Course12610501360 lectures
Dairy and Food Process and Products Technology
Prof. Tridib Kumar Goswami · IIT Kharagpur
About
This course will cover basics of dairy (liquid food) food processing and preservation technologies required in any dairy and food processing industries. The basic knowledge ondairy food processing is intermingled with most of the unit operations at some or other stage of processing. Since, this basic aspect of food processing and preservationis not taught in most of the Agricultural engineering institutions elaborately, a comprehension of these aspects of processing andpreservation will enrich the knowledge base of the students in general.
INTENDED AUDIENCE : Agricultural Engineering, Food Technology, Food Engineering, Chemical Engineering, Biotechnological Engineering, Thermal Engineering, Biotechnology
INDUSTRY SUPPORT : Any Processing Industry such as Britannia,ITC, Hindustan Lever, Mother Dairy, Amul, etc.
Lectures
Week 1
- Lecture 1 : Preamble of the Subject
- Lecture 2 : What is Food and Nutrients
- Lecture 3 : Nutritional Value of the Nutrients
- Lecture 4 : Best Way of Storage of Food Materials
- Lecture 5 : Preservation Techniques
Week 2
- Lecture 6 : Temperature Quotient and Its Impact
- Lecture 7 : Food Additives
- Lecture 8 : Quality of Food
- Lecture 9 : Quality of Food (Contd.)
- Lecture 10 : Emerging Technology
Week 3
- Lecture 11 : Emerging Technology (Contd.)
- Lecture 12 : Food Laws - Why?
- Lecture 13 : Food Laws of India
- Lecture 14 : Standards in India
- Lecture 15 : Hygiene and Other Controls in India
Week 4
- Lecture 16 : Physico-Chemical Properties of Milk
- Lecture 17 : Milk - What is it
- Lecture 18 : Milk - How it looks?
- Lecture 19 : Milk - Constituents
- Lecture 20 : Constituents of Milk
Week 5
- Lecture 21 : Milk Fat
- Lecture 22 : Milk Fat (Contd.)
- Lecture 23 : Milk Fat (Contd.)
- Lecture 24 : Milk Fat (Contd.)
- Lecture 25 : Protein
Week 6
- Lecture 26 : Protein (Contd.)
- Lecture 27 : Amino Acids
- Lecture 28 : Amino Acids (Contd.)
- Lecture 29 : Milk Protein
- Lecture 30 : Casein Micelle
Week 7
- Lecture 31 : Whey Protein
- Lecture 32 : Whey Protein (Contd.)
- Lecture 33 : Lactoferrin
- Lecture 34 : Carbohydrates in Milk
- Lecture 35 : Small Constituents of Milk
Week 8
- Lecture 36 : Enzymes in Milk
- Lecture 37 : Chemical and Microbial Spoilage of Milk and Milk Products
- Lecture 38 : Extrinsic Factors for Microbial Growth
- Lecture 39 : Natural or Other Type of Spoilage
- Lecture 40 : Packaging
Week 9
- Lecture 41 : Milk Pasteurization
- Lecture 42 : Thermal Death Time
- Lecture 43 : Pasteurization Effectiveness
- Lecture 44 : Milk Pasteurization and Homogenization
- Lecture 45 : Milk Pasteurization and Homogenization (Contd.)
Week 10
- Lecture 46 : Milk Homogenization
- Lecture 47 : Milk Centrifugation
- Lecture 48 : Types of Available Milk
- Lecture 49 : Types of Available Milk in the Market
- Lecture 50 : New Technologies in Dairy Industries
Week 11
- Lecture 51 : Cheese
- Lecture 52 : Chedder Cheese
- Lecture 53 : Ice Cream
- Lecture 54 : Process of Ice Cream Preparation
- Lecture 55 : Ice Cream Lolies
Week 12
Syllabus and materials
At NPTEL, as the course publishes them.
Credits and licence
- Institution
- IIT Kharagpur
- Department
- Agriculture
- Teacher
- Prof. Tridib Kumar Goswami
- Level
- Graduate
- Language
- English
- Subjects
- Biology
- Source
- NPTEL
- Licence
- CC BY-NC-SA, as NPTEL states it. Non-commercial use only. NPTEL's terms
- Attribution
- NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
- Who can watch
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