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Dairy and Food process and products technology

3 Learners

Dairy and Food process and products technology

Validity Unlimited Dairy and Food process and products technology All Level Dairy and Food process and products technology English

5.0 (1)
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.  Milk that deviates in composition, taste, and smell from normal milk receives a lower quality rating. The technician also takes a composite sample, from each compartment in the refrigerated truck, which is compartmentalized to reduce sloshing of the milk. The samples from each compartment are tested for acidity, antibiotics, added water, fat, and protein content.

  • Dairy and Food process and products technology Total 12 Modules
  • Dairy and Food process and products technology 60 Videos
  • Dairy and Food process and products technology Downloadable on mobile
  • Dairy and Food process and products technology Published on 14 June, 2019

Course Curriculum

Module -1

Dairy and Food process and products technology
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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; ?>
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    Lecture 5 : Preservation Techniques

    31m <?php echo  $alt; ?>

Module -2

Dairy and Food process and products technology
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    Lecture 6 : Temperature Quotient and Its Impact

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

    Lecture 7 : Food Additives

    29m <?php echo  $alt; ?>
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    Lecture 8 : Quality of Food?

    32m <?php echo  $alt; ?>
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    Lecture 9 : Quality of Food (Contd.)

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

    29m <?php echo  $alt; ?>

Module -3

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

    Lecture 11 : Emerging Technology (Contd.)

    29m <?php echo  $alt; ?>
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    Lecture 12 : Food Laws - Why?

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

Module -4

Dairy and Food process and products technology
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    Lecture 16 : Physico-Chemical Properties of Milk

    31m <?php echo  $alt; ?>
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    Lecture 17 : Milk - What is it

    31m <?php echo  $alt; ?>
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    Lecture 18 : Milk - How it looks?

    32m <?php echo  $alt; ?>
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    Lecture 19 : Milk - Constituents

    33m <?php echo  $alt; ?>
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    Lecture 20 : Constituents of Milk

    33m <?php echo  $alt; ?>

Module 5

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

    Lecture 21 : Milk Fat

    34m <?php echo  $alt; ?>
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    Lecture 22 : Milk Fat (Contd.)

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

    28m <?php echo  $alt; ?>
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    Lecture 24 : Milk Fat (Contd.)

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

    28m <?php echo  $alt; ?>

Module 6

Dairy and Food process and products technology
  • <?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; ?>

Module 7

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

    Lecture 31 : Whey Protein

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

    Lecture 32 : Whey Protein (Contd.)

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

    29m <?php echo  $alt; ?>
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    Lecture 34 : Carbohydrates in Milk

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

    30m <?php echo  $alt; ?>

Module 8

Dairy and Food process and products technology
  • <?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; ?>

Module 9

Dairy and Food process and products technology
  • <?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; ?>

Module 10

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

    Lecture 46 : Milk Homogenization

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

    Lecture 47 : Milk Centrifugation

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

    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; ?>
  • <?php echo  $alt; ?>

    Lecture 50 : New Technologies in Dairy Industries

    32m <?php echo  $alt; ?>

Module 11

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

    Lecture 51 : Cheese

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

    Lecture 52 : Chedder Cheese

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

    Lecture 53 : Ice Cream

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

    Lecture 54 : Process of Ice Cream Preparation

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

    Lecture 55 : Ice Cream Lolies

    38m <?php echo  $alt; ?>

Module 12

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

    Lecture 56 : Over Run and Calculation for Preparing Ice Cream Mix

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

    Lecture 57 : Transportation of Ice Cream vis a vis Frozen Foods

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

    Lecture 58 : Packaging of Food Materials

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

    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; ?>

Review & Ratings

5.0

1 Ratings

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Avnit Kumar

18 Jan 2021 09:20 AM

Excellent

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