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By-Products Technology ICAR e course PDF Download E Krishi Shiksha

By-Products Technology ICAR e course PDF Download E Krishi Shiksha
By-Products Technology ICAR e course PDF Download E Krishi Shiksha
By-Products Technology ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of By Products Technology ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of  By-Products Technology ICAR E course Free PDF Book Download e krishi shiksha:

Introduction

  1. By-products and issue involved in their utilization
  2. Global status, availability and utilization of dairy by-products
  3. Indian status, availability and utilization of dairy by-products

Skim milk and its by-products

  1. Physio-chemical characteristics of skim milk
  2. Casein: classification & specifications
  3. Basic principles of edible acid casein manufacture
  4. Continuous manufacturing of hydrochloric acid casein
  5. Manufacture of lactic casein
  6. Manufacture of rennet casein
  7. Industrial uses of casein's-1
  8. Industrial uses of casein's-2
  9. Manufacture of sodium caseinate
  10. Manufacture of other caseinates
  11. Production of casein hydrolysates
  12. Enzymatic production of casein hydrolysates
  13. Debittering of protein hydrolysates
  14. Co-precipitates: Introduction and basic principles for production
  15. Manufacture of co-precipitates
  16. Physico-chemical properties of co-precipitates

Processing and Utilization of whey

  1. Physico-chemical characteristics of whey
  2. Manufacture of condensed whey products
  3. Manufacture of dried whey
  4. Physico-chemical properties and utilization of condensed and dried whey products
  5. Whey beverages
  6. Fermented whey beverages
  7. Fermented products from whey-1
  8. Fermented products from whey-2
  9. Electrodialysis process for demineralisation
  10. Ion exchange process for demineralisation
  11. Demineralisation of whey and its utilization
  12. Methods of whey protein recovery from whey
  13. Manufacture of whey protein concentrates by molecular separation processes
  14. Physico-chemical properties of whey protein concentrates
  15. Manufacture of crude lactose
  16. Refining of lactose
  17. Uses of lactose
  18. Lactose hydrolysis
  19. Applications of hydrolysed lactose

Functional properties of milk protein products 

  1. Functional properties of whey proteins
  2. Functional properties of casein products

Food application of milk protein products

  1. Food application of milk protein products-1
  2. Food application of milk protein products-2
Butter milk
  1. Physico-chemical characteristics of buttermilk and its preservation
  2. Utilization of buttermilk

Ghee-residue

  1. Ghee-residue and its characteristics
  2. Ghee-residue: Processing and utilization

Nutritional characteristics of by-products

  1. Nutritional characteristics of skim milk and its by-products, buttermilk & ghee-residue
  2. Nutritional characteristics of whey and its by-products



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