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| Fat Rich Dairy Products ICAR e course PDF Download E Krishi Shiksha |
Course Content of Fat Rich Dairy Products ICAR E course Free PDF Book Download e krishi shiksha:
- Introduction to Fat Rich Dairy Products
- Status of lipids in milk
- Types of Fat Rich Dairy Products
- Production of Cream
- Classification, Standards and Composition of cream
- Principles and methods of cream separation
- Construction of cream separator
- Factors affecting skimming efficiency and richness of cream
- Processing of cream
- Standardization of Cream
- Pasteurization of Cream
- Cooling of Cream
- Consumer cream products
- Table cream, Sterilized cream and Whipped cream
- Clotted cream, Frozen cream, Cultured cream etc.,
- Other consumer cream products
- Quality and preservation of cream
- Packaging and storage of cream
- Quality of cream
- Grading of cream
- Regulatory aspects of Butter
- FSSAI Definition, BIS specifications and Codex requirements
- Composition and classification of butter
- Butter-Making Process
- Process outlines of butter making
- Churning of cream
- Use of breakwater and other factors influencing fat losses in buttermilk
- Addition of colour & Salting of butter
- Butter moisture control and Working of Butter
- Continuous Butter Making
- Packaging, Storage and distribution of Butter
- Quality of butter
- Grading of butter
- Rheology of Butter
- Microbiological aspects of butter
- Butter Defects
- Butter making equipment
- History of butter churn development, Construction, Operation and Sanitary care
- Special butter and related products
- Whipped butter, Whey Butter Flavoured butter
- Fractionation of Milk fat
- Fat spreads
- Margarine Production
- Ghee and butter oil
- Ghee Definition, Standards and composition
- Methods of ghee preparation
- Quality and Grading of ghee
- Packaging and storage of Ghee
- Butter oil
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