Dairy and Food process and products technology - Study24x7
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Dairy and Food process and products technology
broucher Course Brochure
Dairy and Food process and products technology
by Prof. Tridib Kumar Goswami

Milk arrives at the milk dairy processing plant over the weighbridge and the weight of milk is automatically recorded. At the same time, data from an on-board computer is downloaded wirelessly to a data capture system, which holds the records of the temperature and volumes of milk collected from each farm. The temperature should be at 4–6°C.  M...

5.0  (674 Ratings) 1113 Learner
validy img Validity Unlimited
level All Level
level English
cover Img Preview not available
Program Fee
FREE
About This Course

Milk arrives at the milk dairy processing plant over the weighbridge and the weight of milk is automatically recorded. At the same time, data from an on-board computer is downloaded wirelessly to a data capture system, which holds the records of the temperature and volumes of milk collected from each farm. The temperature should be at 4–6°C.  M...

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Course Curriculum
12 Sections | 60 Lecture | 31h 05min total length
Expand all sections
Dairy and Food process and products technology

Module -1

| 02h 38min total length
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    Lecture 1 : Preamble of the Subject

    30m <?php echo $alt; ?>
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    Lecture 2 : What is Food and Nutrients

    35m <?php echo $alt; ?>
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    Lecture 3 : Nutritional Value of the Nutrients

    31m <?php echo $alt; ?>
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    Lecture 4 : Best Way of Storage of Food Materials

    29m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 5 : Preservation Techniques

    31m <?php echo $alt; ?>
Dairy and Food process and products technology

Module -2

| 02h 41min total length
  • <?php echo $alt; ?>

    Lecture 6 : Temperature Quotient and Its Impact

    41m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 7 : Food Additives

    29m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 8 : Quality of Food?

    32m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 9 : Quality of Food (Contd.)

    29m <?php echo $alt; ?>
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    Lecture 10 : Emerging Technology

    29m <?php echo $alt; ?>
Dairy and Food process and products technology

Module -3

| 02h 31min total length
  • <?php echo $alt; ?>

    Lecture 11 : Emerging Technology (Contd.)

    29m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 12 : Food Laws - Why?

    29m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 13 : Food Laws of India

    29m <?php echo $alt; ?>
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    Lecture 14 : Standards in India

    30m <?php echo $alt; ?>
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    Lecture 15 : Hygiene and Other Controls in India

    31m <?php echo $alt; ?>
Dairy and Food process and products technology

Module -4

| 02h 42min total length
  • <?php echo $alt; ?>

    Lecture 16 : Physico-Chemical Properties of Milk

    31m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 17 : Milk - What is it

    31m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 18 : Milk - How it looks?

    32m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 19 : Milk - Constituents

    33m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 20 : Constituents of Milk

    33m <?php echo $alt; ?>
Dairy and Food process and products technology

Module 5

| 02h 33min total length
  • <?php echo $alt; ?>

    Lecture 21 : Milk Fat

    34m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 22 : Milk Fat (Contd.)

    31m <?php echo $alt; ?>
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    Lecture 23 : Milk Fat (Contd.)

    28m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 24 : Milk Fat (Contd.)

    30m <?php echo $alt; ?>
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    Lecture 25 : Protein

    28m <?php echo $alt; ?>
Dairy and Food process and products technology

Module 6

| 02h 32min total length
  • <?php echo $alt; ?>

    Lecture 26 : Protein (Contd.)

    30m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 27 : Amino Acids

    28m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 28 : Amino Acids (Contd.)

    33m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 29 : Milk Protein

    29m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 30 : Casein Micelle

    31m <?php echo $alt; ?>
Dairy and Food process and products technology

Module 7

| 02h 28min total length
  • <?php echo $alt; ?>

    Lecture 31 : Whey Protein

    31m <?php echo $alt; ?>
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    Lecture 32 : Whey Protein (Contd.)

    27m <?php echo $alt; ?>
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    Lecture 33 : Lactoferrin

    29m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 34 : Carbohydrates in Milk

    29m <?php echo $alt; ?>
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    Lecture 35 : Small Constituents of Milk

    30m <?php echo $alt; ?>
Dairy and Food process and products technology

Module 8

| 02h 30min total length
  • <?php echo $alt; ?>

    Lecture 36 : Enzymes in Milk

    30m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 37 : Chemical and Microbial Spoilage of Milk and?

    29m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 38 : Extrinsic Factors for Microbial Growth

    30m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 39 : Natural or Other Type of Spoilage

    29m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 40 : Packaging

    30m <?php echo $alt; ?>
Dairy and Food process and products technology

Module 9

| 02h 29min total length
  • <?php echo $alt; ?>

    Lecture 41 : Milk Pasteurization

    30m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 42 : Thermal Death Time

    27m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 43 : Pasteurization Effectiveness

    30m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 44 : Milk Pasteurization and Homogenization

    30m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 45 : Milk Pasteurization and Homogenization (Contd.)

    30m <?php echo $alt; ?>
Dairy and Food process and products technology

Module 10

| 02h 37min total length
  • <?php echo $alt; ?>

    Lecture 46 : Milk Homogenization

    30m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 47 : Milk Centrifugation

    31m <?php echo $alt; ?>
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    Lecture 48 : Types of Available Milk

    31m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 49 : Types of Available Milk in the Market

    30m <?php echo $alt; ?>
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    Lecture 50 : New Technologies in Dairy Industries

    32m <?php echo $alt; ?>
Dairy and Food process and products technology

Module 11

| 02h 40min total length
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    Lecture 51 : Cheese

    29m <?php echo $alt; ?>
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    Lecture 52 : Chedder Cheese

    30m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 53 : Ice Cream

    30m <?php echo $alt; ?>
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    Lecture 54 : Process of Ice Cream Preparation

    32m <?php echo $alt; ?>
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    Lecture 55 : Ice Cream Lolies

    38m <?php echo $alt; ?>
Dairy and Food process and products technology

Module 12

| 02h 38min total length
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    Lecture 56 : Over Run and Calculation for Preparing Ice Cream Mix

    32m <?php echo $alt; ?>
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    Lecture 57 : Transportation of Ice Cream vis a vis Frozen Foods

    32m <?php echo $alt; ?>
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    Lecture 58 : Packaging of Food Materials

    31m <?php echo $alt; ?>
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    Lecture 59 : Modified Atmosphere Packaging

    30m <?php echo $alt; ?>
  • <?php echo $alt; ?>

    Lecture 60 : Flow Chart for Manufacturing Some Dairy and Food Products

    31m <?php echo $alt; ?>
show 9 more sections

Review & Ratings

5.0
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