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Starter Cultures And Fermented Milk Products ICAR ECourse PDF Download E Krishi shiksha

Starter Cultures And Fermented Milk Products ICAR ECourse PDF Download E Krishi shiksha
Starter Cultures And Fermented Milk Products ICAR ECourse PDF Download E Krishi shiksha
Starter Cultures And Fermented Milk 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 Starter Cultures And Fermented Milk 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 Starter Cultures And Fermented Milk Products ICAR E course Free PDF Book Download e krishi shiksha:

  1. Introduction
  2. Introduction to Starter Cultures and Fermented Milks
  3. Classification Of Starters
  4. Starters cultures and Their Classification
  5. Propagation Of Starter Cultures
  6. Purpose Of Propagation, Traditional Methods-Advantages And Limitations.
  7. Mechanically and Chemically Protected Systems for Starter Propagation
  8. Metabolism of starters and biochemistry of fermentation
  9. Metabolism in Starter Cultures
  10. Vitamin Metabolism in Starter Cultures
  11. Quality and activity of starters
  12. Antimicrobial Compounds Produced By Starters and Interactions among Starter Cultures
  13. Activity & Purity Test and Standards for Starter Cultures
  14. Causes of slowness of starters
  15. Problems associated with starter itself, with control of starters, with milk and with production method
  16. Bacteriophage action ultra structures, classification, detection and control
  17. Preservation and forms of starters
  18. Need For Preservation, Criteria For Selection Of Method, Preservation Techniques
  19. Forms of Starters
  20. Liquid, Frozen, Dried, Concentrated And DVS Cultures
  21. Genetic improvement of starters
  22. Scope And Need, Characteristics Which Can Be Manipulated, Genetic Tools – Mutation, Conjugation, Transformation, Transduction, Electroportion, Protoplast Fusion And Genetic Engineering
  23. Plasmids, Value of improved strain
  24. Starter distillates
  25. Composition of Synthetic and Bacterial Distillates, Production and Application
  26. Introduction – Fermented Milk Products
  27. History, Definitions/ types, Classification of fermented milk products
  28. Yoghurt - Definition, types and microflora, starter symbiosis, enumeration of yoghurt starters.
  29. Types of yoghurts, Yoghurt Production-significance of each processing steps.
  30. Post production processing of yoghurt into various types, Biochemistry of yoghurt
  31. Nutritive value, Therapeutic value, Spoilage, defects and quality assurance.
  32. Dahi - Definition and standards, Methods of production, Types of starters
  33. Desirable properties of dahi and factors influencing it , Composition of dahi
  34. Modified dahi- Bhapa dahi and misti dahi, Defects
  35. Cultured butter milk - Preparation of cultured butter milk, Composition and Quality Characteristics
  36. Flavour in cultured butter milk, advances in CBM production
  37. Probiotics, Acidophilus and Bifidus milk products
  38. Probiotics: Importance, Definition, Types and selection criteria for cultures
  39. Probiotic products, Production flow diagrams and effects of processing on microbiological quality.
  40. Acidophilus and Bifidus Products
  41. Nutritional, Therapeutic, Safety and Quality aspects of Probiotic products
  42. Kefir
  43. Kefir-Manufacture, Composition, Nutritional and Therapeutic Properties
  44. Koumiss
  45. Koumiss- Manufacturing, Nutritive and therapeutic Values
  46. Other fermented milks
  47. Kishk, Yakult, Villi

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