noise pollution
f. Thermal pollution
g. Nuclear hazards
Solid waste Management : Causes, effects and control measures of urban and industrial wastes. Role of an individual in
prevention of pollution. - Pollution case studies. - Disaster management: floods, earthquake, cyclone and landslides.

UNIT IV :
Social Issues and the Environment : From Unsustainable to Sustainable development -Urban problems related to energy
-Water conservation, rain water harvesting, watershed management -Resettlement and rehabilitation of people; its problems
and concerns. Case Studies -Environmental ethics: Issues and possible solutions. -Climate change, global warming, acid
rain, ozone layer depletion, nuclear accidents and holocaust. Case Studies. -Wasteland reclamation. -Consumerism and
waste products. Environment Protection Act. -Air (Prevention and Control of Pollution) Act. -Water (Prevention and control
of Pollution) Act -Wildlife Protection Act -Forest Conservation Act -Issues involved in enforcement of environmental
legislation. -Public awareness.

UNIT V :
Human Population and the Environment : Population growth, variation among nations. Population explosion - Family
Welfare Programme. -Environment and human health. -Human Rights. -Value Education. -HIV/AIDS. -Women and Child
Welfare. -Role of information Technology in Environment and human health. -Case Studies.
Field work : Visit to a local area to document environmental assets River /forest grassland/hill/mountain -Visit to a local
polluted site - Urban/Rural/industrial/ Agricultural Study of common plants, insects, birds. -
Study of simple ecosystems-pond, river, hill slopes, etc.

TEXT BOOK:
1 Textbook of Environmental Studies for Undergraduate Courses by Erach Bharucha for University Grants Commission.
2 Environmental Studies by R. Rajagopalan, Oxford University Press.

REFERENCE:
1. Textbook of Environmental Sciences and Technology by M. Anji Reddy, BS Publication.

31

4 -/-/- 4
CONDENSED AND DRIED MILKS

UNIT I
History, status and scope in India and abroad, Definition and legal standards: Condensed milk, sweetened condensed milk
and evaporated milk.

UNIT II
Manufacturing techniques;
a) Manufacture of evaporated milk including pilot sterilization test
b) Manufacture of sweetened condensed milk
c) Recombined sweetened condensed milk.
Grading and quality of raw milk for condensed and evaporated milk.

UNIT III
Physico-chemical changes taking place during manufacture of condensed milk, Heat stability of milk and condensed milk,
Physico-chemical properties of condensed milk and role of stabilizers in the stability of condensed milk, Chemical defects in
condensed milk, their causes and prevention., Microbiological qualities of condensed milks, preservative used in
evaporated, condensed & dried milks,
a) Type of microorganisms occurring in condensed milks
b) Survival and growth of microorganisms during manufacture and storage.
c) Microbiological standards,
d) Type of spoilage and their prevention.

UNIT IV
Recent advances with reference to freeze concentration and membrane concentration, Dried Milks: History and status in
India and abroad, Grading and quality of raw milk for dried milks, Manufacture of skim milk powder (SMP), whole milk
powders and heat classified powders, Physico-chemical changes taking place during manufacture of dried milks, Physical
properties of dried milks, Defects in dried milk during manufacture and storage, their causes and prevention, PFA, BIS and
International Standards for dried milk,

UNIT V
Manufacture of infant foods, malted milk foods and other formulated dried products, Microbiological quality of various dried
milks including infant foods and Management of condensed and dried milk industry.

TEXT BOOKS:
1. Goff, D. 1995. Concentrated and Dried Dairy Products. Dairy Science and Technology Education Series. University of
Guelph, Canada.
2. Hall, C.W. and Hedrick, T.I. 1971. Drying of Milk & Milk Products. AVI Publishing Co., Inc., Westport, Connecticut, USA.
3. Hanzikar, O.F. 1920. Condensed Milk and Milk Powder. 3
rd
ed. La Grange, Illinois, USA.

REFERENCES
1. Bezkorovainy, A. 1977. Human milk and colostrum proteins: A Revi ew. J. Dairy Sci. 60 (7) 1023-1037.
2. Caric, M. 1994. Concentrated and Dried Dairy Products. VCH, New York.
3. Christie, W. W. and Clapperton, J.L. (1982). Structures of the triglycerides of cows' milk, fortified milks (including infant
formulae) and human milk. J. Soc. Dairy Technol. 35(1) 22-24.
4. Coulter, S.T. and Jenness, R. 1973. Properties of dried milk products. In: W.B. van Arsdell et al., Eds., Food
Dehydration, 2nd ed., Vol. 2, AVI, New York, pp. 290346.
5. Dairy India book year. 2007. 6
th
ed., P.R. Gupta, New Delhi.
6. Drying of Milk and Milk Products, Compendium of Lectures delivered at refresher Course on published by Sheth M.C.
College of Dairy Science, Gujarat Agricultural University, Anand (Guj.), June 5 15, 1989.
7. Fennema, O.R. 1996. Food Chemistry. 3
rd
ed. Dekker, New York.
8. Fox, P.F. 1995. Effects of heat treatment on milk. In Heat-Induced Changes in Milk, 2
nd
ed., International Dairy
Federation, Brussels.
9. Fox, P.F. and McSweeney, P. 2003. Advanced Dairy Chemistry, Vol. 1, Proteins, 3
rd
ed., Kluwer Academic, New York.
10. Fox, P.F. and McSweeney, P. 2006. Advanced Dairy Chemistry, Vol. 2, Lipids. Birkhuser, p 655.
11. Friend, B.A., Shahani, K.M. and Mathur, B.N. 1983. Newer advances in human milk substitutes for infant feeding. J.
Appl. Nutr, 35(2) 88-115.
12. Ganguli, N.C. and Kuchroo, C.N. 1979. Humanized milk for infants - A success story. Indian Dairyman, 31(10) 691-694.
13. Heldman, D.R. and Lund, D.B. 1992. Handbook of Food Engineering, Dekker, New York .
14. Karel, M. and D.B. Lund, 2003. Principles of Concentration and Drying of Foods: Physical Principles of Food
Preservation. 2
nd
ed. Dekker, New York.
15. Masters, K. 1991. Spray Drying Handbook. 5
th
ed. Longman, Harlow.
16. Pisecky, J. 1978. Instant whole milk powder. Dairy Industries International, 43(8):5-9.
17. Reiter, B.1985. Protective proteins in milk - biological significance and exploitation. IDF Bulletin No.191/1985.

32
18. Renner, E. 1988. Storage stability and some nutritional aspects of milk powders and ultra high temperature products at
high ambient temperatures. J. Dairy Res., 55, 125-142.
19. Robinson, R.K. 1986. Modern Dairy Technology. Vol.-1. Advances in Milk Processing. Pub: Elsevier applied Science
Publishers, London & New York.
20. Stadhouders, J., Hup, G. and Hassing, F. 1982. A survey of the bacteriology of spray-dried milk powders: Neth. Milk
Dairy J., 36, 231260, 1982.
21. WHO.1962. Milk Hygiene, Monograph Series No.48, World Health Organisation, Geneva.
22. Westergaard, V. 2004. Milk Powder Technology: Evaporation and Spray Drying., Niro A/S, Copenhagen, Denmark.
23. Walstra, P. 2003. General aspects of water content and activity, and the effects on food properties and
stability: Physical Chemistry of Foods, Dekker, New York .
24. Walstra, P. and Jenness, R. 1984. Dairy Chemistry and Physics, John & Sons Wiley, New York.
25. Walstra, P., Wouters, J. T. M. and Geurts, T. J. 2006. Dairy Science and Technology. 2
nd
ed. Pub. Taylor & Francis
Group, LLC, Wageningen, The Netherlands.
26. http://en.wikipedia.org/wiki/Powdered_milk
27. http://en.wikipedia.org/wiki/Freeze_drying
28. http://www.niro.com/NIRO/cmsresources.nsf/filenames/niro-analytical-methods-all.pdf/$file/niro-analytical-methods-
all.pdf
29. http://www.fssai.gov.in/ The Food Safety and Standards Regulations, 2011
30. http://www.codexalimentarius.org
31. http://www.adpi.org
32. International Dairy Federation Bulletins- Recombined Milks.

33

4 -/-/- 4
FAT RICH DAIRY PRODUCTS

UNIT I
Status of fat-rich dairy products in India and abroad. Cream: Definition & Legal standards, Efficiency of cream separation
and factors affecting it; control of fat concentration in cream. Planning and operating a cream production unit) neutralization,
standardization, pasteurization and cooling of cream.

UNIT II
Preparation and properties of different types of cream; table cream, sterilized cream, whipped cream, plastic cream, frozen
cream and chip-dips (cultured cream), UHT processing of cream. Bacteriology of cream including defects, factors affecting
quality of cream; ripening of cream, Packaging storage and distribution, defects (non-microbial) in cream and their
prevention.

UNIT III
Butter: a) Introduction to the butter making process; theory of churning, Legal standards. b) Technology of Butter
manufacture, Batch and continuous methods. Over-run in butter; control of fat loses in butter-milk; packaging and storage;
transportation; defects in butter; rheology of butter; uses of butter. Microenvironment in cream and butter, impact of critical
process factors on entry of spoilage and pathogenic organisms in cream & butter, their spoilages & control measures.
Legal microbiologies specifications of cream & butter.

UNIT IV
Butter making equipment: Construction, operation, care and maintenance of cream separators, coolers and vacreator,
factory butterchurn and continuous butter making machine. Special butters and related products:a) Manufacture, packaging,
storage and properties of whey butter, flavoured butter, whipped butter, renovated butter / fractionated and polyunsaturated
milk fat products, vegetable oil-blended products and low-fat spreads. b) Manufacture, packaging, storage and
characteristics of margarine of different types.

UNIT V
Ghee and butter oil: a) Methods of ghee making-batch and industrial processes, innovations in ghee production, procedure,
packaging and preservation of ghee; utilization of substandard milk. b) Ghee: Composition and changes during manufacture
fat constants.

TEXT BOOKS:
1. Anantakrishnan, C.P. and Srinivasan, M.R.1964. Milk Products of India. ICAR Publications, New Delhi.
2. Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. 2002. Technology of Indian Milk Products. A Dairy India
Publication, Delhi.

REFERENCES:
1. Bhattacharyya, D.K., Pal, P.K. and Ghosh, S. 2000. Isopropanol Fractionation of oil butter and characteristics of
fractions. JAOCS 77: 12151218.
2. De, S.1980. Outlines of Dairy Technology. Oxford University Press, Delhi.
3. Rangappa, K.S. and Acharya, K.T. 1974. Indian Dairy Products. Asia Publishing House, New Delhi.
4. Torres, C.F., Torrelo, G., Seorns, F.J. and Reglero, G. 2009. Supercritical fluid fractionation of fatty acid ethyl esters
from butteroil. J. Dairy Sci. 92:18401845.

34

4 -/-/- 4
REFRIGERATION AND AIR CONDITIONING

UNIT I
Basic refrigeration cycles and concepts : Standard rating refrigerating machines, Elementary vapour compression
refrigeration cycle with reciprocating, rotary and centrifugal compressors. Theoretical vapour compression cycle, Departure
from theoretical vapour compression cycle, representation on T- and p-h diagrams, Mathematical analysis of vapour
compression refrigeration system.

UNIT II
Refrigerants: Primary and secondary refrigerants, common refrigerants (Ammonia, Freon), Brine, their properties and
comparison. Multiple evaporator and compressor systems: Applications, One compressor systems: dual compression,
comparison of system, Control of multiple evaporator system, Working and mathematical analysis of above systems.

UNIT III
Refrigeration equipments: Compressor, Condenser, evaporator, Cooling tower, spray pond, Basic elements of design,
Construction, operation and maintenance, balancing of different components of the system. Refrigeration Controls: Low side
and high side float valves, capillary tube, thermostatic expansion valve, automatic expansion valve, solenoid valve, High
pressure and low pressure cutouts, thermostat, overload protector, common defects and remedies.

UNIT IV
Refrigeration Piping: Purpose, materials, joint and fittings, water and brine pipe size selection. Absorption Refrigeration
Systems: Simple vapour absorption refrigeration systems, Practical absorption system, Refrigerant absorbent combinations
Absorption cycle analysis.

UNIT V
Psychrometry: definition, properties of air-vapour mixtures, Psychrometric charts, Processes involving air vapor mixtures,
Dehumidification, humidifiers, Humidity measurements, humidity control. Wet bulb, dry bulb temperature dew point
temperature. Cooling load calculations: Types of loads, design conditions for air cooling, air conditioning loads. Cold
storage: Types of cold storage, Types of loads in cold storage, Construction of cold storage. Insulating materials and vapour
barriers.

TEXT BOOKS:
1. Arora, S. C. and Domkundwar, S. 1989. A Course in Refrigeration and air conditioning. 5
th
ed. Dhanpat Rai and Sons,
Delhi.
2. Arora, C. P. 2000. Refrigeration and air conditioning. Tata McGraw-Hill, New Delhi.

REFERENCES
1. Ballaney, P. L. 1992. Refrigeration and air conditioning. Khanna Publ., New Delhi.
2. Prashad, M. 2007. Refrigeration and air conditioning. New Age International, New Delhi.
3. Jorden, R. C. and Priester, G. B. 1957. Refrigeration and air conditioning. Prentice-Hall, New Delhi.

35

4 -/-/- 4
DAIRY ENGINEERING

UNIT I
Sanitization : Materials and sanitary features of the dairy equipment. Sanitary pipes and fittings, standard glass piping,
plastic tubing, fittings and gaskets, installation, care and maintenance of pipes & fittings. Description, working and
maintenance of can washers, bottle washers. Factors affecting washing operations, power requirements of can the bottle
washers, CIP cleaning and designing of system.

UNIT II
Mechanical Separation: Fundamentals involved in separation. Sedimentation, Principles involved in filtration, Types, rates of
filtration, pressure drop calculations. Gravity setting, principles of centrifugal separation, different types of centrifuges.
Application in Dairy Industry, clarifiers, tri processors, cream separator, selfdisludging centrifuge, Bacto-fuge, care and
maintenance of separators and clarifiers.

UNIT III
Homogenization : Classification, single stage and two stage homogenizer pumps, power requirement, care and
maintenance of homogenizers, aseptic homogenizers. Pasteurization: Batch, flash and continuous (HTST) pasteurizers,
Flow diversion valve, Pasteurizer control, Care and maintenance of pasteurizers.

UNIT IV
Different type of sterilizers, in bottle sterilizers, autoclaves, continuous sterilization plant, UHT sterilization, Aseptic
packaging and equipment. Care and maintenance of Sterilizers.
Filling Operation: Principles and working of different types of bottle filters and capping machine, pouch filling machine (Pre-
pack and aseptic filling bulk handling system, care and maintenance.

UNIT V
Mixing and agitation: Theory and purpose of mixing. Equipments used for mixing solids, liquids and gases. Different types of
stirrers, paddles and agitators. Power consumption of mixer-impeller, selection of mixing equipment in dairy industry, mixing
pumps.

TEXT BOOKS:
1. Ahmad, T. 1985. Dairy Plant Systems Engineering. Kitab Mahal Publ., Allahabad.
2. Dairy Processing Handbook. 1995. Tetra Pak Processing Systems AB, Sweden.

REFERENCES:
1. Kessler. 1981. Food Engineering and Dairy Technology. V.A. Kessler Publ., Freising, Germany.
2. McCabe, W., Smith, J. and Harriott, P. 1993. Unit operations of Chemical Engineering. Mc-Graw Hill Inc. New York.
3. Towler, G. and Sinnott, R. 2008. Chemical Engineering Design. Elsevier, New York.

36

- -/3/- 2
DAIRY ENGINEERING LAB

To study:
1. S.S.Pipes and fitting,
2. Gasket materials and S.S.milk pumps
3. Milk tanker and milk storage tanks
4. Can washer and bottles washer
5. C.I.P. Cleaning equipment
6. Homogenizers
7. Batch and Continuous pasteurizers
8. Different controls on pasteurizer
9. Different sterilizers
10. Pouch filling machine
11. Different types of agitators
12. Bottle filling and Capping machine
13. Determination of the rate of filtration and settling
14. Visit to a dairy plant.

37

- -/3/- 2

FAT RICH DAIRY PRODUCTS LAB

1. Microbiological examination of cream: Direct microscopic count, Dye reduction tests.
2. Microbiological examination of cream: a) Total viable count b) Lipolytic count c) Coliform count.
3. Standardization, neutralization, pasteurization and cooling of cream.
4. Preparation of sterilized cream.
5. Study of construction and cooperation of the power operated butter churn and butter packaging machine.
6. Preparation of cooking butter by the handoperated churn.
7. Preparation of desi butter.
8. Manufacture of table butter using the power-driven churn.
9. Preparation of ghee from cream and butter.
10. Study and operation of continuous ghee plant.
11. Sampling, determination of melting/slip point, moisture by gravimetric method, B.R. Index and Baudouin Test.
12. Acidity, Helphen Test for the presence of cotton-seed oil.
13. R.M. value and Polenske value. Saponification value. Iodine value. Peroxide value.
14. Detection of animal body fats and vegetable oils.
15. Examination of the quality of sodium chloride for butter making.

38

- -/3/- 2
REFIRGERATION AND AIR CONDITIONING LAB

1. Study of tools used in installation of a refrigeration plant including charging and detection of leaks.
2. To study different parts and learn operation of bulk milk cooler.
3. Study of different parts and learn the operation of a refrigeration plant/ice plant using ammonia refrigerant.
4. Study of different parts and learn the operation of a vapour absorption refrigeration plant.
5. Dismantling and assemble an open compressor and a sealed unit.
6. Study different parts and refrigeration controls of the following (a) Refrigerator (b) Water cooler (c) Deep Freezer
(d) Compare their cooling coils and other systems.
7. To find out the rating (cooling rate) at different suction temperatures (temperature differences) and air handling
capacity of the air cooling unit.
8. Plotting the practical refrigeration cycle on a pressure enthalpy diagram and to compare it with a theoretical
refrigeration cycle.
9. Study different parts and operation of a (a) Air washer, (b) Room cooler, (a) Air conditioner, (d) Chemical
dehumidifiers, (e) Cooling.
10. Plotting of psychrometric process: Sensible heating & cooling.
11. Dehumidification & cooling and heating & humidification.
12. Study of different humidity indicating, recording and controlling devices.
13. Problems on cold storage.
14. Visit to cold storage.

39

III Year I Sem B.Tech. DT L T/P/D C
4 -/-/- 4

ICE CREAM & FROZEN DESSERTS

UNIT I
History, development and status of ice cream industry, Definition, classification and composition of ice cream and other
frozen desserts, Stabilizers and emulsifiers-their classification, properties and role in quality of ice cream,

UNIT II
Technological aspects of ice cream manufacture, Thermodynamics of freezing and calculation of refrigeration loads, Types
of freezers, refrigeration control / instrumentation, Hygiene, cleaning and sanitation of ice cream plant, Effect of process
treatments on the physico- chemical properties of ice-cream mixes and ice cream,

UNIT III
Processing and freezing of ice- cream mix and control of over run, Packaging, hardening, storage and shipping of ice-
cream, Defects in ice cream, their causes and prevention, Physico-chemical properties of ice-cream and compositional
standards.,

UNIT IV
Microenvironment in ice cream, microbiological quality of ingredients, critical process factors & their impact on entry of
pathogen in ice cream, their survival during storage,
Food poisoning out breaks, food safety & legal standards,

UNIT V
Recent advances in ice-cream industry and plant management, Technology for preparation of dried ice-cream milk mix.
Nutritive value of ice-cream.

TEXT BOOKS:
1. Sommer, H. H. 1951. The Theory and Practice of Ice Cream Making. 6
th
ed. Madison, Wisconsin, p 5-10.
2. Hui, Y.H. 1993. Dairy Science and Technology Handbook 2- Product Manufacturing. Wiley VCH Inc., USA.

REFERENCES:
1. Arbuckle, W.S. 1991. Ice Cream. AVI Publ., Co. Inc., West Port, Connecticut.
2. Hall, C.W. and Hedric, T.T. 1975. Drying of Milk and Milk Products. AVI Publ. Co. Inc., West Port, Connecticut. p-338
3. Ice Cream Alliance and Ice Cream Federation. 1992. Code of Practice for the Hygienic manufacture of Ice Cream.
4. NDRI. 1998. Advances in Ice Cream and Frozen Desserts. Lecture compendium, Sixth short course, Dec15, 1998- Jan
4, 1999. NDRI, Karnal.
5. Robinson, R.K. 1986. Modern Dairy Technology. Vol II. Elsevier Sci. Publ. Co., Inc., New York, USA.
6. Robinson, R.K. 2002. Dairy Microbiology Handbook. 3
rd
ed. John Willey and sons, New York, USA.
7. Statutory instrument (SI).1995. Food The Food Labelling Regulations, No.1499.

40


4 -/-/- 4
STARTER CULTURES & FERMENTED MILK PRODUCTS

UNIT I
Introduction of starter cultures & their importance in dairy industry, classification of Lactic Acid Bacteria; Metabolism of
Lactic Acid Bacteria and diacetyl production, production of antibacterial substances by lactic starter cultures.

UNIT II
Mixed and define strain starter culture; propagation of starter cultures; factors affecting their propagation; starter
concentrates- direct bulk and direct vat starter cultures; starter distillates. Quality and activity of starter cultures; defects in
starters and their control; starter failures; antibiotic residues, sanitizers and bacteriophages.

UNIT III
Preservation of starter cultures: freezing and freeze-drying; factors affecting the survival of cultures during preservation.
Role of starter cultures in the preparation of various fermented milks; classification of fermented milks

UNIT IV
Microbiology of dahi and yoghurt; different types of dahi and yoghurt; preparation; defects and their control. Microbiology of
milk products; their nutritional and therapeutic significance.

UNIT V
Kefir and Kumiss: origin and characteristics: microbiology of Kefir grains. Microbiology of other fermented milks such
as Bugarian milk, cultured buttermilk, Leben and Yakult; their significance. Concept of probiotic starters and their
application in probiotic dairy food.

TEXT BOOKS:
1. Bagchi, D., Lau, F.C. and Ghosh, D.K. (2010). Biotechnology in Functional Foods and Nutraceuticals. CRC Press LLC,
USA.
2. Cogan, T.M. and Accolas, J.P. (1995). Dairy Starter Cultures. VCH Publ., USA.
3. Farnworth, E.R. (2008). Handbook of Fermented Functional Foods. 2
nd
ed. CRC Press, USA.

REFERENCES:
1. Full, R. and Perdigon, G. (2000). Probiotics 1, 2, 3. Kluwer Academic Publ., Dordrecht, Netherlands.
2. Hutkins, R.W. (2006). Microbiology and Technology of Fermented Foods. Blackwell Publ. Professional, Iowa, USA.
3. Kosikowski, F.V. and Mistry, V.V. (2001). Cheese and Fermented Milks. Kosikowaski and Sons, Westport, CT.
4. Law, B.A. (1997). Microbiology and Biochemistry of Cheese and Fermented Milks. 2
nd
ed. Blackie, New York.
5. Marth, E.M. and Steele, J.L. (1998). Applied Dairy Microbiology. Marcel Dekker, New York.
6. Prajapati, J.B. (1995). Fundamental Dairy Microbiology, Ekta Prakashan, Nadiad, India.
7. Robinson, R.K. (2002). Dairy Microbiology Handbook . John Wiley and Sons, Inc., New York.
8. Salminen, S. and Wright, A.V. (1998). Lactic Acid Bacteria. Marcel Dekker, New York.
9. Sandholm, T.M. and Saarela, M. (2003). Functional Dairy Products. Woodhead Publ. Ltd. and CRC Press LLC, USA.
10. Tamime, A.Y. and Robinson, R.K. (1999). Yoghurt Science and Technology, 2
nd
ed. Woodhead Publ. Ltd. and CRC
Press LLC, USA.
11. Yadav, J.S., Grover, S. and Batish, V.K. (1993). A Comprehensive Dairy Microbiology. Metropolitan Publishers, New
Delhi.

41

4 -/-/- 4

FOOD CHEMISTRY
UNIT I
Water: Water binding and chemical reactions mediated by water. Food Proteins: Classification, physico-chemical
properties, Reaction involved in processing, Reactions with alkali, Enzyme catalyzed reactions involving hydrolysis and
proteolysis, Theories of formation of texturised proteins.

Lipid : Reactions involved during deep frying of food viz., autoxidation of saturated acyl lipids and polymerization.
Lipoprotein and membrane; definition, classification and involvement in the formation of biological membranes.
Unsaponifiable matter contents in various fats and oils. Edible fats and oils, classification and chemical composition.

UNIT II
Carbohydrates: Legumes, jellies polysaccharide viz. linear, branched and modified. Properties and utilization of common
polysaccharides, viz. cellulose, glycogen, hemicellulose and pectin. Enzymatic degradation of polysaccharides, viz. agar,
alginate. Carrangeenan, gums and starch. Production of dextrans and malto dextran.

UNIT III
Food Enzymes: Hydrolases and lipases, utilization in food industry, effect of inihibitors, pH and temperature. Minerals in
foods: Main Elements, trace elements in eggs, cereal and cereal products, vegetables and fruits. Aroma compounds in
foods: Threshold value, off flavours. Food additives: Vitamins, amino acids, minerals. Aroma substance flavour enhancers-
monosodium glutamate, nucleotides. Sugar substitutes, sorbitol. Sweeteners-saccharin, cyclamate. Food colours.

UNIT IV
Anti-nutritional factors and Food contanimant : Toxic-trace elements, radio nuclides. Cereals and cereal products: Individual
constituents, like proteins, lipids, carbohydrates and vitamins in cereals flour and their relationship in dough making. Type
of flours, bread making and non-bread making: chemical composition, influence of additives/minor ingredients on baking
properties. Physical, chemical changes during baking. Legumes: Classification composition and physico-chemical
properties.

UNIT V
Vegetables and fruits: Classification, general composition, chemical changes during ripening and storage. Jams, jellies
and pickles: Classification, composition and preservation. Beverages: Classification, Coffee, Tea and Cocoa-gradation,
composition, chemical changes during processing, volatile compounds. Preservation of Foods: General principles of food
preservation, chemical preservation, preservation through irradiation.

TEXT BOOKS:
1. Aurand, L. W. and Wood, A. E. (1973). Food Chemistry. The AVI Publishing Co., Connecticut.
2. Belitz, H. D., Grosch, W. and Schieberler, P. (2004). Food Chemistry. Springer, Berlin.

REFERENCES:
1. DeMan, J. M. (1999). Principles of Food Chemistry. A Chapman and Hall Food Science Book, Aspen Publ., Inc.,
Gaithersburg, Maryland.
2. Fennama, O. R. (ed). (1996). Food Chemistry. Marcel Dekker, Inc., New York.
3. Gopalan, C., Rama Sastri, B.V., and Balasubramaniam, S.C. (1991). Nutritive value of Indian Foods. National Institute
of Nutrition (NIN), Indian Council of Medical Research (ICMR), Hyderabad.
4. Meyer, L. H. (1976). Food Chemistry. Reinhold Publ. Corporation, New York.
5. Potter, N. M. (1995). Food Science. The AVI Publishing Co., Connecticut.

42

4 -/-/- 4
CHEESE TECHNOLOGY

UNIT I
Origin and history of development of cheese manufacture, status and scope in India and abroad. Definition, standards and
classification of cheese. Milk quality in relation to cheese making.

UNIT II
Treatment of milk; Physical and chemical. Cheese additives and preservatives. Role of starter culture in relation to cheese
quality. Rennet preparation and properties, rennet substitutes. Action of rennet on milk in relation to cheese making.

UNIT III
Manufacture of different varieties of cheese: Cheddar, Gouda, Swiss, Mozzarella, Cottage. Microbiological changes during
preparation ripening in cheese.

UNIT IV
Role of milk constituents and changes during manufacture and ripening in cheese. Factors affecting yield of cheese.
Packing, storage and distribution of cheese. Accelerated ripening of cheese. Microbiological defects in cheese; their cause
and prevention.

UNIT V
Manufacture of processed cheese, cheese spread and processed cheese foods. Mechanization and automation in cheese
processing. Microbiological critical control of cheese cold store.

REFERENCES:
1. Cheese. (2010). A global strategic business report. Global Industry Analysts, Inc
2. Banks, J.M. (1998). The Technology of Dairy Products. 2
nd
ed. R. Early (Ed.), Chapman and Hall, Blackie Academic
and Professional, London
3. Kapoor, R. and Metzger, L. E. (2008). Process Cheese: Scientific and Technological AspectsA
Review. Comprehensive Reviews in Food Science and Food Safety. 7, 194-214
4. Singh, S. (2011). Production and Marketing of Cheese A Global Perspective. Lecture Compendium on Advances in
Cheese and Fermented Products (Centre of Advanced Faculty Training), 1-8
5. http://www.strategyr.com/Cheese_Market_Report.asp

43

3 -/-/- 2
DAIRY PLANT MANAGEMENT & POLLUTION CONTROL

UNIT I
Production Management. Definition, Function and structure of Production Management, Production planning & Control,
Work study and measurement motion and time study,

UNIT II
Plant Operations. Efficiency factors losses, Financial and Managerial efficiency Provision for Industrial Legislation in India,
Particularly in dairy industry, Personal Management.

UNIT III
Manpower planning, recruitment, training, transfer, promotions policies, Job specifications, Job evaluation, Job
enhancement, Job enrichment, MBO, working conditions.

UNIT IV
Safety hazards, hazards prevention security for plant machinery and the employees, Plant Maintenance. Prevention &
Break-down maintenance Spare parts inventory, tools & lubricants etc.

UNIT V
Food hygiene, personnel hygiene, plant hygiene, water quality etc. Cleaning and Sanitation different type of cleaning and
sanitizing agents, Effluent treatment: Type, degree and treatment of waste.

TEXT BOOKS:
1. David, J. 2007. Contemporary Trends in Dairy Plant Management. Gyan Books Pvt. Ltd., Delhi
2. Kumar, H.D. 1998. Environmental Pollution and Waste Management. MD Publ. Pvt. Ltd., New Delhi.

REFERENCES:
1. Maliwal, G.L. 2007. Hand book of Environmental Management. Agrotech Publ. Academy, India.
2. Warner, J. N. 1976. Principles of Dairy Processing. John Wiley Publ., New York.

44

4 -/-/- 4
DAIRY BIOTECHNOLOGY

UNIT I
Definition, scope and historical development of biotechnology, achievement and future application: structure of DNA and
RNA; DNA replication, protein synthesis, genetic code, mutations:

UNIT II
Vectors, cloning strategies in bacteria and animals, DNA technology. Protoplast fusion & Tissue culture in dairy cultures.
Animal cell culture, protoplast/somatic fusion and hybridoma technology, stem cell and nuclear cloning

UNIT III
Application of Genetic Engineering in dairy starter cultures, Accelerated Cheese Ripening, Cloning and expression of genes
in bacteria and yeast, Large scale production and downstream processing of recombinant proteins, Designer Milk

UNIT IV
Application of biotechnology in food and dairy industry, dairy effluents. Genetic manipulation of dairy starters for improved
attributes of commercial value. Dairy enzymes and whole cell immobilization.

UNIT V
Bioinformatics and Genomics, Transcriptomics and Proteomics, Metabolomics, Structural Biology, Nutrigenomics and
Pharmacogenomics, Ethical issues related to use of Genetically Modified foods, Biosafety levels and biosafety boards
operating in India.

TEXT BOOKS:
1. Berg, J., Tymoczko, J. L. and Stryer, L. 2006. Biochemistry. 6
th
ed. W. H. Freeman, San Francisco.
2. Britz, T. J. and Robinson, R. K. (Eds). 2008. Advanced Dairy Science and Technology. 1
st
ed. Blackwell Pub.Ltd., UK.
3. Butler, M. J. (Editor). Animal Cell Culture and Technology: The Basics. Irl Pr Publishers.

REFERENCES:
1. Chapman, H.R., and Sharpe, M.E. 1990. Microbiology of Cheese. In R.K. Robinson (Ed.), Dairy Microbiology (Vol.2).
Elsevier Applied Science Publishers, London.
2. Cheremisinoff, N. P. 1996. Biotechnology for Waste and Wastewater Treatment. Noyes Publications, USA.
3. Chenn, P. 1997. Microorganisms and Biotechnology. John Murray, London.
4. Dale, J.W., von Schantz, M. and Plant, N. (Eds). 2011. From Genes to Genomes: Concepts and Applications of DNA
Technology. 3
rd
ed. Wiley-Blackwell.
5. Evans, G. M. and Furlong, J. C. 2003. Environmental Biotechnology-Theory and Applications. John Willey & Sons Ltd.
6. FEMS, 1987. Second Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications. Microbiology
Reviews, 46, 201-379.
7. Fitzgerald-Hayes, M. and Reichsman, F. 2010. DNA and Biotechnology. 2
nd
ed. Elsevier, Amsterdam.
8. Freshney, R.I. 2010. Culture of Animal Cells: A Manual of Basic Technique and Specialized Applications. Wiley, J. and
Sons.
9. Hartmier, W. 1988. Immobilized Biocatalysts: An Introduction, Springer Verlag, Berlin.
10. Krauzer, H. and Massey, A. (Eds). 2008. Molecular Biology and Biotechnology: A Guide for Students. 3
rd
ed. ASM
Press. Washington DC.
11. Kreuzer, H. and Massey, A. 2001. Recombinant DNA and Biotechnology: A Guide for Teachers. 2
nd
ed. ASM Press.
Washington DC.
12. Ratledge, C. and Kristiansen, B. (Eds). 2001. Basic Biotechnology. 2
nd
ed. Cambridge University Press.
13. Smith, C. A. and Wood, E. J. London. 1991. Molecular Biology and Biotechnology. Chapman and Hall.
14. Tampion, J. and Tampion, M.D. 1987. Immobilized Cells: Principles and Applications, Cambridge University Press,
Cambridge.
15. Thieman, W. J. and Pallidino, M.A. 2009. Introduction to Biotechnology. 2
nd
ed. Pearson, New York.
16. Trun, N. and Trempy, J. (Eds). 2003. Fundamental Bacterial Genetics. Wiley-Blackwell.
17. Maloy, S. R., Cronan, J. and Freifelder, D. 2009. Microbial Genetics, 2
nd
ed. Narosa,New Delhi.
18. Masters, J. R. W. (Ed.). 1999. Animal cell culture: A Practical Approach. Oxford University Press.
19. Mattiasson, B. (Ed.). 1983. Immobilized Cells and Organelles.CRC Press, Boca Raton, FL. Vol. 12.
20. Wang, L.K., Hung, Y.T., Lo, H. H. and Yapijakis, C. (Eds). 2004. Handbook of Industrial and Hazardous Wastes
Treatment. Marcel Decker Inc, USA.
21. Internet Resources
22. en.wikipedia.org
23. biotechnologyhelp.com
24. www.northcarolinalifescience.com
25. www.bloomsburyacademic.com

45

- -/3/- 2

CHEESE TECHNOLOGY LAB

1. Familiarization with equipment, accessories and standardization numericals.
2. Study of factors affecting rennet action.
3. Manufacture of Cheddar cheese.
4. Manufacture of Gouda cheese.
5. Manufacture of Mozzarella cheese.
6. Manufacture of Swiss cheese.
7. Manufacture of Cottage cheese.
8. Manufacture of Processed cheese.
9. Manufacture of processed cheese spread.
10. Manufacture of processed cheese food.
11. Analysis of cheese; proximate composition.
12. Determination of ripening index.

46

- -/3/- 2
FOOD CHEMISTRY LAB

1. Determination of moisture, acidity and gluten content in flour.
2. Determination of total ash and acid insoluble ash in flour.
3. Determination of starch in flour.
4. Determination of total nitrogen in cereal products.
5. Determination of acidity and vitamin C in citrus fruits.
6. Analysis of tomato ketchup for total solids, acidity, ash and salt.
7. Determination of total sugar in tomato ketchup.
8. Determination of total ash and alkalinity of soluble ash in tea.
9. Determination of water extractive in tea leaves.
10. Determination of presence of Chicory in coffee powder.
11. Determination of reducing sugars in Jam.
12. Determination of iron in infant foods.

47

- -/3/- 2

ICE CREAM & FROZEN DESSERTS LAB

1. Calculation of standardization of ice-cream mixes.
2. Manufacture of plain and fruit flavoured ice-cream.
3. Manufacture of chololcate, fruit and nut ice cream.
4. Preparation of sherbets/ices.
5. Preparation of soft served and filled ice-cream.
6. Manufacture of kulfi.
7. Study of continuous and batch type freezers.
8. Manufacture of ice-cream by continuous process.
9. Compositional analysis of ice-cream.
10. Microbiological examination of ice-cream and other frozen desserts;
11. SPC, coliform, staphylococci & Salmonella.
12. Field trips

48

III Year II Sem B.Tech. DT L T/P/D C
3 -/-/- 2
OPERATIONS RESEARCH

UNIT I
Development definition characteristics and phases types of models objectives of operations research - operation
research models applications of OR in decision making.

UNIT II
ALLOCATION: Linear programming problem formulation graphical solution simplex method- artificial variables
techniques -twophase method, big-m method duality principle.

UNIT III
TRANSPORTATION PROBLEM: Formulation optimal solution, unbalanced transportation problem degeneracy,
assignment problem formulation optimal solution - variants of assignment problem- traveling salesman problem.
SEQUENCING Introduction flow shop sequencing n jobs through two machines n jobs through three machines
job shop sequencing two jobs through m machines.

UNIT IV
INVENTORY : Introduction single item deterministic models purchase inventory models with one price break and
multiple price breaks shortages are not allowed stochastic models demand may be discrete variable or continuous
variable instantaneous production. Instantaneous demand and continuous demand and no set up cost.

UNIT V
SIMULATION: Definition types of simulation models phases of simulation applications of simulation inventory and
queuing problems advantages and disadvantages simulation languages.

TEXT BOOKS:
1. Operations Research / S.D.Sharma-Kedarnath
2. Introduction to O.R/Hiller & Libermann (TMH).

REFERENCES:
1. Operations Research /A.M.Natarajan,P.Balasubramani, A. Tamilarasi/Pearson Education.
2. Operations Research: Methods & Problems / Maurice Saseini, Arhur Yaspan & Lawrence Friedman
3. Operations Research / R.Pannerselvam,PHI Publications.
4. Operations Research / Wagner/ PHI Publications.
5. Operation Research /J.K.Sharma/MacMilan.

49

4 -/-/- 4
PACKINGING OF DAIRY PRODUCTS

UNIT I
Introduction, Importance of Packaging, History of Package Development, Packaging materials, Characteristics of basic
packaging materials: Paper (paper board, corrugated paper, fibre board), Glass, Metal, Plastics, Foils and laminates, retort
pouches,

UNIT II
Package forms: Forms of packages used for packaging of food and dairy products, Legal requirements: safety
requirements of packaging materials and product information.

UNIT III
Packaging of milk and dairy products such as pasteurized milk, UHT-sterilized milk, aseptic packaging, fat rich products-
ghee and butter, coagulated and desiccated indigenous dairy products and their sweetmeades, concentrated and dried
milks including baby foods.

UNIT IV
Modern Packaging Techniques; Vacuum Packaging, Modified atmosphere packaging (MAP), Eco-friendly packaging,
Principles and methods of package sterilization, Coding and Labelling of Food packages,

UNIT V
Aseptic Packaging (AP), Scope of AP and pre-requisite conditions for AP, Description of equipments (including aseptic
tank) and machines- Micro-processor controlled systems employed for AP, Package conditions and quality assurance
aspects of AP, Microbiological aspects of packaging materials. Disposal of waste package materials, Packaging Systems.

TEXT BOOKS:
1. Ahvenainen, R. (2003). Novel Food Packaging Techniques. Woodhead Publ. Ltd., Cambridge, England.
2. Bekker, M. (Ed.). (1986).Wiley Encyclopedia of PackagingTechnology. John Wiley and Sons. New York

REFERENCES:
1. Coles, R., Mc Dowell, D. and Kirwan, M. J. (2003). Food Packaging Technology. Blackwell Publishing Ltd., Oxford, UK.
2. Engineers India Research Institute. (2005). Handbook of Packaging Technology. EIRI, Delhi.
3. Han, J. (2005). Innovations in Food Packaging. Elsevier Science & Technology Books.
4. Hintlian, C. B. and Hotchkiss, J.H. (1986). The Safety of Modified Atmosphere Packaging: A Review, Food
Technol. 40(12): 7076.
5. Paine, F. A. (Ed.). (1996). The Packaging User's Handbook. Blackie Academic and Professional, Glasgow.
6. Piringer, O. G. and Baner, A. L. (Ed.). (2008). Plastic Packaging: Interaction with Food and Pharmaceuticals. John
Wiley and Sons, Weinheim, Germany.
7. Yam, K. L. (2009). Encyclopedia of Packaging Technology. 3
rd
ed. John Wiley and Sons, Inc. Publ., USA.

50


4 -/-/- 4
DAIRY PROCESS ENGINEERING

UNIT I
Evaporation : Basic principles of evaporators, construction and operation, Different types of evaporators used in dairy
industry, Calculation of heat transfer area and water requirement of condensers, Basic concepts of multiple effect
evaporators, Operations and various feeding systems, Economy of operation, Thermo processor and MVR system, Care
and maintenance of evaporators.

UNIT II
Drying : Introduction to principle of drying, Equilibrium moisture constant, bound and unbound moisture, Rate of drying-
constant and falling rate, Effect of Shrinkage, Classification of dryers-spray and drum dryers, spray drying, etc., air heating
systems, Atomization and feeding systems. Factors affecting bulk density of power, spray dryer controls, Theory of solid gas
separation, cyclone separators, Bag Filters, Care and Maintenance of drum and spray dryers.

UNIT III
Fluidization: Mechanisms of fluidization characteristics of gas-fluidization systems, Minimum Porosity, Bed Weight, Pressure
drop in fluidized bed, Application of fluidization in drying, Batch fluidization, Fluidized bed dryers.

UNIT IV
Mechanization and equipment used in manufacture of indigenous dairy products, Butter and Ghee making machine, Ice-
cream and Cheese making equipments. Packaging machines for milk & milk products.

UNIT V
Membrane Processing: Ultra filtration, Reverse Osmosis and electro dialysis, Materials for membrane construction, Ultra
filtration of milk, Effect of milk constituents on operation, membranes for electro- dialysis.

TEXT BOOKS:
1. Ahmed, T. 1985. Dairy Plant System Engineering. Kitab Mahal, K.L. Agencies Pvt. ltd., New Delhi.
2. Ahmed, T. 1990. Dairy Plant System Engineering and Management. Kitab Mahal, K.L. Agencies Pvt. ltd., New Delhi.

REFERENCES:
1. Anantakrishnan, C.P. and Simha, N. N. 1987. Technology and Engineering of Dairy Plant Operations. Laxmi Publ.,
Delhi.
2. Brennan. 1969. Food Engineering Operations. Elsevier Publ. Co., Amsterdam, New York.
3. Farrall, A. W. 1963. Engineering for Dairy and Food Products. John Wiley and Sons, New York.
4. Gardner, A. W. 1971. Industrial drying. Leonard Hill Publ., London.
5. Kesseler. 1981. Food Engineering and Dairy Technology. V. A. Kessler Publ., Freising, Germany.
6. Masters, K. 1972. Spray drying: an introduction to principles, operational practice, and applications. Leonard Hill Publ.,
London.
7. Robinson, R. K. 1993. Modern Dairy Technology. Chapman & Hall, UK.
8. Spicer, A. 1974. Advances in Pre-concentration and Dehydration of Foods. John Wiley & Sons. New York.

51


4 -/-/- 4
ENTREPRENEURSHIP DEVELOPMENT AND INDUSTRIAL CONSULTANCY

UNIT I
Communication Skills: Structural and functional grammar; meaning and process of communication, verbal and non-verbal
communication; listening and note taking, writing skills, oral presentation skills; field diary and lab record; indexing, footnote
and bibliographic procedures. Reading and comprehension of general and technical articles, precise writing summarizing,
abstracting; individual and group presentations, impromptu presentation, public speaking; Group discussion. Organizing
seminars and conferences.

UNIT II
Entrepreneurship Development: Assessing overall business environment in the Indian economy. Overview of Indian social,
political and economic systems and their implications for decision making by individual entrepreneurs. Globalisation and the
emerging business / entrepreneurial environment.

UNIT III
Concept of entrepreneurship; entrepreneurial and managerial characteristics; managing an enterprise; motivation and
entrepreneurship development; importance of planning, monitoring, evaluation and follow up; managing competition;
entrepreneurship development programs; SWOT analysis, Generation, incubation and commercialization of ideas and
innovations.

UNIT IV
Government schemes and incentives for promotion of entrepreneurship. Government policy on Small and Medium
Enterprises (SMEs) / SSIs. Export and Import Policies relevant to horticulture sector. Venture capital. Contract farming and
joint ventures, public-private partnerships.

UNIT V
Overview of horti inputs industry. Characteristics of Indian horticultural processing and export industry. Social Responsibility
of Business.

TEXT BOOKS:
1. Aswathappa, K. (2008). Essentials of Business Environment. Himalaya Publ. House. Mumbai.
2. Chandan, R. C. (2007). Dairy industry: Opportunities for FDI. Dairy India, 26-42.
3. Desai, V. (1997). Dynamics of Entrepreneurial development and Management. Himalaya Publ. House, Mumbai.

REFERENCES:
1. Desai, V. (2006). Small Scale Industries and Entrepreneurship. 1sted. Himalaya Publ. House, Mumbai.
2. Histrich, R. D. and Peters, M. P. (2002). Entrepreneurship. Tata Mc-Graw Hill Publ. Co. Ltd. New Delhi.
3. Khanna, R. S. (2007). Which state of India is managing its cattle wealth best? Dairy India, 22-25.
4. Khanna, S. S. (1999). Entrepreneurial Development. S. Chand and Co. Ltd., Ram Nagar, New Delhi.
5. Lall, M. and Sahai, S. (2006). Entrepreneurial. Excel Books, New Delhi.
6. Mishra, S.K. and Puri, V. K. (2008). Economic Environment of Business. Himalaya Publ. House, Mumbai.
7. Nandan, H. (2009). Fundamentals of Entrepreneurship. PHI Learning Pvt. Ltd., New Delhi.
8. Sareen, S. (2007). Certification scheme for Dairy products exports. Dairy India, 87-90.
9. Sheikh, A.M. (2006). Human resource development and management. 2nd ed. S. Chand and co. ltd., New Delhi.
10. http://biztaxlaw.about.com/od/startingapartnership/f/typesofpartnshps.htm
11. http://www.nios.ac.in/Secbuscour/cc08.pdf
12. http://www.nyda.gov.za/index.php
13. http://www.scribd.com/doc/29737286/History-of-Entrepreneurship
14. http://forlearn.jrc.ec.europa.eu/guide/4_methodology/meth_swot-analysis.htm

52

4 -/-/- 4
DAIRY EXTENSION EDUCATION
(ELECTIVE I)

UNIT I
History, need definition, philosophy, principles, approaches and objectives of extension education, Present status of
extension and rural Development programmes. Teaching/learning process, Extension Teaching Methods, classification and
selection of teaching methods.

UNIT II
Nature and importance of communication. Key elements of communication. Models of communication, process, feedback
and problems in communication. Importance of audiovisual aids in extension education. Classification, planning and
selection of A.V.Aids.

UNIT III
Identification of rural leaders, their characteristics, roles and functions in rural development, training of rural leaders.
Definition of groups, natural types, principles of working with groups and their mobilization. Need, principles and steps of
programme planning. Evaluation of extension programmes.

UNIT IV
Diffusion of innovations and categories of farmers. Conceptual orientation about different terms, like- PRA, RRA,
IVLP/TAR, ATMA, ATIC, PTD etc. Practical: Acquiring skill in use of audio-visual & other aids: Overheads Projector,
Slide Projector, Use of VCR and PA system, Camera handling. Preparation and use of visual aids and printed material;
Poster and chart, Flash card and flannel Graph, Circular letter, leaflet, pamphlet, folder.

UNIT V
Group Discussion Technique, Developing Communication and Overall Skills, Brain-storming Technique for developing the
Decision making Process, Interview technique (s), Identification of problems of village farmers through interview method,
Writing a radio script.

TEXT BOOKS AND REFERENCES:
1. Adams, M.E. 1982. Agricultural Extension in Developing Countries. Longman, Singapore Publ.
2. Blackburn, D. J., and Vist, D. L. 1984. Historical Roots and Philosophy of Extension. In D. J. Blackburn (Ed.), Extension
handbook, University of Guelph, Guelph, Ont., Canada.
3. Burton, E.S., Robert, P.B. and Andrew, J.S. 1997. Improving Agricultural Extension-A Reference Manual. FAO, Rome.
4. Chouhan, J. (2006). Communication and Extension Management. Anjali Prakashan, Kanpur.
5. Dahama, O.P. and Bhatnagar, O.P. 1987. Education and Communication for Development. Oxford & IBH.
6. Farrington, J., Pal, S., Sulaiman, R. V. 1998. Improving the Effectiveness of Agricultural Research and Extension in
India, Policy Paper 8, NCAP, New Delhi.
7. Hayward, J. 1990. Agricultural Extension: The World Bank's Experience and Approaches. In FAO Report of the Global
Consultation on Agricultural Extension (p. 115-134). Rome: FAO.
8. Jha, D. and Kandaswamy, A. (Eds). 1994. Decentralising Agricultural Research and Technology Transfer in India.
ICAR, New Delhi.
9. Kumar, B. and Hansra, B.S. 2000. Extension Education for Human Resource Development. Concept Publishing
Company, New Delhi.
10. Macklin, M. 1992. Agricultural Extension in India. Technical Paper 190, World Bank, Washington, D.C.
11. Mook, B. T. 1982. The world of the Indian Field Administrator. Vikas Publishing House. New Delhi.
12. Moris, J. 1991. Extension Alternatives in Tropical Africa. Overseas Development Institute, London.
13. Owen, E., Kitalyi, A., Jayasuriyia, N. and Smith, T. (Ed). 2005. Livestock and Wealth Creation Improving of the
Husbandry of Animals kept by Resource Poor People in Developing Countries. Nottingham Univ. Press, UK.
14. Ray, G.L. 1991. Extension Communication and Management. Naya Prokash, Calcutta
15. Reddy, A.A. 1993. Extension Education. Shree Laxmi Press, Bapatla, Andhra Pradesh.
16. Rivera, W.M. and Gustafson, D.J. (Ed). 1991. Agricultural Extension: Worldwide: Institutional Evolution and Forces for
Change, Elsevier.
17. Samanta, R.K. 1993. Extension Strategy for Agricultural Development in 21
st
Century. Mittal Publications, New Delhi.
18. Swanson, B.E. (Ed). 1984. Agricultural Extension: A Reference Manual. 2
nd
ed. FAO, Rome.
19. Van den Ban, A.W. and Hawkins, H.S. (1998). Agricultural Extension. Longman Scientific Tech., UK.
20. www.cliffsnotes.com/study_guide/Social-Groups.
21. www.krishiworld.com
22. www.manage.gov.in
23. www.ncap.res.in
24. www.odi.org.uk

53

4 -/-/- 4
BY-PRODUCTS TECHNOLOGY
(ELECTIVE I)
UNIT I
Status, availability and utilization of dairy by-products in india and Abroad. Associated economic and pollution problems,
Physico chemical characteristics of whey, butter milk and ghee residue

UNIT II
By-products from skim milk: a) Casein: types of commercial casein, their specifications, manufacturing processes with basic
principles involved. b) Industrial and food uses of caseins c) Manufacture of sodium and calcium caseinates, their physico-
chemical and functional properties and food applications d) Manufacture of casein hydrolysates and its industrial application
e) Cooprecipitates: types, their specifications, manufacturing processes with basic principles involved, functional properties
and food applications.

UNIT III
Whey processing: a) Fermented products from whey, b) Beverages from whey c) Deproteinized and demineralized whey
d)Condensed whey e)Dried whey, types and their specification, manufacturing techniques. F) Utilization of whey products.

UNIT IV
Whey protein concentrates: a) Methods of isolation with basic principles involved, physico- chemical properties of whey
proteins concentrates b) Functional properties and food applications of WPC. Lactose: methods for the industrial production
of lactose, refining of lactose, uses of lactose and hydrolysis of lactose.

UNIT V
Butter milk processing:a) Condensed butter milk b) Dried butter milk c) Utilization of butter milk products Ghee residue.
Composition, processing and utilization. Nutritional characteristics of by-products.

TEXT BOOKS:
1. Caric, M. 1994. Concentrated and Dried Dairy Products. VCH Publishers, Inc., New York.
2. Fox, P.F. (Ed.) .1992. Advanced Dairy Chemistry. Vol.1: Proteins, 3rd ed. Elsevier Applied Science, London.
3. Fox, P.F. and McSweeney, P.L.H. 2003. Advanced Dairy Chemistry. 3rd ed. Vol.1, part B. Kluwer Academic/Plenum
Publishers, New York.

REFERENCES:
1. Gupta, V.K. and Mathur, B.N. 1989. Current trends in whey utilization. Indian Dairyman, 41: 165-169.
2. Gupta, V.K. 1997. Compendium of short course on Technological advances in dairy by-products, NDRI, Karnal.
3. Gupta, V. K. 2007. Utilization of Whey. Monograph, Indian Dairy Association, New Delhi.
4. Gupta, V.K. 2008. Course compendium on Technological advances in the utilization of dairy by-products. NDRI,
Karnal.
5. Southward, C.R. 1985. Manufacture and application of edible casein products 1. Manufacture and properties. New
Zealand Journal of Dairy Science and Technology, 20: 79-101.
6. Southward, C.R. and Goldman, A. 1975. Co-precipitates-A review. New Zealand Journal of Dairy Science &
Technology, 10: 101-112.
7. Webb, B.H. and Whittier, E. O. 1970. By-products from Milk. 2nd ed. AVI Publishing Company, Inc., Westport
(Connecticut), USA.
8. Zadow, J. G. 1992. Whey and Lactose Processing. Elsevier Applied Science, London.
9. www.fssai.gov.in
10. http://www.adpi.org/Portals/0/PDF/09Conference/TAGEAFFERTSHOLT.pdf
11. http://www.euromilk.org/upload/docs/EWPA/Lecturer's%20handbook%20on%20Whey.pdf

54

4 -/-/- 4
JUDGING OF DAIRY PRODUCTS
(ELECTIVE I)

UNIT I
Introduction, definition and importance of sensory evaluation in relation: to consumer acceptability and economic aspects;
factors affecting food acceptance. Terminology related to sensory evaluation. Design and requirements of sensory
evaluation laboratory. Basic principles: Senses and sensory perception, Physiology of sensory organs, Classification of
tastes and odours, threshold value factors affecting senses, visual, auditory, tactile and other responses. Fundamental
rules for scoring and grading of milk and milk products. Procedure: Types of tests difference tests (Paired comparison,
due-trio, triangle) ranking, scoring, Hedonic scale and descriptive tests. Panel selection, screening and training of judges.
Requirements of sensory evaluation, sampling procedures. Factors influencing sensory measurements.

UNIT II
Milk: Classes of raw and processed milks, defects associated with them; milk score card and its use. Judging and grading
of milk. Fermented milks: Desirable and undesirable characteristics of fermented milks, sensory evaluation of dahi,
yoghurt, chakka, srikhand, lassi and other fermented drinks.Cream: Desirable attributes and defects in cream, Score card
for cream, Judging and grading of different types of cream. Butter: Specific requirements of high grade butter, undesirable
attributes of butter, butter score- card, sensory evaluation of butter. Ghee: Grades of ghee, special requirements of quality
ghee, defects in ghee, sensory evaluation of ghee.

UNIT III
Frozen dairy products: Desirable and undesirable characteristics of frozen dairy products. Sensory evaluation of ice
cream, kulfi and milk sherbets.Cheese: Quality attributes of some common cheese varieties and their defects, score card
for cheese. Sensory evaluation and grading for cheddar, cottage and other varieties of cheeses. Dried dairy products:
Desirable and undesirable characteristic of dried milks. Judging and grading of dry milk products.

UNIT IV
Concentrated milks: Desirable attributes and defects. Judging and gradidng of evaporated and condensed milk. Heat
desiccated Indian milk products: Desirable and undesirable characteristics. Sensory evaluation of khoa and khoa based
sweets. Acid coagulated Indian milk products: desirable arid undesirable characteristics. Sensory evaluation of paneer,
chhana and chhana based sweets.

UNIT V
Consumer acceptance studies: Objectives. Methods, types or questionnaires, development of questionnaires, comparison
of laboratory testing and Consumers studies, limitations. Interrelationship between sensory properties of dairy products
and various instrumental and physico-chemical tests. Preparation of milk and milk products with defects, techniques for
simulation.

TEXT BOOKS:
1. Amerine, M.A., Pangborn, R.M. and Roessler, E.B. (1965). Principals of Sensory Evaluation of Food. Academic Press,
New York.
2. Meilgrard, M.J., Civille, C.V. and Carr, B.T. (2007). Sensory Evaluation Techniques. 4
th
ed. CRD, Boca Raton, F.L.

REFERENCES:
1. Eggert, J. and Zook, K. (Eds). (1986). Physical Requirement Guidelines for Sensory Evaluation Laboratories. ASTM
STP 913. American Society Testing and Materials, Philadelphia, PA.
2. Kemp, S.E., Hollowood, T. and Hort, J. (2009). Sensory Evaluation: A Practical Handbook. Wiley Blackwell, John Wiley
and Sons Ltd. Publ., USA.
3. Russell, G. M. (1984). Some Basic Consideration in Computerizing the Sensory Laboratory. Food Tech, 38(9), 67-70.

55

4 -/-/- 4
FOOD TECHNOLOGY-I
(ELECTIVE II)

UNIT I
Status of food processing industry and future prospects
Introduction to food processing in India, Status of food processing industry abroad, Magnitude and interdependence of dairy
and food industry I, Magnitude and interdependence of dairy and food industry II, Recent developments and future
growth in the food industry.
Post-harvest management of fruits and vegetables
Harvesting, transportation and storage of fruits and vegetables, Post-harvest processing I, Post-harvest processing II.

UNIT II
Processing of fruits and vegetables
Canning and other methods of thermal processing, Freezing: Principle, methods and applications, Drying: Principle,
methods and applications
Fruits and vegetables juice processing
General steps in juice processing, Equipment and methods of extraction, clarification and preservation 1, Processing of
selected fruit juices-I, Processing of selected fruit juices-II, Concentration and drying of fruit juices.

UNIT III
Jam, jelly, marmalade, and glazed and crystallized fruits
Role of sugar and other ingredients in fruit preservation, Jam, Jelly and Marmalade, Fruit preserves, Glazed and crystallized
fruits
Tomato and tomato based products
Tomato juice extraction and juice characteristics, Tomato puree, paste, sauce and ketchup, Novel tomato products

UNIT IV
Beverages: Scope and classification of beverages, Additives for fruit-based beverages, Carbonated beverages, Fruit
beverages and drinks.
Tea: Introduction and classification, Tea leaf processing, Specialty tea products
Coffee: Types and characteristics, Coffee processing, Instant coffee 1

UNIT V
Module10: Pickles and sauerkrauts: Principles and classification, Technology of selected pickles I, Technology of
selected pickles II
Confectionery products: Principles and classification, Candies, Chewing gums and bubble gums, Toffees and caramels
Cocoa and chocolate products: Cocoa bean processing, Chocolate liquor, cocoa butter and cocoa butter
replacers/extenders 1, Chocolate products I, Chocolate products II
Functional foods: Present and future scope of functional foods, Phytochemicals in relation to human health, Milk
ingredients as nutraceuticals, Future of functional ingredients

TEXT BOOKS:
1. Fellows, P. J. (2009). Food Processing Technology: Principles and Practice. 3
rd
Edition. CRC Woodhead Publishing,
Boca Raton (USA).
2. Goldberg, Israel. (1994). Functional Foods: Designer Foods, Pharma Foods, Nutraceuticals. Aspen Publications,
Maryland.
3. Hui, Y. H. (2006). Handbook of Food Science, Technology and Engineering. CRC Taylor & Francis Group, Boca Raton,
FL, USA.

REFERENCES:
1. Beckett, S. T. (1999). Industrial Chocolate, Manufacture and Use. Blackwell Science Ltd., Maldon, USA.
2. Edwards, W. P. (2000). The Science of Sugar Confectionery. The Royal Society of Chemistry, Cambridge, UK.
3. Er. B. Pantastico. (1975). Post Harvest physiology, handling, and utilization of tropical and sub-troipcal fruits and
vegetables. AVI Publishing Co. Westport Conne.
4. Jackson, E. B. (1990). Sugar Confectionery and Manufacture. Blackie and Son Ltd., Glasgow, NZ.
5. Laura A. de la Rosa, Emilio Alvarez-Passilla and Gustavo, A. Gonzalez-Aguilera. (2010). Fruits and Vegetable
Phytochemicals: Chemistry, Nutritional Value and Stability. Willey Balckwell Publisher, Iowa (USA).
6. Somogyi, L.P., Ramaswamy, H. S. and Hui, Y. H. (1996). Processing Fruits: Science & Technology. Biology, Principles
and applications, Vol.-1. Technomic Publ. Co. Inc, Lancaster, USA.
7. Thompson, A. (2010). Controlled Atmosphere Storage of Fruits and Vegetables. 2
nd
Edition. CAB International,
Oxfordshire, UK.
8. Vernam, A. H., and Sutherland, J. P. (1999). Beverages: Technology, Chemistry and Microbiology, Vol.-2. Aspen Publ.,
Maryland.

56

4 -/-/- 4
FOOD AND INDUSTRIAL MICROBIOLOGY
(ELECTIVE II)

UNIT I
Food Microbiology: Basic aspects and scope of food microbiology. Intrinsic and extrinsic factors that affect microbial growth
in foods.

UNTI II
Microbial spoilage of fruits, fruit juices, vegetables, cereals, meat, poultry, sea foods, carbonated soft drinks, canned foods;
control of spoilage.

UNIT III
Food preservation : physical methods; chemical preservatives and natural antimicrobial compounds, biology based
preservation system.

UNIT IV
Industrial Microbiology: Fermentation processes: the range, components and types (submerged, surface and solid state
fermentation): criteria for selection of industrially important microorganisms; media for industrial and inoculums
development; down stream processing of fermentated products.

UNIT V
Fermenters: types, functions, design and control; chemostat and turbidostat. Microorganism and processes involved in
the production of industrial alcohol, organic acids (citric lactic), enzymes (protease, lipase and rennet), vitamin (B-12),
antibiotic (nisin) and microbiology of effluent treatment in food industry.

TEXT BOOKS:
1. Adams, M.R. and Moss, M.O. 2002. Food Microbiology. 2nd ed. Panima publ., New Delhi.
2. Doyle, M.P., Beuchat, L.R. and Montville, T.J. (Ed.) .2001. Food Microbiology: Fundamentals and Frontiers. 2
nd
ed.
ASM Press, Washington, D.C. USA.
3. Frazier,W.C. and Westhoff, D. C. 2004. Food Microbiology. 3
rd
ed. McGraw-Hill, New Delhi.

REFERENCES:
1. Jay, J. M. 1992. Modern Food Microbiology. 4
th
ed. Van Nostrand Reinhold, New York, USA.
2. Labuza, T.P., Fu, B., and Taoukis, P.S. 1992. Prediction of shelf life and safety of minimally processed CAP/MAP
chilled foods: a review. J. Food Prot.,55,741.
3. Montville, T.J. and Matthews, K.R. 2005. Food Microbiology-An Introduction, ASM Press, Washington, D.C. USA.
4. Okafor, N. 2007. Modern Industrial Microbiology and Biotechnology. Enfield: Science Publ., USA.
5. Ray, B. 2004, Fundamental Food Microbiology 3
rd
ed., CRC Press, Washington D.C. USA.
6. Reed, G. (Ed.).1987. Prescott and Dunns Industrial Microbiology. 4
th
ed. CBS Publ., and Distributors, Delhi, India.
7. Waites, M. J. 2001. Industrial Microbiology: An Introduction. Blackwell Science, London.

57


4 -/-/- 4
FOOD ENGINEERING
(ELECETIVE II)

UNIT I
Rheology of processed food, properties of fluid foods, Rheological method, Measurement of rhelogical parameters,
properties of granular food and powders, Properties of solids foods, Visco-clastic models. Measurement of food texture.

UNIT II
Food Freezing: Thermal properties of frozen foods. Predication of freezing rates. Planks equation, Neumanna problem
and Tao solution. Design of food freezing equipment, Air blast freezers, Plate freezers and immersion freezers, storage of
frozen foods.

UNIT III
Food dehydration: Estimation of drying time for food products, constant rate period and falling rate period dehydration.
Diffusion controlled falling rate period. Use of heat and mass balanced in analysis of continuous dryers, fixed tray
dehydration, cabinet drying, tunnel drying.

UNIT IV
Freeze Dehydration : Heat and mass transfer, Calculation of drying times, Industrial freeze drying. Equipment for pulping,
Fruit juice extraction, Balanching, Dehulling, Size reduction and distillation.

UNIT V
Food Processing equipment and Unit operations: Equipment for pulping, Fruit Juice Extraction, Blanching, Dehulling, Size
reduction, Distillation.

TEXT BOOKS:
1. Brennan.1969. Food Engineering Operations. Elsevier Publ. Co., Amsterdam, New York.
2. Heldman, D. R. and Singh, R. P. 1981. Food Process Engineering, Avi Pub. Co., Westport, Connecticut.

REFERENCES:
1. Kesseler. 1981. Food Engineering and Dairy Technology. V. A. Kessler Publ., Freising, Germany.
2. McCabe, W.L. and Smith, J.C. 2005. Unit Operations in Chemical Engineering. McGraw-Hill, New York.
3. Prasad, M. 2005. Refrigeration and Airconditioning. New Age International (P) Ltd., Publ., New Delhi.

58


- -/3/- 2
PACKAGING OF DAIRY PRODUCTS LAB

1. Identification of packaging materials
2. Flame Hot wire test
3. Testing of papers/paperboards:
a. Percentage moisture
b. Grease resistance
c. Water absorptiveness
d. Grammage
e. Tearing resistance
f. Bursting strength.
4. Testing of glass bottle resistance to thermal shock.
5. Testing of plastics and laminates
a. Thickness
b. Water vapor transmission rate (WVTR)
c. Grease resistance
6. Packaging of different dairy products by using prepak machine
7. Packaging of different dairy products by using vacuum packaging machines.
8. Microbiological evaluation of packaging materials
a. SPC
b. Y & M
c. Spore count.

59

- -/3/- 2
DAIRY PROCESS ENGINEERING LAB

1. Study of construction and operation of : Vacuum pan
2. Study of construction and operation of: Double effect evaporator
3. Study of construction and operation of: Spray dryer
4. Study of construction and operation of: Vacuum and atmospheric drum dryers.
5. Study and operation of Butter making equipment
6. Study and operation of Ghee making equipment
7. Study and operation of Ice cream making equipment
8. Study and operation of cheese making equipment
9. Study the Reverse Osmosis and Ultra filtration system:
10. Design problems on Double effect evaporator
11. Design problems on Vacuum pan.
12. Visit to a milk product plant.

60

- -/3/- 2
ADVANCED ENGLISH COMMUNICATION SKILLS LAB

1. Introduction
The introduction of the English Language Lab is considered essential at 3
rd
year level. At this stage the students need to
prepare themselves for their careers which may require them to listen to, read, speak and write in English both for their
professional and interpersonal communication in the globalised context.

The proposed course should be an integrated theory and lab course to enable students to use good English and perform
the following:
Gather ideas and information, to organise ideas relevantly and coherently.
Engage in debates.
Participate in group discussions.
Face interviews.
Write project/research reports/technical reports.
Make oral presentations.
Write formal letters.
Transfer information from non-verbal to verbal texts and vice versa.
To take part in social and professional communication.

2. Objectives:
This Lab focuses on using computer-aided multimedia instruction for language development to meet the following targets:
To improve the students fluency in English, through a well-developed vocabulary and enable them to listen to
English spoken at normal conversational speed by educated English speakers and respond appropriately in
different socio-cultural and professional contexts.
Further, they would be required to communicate their ideas relevantly and coherently in writing.

3. Syllabus:
The following course content is prescribed for the Advanced Communication Skills Lab:

Functional English - starting a conversation responding appropriately and relevantly using the right body
language role play in different situations.
Vocabulary building synonyms and antonyms, word roots, one-word substitutes, prefixes and suffixes, study of
word origin, analogy, idioms and phrases.
Group Discussion dynamics of group discussion, intervention, summarizing, modulation of voice, body language,
relevance, fluency and coherence.
Interview Skills concept and process, pre-interview planning, opening strategies, answering strategies, interview
through tele and video-conferencing.
Resume writing structure and presentation, planning, defining the career objective, projecting ones strengths and
skill-sets, summary, formats and styles, letter-writing.
Reading comprehension reading for facts, guessing meanings from context, scanning, skimming, inferring
meaning, critical reading.
Technical Report writing Types of formats and styles, subject matter organization, clarity, coherence and style,
planning, data-collection, tools, analysis.

4. Minimum Requirement:
The English Language Lab shall have two parts:
i) The Computer aided Language Lab for 60 students with 60 systems, one master console, LAN facility and
English language software for self- study by learners.
ii) The Communication Skills Lab with movable chairs and audio-visual aids with a P.A System, a T. V., a
digital stereo audio & video system and camcorder etc.
System Requirement ( Hardware component):
Computer network with Lan with minimum 60 multimedia systems with the following specifications:
i) P IV Processor
a) Speed 2.8 GHZ
b) RAM 512 MB Minimum
c) Hard Disk 80 GB
ii) Headphones of High quality

61
5. Suggested Software:
The software consisting of the prescribed topics elaborated above should be procured and used.

Suggested Software:
Clarity Pronunciation Power part II
Oxford Advanced Learners Compass, 7
th
Edition
DELTAs key to the Next Generation TOEFL Test: Advanced Skill Practice.
Lingua TOEFL CBT Insider, by Dreamtech
TOEFL & GRE( KAPLAN, AARCO & BARRONS, USA, Cracking GRE by CLIFFS)
The following software from train2success.com
Preparing for being Interviewed,
Positive Thinking,
Interviewing Skills,
Telephone Skills,
Time Management
Team Building,
Decision making

English in Mind, Herbert Puchta and Jeff Stranks with Meredith Levy, Cambridge

6. Books Recommended:
1. Effective Technical Communication, M. Ashraf Rizvi, Tata Mc. Graw-Hill Publishing Company Ltd.
2. A Course in English communication by Madhavi Apte, Prentice-Hall of India, 2007.
3. Communication Skills by Leena Sen, Prentice-Hall of India, 2005.
4. Academic Writing- A Practical guide for students by Stephen Bailey, Rontledge Falmer, London & New York,
2004.
5. English Language Communication : A Reader cum Lab Manual Dr A Ramakrishna Rao, Dr G Natanam & Prof
SA Sankaranarayanan, Anuradha Publications, Chennai
6. Body Language- Your Success Mantra by Dr. Shalini Verma, S. Chand, 2006.
7. DELTAs key to the Next Generation TOEFL Test: Advanced Skill Practice, New Age International (P) Ltd.,
Publishers, New Delhi.
8. Books on TOEFL/GRE/GMAT/CAT by Barrons/cup
9. IELTS series with CDs by Cambridge University Press.
10. Technical Report Writing Today by Daniel G. Riordan & Steven E. Pauley, Biztantra Publishers, 2005.
11. Basic Communication Skills for Technology by Andra J. Rutherford, 2
nd
Edition, Pearson Education, 2007.
12. Communication Skills for Engineers by Sunita Mishra & C. Muralikrishna, Pearson Education, 2007.
13. Objective English by Edgar Thorpe & Showick Thorpe, 2
nd
edition, Pearson Education, 2007.
14. Cambridge Preparation for the TOEFL Test by Jolene Gear & Robert Gear, 4
th
Edition.
15. Technical Communication by Meenakshi Raman & Sangeeta Sharma, Oxford University Press.

DISTRIBUTION AND WEIGHTAGE OF MARKS:
Advanced Communication Skills Lab Practicals:
1. The practical examinations for the English Language Laboratory practice shall be conducted as per the University norms
prescribed for the core engineering practical sessions.
2. For the English Language lab sessions, there shall be a continuous evaluation during the year for 25 sessional marks and
50 End Examination marks. Of the 25 marks, 15 marks shall be awarded for day-to-day work and 10 marks to be awarded
by conducting Internal Lab Test(s). The End Examination shall be conducted by the teacher concerned with the help of
another member of the staff of the same department of the same institution.

62

IV Year I Sem B.Tech. DT L T/P/D C
3 -/-/- 2
FINANCIALMANAGEMENT AND COST ACCOUNTING

UNIT I
Introduction: Definition, scope and objectives of financial management. Different Systems of Accounting: Financial
Accounting, Cost accounting, Management Accounting. Doubles entry system of Book-Keeping. Preparation of Accounting
Records: Journal, Purchases and Sales Book and Posting in Ledger, Cash Book. Preparation of Final Accounts and
adjustments at the end of trading period. Preparation of Trial Balance Banking Transactions and Bank reconciliation
statements.

UNIT II
Statements of Financial Information: Accounting system: A source of financial statements, Classification of capital and
revenue expenditure, Balance Sheet, Profit and Loss Account, Statement of changes in the financial position, funds flow
statements, cash flow statement, uses of funds flow and cash flow statements in financial decision making. Financial
Analysis : Nature and uses of financial analysis, Liquidity ratios, Leveratge ratios, Activity ratios, Profitability ratios, Utility of
Ratio analysis. Cost Volume Profit analysis and operating leverage, Break-even analysis, Profit analysis and operating
analysis, Utility of CVP analysis.

UNIT III
Capital Structure: C.S Planning, risk return trade off, financial leverage. Cost of capital: Management of cost of capital, cost
of debt, debentures, preference share capital, equity share capital & retained earning, overall cost of capital. Investment
decision : Time value of money, Net present value, Investment evaluation criteria, NPV method, Internal rate of return
method, Profitability index method, Pay back period method, Accounting rate of return method. Capital budgeting: Complex
Investment Decisions: Investment timing & duration Investment decisions under inflation, Investment decisions under capital
rationing.

UNIT IV
Project Report; Feasibility Report Valuation. Working capital management- Concept & determinants of working capital,
Estimating working capital needs. Depreciation Concept and method. Introduction, Definition, Objectives, Common terms.
Costing : Essentials of sound costing system. Different methods of costing, elements of cost : Labour- recording of time,
idle time, methods of remunerating labour, Premium & Bonus Plans, Materials, Overheads. Cost classification : Direct and
Indirect expenses, fixed and variable costs. Various methods of apportioning indirect expenses.

UNIT V
Inventory Management: Planning, control and costing. Stores & storekeeping, scope & importance, purchase procedure,
types of purchase, location of stores & materials, procedure for the movement of stores, different methods of pricing
materials, store records. Cost Sheets- Different methods, Statement of cost and statement of profit estimates, Tenders or
Quotations. Contract or Terminal costing. Process Costing: Process losses and inter-process profits, joint products and by
products costing. Ascertainment of cost of milk production. Preparation of Cost Account Information for managerial
decisions.

TEXT BOOKS:
1. Bhattacharyya. 2007. Essential of Financial Accounting. S. Chand and Co., New Delhi.
2. Gupta, S.K. and Sharma, R.K.1996. Financial Management: Theory and Practice. Kalyani Publ., Ludhiana.

REFERENCES:
1. Khan, M.Y. and Jain, P. K. 2011. Financial Management: Text, Problems and Cases. Tata Mc Graw-Hill Publ., New
Delhi.
2. Maheswari, S.N. 2010. Management Accounting and Financial Contorl. Sultan Chand and Sons, New Delhi.
3. Pandey, I.M. 1989. Financial Management. Vikas Publ., New Delhi.
4. Pandey, I.M. 2006. A Management Guide for Managing Company Funds and Profits. Tata Mc Graw-Hill Publ., New
Delhi.
5. Reddy, P.N. and Appaniah, H.R. 1997. Essential of Mangement Accounting. Himalaya House, Bombay.
6. Shukla, M.C. and Grewal, T.S. 1979. Advanced Accounts. S. Chand and Co., New Delhi.

63

4 -/-/- 4
MICROBIOLOGY QUALITY AND SAFETY IN DAIRY INDUSTRY

UNIT I
Concept of quality, safety and food laws
Consumer awareness about quality and safety of dairy foods: The changing scenario, Concepts of quality control, quality
assurance and food safety, Global quality and food safety standards: An overview, Cosiderations in food laws and
regulations, Integrated food law, its main features and functions.

UNIT II
Food Safety and quality management systems
Concept of quality management system (QMS) - ISO 9000: 2000, Principles of Quality Management System (QMS) - ISO
9000: 2000, Standard requirement for Quality Management System (QMS)- ISO 9001: 2000, Introduction to Food Safety
Management System (FSMS)- ISO 22000, HACCP concept and Prques, TQM tools and Technirol, Statistical quality
continciple

UNIT III
Plant Hygiene and sanitation
Concept of hygiene and sanitation, Personnel hygiene, Equipment hygiene, Environmental hygiene, Treatment and disposal
of dairy waste water.

UNIT IV
Microbiological risk profile and safety criteria for dairy products
Microbiological risk profile: Concepts, Microbiological criteria and sampling guidelines, Risk profile and criteria for milk, fat
rich products, concentrated and dried milks, Risk profile and criteria for frozen, fermented and indigenous products and dairy
by-products

UNIT V
Techniques for Microbiological analysis
Biosafety concepts, Enumeration of hygiene indicator organisms, Enumeration of E. coli/E. coli O157:H7, Enumeration
of Salmonella and Shigella, Enumeration of Listeria monocytogenes, Enumeration of Staphylococcus aureus , Enumeration
of Bacillus cereus, Clostridium botulinum and Clostridium perfringens, Rapid enumeration of hygiene and Safety indicator
organisms, Monitoring antibiotics residues and aflatoxin M1 , Biosensors for monitoring contaminants

1. Anon. 1981. Morbidity and Mortality Weekly Report. US Department of Health and Human Services. Vol 30: 115,
121,171.
2. Anon. 1999. The Use Of Antibiotics in Food-Producing Animals: Antibiotic-Resistant Bacteria in Animals
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(JETACAR). Commonwealth Department of Health and Aged Care, and Commonwealth Department of Agriculture,Fis
heries and Forestry-Australia.
3. Antonio, J., Sanders, M. S., van Gammeren, D. (2001). The Effects of Bovine Colostrum Supplementation on Body
Composition and Exercise Performance in Active Men and Women. Nutrition, 17(3): 243-247.
4. Beattie, S. H., Williams, A. G. (2002). Growth and diarrhoeagenic enterotoxin formation by strains of Bacillus cereus in
vitro in controlled fermentations and in situ in food products and a model food system. Food Microbiol., 19(4):329-340.
5. Biering, G., Karlsson, S., Clark, N. C., Jonsdottir, K. E., Ludvigsson, P., Steingrimsson, O. 1989. Three Cases of
Neonatal Meningitis Caused byEnterobacter sakazakii in Powdered Milk. J. Clin. Microbiol., 27(9):2054-2056.
6. Bornemann, R., Zerr, D.M., Heath, J., Koehler, J., Grandjean, M., Pallipamu, R., Duchin, J. 2002. An Outbreak
of Salmonella serotype Saintpaul in A Children's hospital. Infect. Control Hosp. Epidemio., 23(11):671-676.
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1., Elsevier Science Publishers, London.
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9. CDC (Centers for Disease Control and Prevention). (2002) Enterobacter sakazakii infections associated with the use of
powdered infant formula - Tennessee, 2001. MMWR Morb Mortal Wkly.Rep, 52:297-300.
10. CDR. 2004. Listeria monocytogenes infections in England and Wales in 2004. CDR Weekly 14(37).
11. Codex Committee on Food Hygiene (CCFH, CX/FH 04/5/6). 2004. Proposed draft process by which the Committee on
Food Hygiene could undertake its work in microbiological risk assessment/risk management, Alinorm 04/27/13.
12. Dalton, C.B., Austin, C.C., Sobel, J., Hayes, P.S., Bibb, W.F., Graves, L.M., Swaminathan, B., Proctor, M. E., Griffin, P.
M. 1997. An outbreak of Gastroenteritis and fever due to Listeria monocytogenes in milk. N. Engl J. Med., 336(2):100-
105.
13. Deeth, H. C., Datta, N. 2003 Heating systems - Ultrahigh temperature treatment (UHT). Encyclopedia of Dairy
Sciences, Roginski, H., Fuquay, J.W., and Fox, (P.F. Eds). Elsevier Science Ltd, London, pp2642-2652.
14. Fahey, T., Morgan, D., Gunneburg, C., Adak, G. K., Majid, F., Kaczmarski, E.1995. An outbreak of Campylobacter
jejuni enteritis associated with failed milk pasteurization. J Infect, 31(2):137-143.

64
15. Fleming, D. W., Cochi, S.L., MacDonald, K.L., Brondum, J., Hayes, P. S., Plikaytis, B. D., Holmes, M. B., Audurier, A.,
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Med, 312(7):404-407.
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W., and Fox, P. F. (Eds). Elsevier Science, London, pp1374-1380.
17. Havelaar, A. H., Nauta, M. J., Jansen, J. T., 2004. Fine-tuning food safety objectives and risk assessment. International
Journal of Food Microbiology,93, 1129.
18. Hennessy, T.W., Hedberg, C.W., Slusker, L., White, K.E., Besser-Wiek, J.M., Moen, M.E., Feldman, J., Coleman,
W.W., Edmonson, L.M., MacDonald, K.L., Osterholm, M.T. 1996. A National Outbreak of Salmonella
enteritidis infections from ice cream. N. Engl J. Med., 334(20):1281-1286.
19. Hersom, A. C., Hulland, E. D. 1980. Canned Foods - Thermal Processing and Microbiology. Churchill Livingstone,
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20. Hinriches, J., Rademacher, B. 2003. Sterilization of milk and other products. Encyclopedia of Dairy Sciences. Roginski,
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measures. Food Control 9, 379-384.
23. ICMSF. 2002. Microorganisms in Foods 7. Microbiological testing in food safety management. Kluwer Academic /
Plenum Publishers, New York, USA.
24. ICMSF. 1998. Micro-organisms in Food 6: Microbial Ecology
of Food Commodities. Blackie Academic & Professional, London.
25. International Commission on Microbiological Specifications for Foods (ICMSF) (1986) Micro-organisms in Foods,
Sampling for Microbiological Analysis; Principles and Specific Applications.
26. Iversen, C., Forsythe, S. 2004. Isolation of Enterobacter sakazakii and other Enterobacteriaceae
from powdered infant formula milk and related products.Food Microbiology, 21(6):771-777.
27. Will, M. and Guenther, D. 2007. Food Quality and Safety Standards as required by EU Law and the Private Industry. A
Practitioners Reference Book. 2nd Edition. Technische Zusammenarbeit (GTZ) GmbH. Postfach 5180, 65726
Eschborn, Germany.
28. Microbiological Reference Criteria for Food. 1995 developed by Australia New Zealand Food Authority.
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microbiological criteria for food stuff.
33. Olsen, S. J., Bishop, R., Brenner, F. W., Roels, T. H., Bean, N., Tauxe, R. V., Slutsker, L. (2001). The changing
epidemiology of Salmonella: trends in serotypes isolated from humans in the United States, 1987-1997. J. Infect. Dis.,
183(5):753-761.
34. O'Mahony, M., Mitchell, E., Gilbert, R. J., Hutchinson, D. N., Begg, N. T., Rodhouse, J. C.., Morris, J. E. 1990. An
outbreak of food-borne botulism associated with contaminated hazelnut yoghurt. Epidemiol Infect, 104(3):389-395.
35. Picket, G., Agate, G. H. (1967) Outbreak of salmonellosis due to a lactose-fermenting variant
of Salmonella Newington. Morbidity and Mortality, 16:18.
36. Pinegar, J. A., Buxton, J. D. 1977. An investigation of the bacteriological quality of retail vanilla slices. J. Hyg.,
(London) 78(3):387-394.
37. Principles for the Establishment and Application of Microbiological Criteria for Foods, CAC/GL 21-1997.
38. Rahn, K., Renwick, S. A., Johnson, R. P., Wilson, J. B., Clarke, R. C., Alves, D., McEwen, S., Lior, H., Spika, J. 1997.
Persistence of Escherichia coliO157:H7 in dairy cattle and the dairy farm environment. Epidemiol Infect, 119(2):251-259.
39. Rowe, B., Begg, N. T., Hutchinson, D. N., Dawkins, H. C., Gilbert, R. J., Jacob, M., Hales, B. H., Rae, F. A., Jepson, M.
1987. Salmonella infections associated with consumption of infant dried milk. Lancet, 2(8564):900-903..
40. Ryser, E. T. and Marth, E. H. 1999. Listeria, Listeriosis, and Food Safety. Marcel Dekker, Inc., New York. Simmons, B.P.,
Gelfand, M.S., Haas, M., Metts, L. and Ferguson, J. 1989. Enterobacter sakazakii infections in neonates associated with
intrinsic contamination of a powdered infant formula. Infect Control Hosp. Epidemiol, 10(9):398-401.
41. Simmons, B.P., Gelfand, M.S., Haas, M., Metts, L. and Ferguson, J. 1989. Enterobacter sakazakii infections in neonates
associated with intrinsic contamination of a powdered infant formula. Infect ControlHosp.Epidemiol 10(9):398-401.
42. Singh, J., Batish, V. K., Grover, S. (2009). A scorpion probe-based real-time PCR assay for detection of E. coli
O157:H7 in dairy products. Food borne Pathog Dis, 6(3): 395-400.
43. Southern, J. P., Smith, R.-M. M. Palmer, S. R. 1990. Bird attack on milk bottles: possible mode of transmission
of Campylobacter jejuni to man.Lancet.1990, 336(8728):1425-1427.
44. Sutherland, B.J. (2003) Saltign fo cheese. Encyclopedia of dairy sciences. Elsevier Science, In: Roginski, H., Fuquay,
J.W., and Fox, P.F. (Eds). London, pp. 293-300.
45. Threlfall, E.J., Ward, L.R., Hampton, M.D., Ridley, A.M., Rowe, B., Roberts, D., Gilbert, R.J., Van Someren, P., Wall, P.G.
and Grimont, P. 1998. Molecular fingerprinting defines a strain of Salmonella enterica serotype Anatum responsible for an
international outbreak associated with formula-dried milk.Epidemiol Infect, 121(2):289-293.
46. Usera, M.A., Echeita, A., Aladuena, A., Blanco, M.C., Reymundo, R., Prieto, M.I., Tello, O., Cano, R., Herrera, D. and
Martinez-Navarro, F. 1996. Interregional food-borne salmonellosis outbreak due to powdered infant formula contaminated
with lactose-fermenting Salmonella virchow. Eur J Epidemiol, 12(4):377-381.

65
47. van Acker, J., de Smet, F., Muyldermans, G., Bougatef, A., Naessens, A. and Lauwers, S. 2001. Outbreak of necrotizing
enterocolitis associated withEnterobacter sakazakii in powdered milk formula. J Clin Microbiol, 39(1):293-297.
48. van Hooijdonk, A.C., Kussendrager, K.D. and Steijns, J.M. 2000. In vivo antimicrobial and antiviral activity of components
in bovine milk and colostrum involved in non-specific defence. British Journal of Nutrition84 Suppl 1:S127-134.
49. Varnam, A.H. and Sutherland, J.P. 1994. Milk and Milk Products: Technology, Chemistry and Microbiology, Vol. I, Food
Products Series. Chapman and Hall, London.
50. Wang, G., Zhao, T., Doyle, M.P. (1996) Fate of enterohemorrhagic Escherichia coli O157:H7 in bovine feces. Appl
Environ Microbiol, 62(7):2567-2570.
51. Total Quality Management: A Continuous Improvement Process. 1996. PHCC Educational Foundation.
52. Zottola, E. A., Smith, L. B (1991). Pathogens in Cheese. Food Microbiology. 8, 171-182.
53. Jessica Vapnek and Melvin Spreij. 2005. Prespectives and guidelines on food legislation with a new model food law.
developement law services FAO legal Office. FAO of the UN, Rome.
54. Margret Will and Doris Guenther (Eds). 2007. Food quality and safety standards as required by the EU law and private
industry, 2nd Edition. Deutsche Gesellschaft Fuer, Germany. (http:\ www.gtz.de).
55. www.health.gov.au/internet/wcms/Publishing.nsf/Content/health-pubs-jetacar-
cnt.htm/$FILE/jetacar.pdf Accessed 27 June 2005.
56. www.dti.gov.uk/quality/qms

66

4 -/-/- 4
INSTRUMENTATION AND PROCESS CONTROL

UNIT I
Characteristics of Instruments and Measuring Systems, Elements of generalized measuring system static calibration,
Accuracy, sensitivity, reproducibility, static errors, dead zone, drift in measuring instruments, Absolute and secondary
instruments, Types of secondary instruments, Essentials of indicating instruments, Constructional details of indicating
instruments.

UNIT II
Principle of induction type instruments- shaded pole method and two pole methods, compensation for frequency and
temperature errors. Induction type voltmeter, Ammeter, advantage and disadvantages, Induction type single phase watt
hour meter, their errors and remedies, Numerical, wattmeter, power factometer, etc. Analog and digital representation of
signals,

UNIT III
Factors influencing the choice of transducers. Mechanical Input Transducers: Level, direct and inferential methods
Pressure: Bourdon spring
Flow: Orifice meter, Venturi meter, Rotameter, Humidity-Resistive, Capacitive and Inductive, Dielectric system for humidity
measurements. Temperature Transducers: Resistive, inductive, and capacitive Thermoelectric transducer
Magnetic Transducers: Systems based on induction and magnetic effects on moving charges, Transducers based on
permeability variation

UNIT IV
Elements of generalized process control, Process control Block Diagram, Process Equations, Process load, Process lag,
Self-regulation, Control System Parameters, Controller Modes: Discontinuous controller modes, On-Off controllers,
Continuous controller modes, Open Loop control, Closed loop control, Proportional, Integral & Derivative controls,
Pneumatic and Hydraulic controller components, Electronic control system components, Comparison of Pneumatic and
Electronic control systems, Final control Elements and actuators

UNIT V
Controller safety and safety interlocks in dairy industry, Hygienic design for computer controlled automation, Studying
drawings showing types and functions of instrumentation of dairy plant, Care and Maintenance of instrumentation in dairy
industry.

TEXT BOOKS:
1. Doebelin, E.O. 2003. Measurement systems Application and Design. Tata McGraw-Hill, New Delhi.
2. Gupta, J. B. 2003. A course in Electronic and Electrical Measurements. S. K. Kataria and Sons, New Delhi.
3. Johnson, C. D. 1977. Process control instrumentation technology. John Wiley & Sons, New York.

REFERENCES:
1. Rajput, R. K. 2006. Mechanical Measurements and Instrumentation. S. K. Kataria & Sons, New Delhi.
2. Theraja, B. L. 2008. A Text Book of Electrical Technology. S. Chand & Co., Ltd, Delhi.
3. Moorthy, D. V. S. 2003. Transducers and instrumentation. Prentice Hall of India Pvt. Ltd.

67

4 -/-/- 4
DAIRY PLANT DESIGN AND LAYOUT

UNIT I
Introduction of Dairy Plant design and layout. Type of dairies, perishable nature of milk, reception flexibility. Classification
of dairy plants, Location of plant, location problems, selection of site.

UNIT II
Dairy building planning, Process schedule, basis of dairy layout, importance of planning, principles of dairy layout. Space
requirements for dairy plants, estimation of service requirements including peak load consideration.

UNIT III
General points of considerations for designing dairy plant, floor plant types of layouts, service accommodation, single or
multilevel design. Arrangement of different sections in dairy, sitting the process sections, utility/service sections, offices and
workshop. Arrangement of equipment, milk piping, material handling in dairies, Common problems, office layouts-
flexibility.

UNIT IV
Development and presentation of layout, model planning, use of planning table in developing plot plant and detailed layout.
Choice of building construction materials, floors, general requirement of dairy floor finishes, floors for different section of
dairy.

UNIT V
Foundations, walls doors and windows, Drains and drain layout for small and large dairies. Ventilation, fly control, mold
prevention, illumination in dairy plants.

TEXT BOOKS:
1. Chander, L. 2004. Dairy Plant Layout and Design. Directorate of Information and Publ. of Agriculture ICAR.
2. Farrall, A. W. 1963. Engineering for Dairy and Food Products. John Wiley and Sons, New York.

REFERENCES:
1. Hall, H. S. and Blombergsson, H. 1963. Milk Plant Layout. Food and Agriculture Organization Publ. United Nations.
2. Moore, J. M. 1962. Plant Layout & Design. Macmillan Publ., USA.

68

4 -/-/- 4
CHEMICAL QUALITY ASSURANCE
(ELECTIVE I)

UNIT I
Importance of chemical quality control in dairy industry ; setting up quality control laboratories and testing facilities: mobile
testing laboratories.

UNIT II
Sampling procedures; labeling of samples for analysis : choice of analytical tests for milk and milk products for chemical
analysis; instrumental methods of analysis. Calibration of dairy glassware including butyrometer, pipettes, burettes,
hydrometers, lactometers and freezing point thermometer.

UNIT III
Preparation and standardization of reagents required in the analysis of milk and milk products. Application of PFA,
AGMARK, BIS and codex related to dairy products for the quality control of milk and milk products.

UNIT IV
Preservatives, neutralizers and adulterants in milk and milk products and their detection. Accreditation of analytical
laboratories ; Hazard analysis and critical control points (HACCP). Prediction of shelf life behavior of milk and milk
products.

UNIT V
Milk contact surfaces, metallic contamination, environmental contaminates such as pesticides, antibiotics, heavy metals in
dairy products: methods of estimation. Soft and hard water, temporary and permanent hardness, softening of hard water.

TEXT BOOKS:
1. Agnihotri, N.P. (1999). Pesticide, Safety, Evaluation and Monitoring. Division of agricultural chemicals, Indian
Agricultural Research Institute, New Delhi.
2. Alli, I. (2004). Food Quality Assurance: Principles and Practices. CRC Press, Boca Raton, USA.

REFERENCES:
1. Armit, E.G. (1975). Protein testing in the dairy laboratory. J. Soc. Dairy Technol., 28 (4) 189-191.
2. Behl, B.S and Sharma, A.N. (1975). The New Practical Chemistry. S Chand & Co, New Delhi.
3. Biggs, D.A., Johnson. G. and Sjaunja, L.O. (1987). Analysis of fat, protein, lactose and total solids by infrared
absorption. IDF Bull., No. 208, 21-29.
4. BIS. (1976). Methods of Sampling and Test for Industrial Effluents. IS: 2488 ( Part- V ), Bureau of Indian Standards,
New Delhi.
5. BIS. (1996). Quality Tolerance for Water for Processed Food Industry. IS: 4251, 5
th
reprint, Bureau of Indian Standards,
New Delhi.
6. Day, R.A. and Underwood, A.L. (1977). Quantitative Analysis Laboratory Mannul. Prentice- Hall, New Delhi.
7. De, S. (1994). Outlines of Dairy Technology. Oxford University Press, New Delhi.
8. Desraj. (2007). Estimation major milk constituents using autoanalyser. Winter School on Instrumental Analysis of Dairy
Food for Quality Standards, July 6
th
to July 26
th
, 2007, NDRI, Karnal.
9. Early, R. (1995). Guide to Quality Management Systems for the Food Industry, BAP, Glasgow, UK, pp. 82-199.
10. EU Commission Regulation. (2011). Regulation on plastic materials and articles intended to come into contact with
food. Regulation No 10/2011of 14 January 2011. Official Journal of the European Union. L 12/1. II. (Non-legislative
acts). Cited from http://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:012:0001:0089:EN:PDF
11. FSSAI .(2006). Food Safety and Standards Authority of India, Act-2006, New Delhi.
12. Gupta, A., Sharma, P.C. and Verma, A.K. (2010). Application of food safety, management system (HACCP) in food
industry. Indian Food Industry, 29 (2) 39-46.
13. Herschdoerfer, S.M. (2004). Quality Control in the Food Industry. Vol. I & II. Academic Press, London.
14. Herschdoerfer, S.M. (Ed). (1986). Quality Control in the Food Industry. Academic Press, New York.
15. IDF. (1991). Residues and Contaminants in Milk and Milk Products. Special Issue. Int. Dairy Fed., Brussels.
16. IDF .(1991). Detection and confirmation of inhibitors in milk and milk products. IDF Bulletin No. 258.
17. IDF. (1997). Monograph on Residues and Contaminants in Milk and Milk Products. Special Issue. Int. Dairy Fed.,
Brussels.
18. ISI. (1981). Handbook of food analysis. IS: SP: 18, Part XI. Diary Products. Bureau of Indian Standards, New Delhi.
19. ISO (2005) General Requirements for the Competence of Testing and Calibration Laboratories. IS/ISO/IEC 17025:
2005. Bureau of Indian Standards, New Delhi.
20. Jacobs, M.B. (1999). Chemical Analysis of Food and Food Products. CBS Distributors, New Delhi.
21. Kaur, H. and Singh, K. (2009). Atomic absorption spectroscopy (AAS) in the estimation of minerals in milk and milk
products. Summer School held at Dairy Chemistry Division, NDRI- Karnal.
22. Kilcast, D. and Subramaniam, P. (2000). The stability and shelf-life of food. Woodhead Publishing Ltd., Cambridge,
England.

69
23. Kirk, R.S. and Sawyer, R. (1991). Pearsons Composition and Analysis of foods. 9
th
ed. Addison Wesley Longman
Ltd, Harlow (Essex), England.
24. Kramer, A. and Twigg, B.A. (Eds) .(1966). Fundamentals of Quality Control for the food industry, The AVI Publ. Co.,
West Port, Conn., USA.
25. Kumar, N., Khan, A. and Malik, R. K. (2009). Estimation of Drug Residues and Aflatoxin M1 in Milk and Milk Products
using Microbial Inhibition Test & Immune Receptor Charm Assay. Summer School, Dairy Chemistry Division, NDRI-
Karnal.
26. Lal, D. and Sharma, R. (2003). Calibration of the glassware. In: Analytical Techniques in Dairy Chemistry with
Reference to Chemical Quality of Milk and Milk products. Summer School Compendium. p. 2-11.
27. NG-Kwai-Hang, K.F. Moxley, J.E. and Van de Voort, F.R. (1988). Factors affecting differences in milk fat test
obtainaned by Babcock, Rose-Gottlieb, and infrared methods and in Protein test from infared Milk Analysis. J.Dairy
Sci, 71, 290-298.
28. NZFA. (2005). A Guide to Calculating the Shelf Life of Foods. New Zealand Food Safety Authority, Wellington, New
Zealand, Cited from http://www.nzfsa.govt.nz (12-02-2012).
29. Prescott, J.F. and Baggot, J.D. (1988). Antibiotic residues. In: Antimicrobial Therapy in Veterinary Medicine. Blackwell
Scientific Publication Inc., Bostan p. 341-346.
30. Rangappa, K.S and Achaya, K.T. (1974). Indian Dairy Products. 2
nd
ed. Asia Publishing House, Mumbai.
31. Richardson, G.H. (1972). Automation in the dairy laboratory. J. Milk Food Technol. 35 (5) 279-284.
32. Rippen, A.L. (1979). Water quality treatment and utilization. In: Food Engineering Systems. Vol. 2. A.W. Farrall. (Ed).
The AVI Publishing Company. Inc; West Port, Connecticut.
33. Robertson G. L. (2009). Food Packaging and Shelf Life: A Practical Guide. Taylor & Francis Group, Boca Raton, USA.
34. Sehgal, S. (2009). IS0 22000:2005 - Food Safety Management Systems. Sumer School on Recent Advances in
Analytical Techniques and Innovative Approaches for Quality Assurance and Safety of Dairy Foods, Dairy Chemistry
Division, NDRI, Karnal.
35. Sen, D.C. and Roy, N.K. (1994). A Text Book of Practical Dairy Chemistry.
36. Sharma, R. (2009). Laboratory accreditation: pre- requisites and preparations. Summer School on Recent Advances in
Analytical Techniques and Innovative Approaches for Quality Assurance and Safety of Dairy Foods., NDRI, Karnal.
37. Sohrab. (2001). Successful implementation of food management system (HACCP) system in food industry A
purposeful hazard analysis leads the way. Indian Food Industry, 20 (6): 38-41.
38. Tebbutt, T.H.Y. (1998). Principles of Water Quality Control (First Edn). Pergamen Press, Oxford New York.
39. Van Resusel, A. and Klign, C.J. (1987). Automated methods for routine analysis of raw milk. The dye binding method
for determination of the protein content of milk. IDF Bull No. 208, 17-20.
40. Wadhwa, B.K., Sharma, V. and Sharma, R. (2002). Status and control of pesticide residues in milk and milk
products. Indian Dairyman.54(3)59-63

70

4 -/-/- 4
SENSORY EVALUATION OF DAIRY PRODUCTS
(ELECTIVE I)

UNIT I
Sensory Evaluation - Introduction definition Sensory evaluation problems in food industry Brief history- Modern
sensory problems Factors effecting food acceptance.
The senses definition sensory receptors the sense of taste anatomy of sense of taste sensitivity of areas on the
tongue taste buds -classification of tastes taste quality relative intensity reaction time- effect of diseases on taste
perception.

UNIT II
Taste threshold: Definition absolute threshold recognition threshold effect of sleep on hunger and threshold effect of
age, smoking, temperature, taste media etc.
Chemical configuration of taste taste theories

UNIT III
Sense of olfaction definition importance of olfaction odour classification chemical specificity Anatomy of olfactory
region mechanism of olfactory perception olfactory abnormalities threshold odour intensity adaptation theories of
olfaction.
Other senses visual sense, auditory sense and tactile sense.

UNIT IV
Sensory evaluation discriminatory tests characteristic of panel test consumer testing characteristic of consumer
testing type of tests difference test paired difference test triangular test duo-trio test ranking scoring hedonic
scaling .

UNIT V
Panel selection screening sensitivity test panel size training techniques for simulation of various defects in milk and
milk products.
Judging and grading of milk and milk products raw milk processed milk fermented milk cream butter ghee ice
cream and frozen products cheese condensed and dried milk s- indigenous dairy products.

The Sensory Evaluation of Dairy Products, Stephanie Clark, Michael Costello, MaryAnne Drake,Floyd Bodyfelt, II Edition,
Springer

71

4 -/-/- 4
DAIRY PLANT MAINTENANCE, HYEGIENE, AND EFFLUENT DISPLOSAL
(ELECTIVE I)

UNIT I
Dairy plant maintenance-Significance of equipment and machinery maintenance-Procedures for maintenance for various
machinery and equipment, Corrosion-Types of corrosion-Galvanic corrosion-Crevice corrosion-formation of pitting corrosion,
Erosion corrosion-Stress corrosion-Selective leaching corrosion-Chemical or electro-chemical uniform attack, Prevention of
corrosion-Proper material choice-corrosion inhibiting metals-Removable gaseous-Formation of protective films-Chemical
resistant mortars, Rubber linings- Fiber reinforced plastic coating-Lead lining-PVC lining-Corrosion inhibiting paints,
Lubricants- Importance of lubricants-Classification of lubricants Lubrication systems, Preventive maintenance and its
importance Significance of log books and their maintenance

UNIT II
Plant hygiene- -Cleaning and sanitization of dairy equipment- Significance of hygiene in processing plant-Objectives of
sanitization-types of soils, Sanitizing and cleaning materials-Mud-Wood ashes-Detergents- Desirable properties of
detergents, Alkaline detergents Sequestering agents- g agents Acid detergents Detergents formulations-Selection of
detergents-Water quality for detergent solutions, Sanitizers- Types of sanitizers- Physical and chemical sanitizers- Factors
affecting the selection of sanitizer-High heat and low heat sanitizing methods, General cleaning and sanitizing procedure-
Methods- hand Washing-Hand washing of bottles, Mechanical washing of bottles-Mechanical washing of cans

UNIT III
CIP systems Merits Success factors Single use CIP system- Single use CIP with recovery system-HTST pasteurizer-
Milk storage Tank/Milk tankers, Good manufacturing practices for employees-hands Clothing-jewellary-Shoes- Other
habits-Safety Precautions, Microbiological control of air in processing rooms-General processing rooms-Air filtration-Aseptic
filling lines and rooms-maintaince of cheese curing rooms
Maintaince and hygiene of Aseptic packaging rooms, Maintaince of cold storms, Air-Composition-Influence of air born
flavours on the milk and milk products- and their control

UNIT IV
Pollution Air pollution, method for controlling pollution, Water-Water quality-Soft water Hard water-Hardness of water-
Classification of hardness-Quality of water for dairy Industry, Water Impurities Treatment for dairy use- Softening of water
for boiler use-Chlorination-Sedimentation-Coagulation-Filtration-Softening, Dairy waste-Different sources of dairy waste-
Constituents of dairy waste their nature-Problems in handling
Waste disposal-Different systems of waste disposal in dairy plant-types of treatment for dairy waste-their merits and
demerits, Physical methods-Screening-Dissolved air filtration-Settling tanks-Grit chambers, Chemical methods-Coagulation
and flocculation-Ion exchange-Electro dialysis-Biological methods-Lagoons-Activated sludge systems-Trickling filters-
Anaerobic digestion-Others methods-Reverse osmosis-Ultra filtration

UNIT V
Disposal of waste packaging materials-Land in fill-Incineration-Composting-Direct constructional Use-Reuse-Pyrolysis-
Chemical treatment
Oxygen demand-Definition-Its significance in the dairy waste disposal systems-Oxygen demand for various dairy products
Fly control and prevention of mould in dairies- General preventive measures for maintaining clean dairy environment-Air
curtains etc.

TEXT BOOKS AND REFERENCES
Hygiene management in dairy plants
Bulletin of the International Dairy Federation, ISSN 0250-5118

Handbook of Hygiene Control in the Food Industry
Huub Lelieveld, M A Mostert, John Holah
Elsevier,

Waste Management for the Food Industries
Ioannis S. Arvanitoyannis
Academic Press,

72

4 -/-/- 4
FOOD TECHNOLOGY II
(ELECTIVE II)

UNIT I
Cereal grains, legumes and oilseeds
Lesson 1. Introduction to cereal grains, legumes and oilseeds: Structure and composition of cereal grains, legumes and
oilseeds

Cereal processsing
Lesson 2. Rice milling and parboiling: Rice quality and grading standards
Lesson 3. Processed rice products and by-products
Lesson 4. Milling of wheat
Lesson 5. Criteria of wheat flour quality, Improvers for wheat flour, types of wheat flour
Lesson 6. Corn: Classification, dry milling and wet milling
Lesson 7. Barley: Classification, malting and processing
Lesson 8. Millets: Types and processing
Lesson 9. Breakfast cereals: Classification and technologies
Lesson 10. Malted milk foods

UNIT II
Bakery and snack foods
Technology of bread making
Technology of biscuit making
Technology of cake making
Technology of pasta products

UNIT III
Pulse processing
Methods of pulse milling Wet and dry method, Domestic and commercial milling
Roasted, germinated, fermented and canned legume products

Oilseed processing
Dehulling and extraction of oil from oilseeds, Processing of vegetable oil, Processing and utilization of oilseed meals
Processing of soybean and other oilseeds; dairy analogues

UNIT IV
Meat and poultry processing
Present status and prospects of meat, poultry, egg and fish production in India
Pre-slaughter handling and inspection of animals
Slaughtering techniques and post-mortem inspections
Rigor mortis: Biochemical and histological changes
Processing of meat
Poultry meat and its processing
Hygiene and sanitation in meat and poultry industry

UNIT V
Egg and egg processing
Egg: Structure, composition and quality
Processing of egg

Fish and its processing
Fish harvesting, handling and transportation; classification
Processing and preservation of fish; value added fishery products

TEXT BOOKS AND REFERENCES
1. Banerjee, B. (1982) Studies on the Preparation of Spray and Roller Dried Malted Milk Using Malt Extract. M.Sc.
Diss.,Kurukshetra University, Kurukshetra, India.
2. Bamforth, C. W. and Barclay, A. H. (1993) Malting technology and the uses of malt. In: Barley: Chemistry and
Technology, Alexander W. MacGregor and Rattan S. Bhatty (Eds.) pp. 297-354, American Association of Cereal
Chemists, St. Paul, MN, USA.
3. Biscuit and Cracker manufacturers Association (1981) Biscuit and Cracker Handbook, Washington, DC.
4. Chavan, J. K. and Kadam, S. S. (1989) Nutritional improvement of cereals by fermentation. CRC Crit. Rev. Food Sci.
Technol., 28: 349-400.
5. Dhillon, L.S. (2005) Manufacturing of malt- milk based food products. Indian Dairyman, 57: 59-66.

73
6. Fast, R.B. and Caldwell, E.F. (1993) Breakfast Cereals and How They Are Made, American Association of Cereal
Chemists, Inc., St. Paul, Minnesota, USA.
7. Hoseney, R.C., Wade, P. and Finely J.W. (1988) Soft Wheat Products, In: Wheat Chemistry and Technology, 3rd Ed.
(Y. Pomeranz, ed.) American Association of Cereal Chemists, St. Paul, MN.
8. Kulp, K. and Ponte, J.G.Jr. (2000) Handbook of Cereal Science and Technology, 2nd Edition, Marcel Dekker, Inc., New
York, USA.
9. Lorenz, K.J. and Kulp, K. (1991) Handbook of Cereal Science and Technology, Marcel Dekker, Inc., New York, USA.
10. Matz, S. A. (1969) Cereal Science, Samuel A. Matz (Ed.) pp. 79-96. The AVI Publishing Company Inc., England.
11. NIN (2004) Nutritive Value of Indian Foods by: Gopalan, C., Rama Sastri, B. V. and Balasubramanian, Revised &
Updated by: Narasinga Rao, B. S., Deosthale, Y. G. and Pant, K. C., National Institute of Nutrition, Indian Council of
Medical Research, Hyderabad, India.
12. Pomeranz, Y. and D. B. Bechtel (1978) Structure of cereal grains as related to end-use properties. Postharvest Biology
and Biotechnology. H. O. Hultin and M. Milner, eds., Food and Nutrition Press, Inc., Westport, CN.
Salooja, M. K. (1983) Studies on the Development of Spray Dried Malted Milk Food. Ph.D. Thesis, Kurukshetra
University, Kurukshetra, India.
13. Sanyal, M. K. (1980) Studies on the Preparation of the Spray Dried Malted Milk. M.Sc. Diss., Kurukshetra University,
Kurukshetra, India.

74

4 -/-/- 4
IT IN DAIRY INDUSTRY
(ELECTIVE II)

UNIT I
Overview of IT applications in Dairy Industry
Information technology: Importance and applications in dairy industry
Information Systems
Data, Information and Knowledge
Types of information system
Knowledge management systems

UNIT II
Systems Analysis and Design
Systems development approaches
Systems analysis and design
Project management tools
Database Systems
Introduction to databases
Database structures
Relational databases

UNIT III
Principles of Communication
Communication principles
Communication channels
Communication systems

UNIT IV
Process Control and Automation
Process control System
Plant automation
Dairy process modeling and simulation
Special instruments for the dairy industry

UNIT V
Role of Computers in Optimization
Role of computers in optimization
Case Studies
A. System analysis for milk procurement and billing system
B. System analysis for inventory control
C. Database design for milk procurement and billing system
D. Database design for milk marketing system

TEXT BOOKS:
1. Awad, E. M. 1996. System Analysis and Design. 2
nd
ed. Galgotia Publications Pvt. Ltd.
2. Balagurusamy, E. 2009. Fundamentals of Computers. Tata Mcgraw-Hill, New Delhi.
3. Britz, T. J. and Robinson, R. K. 2008. Advanced Dairy Science and Technology. Blackwell Publication, UK.
4. Elmasri, R. and Navathe, S. B. 2008. Fundamentals of Database Systems. 5
th
ed. Pearson Education, New Delhi.

REFERENCES:
1. Forouzan, B. A. 2012. Data Communication and Networking. 4
th
ed. Tata McGraw-Hill, India.
2. Goyal, D.P. 2000. Management Information Systems. 2
nd
ed. Macmillan Publishers, India.
3. Martin, J. 1977. Computer data-base organization. 2
nd
ed. Prentice Hall, Englewood Cliffs, NJ.
4. Mishra, T.N. and Kirmani, M.M. 2004. System Analysis and Design. CyberTech Publishers, India.
5. Obrien, J. A., and Marakas, G. M. 2006. Management Information System. 7
th
ed. Tata McGraw-Hill, New Delhi.
6. Patterson, D.W. 2007. Introduction to Artificial Intelligence and Expert Systems. Prentice Hall, India.
7. Rajan, E.G. 2003. Information Technology. BS Publication, Hyderabad.
8. Rajaraman, V. 2002. Fundamentals of Computers. 3
rd
ed. Prentice Hall of India, New Delhi.
9. Shmulei, G., Patel, N. R. and Bruce, P. C. 2008. Data Mining for Business Intelligence. Wiley Interscience, New Delhi.
10. Taha, H. A. 2003. Operations Research. 7
th
11. Tanenbaum, A. S. 2006. Computer Networks. 3
rd
12. Turban, E., Aronson, J.E. and Liang, Ting-Peng. 2005. Decision Support Systems and Intelligent System.
7
th

75
13. Ullman, J. D., Garcia-Molina, H. and Widom, J. 2008. Database Systems: The Complete Book. 2
nd
ed. Pearson
Education, New Delhi.
Websites
1. Akasganga, URL: http://akashganga.in/
2. Bowonder, B., Raghu Prasad, B. R. and Kotla, A. ICT application in a dairy industry: The e-experience of Amul
3. British Nutrition Foundation, Implementing CAD and CAN in Food Industry
4. MS Swaminathan Foundation: http://www.mssrf.org
5. http://www.myreaders.info/07_Expert_Systems.pdf
6. http://en.wikipedia.org/wiki/CLIPS
7. http://mba.tuck.dartmouth.edu/pages/faculty/robert.shumsky/Project_scheduling_note.pdf
8. http://www.rfidjournal.com
9. http://planningcommission.gov.in/reports/sereport/ser/stdy_ict/3_amul.pdf
10. http://www.thearling.com/text/dmwhite/dmwhite.htm.
11. http://en.wikipedia.org/wiki/Information_systems
12. http://en.wikipedia.org/wiki/Expert_system
13. http://en.wikipedia.org/wiki/Operations_research
14. http://en.wikipedia.org/wiki/Queueing_theory
15. http://en.wikipedia.org/wiki/Queueing_model
16. http://www.foodafactoflife.org.uk/attachments/161e4fb4-e95d-4bc5b464ecbf.pdf
17. Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Data_mining

76

4 -/-/- 4
INDUSTRIAL STATISTICS
(ELECTIVE II)

UNIT I
Definition and scope; sources of animal husbandry and dairy statistic. Measures of central tendency, Measures of
dispersion, Mome skewness and kurtosis.

UNIT II
Elementary notions of probability, Laws of addition and multiplication probability. Theoretical frequency distributions:
Binomial distributions and applications, Poisson distribution and its applications, Nor distribution and its applications.

UNIT III
Concepts of sampling methods- Simple random sampling, stratify random sampling, cluster sampling, systematic sampling.
Introduction to testing of hypotheses, Tests of significance-Z, t2, a, F tests, and their application in the field of dairying.

UNIT IV
Analysis of variance- One way and two way classification. Simple correlation coefficient and its test of significance, Line
regression, rank correlation.

UNIT V
Basic concepts of statistical quality control, Control charts for variables and attributes, Fundamental concepts of acceptance
sampling plan

TEXT BOOKS
1. Agarwal, B.L. 1991. Basic Statistics. Wiley Eastern Ltd., New Delhi.
2. Amble,V.N. 1975. Statistical Methods in Animal Sciences. Indian Society of Agril. Statistics, New Delhi.

REFERENCES
1. Goon, A.M., Gupta, M.K. and Gupta, B. D. 1979. Fundamentals of Statistics. Vol. I and II. The World Press Pvt. Ltd.,
Kolkata.
2. Goulden, C.H. 1959. Methods of Statistical analysis. John Wiley and Sons, New York.
3. Gupta, S.C. 1987. Fundamental of Statistics. Himalaya Publishing House, New Delhi.
4. Gupta, S.C. and Kapoor, V.K. 1990. Fundamentals of Applied Statistics. Sultan Chand & Sons, New Delhi.
5. Gupta, S.P. 2010. Statistical Methods. Sultan Chand and Sons, New Delhi.
6. Handbook on Statistical Quality Control. 1986 . Indian Standards Institute, New Delhi.
7. Moroney, M.J. 1975. Facts from Figures. Penguin Books, England.
8. Snedecor, G.W. and Cochran, W.G. 1967. Statistical Methods. Oxford and IBH Publishing Co., New Delhi.

77

- -/3/- 2
DAIRY PLANT DESIGN AND LAYOUT LAB

1. Building symbols and convention layouts for:
a. Small size dairies
b. Medium size dairies
c. Large size dairies
2. Isometric presentation of piping.
3. Design and layout of: Milk collection/chilling centre
4. Design and layout of: Fluid milk plant
a. Small
b. Medium
c. Large
5. Design and layout of: Single product dairy
(i) Cheese
(ii) Ice-cream
(iii) Butter
(iv) Ghee
6. Composite dairy plant

78

- -/3/- 2
INSTRUMENTATION AND PROCESS CONTROL LAB

1. Preparation and calibration of thermocouple;
2. study the construction and working of Bourden pressure gauge.
3. Study the mechanism of pH meter and its electrodes.
4. Study a pressure transducer.
5. Study a Proximity sensor.
6. Study of the different parts and working of Rotameter.
7. Study the different parts and working of pressure switch.
8. Study the different parts of an indicating instrument.
9. Study the different parts and their working of single phase induction type watt-hour meter.
10. Visit to a microprocessor controlled dairy plant.

79

- -/3/- 2
MICROBIOLOGICAL QUALITY AND SAFETY MONITORING IN DAIRY INDUSTRY LAB

1. Evaluation of common sanitizing agents used in dairy plants by
a) Suspension
b) Capacity test.
2. Microbiological tests for assessing equipment and personnel hygiene by swap and rinse methods.
3. Detection of faecal and non- faecal coliforms and faecal streptococci in dairy plant.
4. Detection and enumeration of different pathogenic becteria in dairy products:
a. Staphylococus aureus,
b. Bacillus cereus
c. Salmonella
d. Shigella
5. Bacteriological analysis of dairy water for :
a) Total viable counts
b) Coliform counts (MPN).
6. Detection of antibiotic residues, pesticides, aflatoxins and staphylococcal enterotoxins in milk using rapid techniques.
7. Determination of BOD in dairy waste water.
8. Quality evaluation by HACCP in the preparation of dairy products.

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