FT 3009 DAIRY PRODUCT PROCESSING SYLLABUS | ANNA UNIVERSITY BTECH FOOD TECHNOLOGY 6TH SEMESTER SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SIXTH SEMESTER B.TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,PREVIOUS YEAR QUESTION PAPERS,MODEL QUESTION PAPERS, CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI, TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
FT 3009 DAIRY PRODUCT PROCESSING L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the area of dairy product
processing and technology. This course will enable students to appreciate the application of
scientific principles in the processing of these materials.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the specific processing technologies used for milk
and the various products derived from milk.
Understand the application of scientific principles in the processing technologies
specific to the materials.
Grasp the changes in the composition of foods with respect to the type of processing
technology used.
UNIT I PROCESSING OF MILK 9
Technology of milk and dairy products; Pasteurisation sterilization, HTST and UHT
processes.
UNIT II MILK PRODUCTS 9
Manufacture of condensed milk, milk powder, cheese, ice-cream, butter, ghee, malted
products, evaporated and dried products.
UNIT III MILK SUBSTITUTES 9
Substitutes for milk and milk products. Casein , lactose and other by-products.
UNIT IV TECHNOLOGY OF BABY FOODS 9
Weaning foods, therapeutic foods. Fortification and enrichment. Traditional dairy products.
Milk confections.
67
UNIT V QUALITY PARAMETERS 9
Judging and grading of milk; National and international standards of milk and milk products,
in plant sanitation and hygiene.
TOTAL : 45 PERIODS TEXT BOOKS
1. Eckles, C.H., W.B. Combs, and H. Macy “ Milk and Milk Products”. 4th Edition, Tata
McGraw-Hill, 1973.
2. Andrews, A.T. and J. Varley “Biochemistry of Milk Products”. Woodhead Publication,
2004.
3. Kapoor, Ajay. “Diary Science and Technology” Vishvabharti Publications, 2005.
4. Anantakrishnan, C.P., A.O. Khan, and P.N. Padmanabhan “Milk Products Preparation
and Quality Control”. Shri Lakshmi Publications, 1993.
5. Kapoor, Ajay “Milk and its Products”. Vishvabharti Publications, 2005.
6. Atherton, Henry V. and J.A. Newlander “Chemistry & Testing of Diary Products”. 4th
Edition, CBS Publishers, 1987.
7. Welch, R.A.S. etal., “Milk Composition Production and Biotechnology”. CAB
International, 1997.
8. Spreer, Edgar “Milk and Diary Product Technology”. Marcel Dekker, 2005.
9. Walstra, P. etal., “Diary Technology : Principles of Milk Properties and Processes”.
Marcel Dekker, 1999.
REFERENCES
1. Lampert, Lincoln M. “Modern Dairy Products: Composition, Food Value, Processing,
Chemistry, Bacteriology, Testing, Imitation Dairy Products”. Chemical Publishing
Company, 1998.
2. Selia, Jane dos Reis Coimbra and Jose A. Teixeir “Engineering Aspects of Milk and
Dairy Products”. Jane Selia dos Reis Coimbra & Jose A. Teixeir, CRC Press, 2009.
FT 3009 DAIRY PRODUCT PROCESSING L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the area of dairy product
processing and technology. This course will enable students to appreciate the application of
scientific principles in the processing of these materials.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the specific processing technologies used for milk
and the various products derived from milk.
Understand the application of scientific principles in the processing technologies
specific to the materials.
Grasp the changes in the composition of foods with respect to the type of processing
technology used.
UNIT I PROCESSING OF MILK 9
Technology of milk and dairy products; Pasteurisation sterilization, HTST and UHT
processes.
UNIT II MILK PRODUCTS 9
Manufacture of condensed milk, milk powder, cheese, ice-cream, butter, ghee, malted
products, evaporated and dried products.
UNIT III MILK SUBSTITUTES 9
Substitutes for milk and milk products. Casein , lactose and other by-products.
UNIT IV TECHNOLOGY OF BABY FOODS 9
Weaning foods, therapeutic foods. Fortification and enrichment. Traditional dairy products.
Milk confections.
67
UNIT V QUALITY PARAMETERS 9
Judging and grading of milk; National and international standards of milk and milk products,
in plant sanitation and hygiene.
TOTAL : 45 PERIODS TEXT BOOKS
1. Eckles, C.H., W.B. Combs, and H. Macy “ Milk and Milk Products”. 4th Edition, Tata
McGraw-Hill, 1973.
2. Andrews, A.T. and J. Varley “Biochemistry of Milk Products”. Woodhead Publication,
2004.
3. Kapoor, Ajay. “Diary Science and Technology” Vishvabharti Publications, 2005.
4. Anantakrishnan, C.P., A.O. Khan, and P.N. Padmanabhan “Milk Products Preparation
and Quality Control”. Shri Lakshmi Publications, 1993.
5. Kapoor, Ajay “Milk and its Products”. Vishvabharti Publications, 2005.
6. Atherton, Henry V. and J.A. Newlander “Chemistry & Testing of Diary Products”. 4th
Edition, CBS Publishers, 1987.
7. Welch, R.A.S. etal., “Milk Composition Production and Biotechnology”. CAB
International, 1997.
8. Spreer, Edgar “Milk and Diary Product Technology”. Marcel Dekker, 2005.
9. Walstra, P. etal., “Diary Technology : Principles of Milk Properties and Processes”.
Marcel Dekker, 1999.
REFERENCES
1. Lampert, Lincoln M. “Modern Dairy Products: Composition, Food Value, Processing,
Chemistry, Bacteriology, Testing, Imitation Dairy Products”. Chemical Publishing
Company, 1998.
2. Selia, Jane dos Reis Coimbra and Jose A. Teixeir “Engineering Aspects of Milk and
Dairy Products”. Jane Selia dos Reis Coimbra & Jose A. Teixeir, CRC Press, 2009.
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