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FST 152 DAIRY SCIENCE

FST 152 DAIRY SCIENCE. Final Examination : 70 marks Internal Examination: (10+10+10) 30 marks Internal I+ Internal II+ Assignments/Attendance /Lab record Analytical study & Experiments : 100 marks (Experiments from all courses). COURSE OUTLINE

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FST 152 DAIRY SCIENCE

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  1. FST 152 DAIRY SCIENCE Final Examination : 70 marks Internal Examination: (10+10+10) 30 marks Internal I+ Internal II+ Assignments/Attendance /Lab record Analytical study & Experiments : 100 marks (Experiments from all courses) COURSE OUTLINE Milk in its purest form is as near to being a perfect food as one can find. The young of all mammals solely depend upon it for their early development and survival. This course is about the study of milk and milk-derived food products from a food science perspective. It focuses on the biological, chemical, physical, and microbiological aspects of milk.

  2. UNIT-I Definition of Milk , Chemical composition of milk from different species of animals. Nutritive value of milk. Factors affecting composition of milk. UNIT-II Physico-chemical properties of milk: colour, taste, flavor, O/R - potential, surface tension, specific heat, viscosity, refractive index, boiling point, freezing point, electrical conductivity, pH and buffering capacity.FIRST PRE FINAL EXAMINATIONUNIT-III Colostrum: composition and physico-chemical properties, significance.Chemistry of milk constituent viz. fat, proteins, lactose,,enzymes and vitamins. Microbiology of milk: spoilage of milk. LP-system for milk preservation. Naturally occurring preservatives in milk Milk fermentation and significance of fermentation.UNIT-IVMarket milk Industry: Quality of raw milk, milk collection, platform testing. Processing operations: filtration,clarification,separation,homogenization, standardization, pasteurization, sterilization. Milk standardization and cream separation. SECOND PRE FINAL EXAMINATIONUNIT-V Judging of efficiency of processing methods. Determination of milk composition and milk quality tests.Detection of adulterants and neutralizers in milk and milk products. FINAL EXAMINATION

  3. Experiments • Sampling of Milk Determination of constituents of milk- fat, protein, lactose Determination of Specific Gravity of Milk Determination of total solids in milk Determination of adulteration in milk & milk products Standardization of milk & numerical problems Separation of milk creamPreparation of milk products Sensory evaluation of milk & milk products Visit to Dairy Processing Plant • References:Outlines of Dairy Technology by SuKumar De • www.iftbu.org

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