Diploma in Dairy Technology

DDT-01: Fundamental to Food Sciences

Unit-I: Introduction

Introduction – Historical development of food science and technology, Introduction to various branches of Food Science and Technology.

Unit-II: Food Chemistry & Microbiology

Introduction to Food Chemistry, Food Microbiology. Introduction to various food processing and preservation technologies. Freezing- the principle of freezing, types of freezing, introduction to thawing, changes during thawing and its effect on food.

Unit-III: Food Processing & Preservation

Drying and Dehydration- Definition, drying as a means of preservation, names of types of driers used in the food industry. Food processing and preservation technologies – Food Irradiation, Thermal Processing Concept of pasteurization, sterilization, commercial sterilization, blanching, and canning.

UNIT -IV: Food Traceability and adulteration

Traceability and recall in the dairy industry, Regulatory compliance, Adulteration in dairy products, rapid methods for adulteration detection.

DDT-02: Introduction to Dairy Technology

Milk production, global status, White revolution, per capita consumption of milk, National Dairy development board, Operation flood, Import and Export of milk and milk products, factors affecting composition and quality, Quality evaluation and testing of milk. Various Dairy equipment and utilities.

Packaging of dairy products, the role of packaging material, types of packaging materials, manufacturing methods of packaging materials.

Preparation of business plan, resource material, and finance, identification of land, market survey. Evaluation of Govt policies. Marketing and Logistic costing.

DDT-03: Milk Processing and Preservation

Milk, composition and chemistry, shelf life, spoilage. Processing aspects in detail: Reception, Pasteurization, Sterilization, Drying. Cleaning and sanitization of dairy equipment. Critical control points are involved in processing steps. Procurement, and processing of market milk; flavored, sterilized, recombined, full fat, reconstituted toned, and double toned milk. Probiotic milk. Principle of homogenization, single and double stage homogenizers, application of homogenization in the dairy industry.

Design principles of homogenizers, types of tanks, pumps in the dairy industry, Agitation and mixing, construction of agitators, Pasteurization of milk; batch, flash, and continuous pasteurizer, HTST pasteurizer, and design principle.

Labeling, significance, nutritional information panel, principle display panel, general information panel, National and International standards for packaging.

DDT-04: Technology of Milk Products- I

Milk products chemistry and microbiology processing: Condensed milk, Dried milk, Milk Cream, Ghee, yogurt, dahl, khoa, burfi, kalakand, Gulab Jamun, rosogolla, shrikhand, chana, paneer, lassi, Butter: definition, composition, classification, methods of manufacture, theories of churning, and defects in butter.
Milk products: Cheese: Definition, composition, classification, methods of manufacture, cheddar, cottage, and processed cheese; defects in cheese. Ice cream: definition; Composition, Classification; Methods of manufacture; overrun, Defects in ice cream; Preparation of fermented milk, their spoilage and defects.

DDT-05: Lab course I- Technology of milk products

Preparation of channa and panir, Preparation of flavored milk., Preparation of yogurt and curd, Preparation of Khoa, Burfi, Kalakand, Preparation of Ghee, Preparation of Gulabjamun, Rosogulla, Channa, Preparation of desi Makhan.Preparation of evaporated milk, Preparation of cream and butter, Preparation of ice cream, Calculation of over-run in ice cream., Detection of detergent in milk, Detection of urea in milk, Detection of various preservatives in milk, Preparation of whey-based beverages, Preparation of evaporated milk, Preparation of cream and butter, Detection of adulteration in milk, Preparation of spray-dried milk., Preparation of Cheese., Preparation of fermented milk., Preparation of probiotic milk., Estimation of salt in butter., Detection of added starch and cane sugar in milk, Detection of water in milk., Visit a dairy plant.

DDT-06: Lab Course II- Quality Evaluation of Dairy Products

Organoleptic milk testing, Estimation of fat content in milk, Estimation of, protein content in milk, Determination of specific gravity of milk, Determination of pH and titrable acidity of milk ,Separation of Cream

Sensory evaluation of dairy products, Microbiological testing of dairy products, Clot on boil test, Alcohol test and Acidity test, Dye reduction test, Resazurin Test, Hydrogen Peroxide Test, Butterfat Content Testing The salt content in butter, Determination of adulterants in milk and milk products, Determining free fatty acids in butter, Peroxidase Test, Total bacterial count test, Detection of preservatives, Determination of formalin

DDT-07: Seminars and presentations

Seminars and presentations will be conducted on the topics relevant to the course. The topics can be selected by students or can be the choice of the instructor.

DDT-08: Industrial Training, project report, and presentation

Students will have to go for one month Industrial Internship for first-hand experience and exposure to technology/production/functioning of an organization and to acquaint them with different handling, processing, and preservation techniques. Different hazards and risks associated with the processing will also be explained. The students have to make a report, which shall include; the layout of the industry, different types of machinery and their uses, limitations in the processing line, and suggestions. The internal assessment will be carried out by the internal faculties.

DDT-09: Food Business Management and Entrepreneurship

Unit I: Introduction

Food products market measurement, Market forecasting, segmentation, micro, and macro environments; Consumer behavior, Marketing Planning Process, Product policy, and planning: Product-mix; product line; product life cycle, New food product development process. Product brand, packaging, services decisions, Brain Storming, Different pricing strategies: Average pricing and Marginal pricing.

Unit II: Food logistics & Supply chain management

Evolution, the relationship of food and economy; significance and drivers of the supply chain; types of food chains; Actors in Food Supply Chain – Producers, Processors, Retailers & Distributors, Hospitality Sectors, Consumers; Food Logistics – Movement of Food, Packaging in Logistics, Temperature Controlled Supply Chains.

Unit III: Entrepreneurship/Business management

Definition of entrepreneur, Functions and roles, Entrepreneurial motivation and Barriers, Classification of Entrepreneurship, Theory of Entrepreneurship, Concept of Entrepreneurship, Development of entrepreneurship; stages in the entrepreneurial process; Entrepreneurs vs. Manager; Forms of Business Ownership: Sole proprietorship, partnership firms, and others; Types of Industries, Concept of Start-ups; Technology Business Incubators (TBI) and Science and Technology Entrepreneur Parks; Entrepreneurial support agencies at National, State, District Levels.

Unit IV: Risk Management

Managing supply chain risks; Managing risks in the food supply; Technology Trends in the food supply chain: Traceability and use of technology- Traceability, RIFD, Bar-coding.

DDT-10: Basics in Food Analysis

UNIT – I

Introduction to food Analysis; Food composition and Factors affecting food composition. Sampling and Sample preparation; Selection of Sampling procedures; Factors that affect chose of sampling plan Risk in the selection of a plan; Sampling procedures, Problems in Sampling, Preparation of samples.
Physical & Chemical properties of foods.

UNIT – II

Physical Methods of Food Analysis; Refractometry; Polarimetry specific General Gravity Viscosity. Food Rheology, Freezing point determination, Surface tension. Electroanalytical determination; Polarography.

UNIT – III

General Chemical Methods of Food Analysis; Analysis of Moisture and Total Solids. Carbohydrate Analysis; Importance of Analysis, Methods of analysis for Mono Saccharides, Oligosaccharides, Polysaccharides; Structural and nonstructural, dietary fiber (brief outline). Fat Analysis; Importance of Fat Analysis, Methods of Analysis (Analytical and instrumental) Fat characterization; its importance and Methods of analysis.

UNIT – IV

Protein Analysis Importance; Methods of Analysis, Protein separation and characterization. Analysis of Vitamins; Importance, Methods of Analysis. Analysis of Ash Importance; Analysis of minerals, importance; Methods of Analysis.

Aneja RP, Mathur BN, Chandan RC & Banerjee AK. The technology of Indian Milk Products. Dairy India Publ.
De S. Outlines of Dairy Technology. Oxford Univ. Press.
Rathore NS et al. Fundamentals of Dairy Technology – Theory & Practices. Himanshu Publ
Spreer E. Milk and Dairy Products. Marcel Dekker. Walstra P. Dairy Technology. Marcel Dekker.
Web BH, Johnson AH & Lford JA. 1987. Fundamentals of Dairy Chemistry. 3rd Ed. AVI Publ.