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Market Milk ICAR ECourse PDF Book Download

Market Milk ICAR ECourse PDF Book Download
Market Milk ICAR ECourse PDF Book Download
Market Milk 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 Market Milk 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  Market Milk ICAR E course Free PDF Book Download e krishi shiksha:

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



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