Book Detail:
Language: English
Pages: 214
Author: Kotilinga Reddy, Yogesh Khetra, M.H. Sathish Kumar
Price: Free
Course Outline
| Module 1: Introduction to Fat Rich Dairy Products | |
| 1 | Status of lipids in milk |
| 2 | Types of Fat Rich Dairy Products |
| Module 2: Production of Cream | |
| 3 | Classification, Standards and Composition of cream |
| 4 | Principles and methods of cream separation |
| 5 | Construction of cream separator |
| 6 | Factors affecting skimming efficiency and richness of cream |
| Module 3:Processing of cream | |
| 7 | Standardization of Cream |
| 8 | Pasteurization of Cream |
| 9 | Cooling of Cream |
| Module 4: Consumer cream products | |
| 10 | Table cream, Sterilized cream and Whipped cream |
| 11 | Clotted cream, Frozen cream, Cultured cream etc., |
| 12 | Other consumer cream products |
| Module 5: Quality and preservation of cream | |
| 13 | Packaging and storage of cream |
| 14 | Quality of cream |
| 15 | Grading of cream |
| Module 6: Regulatory aspects of Butter | |
| 16 | FSSAI Definition, BIS specifications and Codex requirements |
| 17 | Composition and classification of butter |
| Module 7: Butter-Making Process | |
| 18 | Process outlines of butter making |
| 19 | Churning of cream |
| 20 | Use of breakwater and other factors influencing fat losses in buttermilk |
| 21 | Addition of colour & Salting of butter |
| 22 | Butter moisture control and Working of Butter |
| 23 | Continuous Butter Making |
| 24 | Packaging, Storage and distribution of Butter |
| Module 8: Quality of butter | |
| 25 | Grading of butter |
| 26 | Rheology of Butter |
| 27 | Microbiological aspects of butter |
| 28 | Butter Defects |
| Module 9: Butter making equipment | |
| 29 | History of butter churn development, Construction, Operation and Sanitary care |
| Module 10: Special butter and related products | |
| 30 | Whipped butter, Whey Butter Flavoured butter |
| 31 | Fractionation of Milk fat |
| 32 | Fat spreads |
| 33 | Margarine Production |
| Module 11: Ghee and butter oil | |
| 34 | Ghee Definition, Standards and composition |
| 35 | Methods of ghee preparation |
| 36 | Quality and Grading of ghee |
| 37 | Packaging and storage of Ghee |
| 38 | Butter oil |
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Very nïce book, heartly thankful to all the information provided. Needed one help also i wanted to know microbiological parametres for margarine , will they be same as butter and what would be the procedure for microbial anyalysis.
I need method how check the milk & ghee’s puyority at home.