Language: English
Pages: 129
Author: S. K. Kanawjia & Yogesh Khetra
Price: Free
Course Outline
Module 1: History, status and scope of cheese industry
Lesson 1. Historical developments in cheese manufacture and world market for cheese
Lesson 2. Cheese production and consumption in India and abroad
Module 2: Definition, standards, classification, nutritive value and basic principles of cheese making
Lesson 3. Definition and standards of cheese
Lesson 4. Composition and nutritional value of cheese
Lesson 5. Principles of cheese manufacture
Module 3: Milk quality in relation to cheese making
Lesson 6. Selection of milk and composition of milk
Lesson 7. Microbiological quality of milk
Module 4: Pre-treatments of milk for cheese making
Lesson 8. Chilling, storage, clarification and bactofugation
Lesson 9. Membrane processing of milk for cheese making
Lesson 10. Heat treatment and homogenization of cheese milk
Module 5: Cheese additives
Lesson 11. Cheese additives and preservatives
Module 6: Role of starter culture in cheese making
Lesson 12. Starter cultures
Lesson 13. Problems associated with cheese starters
Module 7: Rennet preparation and properties
Lesson 14. Calf rennet: preparation and properties
Lesson 15. Rennet substitutes
Lesson 16. Action of rennet on milk
Module 8: Manufacture of different varieties of cheese
Lesson 17. Cheddar cheese
Lesson 18. Gouda cheese
Lesson 19. Swiss cheese
Lesson 20. Mozzarella cheese
Lesson 21. Cottage cheese
Module 9: Changes during ripening of cheese
Lesson 22. Chemical, physical, microbiological and sensory changes
Module 10: Yield of cheese
Lesson 23. Cheese yield, measurement of cheese yield
Lesson 24. Factors affecting cheese yield
Module 11: Cheese from buffalo milk
Lesson 25. Problems in buffalo milk cheese making
Lesson 26. Process modifications for buffalo milk cheese
Module 12: Manufacture of processed cheese and related products
Lesson 27. Processed cheese and related products
Module 13: Defects in cheese
Lesson 28. Defects of cheese, causes and preventive measures
Module 14: Packaging, storage and distribution of cheese
Lesson 29. Packaging of cheese
Lesson 30. Storage and distribution of cheese
Module 15: Accelerated ripening of cheese
Lesson 31. Accelerated ripening
Module 16: Mechanized cheese making
Lesson 32. Mechanization and automation in cheese making
Soil science is a specialized branch of agriculture which associated with the different areas of soil…
In an instrumentation and Process control system, data is acquired by measuring instruments and transmitted…
Dairy Cattle Nutrition and Reproduction is Improving energy balance by increasing energy intake through additional…
Human nutrition is the process by which substances in food are transformed into body tissues and…
B.Tech (Dairy Technology) The course ware material is prepared as per ICAR approved syllabus for…
At present the Fundamentals of horticulture may be defined as the science and technique of…
Download our App
Download Now
View Comments
Hi
Thank you for the free copy
Joel
Excellent text and quite useful for students. Good job and thanks for the free copy