1.

Introduction: Milk definition, Composition of milk, Colostrum, Diagrammatic representation of milk constituents, legal standards of milk.

Dairy development in Nepal: history and present scenario, formal and informal sectors, dairy-related institutions, opportunities and constraints of dairy development in Nepal

1

2.

Composition of milk:

Fat: Definition, principal fatty acids in milk fat, composition of fat, Fat globule, melting point, softness, and hardness of milk fat, phospholipids

Lactose: Structure, physical and chemical properties, lactose intolerance

1

3.

Composition of milk:

Proteins: Types of casein and whey proteins, physical and chemical properties, structure of casein, coagulation of casein, use of casein, deterioration of milk proteins

Enzymes: enzymes in milk, functions

Vitamins, minerals, and NPN compounds in milk, Nutritive value

1

4.

Physical and chemical properties of milk:

Physical state, acidity, pH, density, specific gravity, color, flavor, viscosity, surface tension, R.I, specific heat, electrical conductivity, O-R potential, B.P, F.P

1

5.

Factors affecting the composition of milk:

Breed, species, genetics, individuality, pregnancy, age/parity, milking

Interval, milking frequency, stage of lactation, milking process, dry period, seasonal variations, ambient temperature, nutrition, hormone, diseases

1

6.

Natural flavor and off-flavors of milk:

Absorbed: feed, barny, cowy, weedy, unclean, stale, refrigerator/cooler

Bacterial: acid, bitter, malty, unclean, fruity/fermented, putrid, rancid

Chemical: Cowy/ketosis, salty, rancid, bitter, oxidized, sunlight, foreign, astringent, medicinal, flat, cooked

Prevention of off-flavors in milk

1

7.

Milk processing:

Organogram of dairy industry, milk reception, weighing, sampling, platform tests, straining, filtration, clarification, bactofugation, processing of milk, storage of milk, transportation, distribution

1

8.

Milk processing:

Milk chilling: chilling equipment, importance of chilling

Cream separation: milk standardization, separation of cream by gravity and centrifugal methods, advantages of centrifugal separation, factors influencing fat percentage in cream

Homogenization: types of homogenizer, mechanism, factors affecting homogenization, homogenization efficiency, and effects

1

9.

Heating methods:

Pasteurization: definition, temperature and time combinations, LTLT, HTST, stages in HTST, advantages and disadvantages

Sterilization: definition, batch, and continuous, advantages and disadvantages

UHT processing, shelf life, packaging

1

10.

Cream: composition, classification, whipping of cream,

Butter: composition, principle of churning, processing of butter, temperature treatment of fat, packaging, storage, defects

Ghee: definition, composition, different methods of production, granulation of ghee, keeping quality, renovation of ghee, and defects

AMF, Butter oil, and Fat spreads

1

11.

Khoa: definition, classification, quality of milk, chemical composition, methods of production, nutritive value, continuous method, packaging, storage and spoilage

Paneer and Chenna: definition, composition, quality of milk, processing, and storage

Yogurt: starter culture, method of preparation, types, packaging, storage, and defects

1

12.

Ice cream: types, raw materials and ingredients, icecream mix formulation, overrun, processing stages, storage, defects

Condensed milk: definition, types, composition, physicochemical properties, processing, lactose crystallization, use, and defects

1

13.

Powdered milk:

Composition, properties, spray drying system, drum drying, processing of SMP, WMP, and whey powder, instantanization, reconstitutability, importance, storage, and defects

1

14.

Cheese:

Definition, classification, composition, principle of cheese making, renneting, factors affecting rennin action, manufacture of Cheddar, Mozzarella, Yak, Kanchan cheese, Processed cheese, cheese ripening, storage, and defects

1

15.

Sweets prepared from chhana and khoa: Lalmohan, Peda, Burfi, Rossogolla

Special types of milk: sterilized milk, flavor milk, toned milk, double-toned milk.

Utilization of dairy by-products: skim milk, buttermilk, whey, ghee residue

1

S.N

Topics

No. of lectures

1.

Study of commonly used dairy equipment in a lab and study of milk sampling procedures

1

2.

Titratable acidity, COB, and alcohol tests in milk

1

3.

Estimation of fat, SNF, and TS in milk by traditional and ultrasonic milk analyzer methods

1

4.

Estimation of protein in milk

1

5.

Determination of R.I and R.M value of Ghee

1

6.

Determination of viscosity of milk and milk products

1

7.

Adulteration tests in milk

1

8.

Study of MBR test for assessing microbial quality

1

9.

TPC and Coliform tests in milk

1

10.

CMT and SCC tests in milk

1

11.

Preparation of cheese

1

12.

Preparation of yogurt

1

13.

Preparation of ice cream

1

14.

Preparation of Khoa

1

15.

Visit to modern milk and milk products processing plant

1