MAJOR SUBJECT GROUP - DAIRY SCIENCE
(Sub-Subjects: 17.1: Dairy Microbiology, 17.2: Dairy Chemistry)
Unit-I:
Chemical composition of various
food of plant and animal origin, structure and functions of food constituents, additives,
preservatives, flavours and antioxidants, composition and physico-chemical and nutritional
properties of milk and colostrum, chemistry of milk, constituents, nutrients and
milk products. Test for the quality of milk, butter, ghee, milk powder etc.,
adulterants, neutralizers and preservatives, their detection, heat stability of
milk.
Unit II:
Introduction to dairy microbiology
– Milk production hygiene and critical risk factors affecting microbiological
quality on-farm; Microorganisms associated with milk and their classification
based on growth temperature– psychrotrophs, mesophiles, thermodurics and
thermophiles; Microbial metabolites and their role in spoilages- souring, curdling, gassiness, ropiness,
proteolysis, lipolysis, abnormal flavour and colour; Antimicrobial systems in
raw milk; Microbiological grading of raw milk; Microflora of mastitic milk and
its importance in dairy industry; Food poisoning, food infections,
toxi-infections and other milk borne diseases and their control.
Unit-III:
Composition and chemistry of
cream, butter, ghee, ice-cream, cheese, condensed and dried milks, infant food,
spoilage of ghee and use of antioxidants, chemistry of milk fermentation, chemistry
of rennin coagulation of milk and changes occurring during ripening of cheese, physico-chemical
changes in the manufacture and storage of milk powder, lactose, crystallization
and its significance, physicochemical changes during the manufacture of
indigenous milk products, quality standards of dairy products.
Unit IV:
Bacteriological aspects of milk
processing - Thermization, pasteurization, boiling, sterilization, UHT, bactofugation,
and membrane filtration; Microbiological quality of cream, butter, ice-cream,
concentrated dairy products, dried milks, infants milk foods, indigenous dairy
products; Factors affecting the microbiological quality of these products
during production, processing, handling, storage and distribution; Enumeration,
isolation and identification of conventional and emerging dairy pathogens,
detection of microbial toxins, drug residues in milk and their public health importance;
Microbial defects associated with dairy products and their control; Microbiology
of dairy starters; Classification, genetic aspects and carbohydrate metabolism
of Lactic Acid Bacteria (LAB); Preservation, propagation and quality control of
dairy starters and their inhibition by antibiotic residues, detergents,
sanitizers, bacteriophages etc.; Microbiology of fermented milks, cheeses and
application of probiotic concept in dahi, yoghurt, Kefir, Kumiss, Bulgarian milk,
cultured buttermilk, leben,yakult, cheddar and processed cheese; Dairy
plant hygiene and sanitation - Microbiology of air, water, equipments, packaging
materials, personnel, disposal of dairy waste; Microbiological standards for milk
and milk products - PFA, BIS, Codex/ ISO standards (ISO 9001: 2001/ISO 22000:2005).
MAJOR SUBJECT GROUP - DAIRY TECHNOLOGY
(Sub-Subjects: 18.1: Dairy Technology, 18.2: Dairy Engineering)
UNIT-I:
Principles and processes of food
preservation, non-conventional sources, processing of fluid milk, Computerization
and Automatic Process Controls in Milk Processing. HACCP Concepts in Fluid Milk
Processing. Advances in Centrifugal Separation and Bactofugation. Manufacture
of various types of dairy products and changes occurring during manufacture and
storage and their defects. Sensory evaluation and judging of milk and milk
products, types of packaging materials and their properties, packing forms and
operations, problems in food packaging, recent advances in packaging dairy and food
products. Intelligent Food Packaging. Nutritional Labeling of Food Products. Application
of Membrane Processing in Milk Processing.
UNIT-II:
Materials and sanitary features of
the dairy equipments. Homogenizer- Theory of Homogenization. Triplex pump, Lubrication
of the Homogenizer, care and Management of homogenizer, Homogenizer Accessories
and Standards for Homogenizer. Pasteurizer- Pasteurizer construction &
Principle Materials used in Construction of Pasteurizers. High temperature
short time Pasteurizer, care of Pasteurizer, Reaction Kinetics, Sterilizer, Mixing
& agitation equipments, principles of evaporation, drying. Atmosphere
concentration, Vacuum Pan, Fluidization. Care of Vacuum Pan, Atmospheric Drum Dryer.
Spray Dryer principles of dairy plant layout and design, Functional Design, space
requirement of Milk Plant, problem through computers, centralized dispersal of
data processing, d- BASE-III, Lotus 1-2-3 to graphics, Fortran.
UNIT-III:
Fluid mechanics- properties of
fluids, Bernoulli’s equation and its applications, hydraulic systems Types of Pumps,
Sanitary pumps, Standards for Centrifugal and Positive Rotatory Type of pumps, Selection
of Pumps. Care and Upkeep of Pumps dimensional analysis, refrigeration and
air-conditioning. Artificial Refrigeration, Compression Refrigeration System,
Refrigeration Accessories. Calculation of size of Refrigeration Machine
Requirements. Heat-transfer and thermodynamics; mechanical separations,
Rittinger’s and Kick’s laws, Engineering of mechanics, theory of machine,
strength of materials, Hook’s law, materials of fabrications, machine tools,
Electrical Engg., Electromagnetic induction, Magnetic- Hysteresis loop (BH
Curve), AC fundamentals.
Comments
Post a Comment