Traditional Dairy Products DT-122 (2+1)

S. No. Particulars Lecture No. 1 Status and significance of traditional milk products in 1,2 2 Khoa: Classification of types, standards methods of manufacture and 3,4 preservation factors affecting yield of khoa 3 Physico-chemical changes during manufacture and storage of khoa 5,6 4 Mechanization in manufacture of khoa 7,8 5 Confectioneries made from Khoa-Burfi, , Milkcake, Kalakhand, 9,10 Gulabjaman and their compositional profile and manufacture practices 6 and Basundhi: Product identification, process description, 11,12 factors affecting yield physico-chemical changes during manufacture 7 Channa: Product description, Standards method of manufacture, 13,14 packaging and preservation 8 Chhana-based sweets, Rasogolla, , Ras-malai, Mechanization 15,16 of manufacturing process 9 Paneer: Product description standards method of manufacture 17,18 packaging and preservation 10 Physico-chemical changes during manufacture and storage. 19,20 Mechanization of paneer manufacturing/packaging process 11 Srikhand: Chakka-product description, standards method of 21,22 manufacture, small scale and industrial, packaging and preservation aspects 12 -save as chakka. Physico-chemical changes and quality 23,24 assurance during manufacture and storage. 13 Sandesh: Product description method of manufacture and packaging 25,26 process. 14 Misti dahi : Product description method of manufacture and 27,28 packaging process 15 and Payasam: Product description methods of manufacture, 29,30 innovations in manufacturing and packaging processes 16 Microbiology of indigenous milk products, predominance of spoilage 31,32 & pathogenic organisms in Khoa, Chhanna, Paneer, Shrikhand, their spoilages, control measures & legal specifications 17 Biopreservative principles in enhancing the self-life of 33,34 indigenous milk products including active packaging

Practical Exercise

S. No. Particulars Exercise No. 1 Preparation of khoa from cow, buffalo and concentrated milk 1 2 Analysis of khoa, chhanna and paneer for total solids, moisture, fat 2 and acidity 3 Preparation of kheer 3 4 Preparation of chhana from cow and buffalo milk and mixed milk 4 5 Preparation of paneer from cow and buffalo milk and mixed milk 5 6 Preparation of misti dahi 6 7 chhaka and srikhand 7 8 Preparation of khoa 8 9 chhana based sweets 9 10 Microbiological examinations of traditional dairy products: Khoa, 10 spore counts, coliform counts yeast, molds counts etc. 11 Microbiological examinations of traditional dairy products: Khoa, 11 coliform counts yeast etc. 12 Microbiological examinations of traditional dairy products: Khoa, 12 molds counts etc. 13 Microbiological examinations of traditional dairy products: Khoa, 13 spore counts etc. 14 Microbiological examinations of traditional dairy products: Khoa, 14 coliform counts yeast etc. 15 Microbiological examinations of traditional dairy products: Khoa, 15 molds counts etc. 16 Field trip 16 17 Field trip 17