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| 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:
- Introduction to traditional dairy products
- History and developments in traditional dairy products
- Classification of traditional dairy products
- Khoa
- Khoa – Definition, varieties and standards
- Methods of preparation of khoa
- Chemical composition; factors affecting quality and yield of khoa
- Packaging and shelf life of khoa; defects in khoa and uses of khoa
- Khoa based sweets
- Peda – Product description, method of preparation, quality, packaging and shelf life
- Burfi – Varieties, standards, method of preparation, chemical composition, quality, packaging and shelf life
- Kalakand – Product description, method of preparation, chemical composition, packaging and shelf life
- Milk Cake – Product description, method of preparation, quality, packaging and shelf life
- Gulabjamun – Product description, method of preparation, quality, packaging and shelf life
- Rabri
- Product description, methods of preparation, yield, packaging and shelf life
- Basundi
- Product description, method of preparation, yield, packaging and shelf life
- Payasam/Kheer - Varieties, method of preparation, yield, packaging and shelf life
- Chhana
- Channa – Definition and product description, methods of preparation
- Preparation of chhana from buffalo milk
- Yield, packaging and preservation of chhana; shelf life and defects
- Chhana based sweets
- Rasogolla – Product description, preparation, quality, packaging and shelf life
- Sandesh – Varieties, method of preparation, quality, packaging and shelf life
- Preparation of Rasomalai, Rajbhog, Pantooa, Chhana Podo
- Paneer
- Product description, standards, methods of manufacture
- Recent developments in paneer manufacture, yield, composition, factors affecting quality, packaging and shelf life
- Fermented Dairy Products
- Dahi – Methods of preparation, quality, packaging, shelf life and defects
- Misti dahi – method of preparation, quality, packaging and shelf life, defects
- Chakka – Product description, method of preparation
- Shrikhand – Methods of production, packaging and shelf life
- Lassi and Chhachh/Mattha (Country Buttermilk) – Methods of manufacture, packaging and shelf life, defects
- Miscellaneous traditional dairy foods
- Raita, Kadhi, Dahiwada and Raabadi
- Innovative processes for traditional dairy products
- Application of Membrane Technology
- Convenience formulations for traditional dairy products
- Microbiology of traditional dairy products
- Microbiological quality and safety aspects of traditional dairy products
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