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Fat Rich Dairy Products ICAR e course PDF Download E Krishi Shiksha

Fat Rich Dairy Products ICAR e course PDF Download E Krishi Shiksha
Fat Rich Dairy Products ICAR e course PDF Download E Krishi Shiksha
Fat Rich Dairy Products 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 Fat Rich Dairy Products 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  Fat Rich Dairy Products ICAR E course Free PDF Book Download e krishi shiksha:

  1. Introduction to Fat Rich Dairy Products
  2. Status of lipids in milk
  3. Types of Fat Rich Dairy Products
  4. Production of Cream
  5. Classification, Standards and Composition of cream
  6. Principles and methods of cream separation
  7. Construction of cream separator
  8. Factors affecting skimming efficiency and richness of cream
  9. Processing of cream
  10. Standardization of Cream
  11. Pasteurization of Cream
  12. Cooling of Cream
  13. Consumer cream products
  14. Table cream, Sterilized cream and Whipped cream
  15. Clotted cream, Frozen cream, Cultured cream etc.,
  16. Other consumer cream products
  17. Quality and preservation of cream
  18. Packaging and storage of cream
  19. Quality of cream
  20. Grading of cream
  21. Regulatory aspects of Butter
  22. FSSAI Definition, BIS specifications and Codex requirements
  23. Composition and classification of butter
  24. Butter-Making Process
  25. Process outlines of butter making
  26. Churning of cream
  27. Use of breakwater and other factors influencing fat losses in buttermilk
  28. Addition of colour & Salting of butter
  29. Butter moisture control and Working of Butter
  30. Continuous Butter Making
  31. Packaging, Storage and distribution of Butter
  32. Quality of butter
  33. Grading of butter
  34. Rheology of Butter
  35. Microbiological aspects of butter
  36. Butter Defects
  37. Butter making equipment
  38. History of butter churn development, Construction, Operation and Sanitary care
  39. Special butter and related products
  40. Whipped butter, Whey Butter Flavoured butter
  41. Fractionation of Milk fat
  42. Fat spreads
  43. Margarine Production
  44. Ghee and butter oil
  45. Ghee Definition, Standards and composition
  46. Methods of ghee preparation
  47. Quality and Grading of ghee
  48. Packaging and storage of Ghee
  49. Butter oil

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