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| Starter Cultures And Fermented Milk Products ICAR ECourse PDF Download E Krishi shiksha |
Course Content of Starter Cultures And Fermented Milk Products ICAR E course Free PDF Book Download e krishi shiksha:
- Introduction
- Introduction to Starter Cultures and Fermented Milks
- Classification Of Starters
- Starters cultures and Their Classification
- Propagation Of Starter Cultures
- Purpose Of Propagation, Traditional Methods-Advantages And Limitations.
- Mechanically and Chemically Protected Systems for Starter Propagation
- Metabolism of starters and biochemistry of fermentation
- Metabolism in Starter Cultures
- Vitamin Metabolism in Starter Cultures
- Quality and activity of starters
- Antimicrobial Compounds Produced By Starters and Interactions among Starter Cultures
- Activity & Purity Test and Standards for Starter Cultures
- Causes of slowness of starters
- Problems associated with starter itself, with control of starters, with milk and with production method
- Bacteriophage action ultra structures, classification, detection and control
- Preservation and forms of starters
- Need For Preservation, Criteria For Selection Of Method, Preservation Techniques
- Forms of Starters
- Liquid, Frozen, Dried, Concentrated And DVS Cultures
- Genetic improvement of starters
- Scope And Need, Characteristics Which Can Be Manipulated, Genetic Tools – Mutation, Conjugation, Transformation, Transduction, Electroportion, Protoplast Fusion And Genetic Engineering
- Plasmids, Value of improved strain
- Starter distillates
- Composition of Synthetic and Bacterial Distillates, Production and Application
- Introduction – Fermented Milk Products
- History, Definitions/ types, Classification of fermented milk products
- Yoghurt - Definition, types and microflora, starter symbiosis, enumeration of yoghurt starters.
- Types of yoghurts, Yoghurt Production-significance of each processing steps.
- Post production processing of yoghurt into various types, Biochemistry of yoghurt
- Nutritive value, Therapeutic value, Spoilage, defects and quality assurance.
- Dahi - Definition and standards, Methods of production, Types of starters
- Desirable properties of dahi and factors influencing it , Composition of dahi
- Modified dahi- Bhapa dahi and misti dahi, Defects
- Cultured butter milk - Preparation of cultured butter milk, Composition and Quality Characteristics
- Flavour in cultured butter milk, advances in CBM production
- Probiotics, Acidophilus and Bifidus milk products
- Probiotics: Importance, Definition, Types and selection criteria for cultures
- Probiotic products, Production flow diagrams and effects of processing on microbiological quality.
- Acidophilus and Bifidus Products
- Nutritional, Therapeutic, Safety and Quality aspects of Probiotic products
- Kefir
- Kefir-Manufacture, Composition, Nutritional and Therapeutic Properties
- Koumiss
- Koumiss- Manufacturing, Nutritive and therapeutic Values
- Other fermented milks
- Kishk, Yakult, Villi
- Introduction
- Introduction to Starter Cultures and Fermented Milks
- Classification Of Starters
- Starters cultures and Their Classification
- Propagation Of Starter Cultures
- Purpose Of Propagation, Traditional Methods-Advantages And Limitations.
- Mechanically and Chemically Protected Systems for Starter Propagation
- Metabolism of starters and biochemistry of fermentation
- Metabolism in Starter Cultures
- Vitamin Metabolism in Starter Cultures
- Quality and activity of starters
- Antimicrobial Compounds Produced By Starters and Interactions among Starter Cultures
- Activity & Purity Test and Standards for Starter Cultures
- Causes of slowness of starters
- Problems associated with starter itself, with control of starters, with milk and with production method
- Bacteriophage action ultra structures, classification, detection and control
- Preservation and forms of starters
- Need For Preservation, Criteria For Selection Of Method, Preservation Techniques
- Forms of Starters
- Liquid, Frozen, Dried, Concentrated And DVS Cultures
- Genetic improvement of starters
- Scope And Need, Characteristics Which Can Be Manipulated, Genetic Tools – Mutation, Conjugation, Transformation, Transduction, Electroportion, Protoplast Fusion And Genetic Engineering
- Plasmids, Value of improved strain
- Starter distillates
- Composition of Synthetic and Bacterial Distillates, Production and Application
- Introduction – Fermented Milk Products
- History, Definitions/ types, Classification of fermented milk products
- Yoghurt - Definition, types and microflora, starter symbiosis, enumeration of yoghurt starters.
- Types of yoghurts, Yoghurt Production-significance of each processing steps.
- Post production processing of yoghurt into various types, Biochemistry of yoghurt
- Nutritive value, Therapeutic value, Spoilage, defects and quality assurance.
- Dahi - Definition and standards, Methods of production, Types of starters
- Desirable properties of dahi and factors influencing it , Composition of dahi
- Modified dahi- Bhapa dahi and misti dahi, Defects
- Cultured butter milk - Preparation of cultured butter milk, Composition and Quality Characteristics
- Flavour in cultured butter milk, advances in CBM production
- Probiotics, Acidophilus and Bifidus milk products
- Probiotics: Importance, Definition, Types and selection criteria for cultures
- Probiotic products, Production flow diagrams and effects of processing on microbiological quality.
- Acidophilus and Bifidus Products
- Nutritional, Therapeutic, Safety and Quality aspects of Probiotic products
- Kefir
- Kefir-Manufacture, Composition, Nutritional and Therapeutic Properties
- Koumiss
- Koumiss- Manufacturing, Nutritive and therapeutic Values
- Other fermented milks
- Kishk, Yakult, Villi
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