Packing, storage and distribution of cheese. Accelerated ripening of cheese. Microbiologicaldefectsincheese;theircauseandprevention.Manufactureofprocessed cheese, cheese spread and processed cheese foods. Mechanization and automation in cheeseprocessing.Microbiologicalcriticalcontrolofcheesecoldstore. Practicals: Familiarization with equipments, accessories and standardization numericals. Studyoffactorsaffectingrennetaction.ManufactureofCheddarcheese.Manufactureof Gouda cheese. Manufacture of Mozzarella cheese. Manufacture of Swiss cheese. Manufacture of Cottage cheese. Manufacture of Processed cheese. Manufacture of processed cheese spread. Manufacture of processed cheese food. Analysis of cheese; proximatecomposition.Determinationofripeningindex. 2 DT ‐ 502 Ice ‐ Cream & Frozen Deserts 4 (2+0+4) History, development and status of ice cream industry, History, development and status of ice cream industry, Definition, classification and composition of ice cream and other frozen desserts, Stabilizers and emulsifiers ‐ their classification, properties and role in qualityof icecream,Technologicalaspectsoficecreammanufacture,Thermodynamicsof freezing and calculation of refrigeration loads, Types of freezers, refrigeration control / instrumentation, Types of freezers, refrigeration control / instrumentation, Hygiene, cleaning and sanitation of ice cream plant, Effect of process treatments on the physico ‐ chemical properties of ice ‐ cream mixes and ice cream, Processing and freezing of ice ‐ cream mix and control of over run, Packaging, hardening, storage and shipping of ice ‐ cream,Defectsinicecream,theircausesandprevention,Physico ‐ chemicalpropertiesof ice ‐ creamandcompositionalstandards.,Microenvironmentinicecream,microbiological quality of ingredients, critical process factors & their impact on entry of pathogen in ice cream, their survival during storage, food poisoning out breaks, food safety & legal standards,Recentadvancesinice ‐ creamindustryandplantmanagement,Technologyfor preparationofdriedice ‐ creammilkmix.AndNutritivevalueofice ‐ cream. Practical: Calculation of standardization of ice ‐ cream mixes. Manufacture of plain and fruitflavouredice ‐ cream.Manufactureofchololcate,fruitandnuticecream.Preparation of sherbets/ices. Preparation of soft served and filled ice ‐ cream. Manufacture of kulfi.
P a g e | 23 Study of continuous and batch type freezers. Manufacture of ice ‐ cream by continuous process. Compositional analysis of ice ‐ cream. Microbiological examination of ice ‐ cream andotherfrozendesserts;SPC,coliform,staphylococci&Salmonella.Fieldtrips. 3 DM ‐ 401 Starter Culture and Fermented Milk Products 3 (2+0+2) Introductionofstartercultures&theirimportanceindairyindustry,classificationofLactic Acid Bacteria; Metabolism of Lactic Acid Bacteria and diacetyl production, production of antibacterialsubstancesbylacticstartercultures.Mixedanddefinestrainstarterculture; propagationofstartercultures; factorsaffectingtheirpropagation; starterconcentrates ‐ directbulkanddirectvatstartercultures;starterdistillates.Qualityandactivityofstarter
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