Il.Sc.

(l'lonours) in Dai11, 'Iecltnology

III Ye:rr: Sl,llabus of Major - Dairy Technology

Semester Cource , Title of the Course Credits Hours

No. :

V l0 Technology oflce-Cream and Frozen Desserls - (T) 3 J

l
I
I

Technolory oflce-Cream and Frozen Desserts - (P) I 2

ll Fermented Milks and Cheese - (T) 3 J

Fennented Milks and Cheese - (P) I 12

t2 Chemical and Microbial Quality Assurance - (T) J J I

Chemical and Microbial Quality Assurance - (P) I 2

13 Dairv Plant Manasement and ollution Abatement - (T) _) J

wag{P;g-PaSal D
Dairy Plant Management and Po llution Abatement - (T) I 2
I

\{ In-plant Training in a Major Multi- ,.rr" 12

l
I
Manufacturing Dairy Plant j 1

Fult
 V Seurester
10. Technology oflce-Cream and Frozen Desserts - 4(3+1)

Theory: Credits - 3

Learning Objectives:
skills to-
The important objective of the course is to make the students to acquire required
the methods of
produce most profitable dairy product lce cream. Further, students will learn
packaging and storage of Ice cream without spoilage.

Unit - I:
and
History, development and status of ice cream industry, Detinition' classification
Stabilizers and
conrposition and standards of ice cream ar.rd other frozen desserts'
emulsifierstheir classification, properties and role in quality of ice cream

Unit - Il:
Technological aspects of ice cleam manufacture' Themrodynamics
of freezing and
calculationolrefrigerationloads,Typesoffreezers'refrigerationcontrol/instrumentation

Unit - III:
cream plant' Effect of plocess treatnents on the
Hygiene, cleaning and sanitation of ice
mixes and ice cream'
phy"sicochemical properties of ice-cream

Unit - IV:
mix and control ofover run' Packaging' hardening'
Processing and freezingof ice-cream
storage and shiPPing of ice-cream

Unit - V: industry
and prevention' Recent advances in ice-cream
Defects in ice cream, their causes
plant management' Nutritive
(llavourings, colourings, fat replacers' bulking agents) and
value of ice-cream

Practical; Credit -I

ol' ice-crealrr tnixes

t. Calculations tbr standarclization
ice-cream'
2. tt4""ri""*" of plain and liuit flavouredice creanr'
and nut
J. Uunutin"trr" ofchocolate' fruit
4 Preoaration of sherbets/ices'
5 pr.purution of soft servetl and fillcd icc-crcattr'
6 Manulacture of kultl
7. Study ofcontinuous and batch type fr.eezers.
8. Manufacture of ice-crea.m by continuous process.
9. Detennination of ot enun in ice cream. Factorv visit.

Learning outcomes:
Atter successful completion of the course, both theoretically and practica y, the students
are
able to produce ice cream and other frozen dairy products successfully. Further,
the students
will learn various methods used for storage and packaging of these products.

Reference Books:
I. Outlines of Dairy Technotogy- Sukumar De
2. lcc Cream- Wendell S. Arbuckle
3. The Technology ofMilk processing- C.p.
Anantha Krishnan
4. Dairy Technology, Volume 2 - Manufachring of Dairy products -
Shivashraya Singh

s*
I

3
 V Semester
I l Fermentcd Mills and Checse - 4 (3+l)

Theory: Credits ' 3

Lelrning objectives:
The students willleam about the manufacture ofdifferent types fermented dairy products such
as dahi. Yoghurt. ketir, koumiss etc. and cheeses such as Cheddar, Mozzarella, Cottage etc. The
skills required for the production and maintenance of starter cultures will be imparted to the
students,

Unit -I
History of fermented milks, Role of starters in the preparation of fermented milks;
Nutritional and therapeutic significance of fermented milk products; Origin,
Characteristics, Types, microbiology, preparation, defects and their control of various
fennented milks - Dahi, yoghurt, acidophilus milk, kefir and koumiss, Bulgarian milk,
cultured buttermilk, Leben, Villi and Yakult

Unit - II
History of development of cheese manufacture, status and scope in India and abroad'
Definition, standards and classification of cheese. Cheeses Starters: Classification,
desirable properties, Arlisanat and adjunct cheese cultures' primary and secondary
flora of cheese; biochemical changes during manufacturing and ripening of cheeses;

Unit-III
Milk quality in relation to cheese making. Pre-treatment of milk; Physical and chemical'
preparation and properties, rennet
Additives and preservatives for cheese making. Rennet
chymosin. Action of rennet on milk
substitutes - microbial rennet and recombinant

Unit - IV
preparation, defects and their control
Origin, characteristics, microbiologl, biochemistry,
Swiss, Mozzarella, cottage
of Jrrer"nt varieties ofcheese: cheddar, Gouda,

Unit -V
Application of membrane processing in
Enzyme modified cheese (EMC), flavourings'
cheese manufacture. Factors affecting
yield ol cheese. Packaging, storage and distributkrn
oIcheese. Accelerated ripening ofcheese
Manufacture ofprocessed cheese' cheese spread
cheese foods' Mechanization and
automation in cheese processing
and prooessed

Practical: Crcdit - 1

I. Preparation and tesl ing of tlahi and Yoghult

lrutter lnilk rtncl ncidophiltrs milk
2. Prepalation and test ing of cultured

ry*
J. Preparatiotr and testing ol'kcfir and Kumiss
numericals
4. Familiarization with equipments, accessories and standardization
5. Study of factors affecting l!'lllret aotioll'
6. Manufacture of Cheddar cheese.
7. Manufacture of Gouda cheese'
8. Manufacture of Mozzarella cheese.
q Manufacrure of Swiss cheese.
10. Manufacture of Cottage cheese.
ll. Manufacture ofProcessed cheese and cheese spread.

Learning outconres:
After. successful completion of the course, both theoretically and
practically, the students will
acquire the knowledge and skills necessary for the production of cheese
and fermenled milks
n,ill be acquired by the students.

Reference Boolis
l. Dairy Microbiology- Parihar and Parihar
2. Outlines ofDairy Technology- Sukumar De
3. Milk, Milk Products and Quality Control- C.P. Anantha Krishnan
4. Dairy Technology, volume 2 - Manufacturing of Dairy Products - Shivashraya singh
5. Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products - RK
Robinson
6. Applied Dairy Microbiology - Marth and Steele
7. Textbook of cheese technology- Atanu Jana, Jarita M. Malik, Ajay GokJrale and
Harish Kumar

Bry

5
 V Semcster
12' Chemical and Microbial Qunlity Assurancc - 4 (3+l)
Theory: Crcdits - 3

Learning objectives:
'[he student will understand the lole o[ National and Intelnational food regulatory systems and
standards with respect to quality and sat'ety of milk and milk products. Further, the course
will
inrpart skills for hazard analysis and critical control points (HACCP) systems and its application
in dairy industry.

Unit - I:
Consumer Awareness about Microbiological Quality and Safety of Dairy Foods: Changing
scenario; Concepts of quality control, quality assurance and food safety; Global quality and
food safety standards, Integrated food law, its main features and functions' Introduction to
Food Safery- Management System: Concepts of Quality Managen:ent Systems (QMS) - ISO:
9000:2000; Principtes of QMS; Standard requirements for QMS; HACCP concept and
principle with special reference to biological hazards in dairy foods, TQM tools and
techniques. Microbiological Risk Analysis Concepts: Risk assessment, risk management and
risk communication; risk profiling of dairy products;

Unit-tr
/
Microbiological criteria and two and three class sampling plan guidelines; Bio-safety
concepts in handling of dairy pathogens and setting up ofa microbiological/ pathogen lab
in a dairy plant. Conventional and Rapid Enumeration Techniques: Enunreration
principles and procedure for detection of predominant hygiene indicator organisms and
pathogens like E. coli (E. coli Ol57:H7), Salmonella, Shigella, coagulase positive Staphylococctts
aureus, Bacillus cereus and Ltsteril monocytogenes'

Unit - III
Role of Biosensors for monitoring hygiene and safety of dairy
foods: Detection of antibiotic
charnr assay, lateral flow assay (RoSA
residues in milk -Delvo SP, MDR test, penzyme test,
test) etc. Detection of aflatoxins, pesticides other inhibitors etc. and their public health
importance in dairy foods. Plant and equipment hygiene: Concepts ofhygiene and sanitation,
microbial qualiry of water and environmental hygiene in dairy plant, chlorination of dairy
rvater supply, quality of air, personnel hygiene, treatment and disposal of waste water and
effl uents.

Unit - IV
lmportance of chemical quality control, quality total quality management itr
assurznce and
ilairy in{ustry. Role of lational and international fbod regulatory systems and slaudards
with respecr to quality and saf'ety of milk and milk products: FSSAI, PFA, ACMAI(K. BIS
lSO, IDIr, Codex, etc., Application of food saf'ety management system ([SO: 21000). tlazrud
analysis and critical control points (tlACCP) system and its application in dairy intlustry rvith
respect tc, chemical quality. Setting up ol tcsting I'trcilities antl analytical labolutories:
concept of m<lbilc tcsting laborat0rics. Acct'cdilatiott tll'analytical ltlbolitlolics,
-
67t-(.r11
Unit -V
preparalion and standardization of reagents required in the analysis of milk and milk products.
Sampling procedures; labelling of samples for analysis: choice of analytical tests for milk
and milk products for chemical analysis and instrumental methods of analysis. Calibration
of dairy glassrvare; including butyrometel', pipettes, burettes, hydrometers, lactometers
and thennometer. Testing rnethods for tl.re detection of adulterants, presewatives and
neutralizers in milk and rnilk products. E,nvironmental contaminates such as pesticides,
antibiotics, heavy metals in milk and milk products and their chemical testing methods.
Impoftance of milk contact surfaces, metallic contamination in dairy industry. Chemical
quality of watel in dairy industry. Prediction of shelf-iife behavior of milk and milk products.

Practical: Credit -I
Detection of foodborne pathogenic bacteria using conventional and rapid methods -
Coagulase positive Staphylococcus aureus, Bacillus cereus, Salmonella spp. ShigellaSp. E.
coli 015'7:H7 , Listeria monocytogenes;
1 Enumeration oftotal plate count, coliforms, Enterobacteriaceae, Escherichia coli and
yeast and moulds using conventional and rapid methods (3M-Petrifilm);
J Microbiological tests for assessing environmental, equipment and personnel hygiene
by swab and rinse methods.
4 Detenlination of BOD in dairy waste water.
5 Calibration of dairy glassware such as pipette, burette, volumetric flasks,
hydrometer, butyrometers.
6 Preparation and standardization of dairy reagents such as acids, alkalis, sodiunt
thiosulfate, silver nitrate, Fehling, EDTA solutions etc.
'7 Preparation and testing of Gerber sulfuric acid and amyl alcohol used in fat
determination. Chemical analysis of detergents and sanitizers.
8. Detection of adulterants, preservatives, and neutralizers in milk and milkproducts.
9. Detection ofvegetable oils and animal body fat adulteration in ghee.
t0. Determination of temporary and permanent hardness of water. Estimation of
available chlorine from bleaching powder.

Learning outcomes:
After the successful completion ofthe course, both theoretically and practically, the student will
be able to evaluate the quality of dairy products through score cards. The students will also
understand the role of National and International food regulatory systems and standards with
respect to quality and safety of milk and milk products. Further. the course will inrpart skills tbr
hazard analysis and critical control points (HACCP) systems and ils application in dairy indust4,.

Ilefrrencc Books
I Dairy Microbiology- Parihar and Parihar
2 Outlines of Dairy Technology- Sukumar De
Milk, Milk Products and Quality Conttol- C.P. Anantha Krishnan
4 The 1-echnology of Milk Processing- C.P. Anantha Krishnan
5 Dairy Miclobiology llandbook:'l'hc Microbiology ol'Milk and Milk l'r'oducrs ltK
Ilobinson
6 Applicd Dairy Microbiology - Marth and Stcclc tf.grl .

1
 I

V Semester
13. Dairy Plant Managcment and Waste Disposal & Pollution Abatement - 4(3+l)

Theory: Credits - 3 l

Learning objectives:
The main objective ofthe course is to impart the knowledge and skills
required for the maintenance
the students
ofdairy equipment and other plant managernent techniques to the students. Further
will leanr abo the various metlrods ofwaste disposal and pollution abatement

Unit- I
Production Management: Definition, Function and structure of Production Management,
Production planning & Control, Work study and measurement motion and time study'
Efficiency of plant operation: product accounting, setting up norms for operational and
processing losses for quantity, fat and SNF, rnonitoring efficiency.

Unit - II
Plant Operations: Energy conservation and Auditing, Product and process control, Control
charts, Process Sigma, E{hciency factors losses, Financial and Managerial e{ficiency'
Provision for Industrial Legislation in India, particularly in dairy industry, Factory Act &
Regulations.

Unit - III
Human Resource Management: Personnel Management, Manpower planning, recruitment,
training, transfer, prornotions policies, Job specifications, Job evaluation, Job enfuancenrent,
Job enrichment, MBO, working conditions. Safety hazards: hazards prevetrtiolr, securiqv fbr
plant machinery and the employees, Plant Maintenance. Preventioll & Break-dorvn
maintenance: Spare parts inventory, tools & lubricants, ctc. F'ood hygiene: pcrsonnel hygicne.
plant hygiene, water quality, etc'

Unit- IV
Wastes discharged Iiom dairy plants: An overvierv. Wastewater discharged lrom a) Milk
reception dock b) Liquid milk processing section, c) Butter and ghee mantrfacturing, d) lce
cream and condensed milk manufacturing, e) Milk powder manufacturing, 0 cheese and
paneer manufacturing. Packaging wastes'

Unit- v
Environmental issues in effluent discharge: Effects on waterways, Effects on land, Effects on
the atmosphere, Solid waste. Waste treatmenl process in a dairy processing plant: Wastewater
treatnlent optiols for A Dairy Processirrg Plant. Calculation of rvastes disohargecl antl thc
ecouomics lhereof.

bl.-'-r-11
'
 I

' Practical: Credits - I

1 Florv process charts of different nilk products.

2 Identihcation ofsteps of material Iosses otl dairy plants.
J Identification of hazardous processes and equipments, sal'ety and
precautions.
4. Identification and uses of common lubricants.
5. Waste Utilization processes - Various treatments in waste disposal.
6. Analysis of cleaning agents and sanitizers.
7. Reports and records maintenance of dairy plant. Operational precautions.
8. CIP cleaning.

Learning out comes:

After the completion of the course the students able to acquire the knowledge and skills required
for the uaintenance of dairy equipment and other plant management techniques to the students.
Further the students will learn about the various methods ofwaste disposal and pollution abatement.

Reference books:
I. Outlines of Dairy Technology- Sukumar De
2. Milk, Milk Products and Quality Control- C.p. Anantha Krishnan
3. The Technology ofMilk Processing- C.P. Anantha Krishnan

w*