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DAIRY TECHNOLOGY Reference Book Vocational Higher Secondary Education (VHSE) Second Year DAIRY TECHNOLOGY Reference Book Government of Kerala Department of Education State Council of Educational Research and Training (SCERT), KERALA 2016 Reference Book List of Contributors Zerina.P.A Vocational Teacher in Dairy Technology, GVHSS(Girls), B.P.Angadi, Tirur. Beena.R.L Assistant Professor, Department of Dairy Technology, College of Dairy science and Technology, Thiruvananthapuram Kerala Veterinary University Deena John Kalarickal Vocational Teacher in Dairy Technology, GVHSS Kanakkari. Sunil Kumar.S.N VocationaI Instructor in Dairy Technology, GVHSS, Ayyanthol, Thrissur. Steny Anna Varghese (B.Tech (Dairy Science and Technology)) Expert Dr. P .SudheerBabu Special Officer (Professor &Head, Department of Dairy Engineering) College of Dairy science and Technology, Thiruvananthapuram, Kerala Academic Co-ordinator Dr. Sahaydhas Asst. Professor, SCERT Kerala 2 DAIRY TECHNOLOGY Foreword Dear Learners, This book is intended to serve as a ready reference for learners of vocational higher secondary schools. It offers suggested guidelines for the transaction of the concepts highlighted in the course content. It is expected that the learners achieve significant learning outcomes at the end of the course as envisaged in the curriculum if it is followed properly. In the context of the Right- based approach, quality education has to be ensured for all learners. The learner community of Vocational Higher Secondary Education in Kerala should be empowered by providing them with the best education that strengthens their competences to become innovative entrepreneurs who contribute to the knowledge society. The change of course names, modular approach adopted for the organisation of course content, work-based pedagogy and the outcome focused assessment approach paved the way for achieving the vision of Vocational Higher Secondary Education in Kerala. The revised curriculum helps to equip the learners with multiple skills matching technological advancements and to produce skilled workforce for meeting the demands of the emerging industries and service sectors with national and global orientation. The revised curriculum attempts to enhance knowledge, skills and attitudes by giving higher priority and space for the learners to make discussions in small groups, and activities requiring hands-on experience. The SCERT appreciates the hard work and sincere co-operation of the contributors of this book that includes subject experts, industrialists and the teachers of Vocational Higher Secondary Schools. The development of this reference book has been a joint venture of the State Council of Educational Research and Training (SCERT) and the Directorate of Vocational Higher Secondary Education. The SCERT welcomes constructive criticism and creative suggestions for the improvement of the book. With regards, Dr. P. A. Fathima Director, SCERT, Kerala 3 Reference Book CONTENTS About the course ..............................................................................05 Major skills ......................................................................................05 Syllabus-module 3 and 4 .................................................................07 Overview of module 3 ......................................................................14 Unit 3.1: special milks .....................................................................16 Unit 3.2: Fermented Milks ..............................................................25 Unit 3.3: Fat Rich Dairy Products .................................................34 Unit 3.4: Condensed and Dried Milk ..............................................50 Unit 3.5: Cheese ..............................................................................58 Unit 3.6: Frozen Dairy Products ....................................................69 Unit 3.7: Indigenous Milk Products/ Sweets .................................81 Unit 3.8: Dairy By-products and waste management in dairy industry ..................................................................................96 Unit 3.9: Quality Assurance.........................................................102 Extended activities-module 3.........................................................115 List of practicals-module 3 .............................................................115 Overview of module 4 ....................................................................117 Unit 4.1: Introduction to Dairy Extension ...................................118 Unit 4.2: Dairy Co-operative Management ..................................123 Unit 4.3: Packaging of milk and milk products ............................142 Unit 4.4: Marketing of milk and milk products ............................149 Unit 4.5: Dairy Economics ...........................................................156 Extended activities -module 4........................................................160 List of practicals-module 4 .............................................................160 References. .....................................................................................161 4 DAIRY TECHNOLOGY ABOUT THE COURSE Agriculture is one of the fields which can absorb a considerable number of unemployed educated youth of the the country. In India agriculture employs about 50% of the total work force. While income from crop production is seasonal, stable income from dairying provides an important economic incentive for the small farmers to take to dairying. Animal husbandry and Dairying play an important role in the national economy and in the socio- economic development of country. These sectors also play a significant role in supplementing family incomes and generating gainful employment. The dairy industry with large number of Dairy entrepreneurs in rural areas as made a tremendous impact on agrarian economy of country with present production level of 98 million tons of milk per annum, India ranks first in the world . Vocationalization in the field of Dairying will definitely change the pace of rural employment. The course 'Dairy Technology' is designed to train the youth so that there will be improvement in the present scenario of effective and efficient management of dairy enterprise. Now the course "Dairy Technology' has been revised with latest scientific technologies developed and improved management practices. The course curriculum is designed and presented to mould the students suitable for self employment as well as seek employment with state departments, private/public firms, co-operatives, educational institutes etc. This course consists of 4 modules, more importance has been given to practicals and On the Job Training, which develop vocational skills in the field. MAJOR SKILLS Vocational education enables students to acquire skills which are traditionally non- academic and totally related to specific trade ,occupation or vocation. Vocational courses are primarily designed in such a way that they impart a thorough application based study wherein theoretical concepts of a field are not studied independently but are subordinated to the understanding of techno-operational aspects of specific job. In India Dairying is recognized as an instrument for social and economic development. Ample labour and a small land base encourage farmers to practice dairying as an occupation subsidiary agriculture. India is the highest milk producer in the entire globe. India is well known as the ‘Oyster’ of the global dairy industry, with opportunities galore for the entrepreneurs globally. The main Objective of Indian 5 Reference Book Dairy Industry is to manage the national resources in a manner to enhance milk production and upgrade milk processing using innovative technologies.The Indian Dairy Industry which is in the developing stage provides gainful employment to a vast majority of rural households. It employs about 8.47 million people on yearly basis out which 71% are women. Jobs in Indian Dairy Industry are mainly in the fields of production and processing of dairy products. OBJECTIVES OF THE COURSE To train students to scientifically undertake all operations of animal husbandry ant dairy technology and to create employment potential and man power for dairy development To create entrepreneur in dairying and dairy associated activities. To develop organizational capabilities among our youth in dairy industry To develop skill, instill confidence by enhancing life skills To increase nutritional status and income of community through dairy farming. 6 DAIRY TECHNOLOGY SYLLABUS: MODULE 3 Milk Products and Quality Assurance Unit 3.1 Special Milks (25 hours) Sterilized milk and Flavoured milks: Definition Types Details of manufacture with flow diagram Sterilized flavoured milks-details of manufacture. Definition and FSSAI standards of: Toned milk Double toned milk Recombined milk Reconstituted milk Standardized milk Soft curd milk Vitaminized/ irradiated milk Frozen Concentrated milk Humanized milk Filled milk Imitation milk Vegetable toned milk Unit 3.2 Fermented Milks (30 hours) Fermented milks: Definition health benefits Starter culture: classification Starter culture-Definition and propagation. Preparation of fermented milks: Preparation of buttermilk Preparation of Acidophilus milk Preparation of Yoghurt Preparation of Dahi Preparation of Lassi 7 Reference Book Unit 3.3 Fat Rich Dairy Products (30 hours) Cream: Definition Composition FSSAI standards Types of cream Methods of separation- Gravitational
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