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Judging Of Dairy Products ICAR e course PDF Download E Krishi Shiksha

Judging Of Dairy Products ICAR e course PDF Download E Krishi Shiksha
Judging Of Dairy Products ICAR e course PDF Download E Krishi Shiksha
Judging Of 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 Judging Of 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  Judging Of Dairy Products ICAR E course Free PDF Book Download e krishi shiksha:

  1. Module 1. Sensory Evaluation, Importance, Application and Terminology
  2. Lesson 1. Introduction, Definition, Importance and Application of Sensory Evaluation in Relation to Consumer Acceptability and Economic Aspects
  3. Lesson 2. Factors affecting food acceptance and terminology related to sensory evaluation
  4. Module 2. Requirement of Sensory Evaluation and Physiology of Human Senses
  5. Lesson 3. Design and requirements of sensory evaluation
  6. Lesson 4. Basic Principles: Senses and Sensory Perception
  7. Lesson 5. Physiology of Sensory Organ-Tongue
  8. Lesson 6. Physiology of Sensory Organ-Nouse
  9. Lesson 7. Physiology of Sensory Organ Ear and Eye
  10. Lesson 8. Classification of tastes and odour, threshold value and its determination and factors
  11. Lesson 9. Measurement of sensation intensity
  12. Module 3. Fundamental rules, Score Card and Sensory Test and Panel Selection
  13. Lesson 10. Fundamental rules for sensory evaluation
  14. Lesson 11. Score card and grading of milk and milk product
  15. Lesson 12. Sensory Tests – difference tests (paired comparison, due – trio, triangle), ranking, scoring, hedonic scale and descriptive tests
  16. Lesson 13. Panel Selection, Screening and training of judges.
  17. Module 4. Sensory Evaluation of Milk
  18. Lesson-14. Judging and Grading of Milk
  19. Module 5. Fermented Milk and Milk Products
  20. Lesson 15. Desirable and undesirable characteristics of fermented milks, sensory evaluation of dahi, yoghurt, chakka, shrikhand, lassi and other fermented drinks.
  21. Lesson 16. Desirable and undesirable characteristics of fermented milks, sensory evaluation of chakka, shrikhand, lassi and other fermented drinks
  22. Lesson 17. Sensory Attributes of Fresh Cheese
  23. Lesson 18. Sensory Attributes of Ripened Cheese
  24. Module 6. Fat rich dairy products
  25. Lesson 19. Sensory Evaluation of Cream
  26. Lesson 20. Butter: Specific requirements of high-grade butter, undesirable attributes of butter, butter score card, sensory evaluation of butter.
  27. 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.
  28. Module 7. Frozen Dairy Products
  29. Lesson 22. Desirable and undesirable characteristics of ice-cream, sensory evaluation of Ice cream.
  30. Lesson 23. Desirable and undesirable characteristics of Kulfi and milk sherbets. Sensory Evaluation of Kulfi and Milk sherbets
  31. Module 8. Concentrated and Dried Products
  32. Lesson 24. Concentrated Milks: Desirable attributes and defects, judging and grading of evaporated and condensed milks.
  33. Lesson 25. Dried Dairy Products: Desirable and undesirable characteristics of dried dairy products. Judging and grading of dried dairy products.
  34. Module 9. Heat Desiccated Indian Milk Products
  35. Lesson 26. Khoa: Desirable and undesirable characteristics of different types of Khoa. Sensory evaluation of Khoa.
  36. 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.
  37. Module 10. Heat and Acid Coagulated Milk Products
  38. Lesson 28. Paneer: Desirable characteristics of planner and defects, Judging and grading of planner.
  39. 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.
  40. Module 11. Consumer Acceptance Studies
  41. Lesson 30. Objectives, Methods, types of questionnaires, development of questionnaires
  42. Module 12. Objective methods for sensory evaluation and milk products with defect
  43. Lesson 31. Interrelationship between sensory properties of dairy products with instrumental and physic chemical tests
  44. Lesson 32. Preparation of milk and milk products with defects, techniques for simulation.



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