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| Market Milk ICAR ECourse PDF Book Download |
Course Content of Market Milk ICAR E course Free PDF Book Download e krishi shiksha:
- Module 1: Introduction and history of dairy development in India
- Lesson 1. Dairying in India – Distinctive features
- Lesson 2. Dairy development in India – Before and after Operation Flood
- Lesson 3. Data – Milk production and consumption
- Lesson 4. Practices related to animal and milking personnel
- Lesson 5. Milking process and environment
- Lesson 6. Milk collecting systems and pricing policies
- Lesson 7. Preservation of raw milk
- Lesson 8. Lactoperoxidase – Thiocyanates (LP) system
- Lesson 9. Transportation of raw milk
- Lesson 10. Physical properties and composition of milk
- Lesson 11. Macro components of milk – Fat and lactose
- Lesson 12. Macro components of milk – Protein
- Lesson 13. Micro components of milk
- Lesson 14. Microbiology of raw milk
- Lesson 15. Nutritional properties of milk
- Lesson 16. Reception of milk
- Lesson 17. Chilling and storage of milk
- Lesson 18. Filtration and clarification
- Lesson 19. Separation of milk – Theory and methods
- Lesson 20. Separation of milk – Cream separators
- Lesson 21. Bactofugation
- Lesson 22. Standardization of milk
- Lesson 23. Homogenization – Definition and theories
- Lesson 24. Homogenization – Types and operation of homogenizers
- Lesson 25. Homogenization – Effect on milk properties
- Lesson 26. Principles of heat treatment
- Lesson 27. Kinetic parameters of heat induced changes
- Lesson 28. Principle and methods of pasteurization
- Lesson 29. Heat exchangers – Plate and tubular type
- Lesson 30. Working of HTST pasteurizer
- Lesson 31. Sterilization – Definition, purpose and methods
- Lesson 32. Ultra-high temperature process
- Lesson 33. UHT milk – Homogenization, packaging and defects
- Lesson 34. Legal standards and variants of market milk
- Lesson 35. Special milks
- Lesson 36. Common dairy detergents and their properties
- Lesson 37. Dairy sanitizers and their properties
- Lesson 38. Cleaning and sanitization protocols – CIP and SIP
- Lesson 39. Tests for detergents and sanitizers
- Lesson 40. Packaging – materials and process
- Lesson 41. Quality assessment of raw milk
- Lesson 42. Detection of preservatives, neutralizers and adulterants
- Lesson 43. Chemical quality of milk – Fat, SNF, TS and acidity
- Lesson 44. Microbiological quality of milk
- Lesson 45. Quality and safety regulations
- Module 2: Milk production and consumption
- Module 3: Clean milk production
- Module 4: Procurement of milk
- Module 5: Physico-chemical, microbiological and nutritional properties of milk
- Module 6: Common dairy operations
- Module 7: Processed milk varieties
- Module 8: Cleaning and sanitization
- Module 9: Packaging of milk
- Module 10: Quality assurance in milk processing
- Module 11: Indian food regulation in global scenario
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