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| By-Products Technology ICAR e course PDF Download E Krishi Shiksha |
Course Content of By-Products Technology ICAR E course Free PDF Book Download e krishi shiksha:
Introduction
- By-products and issue involved in their utilization
- Global status, availability and utilization of dairy by-products
- Indian status, availability and utilization of dairy by-products
Skim milk and its by-products
- Physio-chemical characteristics of skim milk
- Casein: classification & specifications
- Basic principles of edible acid casein manufacture
- Continuous manufacturing of hydrochloric acid casein
- Manufacture of lactic casein
- Manufacture of rennet casein
- Industrial uses of casein's-1
- Industrial uses of casein's-2
- Manufacture of sodium caseinate
- Manufacture of other caseinates
- Production of casein hydrolysates
- Enzymatic production of casein hydrolysates
- Debittering of protein hydrolysates
- Co-precipitates: Introduction and basic principles for production
- Manufacture of co-precipitates
- Physico-chemical properties of co-precipitates
Processing and Utilization of whey
- Physico-chemical characteristics of whey
- Manufacture of condensed whey products
- Manufacture of dried whey
- Physico-chemical properties and utilization of condensed and dried whey products
- Whey beverages
- Fermented whey beverages
- Fermented products from whey-1
- Fermented products from whey-2
- Electrodialysis process for demineralisation
- Ion exchange process for demineralisation
- Demineralisation of whey and its utilization
- Methods of whey protein recovery from whey
- Manufacture of whey protein concentrates by molecular separation processes
- Physico-chemical properties of whey protein concentrates
- Manufacture of crude lactose
- Refining of lactose
- Uses of lactose
- Lactose hydrolysis
- Applications of hydrolysed lactose
Functional properties of milk protein products
- Functional properties of whey proteins
- Functional properties of casein products
Food application of milk protein products
- Food application of milk protein products-1
- Food application of milk protein products-2
Butter milk
- Physico-chemical characteristics of buttermilk and its preservation
- Utilization of buttermilk
Ghee-residue
- Ghee-residue and its characteristics
- Ghee-residue: Processing and utilization
Nutritional characteristics of by-products
- Nutritional characteristics of skim milk and its by-products, buttermilk & ghee-residue
- Nutritional characteristics of whey and its by-products
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