FOT243: Processing Technology of Dairy Products LTP 202 Credit 3

Course Outcomes: Through this course students should be able to

• identify the steps involved in processing of dairy products and the problems associated

with that.

• evaluate the packaging and storage conditions of different dairy products.

• analyze and evaluate the quality of the milk and milk products.

describe the process of manufacture of dairy products.

UNIT I
Butter: Classification of dairy products; Definition, composition; processing and production
steps, overrun, butter making machines, quality testing of table butter, butter‐ defects, causes
and their prevention, packaging and storage;
UNIT II
Butter oil and ghee: Definition, composition, processing, equipment, quality tests;
UNIT III
Paneer and Cheese:Definition, composition, types, processing steps, process flow diagram,
equipment, quality defects, causes and prevention, packaging and storage;
UNIT IV
Ice cream and frozen desserts: Definition, composition, types, processing steps and flow
diagram, equipment, quality testing, defects causes and prevention, packaging and storage.
UNIT V
Condensed and Dried milk: Definition, composition, role of milk constituents in condensed
milk, manufacture of condensed milk, types of standards for dried milk, manufacture of SMP
and WMP using roller and spray drying, instantization, recent developments in drying,
quality testing, defects, causes and prevention, packaging and storage;
UNIT VI
Traditional Indian Dairy Products: Definitions, compositions, processing, packaging,
storage, equipment and quality testing; By- products of dairy industry and their utilization.
Practical:
1. To prepare butter/ table butter and perform its quality evaluation.
2. To prepare ghee and perform quality analysis.
3. To prepare paneer using different coagulants.
4. To prepare cheddar cheese from cow’s milk.
5. To prepare ice-cream and calculate over run.
6. To prepare kulfi and perform quality analysis.
7. To prepare khoa and calculate the yield.
8. To prepare condensed milk and estimation of yield.
9. To prepare rabri and perform quality analysis.
10. To prepare kalakand and milk cake.
11. To study the manufacturing of spray dried milk powder.
 12. To visit a dairy plant.

Text Books:

1. OUTLINES OF DAIRY TECHNOLOGY by SUKUMAR DE, OXFORD UNIVERSITY PRESS

References:

1. DAIRY TECHNOLOGY: PRINCIPLES OF MILK PROPERTIES AND PROCESSES (FOOD

SCIENCE AND TECHNOLOGY) by P. WALSTRA, CRC Press.