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| Cheese Technology ICAR e course PDF Download E Krishi Shiksha |
Course Content of Cheese Technology ICAR E course Free PDF Book Download e krishi shiksha:
History, status and scope of cheese industry
- Historical developments in cheese manufacture and world market for cheese
- Cheese production and consumption in India and abroad
Definition, standards, classification, nutritive value and basic principles of cheese making
- Definition and standards of cheese
- Composition and nutritional value of cheese
- Principles of cheese manufacture
Milk quality in relation to cheese making
- Selection of milk and composition of milk
- Microbiological quality of milk
Pre-treatments of milk for cheese making
- Chilling, storage, clarification and bactofugation
- Membrane processing of milk for cheese making
- Heat treatment and homogenization of cheese milk
Cheese additives
- Cheese additives and preservatives
Role of starter culture in cheese making
- Starter cultures
- Problems associated with cheese starters
Rennet preparation and properties
- Calf rennet: preparation and properties
- Rennet substitutes
- Action of rennet on milk
Manufacture of different varieties of cheese
- Cheddar cheese
- Gouda cheese
- Swiss cheese
- Mozzarella cheese
- Cottage cheese
Changes during ripening of cheese
- Chemical, physical, microbiological and sensory changes
Yield of cheese
- Cheese yield, measurement of cheese yield
- Factors affecting cheese yield
Cheese from buffalo milk
- Problems in buffalo milk cheese making
- Process modifications for buffalo milk cheese
Manufacture of processed cheese and related products
- Processed cheese and related products
Defects in cheese
- Defects of cheese, causes and preventive measures
Packaging, storage and distribution of cheese
- Packaging of cheese
- Storage and distribution of cheese
Accelerated ripening of cheese
- Accelerated ripening
Mechanized cheese making
- Mechanization and automation in cheese making
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