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Traditional Dairy products ICAR ecourse pdf book download e krishi shiksha

Traditional Dairy products ICAR ecourse pdf book download e krishi shiksha
Traditional Dairy products ICAR ecourse pdf book download e krishi shiksha

Traditional 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 Traditional 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  Traditional Dairy products ICAR E course Free PDF Book Download e krishi shiksha:

  1. Introduction to traditional dairy products
  2. History and developments in traditional dairy products
  3. Classification of traditional dairy products
  4. Khoa
  5. Khoa – Definition, varieties and standards
  6. Methods of preparation of khoa
  7. Chemical composition; factors affecting quality and yield of khoa
  8. Packaging and shelf life of khoa; defects in khoa and uses of khoa
  9. Khoa based sweets
  10. Peda – Product description, method of preparation, quality, packaging and shelf life
  11. Burfi – Varieties, standards, method of preparation, chemical composition, quality, packaging and shelf life
  12. Kalakand – Product description, method of preparation, chemical composition, packaging and shelf life
  13. Milk Cake – Product description, method of preparation, quality, packaging and shelf life
  14. Gulabjamun – Product description, method of preparation, quality, packaging and shelf life
  15. Rabri
  16. Product description, methods of preparation, yield, packaging and shelf life
  17. Basundi
  18. Product description, method of preparation, yield, packaging and shelf life
  19. Payasam/Kheer - Varieties, method of preparation, yield, packaging and shelf life
  20. Chhana
  21. Channa – Definition and product description, methods of preparation
  22. Preparation of chhana from buffalo milk
  23. Yield, packaging and preservation of chhana; shelf life and defects
  24. Chhana based sweets
  25. Rasogolla – Product description, preparation, quality, packaging and shelf life
  26. Sandesh – Varieties, method of preparation, quality, packaging and shelf life
  27. Preparation of Rasomalai, Rajbhog, Pantooa, Chhana Podo
  28. Paneer
  29. Product description, standards, methods of manufacture
  30. Recent developments in paneer manufacture, yield, composition, factors affecting quality, packaging and shelf life
  31. Fermented Dairy Products
  32. Dahi – Methods of preparation, quality, packaging, shelf life and defects
  33. Misti dahi – method of preparation, quality, packaging and shelf life, defects
  34. Chakka – Product description, method of preparation
  35. Shrikhand – Methods of production, packaging and shelf life
  36. Lassi and Chhachh/Mattha (Country Buttermilk) – Methods of manufacture, packaging and shelf life, defects
  37. Miscellaneous traditional dairy foods
  38. Raita, Kadhi, Dahiwada and Raabadi
  39. Innovative processes for traditional dairy products
  40. Application of Membrane Technology
  41. Convenience formulations for traditional dairy products
  42. Microbiology of traditional dairy products
  43. Microbiological quality and safety aspects of traditional dairy products

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