Book Detail: Judging of Dairy Products
Author: P. S. Prajapati & J. P. Prajapati
Course Outline: Judging of Dairy Products
Module 1. Sensory Evaluation, Importance, Application and Terminology
Lesson 1. Introduction, Definition, Importance and Application of Sensory Evaluation in Relation to Consumer Acceptability and Economic Aspects
Lesson 2. Factors affecting food acceptance and terminology related to sensory evaluation
Module 2. Requirement of Sensory Evaluation and Physiology of Human Senses
Lesson 3. Design and requirements of sensory evaluation
Lesson 4. Basic Principles: Senses and Sensory Perception
Lesson 5. Physiology of Sensory Organ-Tongue
Lesson 6. Physiology of Sensory Organ-Nouse
Lesson 7. Physiology of Sensory Organ Ear and Eye
Lesson 8. Classification of tastes and odour, threshold value and its determination and factors
Lesson 9. Measurement of sensation intensity
Module 3. Fundamental rules, Score Card and Sensory Test and Panel Selection
Lesson 10. Fundamental rules for sensory evaluation
Lesson 11. Score card and grading of milk and milk product
Lesson 12. Sensory Tests – difference tests (paired comparison, due – trio, triangle), ranking, scoring, hedonic scale and descriptive tests
Lesson 13. Panel Selection, Screening and training of judges.
Module 4. Sensory Evaluation of Milk
Lesson-14. Judging and Grading of Milk
Module 5. Fermented Milk and Milk Products
Lesson 15. Desirable and undesirable characteristics of fermented milks, sensory evaluation of dahi, yoghurt, chakka, shrikhand, lassi and other fermented drinks.
Lesson 16. Desirable and undesirable characteristics of fermented milks, sensory evaluation of chakka, shrikhand, lassi and other fermented drinks
Lesson 17. Sensory Attributes of Fresh Cheese
Lesson 18. Sensory Attributes of Ripened Cheese
Module 6. Fat rich dairy products
Lesson 19. Sensory Evaluation of Cream
Lesson 20. Butter: Specific requirements of high-grade butter, undesirable attributes of butter, butter score card, sensory evaluation of butter.
Lesson 21. Ghee and AMF: Grade of ghee and AMF, Special requirements of quality ghee and AMF, defects in ghee and AMF, ghee score card, sensory evaluation of ghee and AMF.
Module 7. Frozen Dairy Products
Lesson 22. Desirable and undesirable characteristics of ice-cream, sensory evaluation of Ice cream.
Lesson 23. Desirable and undesirable characteristics of Kulfi and milk sherbets. Sensory Evaluation of Kulfi and Milk sherbets
Module 8. Concentrated and Dried Products
Lesson 24. Concentrated Milks: Desirable attributes and defects, judging and grading of evaporated and condensed milks.
Lesson 25. Dried Dairy Products: Desirable and undesirable characteristics of dried dairy products. Judging and grading of dried dairy products.
Module 9. Heat Desiccated Indian Milk Products
Lesson 26. Khoa: Desirable and undesirable characteristics of different types of Khoa. Sensory evaluation of Khoa.
Lesson 27. Khoa based sweets: Desirable
and undesirable characteristics of different types of khoa based, i.e. Peda,
gulabjamun etc. Sensory evaluation of khoa based sweetes.
Module 10. Heat and Acid Coagulated Milk Products
Lesson 28. Paneer: Desirable characteristics of planner and defects, Judging and grading of planner.
Lesson 29. Chhana and Chhana based Sweets: Desirable and undesirable characteristics of Chhana and Chhana based sweets Sensory evaluation of chhana and chhana based sweets.
Module 11. Consumer Acceptance Studies
Lesson 30. Objectives, Methods, types of questionnaires, development of questionnaires
Module 12. Objective methods for sensory evaluation and milk products with defect
Lesson 31. Interrelationship between sensory properties of dairy products with instrumental and physic chemical tests
Lesson 32. Preparation of milk and milk products with defects, techniques for simulation.
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