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| Judging Of Dairy Products ICAR e course PDF Download E Krishi Shiksha |
Course Content of Judging Of Dairy Products ICAR E course Free PDF Book Download e krishi shiksha:
- Module 1. Sensory Evaluation, Importance, Application and Terminology
- Lesson 1. Introduction, Definition, Importance and Application of Sensory Evaluation in Relation to Consumer Acceptability and Economic Aspects
- Lesson 2. Factors affecting food acceptance and terminology related to sensory evaluation
- Module 2. Requirement of Sensory Evaluation and Physiology of Human Senses
- Lesson 3. Design and requirements of sensory evaluation
- Lesson 4. Basic Principles: Senses and Sensory Perception
- Lesson 5. Physiology of Sensory Organ-Tongue
- Lesson 6. Physiology of Sensory Organ-Nouse
- Lesson 7. Physiology of Sensory Organ Ear and Eye
- Lesson 8. Classification of tastes and odour, threshold value and its determination and factors
- Lesson 9. Measurement of sensation intensity
- Module 3. Fundamental rules, Score Card and Sensory Test and Panel Selection
- Lesson 10. Fundamental rules for sensory evaluation
- Lesson 11. Score card and grading of milk and milk product
- Lesson 12. Sensory Tests – difference tests (paired comparison, due – trio, triangle), ranking, scoring, hedonic scale and descriptive tests
- Lesson 13. Panel Selection, Screening and training of judges.
- Module 4. Sensory Evaluation of Milk
- Lesson-14. Judging and Grading of Milk
- Module 5. Fermented Milk and Milk Products
- Lesson 15. Desirable and undesirable characteristics of fermented milks, sensory evaluation of dahi, yoghurt, chakka, shrikhand, lassi and other fermented drinks.
- Lesson 16. Desirable and undesirable characteristics of fermented milks, sensory evaluation of chakka, shrikhand, lassi and other fermented drinks
- Lesson 17. Sensory Attributes of Fresh Cheese
- Lesson 18. Sensory Attributes of Ripened Cheese
- Module 6. Fat rich dairy products
- Lesson 19. Sensory Evaluation of Cream
- Lesson 20. Butter: Specific requirements of high-grade butter, undesirable attributes of butter, butter score card, sensory evaluation of butter.
- Lesson 21. Ghee and AMF: Grade of ghee and AMF, Special requirements of quality ghee and AMF, defects in ghee and AMF, ghee score card, sensory evaluation of ghee and AMF.
- Module 7. Frozen Dairy Products
- Lesson 22. Desirable and undesirable characteristics of ice-cream, sensory evaluation of Ice cream.
- Lesson 23. Desirable and undesirable characteristics of Kulfi and milk sherbets. Sensory Evaluation of Kulfi and Milk sherbets
- Module 8. Concentrated and Dried Products
- Lesson 24. Concentrated Milks: Desirable attributes and defects, judging and grading of evaporated and condensed milks.
- Lesson 25. Dried Dairy Products: Desirable and undesirable characteristics of dried dairy products. Judging and grading of dried dairy products.
- Module 9. Heat Desiccated Indian Milk Products
- Lesson 26. Khoa: Desirable and undesirable characteristics of different types of Khoa. Sensory evaluation of Khoa.
- Lesson 27. Khoa based sweets: Desirable and undesirable characteristics of different types of khoa based, i.e. Peda, gulabjamun etc. Sensory evaluation of khoa based sweetes.
- Module 10. Heat and Acid Coagulated Milk Products
- Lesson 28. Paneer: Desirable characteristics of planner and defects, Judging and grading of planner.
- Lesson 29. Chhana and Chhana based Sweets: Desirable and undesirable characteristics of Chhana and Chhana based sweets Sensory evaluation of chhana and chhana based sweets.
- Module 11. Consumer Acceptance Studies
- Lesson 30. Objectives, Methods, types of questionnaires, development of questionnaires
- Module 12. Objective methods for sensory evaluation and milk products with defect
- Lesson 31. Interrelationship between sensory properties of dairy products with instrumental and physic chemical tests
- Lesson 32. Preparation of milk and milk products with defects, techniques for simulation.
- Module 1. Sensory Evaluation, Importance, Application and Terminology
- Lesson 1. Introduction, Definition, Importance and Application of Sensory Evaluation in Relation to Consumer Acceptability and Economic Aspects
- Lesson 2. Factors affecting food acceptance and terminology related to sensory evaluation
- Module 2. Requirement of Sensory Evaluation and Physiology of Human Senses
- Lesson 3. Design and requirements of sensory evaluation
- Lesson 4. Basic Principles: Senses and Sensory Perception
- Lesson 5. Physiology of Sensory Organ-Tongue
- Lesson 6. Physiology of Sensory Organ-Nouse
- Lesson 7. Physiology of Sensory Organ Ear and Eye
- Lesson 8. Classification of tastes and odour, threshold value and its determination and factors
- Lesson 9. Measurement of sensation intensity
- Module 3. Fundamental rules, Score Card and Sensory Test and Panel Selection
- Lesson 10. Fundamental rules for sensory evaluation
- Lesson 11. Score card and grading of milk and milk product
- Lesson 12. Sensory Tests – difference tests (paired comparison, due – trio, triangle), ranking, scoring, hedonic scale and descriptive tests
- Lesson 13. Panel Selection, Screening and training of judges.
- Module 4. Sensory Evaluation of Milk
- Lesson-14. Judging and Grading of Milk
- Module 5. Fermented Milk and Milk Products
- Lesson 15. Desirable and undesirable characteristics of fermented milks, sensory evaluation of dahi, yoghurt, chakka, shrikhand, lassi and other fermented drinks.
- Lesson 16. Desirable and undesirable characteristics of fermented milks, sensory evaluation of chakka, shrikhand, lassi and other fermented drinks
- Lesson 17. Sensory Attributes of Fresh Cheese
- Lesson 18. Sensory Attributes of Ripened Cheese
- Module 6. Fat rich dairy products
- Lesson 19. Sensory Evaluation of Cream
- Lesson 20. Butter: Specific requirements of high-grade butter, undesirable attributes of butter, butter score card, sensory evaluation of butter.
- Lesson 21. Ghee and AMF: Grade of ghee and AMF, Special requirements of quality ghee and AMF, defects in ghee and AMF, ghee score card, sensory evaluation of ghee and AMF.
- Module 7. Frozen Dairy Products
- Lesson 22. Desirable and undesirable characteristics of ice-cream, sensory evaluation of Ice cream.
- Lesson 23. Desirable and undesirable characteristics of Kulfi and milk sherbets. Sensory Evaluation of Kulfi and Milk sherbets
- Module 8. Concentrated and Dried Products
- Lesson 24. Concentrated Milks: Desirable attributes and defects, judging and grading of evaporated and condensed milks.
- Lesson 25. Dried Dairy Products: Desirable and undesirable characteristics of dried dairy products. Judging and grading of dried dairy products.
- Module 9. Heat Desiccated Indian Milk Products
- Lesson 26. Khoa: Desirable and undesirable characteristics of different types of Khoa. Sensory evaluation of Khoa.
- Lesson 27. Khoa based sweets: Desirable and undesirable characteristics of different types of khoa based, i.e. Peda, gulabjamun etc. Sensory evaluation of khoa based sweetes.
- Module 10. Heat and Acid Coagulated Milk Products
- Lesson 28. Paneer: Desirable characteristics of planner and defects, Judging and grading of planner.
- Lesson 29. Chhana and Chhana based Sweets: Desirable and undesirable characteristics of Chhana and Chhana based sweets Sensory evaluation of chhana and chhana based sweets.
- Module 11. Consumer Acceptance Studies
- Lesson 30. Objectives, Methods, types of questionnaires, development of questionnaires
- Module 12. Objective methods for sensory evaluation and milk products with defect
- Lesson 31. Interrelationship between sensory properties of dairy products with instrumental and physic chemical tests
- Lesson 32. Preparation of milk and milk products with defects, techniques for simulation.
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